Oven Baked Honey Mustard Chicken (Printable)
Tender chicken glazed with honey mustard, baked until golden and caramelized.
# What You Need:
→ Chicken
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 1/2 tsp dried thyme)
09 - Salt and black pepper, to taste
→ Garnish
10 - Chopped fresh parsley
11 - Lemon wedges
# 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 caramelized golden finish, broil the chicken for an additional 2 to 3 minutes, watching carefully to prevent burning.
06 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges alongside roasted vegetables, steamed rice, or a crisp green salad.
# Expert Advice:
01 -
- The sauce does all the heavy lifting and you probably have every ingredient in your pantry right now.
- It tastes like you spent twice as long cooking as you actually did.
02 -
- Honey burns under a broiler in seconds so set a timer and do not walk away even for a moment.
- Chicken thighs work beautifully here but add about 5 extra minutes to the baking time.
03 -
- Save a few tablespoons of raw sauce before it touches the chicken and drizzle it over the finished plate for a burst of fresh flavor.
- The sauce reheats beautifully so make extra and keep it in a jar for a quick meal later in the week.