Oven Baked Honey Mustard Chicken (Print)
Tender juicy chicken coated in sweet tangy honey mustard glaze, baked until golden and caramelized
# Ingredient List:
→ Meats
01 - 4 boneless, skinless chicken breasts, about 5 oz each
→ Honey Mustard Sauce
02 - 3 tbsp Dijon mustard
03 - 2 tbsp whole grain mustard
04 - 4 tbsp honey
05 - 2 tbsp olive oil
06 - 1 tbsp apple cider vinegar
07 - 2 cloves garlic, minced
08 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
09 - Salt and black pepper, to taste
→ Garnish
10 - Chopped fresh parsley
11 - Lemon wedges
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, minced garlic, thyme, salt, and pepper until well combined and smooth.
03 - Arrange the chicken breasts in the prepared baking dish. Pour the honey mustard sauce evenly over the chicken, turning each breast to coat thoroughly on all sides.
04 - Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
05 - For a golden caramelized finish, switch the oven to broil and cook for an additional 2 to 3 minutes, watching carefully to prevent burning.
06 - Remove the baking dish from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges alongside roasted vegetables, steamed rice, or a crisp green salad.
# Expert Suggestions:
01 -
- The sauce does all the heavy lifting, and you probably have most of the ingredients in your pantry right now.
- It tastes like you spent twice as long as you actually did, which is the best kind of weeknight trick I know.
02 -
- Check your internal temperature early at the 25 minute mark because overcooked chicken breasts will not forgive you no matter how good the sauce is.
- Letting the chicken rest before slicing is not optional here because cutting too early means all those juices and half your sauce end up on the cutting board instead of on the plate.
03 -
- If your honey has crystallized in the jar, a quick 15 second warm in the microwave makes it pourable and actually blends better into cold mustard.
- Saving any leftover sauce from the pan and drizzling it over the sliced chicken on the plate is the move that makes people think you are a much better cook than you might actually be.