Honey Mustard Chicken (Printable Version)
Tender baked chicken glazed with honey mustard — ready in under an hour.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Honey Mustard Sauce
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 4 tablespoons honey
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 tablespoon fresh lemon juice
08 - 1/2 teaspoon paprika
09 - Salt and black pepper, to taste
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, lemon juice, paprika, salt, and pepper until smooth and well combined.
03 - Pat the chicken breasts dry with paper towels and arrange them in a single layer in the prepared baking dish.
04 - Pour the honey mustard sauce evenly over the chicken breasts, turning each piece to ensure thorough coating on all sides.
05 - Bake uncovered for 25-30 minutes, or until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F when measured with a meat thermometer.
06 - For a caramelized golden crust, switch the oven to broil and cook for an additional 2-3 minutes, watching carefully to prevent burning.
07 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.
# Expert Hints:
01 -
- The double mustard trick, Dijon for smoothness and whole grain for texture, creates a sauce that tastes like you spent hours on it even though you barely lifted a whisk.
- Everything bakes in a single dish, which means the cleanup is almost nothing and the chicken practically bastes itself while you handle the rest of your evening.
02 -
- Do not skip patting the chicken dry because excess moisture dilutes the sauce and prevents that beautiful caramelization from forming on top.
- If you have time to marinate the chicken in the sauce for one or two hours in the fridge the flavor penetrates deeper and the result is noticeably more tender.
03 -
- The broiler is your best friend for the last two minutes but it is also the fastest way to ruin the dish so set a timer and do not walk away even for a moment.
- Whisking the sauce in the same bowl you use to marinate means one less dish to wash and every last drop of flavor ends up on the chicken.