Oven Baked Honey Mustard Chicken (Printable)
Juicy chicken glazed in sweet tangy honey mustard sauce, ready in 40 minutes.
# What You'll 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 Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, lemon juice, paprika, salt, and 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 to 30 minutes, until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F when measured at the thickest part.
06 - For a caramelized golden top, switch the oven to broil and cook for an additional 2 to 3 minutes, watching closely to prevent burning.
07 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.
# Expert Suggestions:
01 -
- Two kinds of mustard give the sauce a layered kick that surprises people who think honey mustard is one note.
- Everything comes together in one baking dish which means weeknight cleanup is almost nothing.
02 -
- Skipping the pat dry step leaves excess moisture that dilutes the sauce and prevents proper caramelization.
- Marinating the chicken in the sauce for one to two hours in the fridge transforms the flavor from good to unforgettable.
03 -
- Pound the chicken to even thickness before baking and you will never have one dry end and one raw end again.
- The sauce thickens as it cools in the pan so spoon it over the chicken immediately for the richest coating.