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Baked Honey Mustard Chicken Recipe

★★★★★

4.8 from 88 reviews
  • Author: Rafael
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This Baked Honey Mustard Chicken recipe features juicy, tender chicken breasts coated in a flavorful honey mustard sauce with hints of Dijon, yellow, and wholegrain mustards, accented by a touch of paprika and fresh rosemary. The chicken is first seared to lock in juices and then baked to perfection, making for an easy yet elegant weeknight dinner.

Ingredients

Scale

Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon chicken seasoning blend (or to taste)
  • 2 tablespoons olive oil (divided)
  • 4 sprigs fresh rosemary (optional but recommended)

Honey Mustard Sauce:

  • ¼ cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon wholegrain mustard
  • ½ teaspoon white vinegar
  • ⅛ teaspoon paprika
  • ½ tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
  2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray and set aside to prevent sticking.
  3. Sear Chicken: Heat 1½ tablespoons of olive oil in a skillet over medium heat. Season the chicken breasts evenly with the chicken seasoning blend. Place them in the skillet and cook for 2 minutes on each side until they develop a nice golden-brown color. This helps to lock in the juices and adds flavor.
  4. Make Honey Mustard Sauce: While the chicken is searing, whisk together ½ tablespoon olive oil, honey, Dijon mustard, yellow mustard, wholegrain mustard, white vinegar, and paprika in a small mixing bowl until smooth and well combined.
  5. Arrange Chicken: Transfer the browned chicken breasts from the skillet into the greased baking dish.
  6. Coat with Sauce: Pour the honey mustard sauce evenly over the chicken breasts, turning the chicken to coat all sides thoroughly with the sauce.
  7. Add Rosemary: Nestle the fresh rosemary sprigs between the chicken breasts to infuse a fragrant herbal note while baking.
  8. Bake Covered: Cover the dish tightly with aluminum foil to retain moisture, then bake in the preheated oven for 20 minutes.
  9. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes or until the chicken is thoroughly cooked. Use an Instant Read Meat Thermometer to check that the internal temperature has reached 165°F (74°C) to ensure doneness.
  10. Rest Chicken: Remove the dish from the oven and let the chicken stand for 5 minutes before serving to allow the juices to redistribute.
  11. Serve: Plate the chicken breasts with the pan juices and rosemary sprigs, ready to enjoy.

Notes

  • Use an Instant Read Meat Thermometer to ensure the chicken reaches 165°F for food safety.
  • If you don’t have fresh rosemary, dried rosemary can be used but add it earlier in the cooking process.
  • Adjust the amount of honey and mustard to suit your taste preferences for sweetness or tanginess.
  • This recipe works well with chicken thighs if preferred; adjust cooking time accordingly.
  • For a gluten-free option, ensure the mustard brands used are gluten-free.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: Honey Mustard Chicken, baked chicken, easy chicken recipe, healthy chicken dinner, chicken breasts, honey mustard sauce, baked chicken breasts

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Find it online: https://tastewithrafael.com/baked-honey-mustard-chicken-recipe/