Updated: Nov 11
I often find myself trying to come up with creative ways to cook chicken. I want an easy recipe that will enhance the flavor of the chicken while also introducing flavors. This take on a traditional recipe does just that! Deviled Chicken is a comforting meal. Its a perfect dish for those winter months. The warm spiciness of the mustard, alongside the sweet paprika, are balanced by the subtle addition of the acid from the apple cider vinegar. Once this “deviled” paste is mixed, and then used to top the chicken breast, it produces a nice sauce that compliments the coconut oil once cooked.
I made a few changes to this old-fashioned recipe, updating it with ingredients that I prefer, and that are possibly already in your pantry. One obvious change that is completely optional, is the use of coconut oil to coat the casserole dish instead of the suggested olive oil.
2 lb. chicken breast
3 tablespoons dry mustard
1 1/2 tablespoon sweet paprika
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons apple cider vinegar
2 tablespoons shallots, minced
3 tablespoons sun-dried tomatoes, minced
1/4 cup water
3-4 tablespoons coconut oil or butter
Yields: serving for 4
Prep Time: 15 minutes
Cook Time: 45 minutes to 1 hour
Preheat the oven 350°F.
In a bowl, mix the dry mustard, paprika, salt, pepper, apple cider vinegar, shallots and sun-dried tomatoes.
Add enough water to bring the mixture together into a smooth paste. Set aside.
Place the coconut oil in a baking dish.
Top with the chicken breast.
Spread the deviled mixture over the chicken.
Cover the pan with foil and place in the oven to cook for 45 minutes- 1 hour until the chicken is cooked through.
Serve with baked potatoes.