Baked Honey Mustard Chicken

The classic combination of honey and mustard smothered all over tender chicken breasts and baked to succulent perfection.

Sliced honey mustard chicken
How To Make Honey Mustard Chicken
Prepare the honey mustard sauce by combining olive oil, honey, Dijon mustard, wholegrain mustard, yellow mustard, vinegar, and paprika.
Arrange the chicken breasts in a baking dish and pour the sauce over them. Bake for 35 to 40 minutes until cooked through.
Optionally, brown the chicken breasts in a skillet before baking for added flavor.
Remember to check the chicken’s internal temperature for doneness (165°F or 75°C).
INGREDIENTS
4 boneless, skinless chicken breasts
▢1 teaspoon chicken seasoning blend, or to taste
▢2 tablespoons olive oil, divided
▢¼ cup honey
▢1 tablespoon dijon mustard
▢1 tablespoon yellow mustard
▢1 tablespoon wholegrain mustard
▢½ teaspoon white vinegar
▢⅛ teaspoon paprika
▢4 sprigs fresh rosemary, optional but recommended
INSTRUCTIONS
Preheat oven to 375°F.
Lightly grease a 9×13 baking dish with cooking spray and set aside.
Heat 1½ tablespoon olive oil in a skillet.
Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side or until browned.
Meanwhile, prepare the honey mustard sauce and combine 1/2 tablespoon olive oil, honey, yellow mustard, dijon mustard, wholegrain mustard, white vinegar, and paprika in a small mixing bowl; whisk until well incorporated.
Transfer chicken breasts from the skillet to the baking dish.
Pour the prepared honey mustard sauce over the chicken breasts, turning the chicken over to cover each chicken breast entirely.
Arrange sprigs of rosemary between the chicken breasts.
Cover with foil and bake for 20 minutes.
Remove cover and continue to bake for 15 minutes or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken. Use an Instant Read Meat Thermometer to check for doneness – chicken is cooked through when the internal temperature registers at 165˚F.
Remove from oven and let stand 5 minutes.
Serve.
NOTES
Chicken: I suggest using boneless, skinless chicken breasts for this recipe, but if you want to try it with boneless chicken thighs, remember to give it a little more time to bake. To avoid dry or undercooked chicken, use an Instant Read Meat Thermometer to check for doneness.
Chicken Seasoning Blend: If you do not want to use my chicken seasoning blend, go ahead and use your favorite herbs and spices for chicken breasts.
Mustards: This is the best blend of mustards I have found to work for this particular recipe. You can use just one or two of the suggested mustards, but I recommend trying this recipe with all three.
Rest Before Serving: Allow the baked chicken breasts to rest for a few minutes before slicing or serving. This helps the juices redistribute throughout the meat, producing a juicier and more flavorful chicken.
NUTRITION
Calories: 266 kcal | Carbohydrates: 19 g | Protein: 25 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Cholesterol: 72 mg | Sodium: 256 mg | Potassium: 464 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 97 IU | Vitamin C: 2 mg | Calcium: 34 mg | Iron: 1 mg

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