Dijon Chicken

Dijon Chicken


You may have noticed by now that we eat a lot of chicken.  A LOT OF CHICKEN!!  In fact, my first cookbook may very well be called “101 Ways With Chicken”.  What do you think?  Catchy?  But chicken is just so versatile.  You can throw it into the crockpot, make a curry, chicken balls, burgers, roast it, marinate and grill, bbq or make it into kebabs, put it on sandwiches, on top of a salad, stir-fry it……the list goes on and on.  It makes a great last minute meal, so you’ll see a lot of chicken recipes around here.

I’ve been making this version of Dijon Chicken for about 15 years now.  It’s my version of one of the first Freezer Recipes I ever tried and it has stuck.  Mr8 and the teenager have often requested it on their menu for the annual Space Pilots Father and Son Camp.  And to keep the teenager happy, this is where I should also mention that he has sadly outgrown Space Pilots, but lucky for Mr8, The Vegemite Kid is hanging out to go next year.

You can bake it like I have here, BBQ it, cube your chicken and make Kebabs or place it in the freezer for another night.  Or, if you are like me this week, whip it up at the last minute and place it straight into the oven.  The flavours will still be there, maybe not as intense as if you had marinated it for hours, but still delicious just the same.

Dijon Chicken


4 Boneless, Skinless Chicken Breasts

1 Tbl Dijon Mustard

2 tsp Lemon Juice

1/8 tsp Black Pepper

2 Garlic Cloves, minced

Optional:  A little Lemon Zest for those of you who like a bit of Zing!


Combine mustard, lemon juice, black pepper, garlic and zest (if using) in a large freezer bag and swish it around until it is thoroughly combined.

Add your chicken breasts to the bag, seal it and swish away, making sure the chicken breasts are thoroughly coated in the marinade.

At this point you can label your freezer bag and pop it into the freezer for later use.


Cook chicken breasts using your chosen cooking method until the chicken is cooked through, the chicken is no longer pink and the juices run clear.

Serve chicken with your favourite side dishes.

Notes:  In my cooking world, Swish is, in fact, a technical term!

About Rebekah

Hi, I'm Rebekah, a happily married mum of six who also happens to be a cooking and baking addict and new accidental blogger. I live in Rural Sout-East Queensland, about an hour and a half from Brisbane . I have a 16 year old son who is itching to learn to drive, a 9 year old daughter with Type 1 Diabetes who loves to play her violin and dance her way from one end of the house to the other, 7 year old twins, a son who loves cars, trucks and bike riding with his dad and his twin sister who loves to paint and draw her life and hang it on mummy's fridge. Then there is Little Miss 5, the happiest child I have ever met, very independent, and she dances and sings everywhere she goes, followed closely by her almost 3 year old sister who thinks she is the boss of everything and is a mixture of all of her siblings put together. To say life can be exhausting is an understatement, but we wouldn't have it any other way. Plate4Eight came about through my need to get organized in the kitchen. I no longer have time to go searching through cookbooks and folders for "that recipe we liked last week", and the more organized I am, the more time I have to spend with my family and experiment in the kitchen, which is my form of relaxation. So, if you're looking for something to have for dinner tonight, or just want to try something new, have a look around. I hope you find something you like.

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