Rye Crusted Chicken with Mustard and Herbs
Why this recipe works
- Crisp baked crust: Lightly oiled rye breadcrumbs crisp in the hot oven, giving the chicken a satisfying coating without shallow-frying.
- Tangy balance: Dijon mustard seasons the chicken and cuts through the richness of the crumb, while lemon adds a fresh finish at the table.
- Efficient method: The food processor makes the crumb quickly, and the chicken bakes on one tray in around 20 minutes.
Get the most out of this recipe
Texture tips
- For a crisper crust: Press the crumbs firmly onto the mustard so they adhere well, then avoid shifting the chicken on the tray during baking.
- Keep the chicken juicy: Rest the chicken for 5 minutes after baking so the juices settle before slicing or serving.
Ingredient notes
- Use day-old rye if possible: Slightly stale rye bread blitzes into drier crumbs, which helps the coating crisp rather than turn heavy.
- Fresh herbs work best: Fresh parsley gives the crumb a clean, green flavour; fresh dill is a good swap if you want a more Nordic, aniseed note.
Common mistakes
- Coating too loose: If the crumbs are only scattered over the top, they may fall away. Pack them onto the mustard-coated chicken so the crust sets as it bakes.
- Avoid dry chicken: Check the thickest part of the breast towards the end of cooking; it is ready when it reaches 75°C (165°F).
Make-ahead tips
- Prepare the crumb ahead: The rye and herb crumb can be made earlier in the day and kept chilled until you are ready to coat the chicken.
- Reheat without softening the crust: Reheat on a baking tray at 200°C (390°F) until piping hot; avoid the microwave if you want the coating to stay crisp.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Lightly oil a baking tray with about half the rapeseed oil.
- Pat the chicken dry, then season all over with the fine sea salt and black pepper. Spread the Dijon mustard over the top and sides of each breast.
- Blitz the rye bread in a food processor to fine crumbs. Add the fresh parsley, the remaining rapeseed oil and a pinch more black pepper, then pulse until the crumbs look evenly green-flecked and lightly oiled.
- Press the rye crumb mixture firmly onto the mustard-coated chicken, packing it on so it adheres well. Set the chicken on the prepared tray, crust-side up.
- Bake for 16 to 20 minutes, until the crust is crisp and the chicken is cooked through. Rest for 5 minutes so the juices settle.
- Cut the lemon into wedges. Serve the chicken with lemon wedges for squeezing over at the table.
Recipe notes
Tips
- For the crispest crust, press the crumbs on firmly and avoid moving the chicken around once it is on the tray.
- If you have a thermometer, the chicken is ready when the thickest part reaches 75°C (165°F).
Substitutions
- Replace Fresh parsley with Fresh dill for a more Nordic, aniseed-leaning herb note.
- Replace Dijon mustard with Whole-grain mustard for a milder heat and a more textured coating.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) for 10 to 12 minutes until piping hot and the crust has re-crisped; avoid microwaving if you want to keep the coating crisp.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Gluten Mustard Wheat
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