Honey Mustard Chicken (Printable)
Tender baked chicken with honey mustard glaze. Quick, easy, and perfect for family dinners.
# What You 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
# How-To:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - In a mixing bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, lemon juice, paprika, salt, and pepper until smooth and well combined.
03 - Pat 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 to 30 minutes, until the chicken is fully cooked through and juices run clear. The internal temperature should reach 165°F when checked with a meat thermometer.
06 - For a caramelized golden top, switch the oven to broil for 2 to 3 minutes, watching carefully to prevent burning.
07 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.
# Expert Tips:
01 -
- The double mustard trick creates layers of flavor that taste like you spent hours when you barely spent ten minutes prepping.
- It reheats beautifully the next day, making it the kind of recipe that quietly saves your Monday night from becoming a cereal dinner.
02 -
- Undercooked chicken is the fastest way to ruin this meal so invest in a cheap instant read thermometer and never guess again.
- Letting the chicken marinate in the sauce for even an hour in the fridge transforms the flavor from good to genuinely memorable.
03 -
- Pounding the chicken to an even thickness before baking is the single best thing you can do to prevent dry edges and raw centers.
- Saving a spoonful of the raw sauce before it touches the chicken gives you a perfect dipping sauce or drizzle for the finished plate.