Lemon Mustard Chicken Dump Recipe

When we are making freezer meals, the chicken dump recipes are the fastest to assemble. Because of that, we tend to choose to make many chicken dump recipes to speed things up. Not wanting to eat the same thing over and over, we have come up with a lot of variations. This lemon mustard chicken dump recipe is a nice one. With this recipe, I prefer to use chicken thighs because I find that they come out juicier, but it works with either thighs or breasts.

One of the other things I like about this particular recipe is that it uses ingredients that I always have in the house. I buy a huge pail of local honey each year and lemon juice and dijon mustard are just fridge standards in our house.That means that this recipe is often one that gets made at the end of our freezer meal sessions. I like to buy extra chicken so that we can make other chicken dump recipes since they are so easy to put together.

Some of our other classics include Lemon Pepper Chicken, Teriyaki Chicken, and Maple Cranberry Chicken. These can all also be cooked in the slow cooker.

If you’re new to chicken dump recipes, watch the video below for full instructions and tips:

Lemon Mustard Chicken Dump Recipe:

Ingredients:

• 4-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
• 1/2 cup honey, melted
• 1 Tbsp. Dijon mustard
• 1 Tbsp. lemon juice (fresh lemon juice or from a jar)
• 2 tsp. lemon pepper
• 1 tsp. Italian seasoning
• 1/4 tsp. cayenne pepper

Assembly instructions:

1. Open a large resealable bag, fold down the top and prop the bottom so that it stays upright on the counter.
2. Melt the honey.
3. Place the chicken pieces in each bag. Dump in the rest of the ingredients including the melted honey.
4. Squish everything together to combine. Remove the excess air from the bags. Seal, getting as much air as you can out of the bag, lay flat, and freeze.

Cooking instructions:

1. Thaw.
2. Bake at 350° for one hour, covered, uncovering the last ten minutes, or cook in the crockpot® on low for 4-6 hours.

This freezer to crockpot recipe is included in our Chicken Dump Recipes book. Check out all the recipes included. Lemon mustard chicken is gluten-free and of course, dairy-free. This makes it quite an allergy-friendly meal.

If you are on a keto diet, you can make this recipe without honey. I have made it without the honey and it still tastes amazing.

What side dishes complement this lemon mustard chicken?

The flavors of lemon mustard chicken go well with a variety of side dishes. Here is a list of ideas of side dishes to accompany this meal:

• wild rice with mushrooms
• Jasmine or Basmati rice
• a simple salad of greens and baby tomatoes
• creamed corn
• carrots
• garlic bread (get our recipe for make-ahead garlic bread here)
• sauteed mushrooms
• risotto
• quick and easy smashed red potatoes
• pan-fried brussels sprouts with caramelized onions
• German braised red cabbage
• kale and broccoli salad
• balsamic roasted green beans
• artichoke and roasted red pepper coleslaw
• apple grape salad
• baby roasted potatoes
• peas
• honey roasted butternut squash with cranberries and feta
• creamy cucumber salad
• garlic fried noodles

You may be interested in some of our other easy chicken freezer meals:

Instant Pot or Crock Pot Salsa Verde Chicken Tacos Lemon Garlic Chicken Dump Recipe Make-Ahead Chicken Marsala 

Print

Lemon Mustard Chicken Dump Recipe

Course: Main Course

Keyword: chicken dump, freezer meal

Servings: 6

Calories: 302 kcal

Ingredients

• 4-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
• 1/2 cup honey melted
• 1 Tbsp. Dijon mustard
• 1 Tbsp. lemon juice
• 2 tsp. lemon pepper
• 1 tsp. Italian seasoning
• 1/4 tsp. cayenne pepper

Instructions

1. To assemble this meal, open a large resealable bag, fold down the top and prop the bottom so that it stays upright on the counter. 

2. Melt the honey. Place the chicken pieces in each bag. Dump in the rest of the ingredients including the melted honey. 
3. Squish everything together to combine. Remove the excess air from the bag(s). Seal, lay flat, and freeze.

4. On the day of cooking, take the bag out of the freezer. Thaw. 

Oven instructions

1. Bake at 350° for one hour, covered, uncovering the last ten minutes.

Slow cooker instructions

1. Cook in the crockpot on low for 4-6 hours.