A food expert shared her ‘secret ingredient’ for adding flavour and colour to a basic chicken dish – and it takes less than 30 minutes to make
Ellen Jenne Senior U35 Spare Time Writer
14:00, 09 Feb 2026
A food expert shared her ‘secret ingredient’ for adding flavour and colour to a basic chicken dish – and it takes less than 30 minutes to make(Image: Carlo A via Getty Images)
Chicken is always a reliable choice for a meal, whether you’re craving something comforting or need a quick and easy recipe after a long day at work. It’s also an excellent source of protein to incorporate into any dish, either as the star of the show or as an addition to pasta or salad.
But if you’re tired of plain chicken that lacks flavour, one culinary expert has shared a simple ingredient that can inject a pop of flavour and colour into a dull dish. Megan O. Steintrager from Simply Recipes revealed that yellow mustard is her “secret ingredient” that makes any chicken dish “exceptionally tangy”.
Her recipe takes less than 30 minutes to whip up, making it an ideal choice for a speedy midweek dinner. Megan said: “I’ve always known Dijon mustard for its role in fancying all sorts of recipes, including vinaigrettes and dinnertime stalwart chicken.
Megan’s holy grail ingredient for any chicken recipe is yellow mustard(Image: Getty)
“It turns out that the ingredients in Dijon and yellow mustard are not that different.”
The expert lauded yellow mustard for its rich mix of spices, including turmeric, paprika, and garlic powder. Not only does yellow mustard help infuse flavour, but it can also transform the colour of a bland and pale-looking chicken breast, thanks to the presence of turmeric, reports the Express.
She added: “I believe the label when it says ‘no artificial flavour’, and as for that unnatural-seeming fluorescent yellow colour? It’s actually from turmeric-a natural ingredient and what gives curry powder its colour. So it’s not a surprise that yellow mustard is a smart way to flavour chicken.”
Megan lauded her chicken recipe for its adaptability. She suggested serving it with roasted cubed potatoes and chopped broccoli; over rice, quinoa or another grain accompanied by vegetables and chickpeas; or it can be incorporated into a salad or pasta dish.
The culinary expert clarified that while the original recipe calls for bone-in, skin-on chicken, the technique can also be applied to boneless, skinless chicken breasts. She said: “I like it best with boneless, skinless chicken thighs-they’re juicy, fuss-free, and cook quickly, so they’re perfect for fast and easy dinners.
“I also increased the temperature a bit from the French’s recipe, from 375°F to 400°F, just so the chicken cooks faster.”
Here’s how you can enhance your next chicken dish at home.
French’s Mustard-Herb Roasted Chicken
Ingredients
1½ pounds 680g) boneless, skinless chicken thighs, patted dry1/3 cup (approx 80ml) yellow mustardTwo tbsp olive oilTwo cloves garlic, mincedOne tsp dried thymeOne tsp dried rosemaryHalf a tsp fine salt or one tsp kosher saltHalf a tsp freshly ground pepper, or more to taste
Method
Preheat the oven to 200°C/400°F. In a small bowl, combine the mustard, olive oil, garlic, dried thyme, dried rosemary, salt, and pepper.
Position the chicken on a baking tray or in a roasting tin. Use a spoon or silicone brush to coat the chicken pieces with the mustard mixture.
Roast the chicken for approximately 20 minutes. An instant-read thermometer should register 68°C/165°F at the thickest part of the thigh.
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Dining and Cooking