Easy Deviled Chicken

I’m always on the lookout for quick, easy, dinners to make for my two sons and me – and this fit the bill! Because of a recent power outage, I didn’t have a lot of ingredients in my house, so I had to sub in 1/2 cup butter + 3 TBS of honey mustard (didn’t have mayo, prepared OR dijon mustard on hand) for the sauce. I DID have Pepperidge Farms herb stuffing, and I crushed that with a rolling pin as suggested by another reviewer. I also baked at 375 for 30 mins covered followed by 15 mins uncovered and it came out PERFECT! So good my notoriously picky 15 year old asked for a second plate!! Seriously, that NEVER happens! Happy mom here – this one is a keeper!

I made this recipe last night gluten free. I used gluten free seasoned bread crumbs. It was very good. My husband said it was a keeper!

I thought it was a bit bland will add more spice next time, but it was good

This recipe is delicious and my family really enjoyed it. Next time I will make some honey-mustard sauce on the side to enhance the taste. Highly recommend!

Great recipe! For those that say it doesn’t have a “deviled” taste & then say they used dijon mustard….read the recipe, it calls for prepared mustard which is definitely not Dijon, it’s Regular yellow mustard! Please don’t criticize if you don’t follow the directions! It’s 5 stars if you do it correctly!

Tried it tonight. Took the recipe and a lot of the notes from the other reviews into consideration. I used the mixture of butter mayo and mustard, swapped for boneless chicken thighs, and swapped Italian bread crumbs for the stuffing mix (it’s what I had on hand). I also baked at 400° for 45 mins. The whole family loved it.

This is a delicious recipe. I didn’t need to add salt & pepper, and used Chicken stuffing. I definitely want to try this with panko bread crumbs. Chicken was perfect! Paired great with egg noodles and broccoli.

Looked at all of the reviews from past chefs making this receipt and they all had great tips. I went with the basic receipt but I did add two extra tablespoons of sour cream; Dijon mustard plus a tablespoon of Coleman’s dry mustard power. I also used boneless; skinless chicken thighs instead. For added crunch I also crumbled up French’s French fried onion of equal amounts to Progresso’s Italian bread crumbs. Turned out very moist and full of flavor. This cut of chicken also will double in size due to the double coatings. My second batch I did with an Indian flavor and substituted the mustard with Curry. Gotta try it….. Was fantastic…..

I made this last night and it turned out great but did not cook the chicken an hour- just 45 min. And I loved it!! Thanks

I followed the advice of another reviewer and cooked it at 400 for an hour. The problem may have been that I used Gluten Free Italian seasoned bread crumbs and I used dry mustard, thinking that’s what prepared mustard meant. I wish people would just say dijon or yellow mustard, but now I know. So, it was dry and I didn’t like the flavor. My husband also said it was dry and started coughing. The changes I made may have ruined the recipe since so many others gave great reviews. I just wanted breaded chicken, but need it to be gluten free.

This recipe has been a staple and favorite dish in my family for years! The only thing I do different is I only bake for one hour!! And, it’s even better the next day!!! A perfect spring time recipe…and is delicious served with potato salad and green beans!!! Thanks for sharing this recipe with everyone!!!

Huge hit with my family. They are already asking for it again! I pair this with stir fried green beans and/or zucchini, onions, crumbled bacon and seasoned salt of choice. I like a good steak season blend.

This was a very easy recipe to make. I will be sure to keep this on file for nights when I don’t feel like cooking too much. I loved the mayonnaise and mustard mixture. I used 3 tbsp of mustard for more flavor. I would suggest crushing the stuffing first because the big pieces fell off easily.

Great stuff! The chicken came out perfect and was so flavorful!! I’m going to try adding a bit more mustard for more flavor. This is one recipe to try! Easy, Economical and Delicious!

I just made this…instead of using stuffing to coat my chicken i used finely crushed ritz crackers and only baked mine for about 45 mins on 375. came out amazing!

This recipe is fantastic! So easy to make yet very delicious! I will definetley make this again. My husband and I even had seconds which is unusual for both of us! I followed the recipe exactly except used miracle whip instead of mayo and it turned out great. Thanks Monica!

My husband & I really look forward to having this for dinner. However, I swap greek yogurt for half of the mayo to save a few calories. I think it helps keep the moisture in & adds some great flavor, too. We also cut the time way back. We usually cook 4 chicken breasts for 45 minutes.

good stuff! substituted panko for the stuffing mix (which i seasoned with cajun/louisiana seasoning), used my own homemade dijon mustard and kicked up the oven to 400. served with some roasted potatoes and steamed veggies and had a great meal!

made for all my friends, came out pretty awesome.

This was so tasty. There is not a leftover in this house to be found, my husband loved it so much. I followed the recipe for the most part but instead of stuffing mix I used Italian seasoned croutons because that’s what I had in the house. I can’t imagine this dish being any better.

Not a fan…I couldn’t believe this got such great reviews! The flavor just didn’t work for me. Maybe if you smashed the stuffing mix so there were smaller pieces on the chicken?