Easy Weeknight Meal – Chicken with Fruit & Mustard Chutney


If you haven’t finished buying gifts, wrapping, or sending cards, then you’re definitely not thinking about making a grand dinner this week. Here’s a simple, one dish recipe for Baked Chicken with Apple, Pear, & Dijon Mustard Chutney that you can pop in the oven before ticking off some to-do list items. For an easy side dish, line a sheet pan with foil and toss quartered baby potatoes with chopped herbs, olive oil, salt , and pepper. Roast these taters in the same oven, for the same amount of time as the chicken. Cook dinner… check!

2 teaspoons olive oil
4 chicken breasts pounded to ½-inch thick
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons Dijon mustard
1 teaspoon yellow mustard seeds
2 teaspoons cider vinegar
1 teaspoon fresh thyme leaves, minced
2 fuji or firm red apples, peeled and cut into medium dice
1 red pear, cut into medium dice
3 small sweet peppers or ½ red bell pepper, cut into rings or medium dice

Preheat an oven to 375 degrees Fahrenheit.

Spread the olive oil in the bottom of a 9-inch by 13-inch glass baking dish. Season both sides of the pounded chicken breasts with salt and pepper then arrange them, in a single layer, in the baking dish.

In a medium bowl, combine the Dijon mustard, yellow mustard seeds, cider vinegar, and minced thyme leaves. Stir the diced fruit and peppers into the mustard mixture until well coated then spread the fruit over the top of the chicken breasts.


Tightly cover the baking dish with foil and bake it for 15 minutes. Remove the foil and continue baking the chicken for an additional 5 to 7 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Slice the chicken breasts and top with the fruit chutney.

Note – Item shown is served over wild rice.