Quick Teriyaki-Mustard Chicken

    35 minutes

    This recipe came about by accident when I only had a few minutes. Chicken breasts baked with Dijon mustard, teriyaki sauce, bacon bits and parmesan cheese.

    951 people made this

    Serves: 4 

    • 2 x 250g skinless, boneless chicken breast halves
    • 125g Dijon mustard
    • 60ml teriyaki sauce
    • 30g bacon bits
    • 60g grated parmesan cheese

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C.
    2. Place chicken in a large baking dish. Slather with mustard and then pour teriyaki sauce evenly over all. Sprinkle with bacon bits and cheese.
    3. Roast for 30 minutes.

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    Reviews in English (728)


    I don't know what the others were talking about. This was a great recipe. I used honey mustard instead of dijon and honey teriyaki barbecue sauce instead of plain teriyaki sauce. But I also used only 4 oz of mustard on 6 whole chicken breasts and I think that helped the mustard not overpower. The chicken came out so juicy. I lightly greased the bottom of the pan and my "sauce" didn't burn at all. And I used real bacon crumbled up to lessen the salt content. This was perfect with pesto rice. This was an overall great dish!  -  11 May 2003  (Review from Allrecipes USA and Canada)


    I LOVE this recipe! It is so simple, great for dinner in a pinch. I used Kikkoman Terriyaki sauce and did not think it was overly salty. I prefer to wrap the chicken with the bacon- I think it comes out better that way! GREAT recipe, very tasty, have used several times... and will continue to! Thanks!  -  13 Aug 2002  (Review from Allrecipes USA and Canada)


    I am a man who rarely cooks - yet I was able to make this dish with ease and it turned out great. My wife and I love it and have it once a week. We've even made it for casual dinner parties with great results. I follow the recipe to the letter, except I substitute "Dijonaise" (dijon mustard with mayo) for the mustard. After trying it both ways, I find that the Dijonaise creates jucier results. As to the bacon, I start with fresh bacon and microwave it crispy and then crumble/chop to make the bits. Thanks for this wonderful recipe!  -  06 Nov 2002  (Review from Allrecipes USA and Canada)