Oven Baked Honey Mustard Chicken (Printable Version)
Juicy chicken baked in sweet tangy honey mustard glaze. Ready in 40 minutes.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Honey Mustard Sauce
02 - 3 tbsp Dijon mustard
03 - 2 tbsp whole grain mustard
04 - 4 tbsp honey
05 - 2 tbsp olive oil
06 - 2 garlic cloves, minced
07 - 1 tbsp fresh lemon juice
08 - 1/2 tsp paprika
09 - Salt and black pepper, to taste
→ Garnish (optional)
10 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Preheat your oven to 400°F (200°C). Lightly grease a baking dish with cooking spray or a thin layer of oil.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, lemon juice, paprika, salt, and black 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 (74°C) when measured with a meat thermometer.
06 - For a caramelized golden top, switch the oven to broil for 2-3 minutes, watching closely to prevent burning.
07 - Remove from the oven, garnish with freshly chopped parsley, and serve hot with your choice of side dishes.
# Helpful Hints:
01 -
- The double mustard trick with Dijon and whole grain gives you both smooth heat and little pops of texture in every bite.
- Cleanup is minimal since everything bakes in a single dish and the sauce practically makes itself.
02 -
- Do not skip patting the chicken dry because wet chicken causes the sauce to thin out and boil instead of bake into a glossy glaze.
- If you have time marinating the chicken in the sauce for an hour or two in the fridge transforms the flavor from good to genuinely memorable.
03 -
- Pound the chicken breasts to an even thickness before baking so the thin ends do not dry out while the thick centers are still cooking through.
- Spoon the pooled sauce from the bottom of the dish back over the chicken halfway through baking for an extra thick glaze that coats every bite.