Oven Baked Honey Mustard Chicken (Print View)
Tender chicken glazed with sweet tangy honey mustard, baked until golden
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Sauces & Condiments
02 - 1/4 cup Dijon mustard
03 - 1/4 cup whole grain mustard
04 - 1/3 cup honey
05 - 2 tablespoons olive oil
→ Spices & Seasonings
06 - 2 garlic cloves, minced
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Garnish
10 - 2 tablespoons chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, smoked paprika, salt, and black pepper until smooth and well combined.
03 - Arrange the chicken breasts in the prepared baking dish. Pour the honey mustard sauce evenly over each piece, ensuring full coverage on all sides.
04 - Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the juices run clear.
05 - For a golden, caramelized finish, switch the oven to broil and cook for an additional 2 to 3 minutes, watching closely to prevent burning.
06 - Remove from the oven, garnish with chopped fresh parsley, and serve immediately while hot.
# Expert Hints:
01 -
- The double mustard trick, using both Dijon and whole grain, creates layers of tang that a single mustard never could achieve on its own.
- Cleanup is just one baking dish and one bowl, which means more time enjoying dinner and less time scrubbing.
02 -
- Skipping the rest after baking means all those beautiful juices will run straight onto your cutting board and the chicken will taste drier than it should.
- Marinating the chicken in the sauce for even just an hour in the fridge turns a very good dish into an unforgettable one, so plan ahead when you can.
03 -
- Pound the chicken to an even thickness before baking and you will never have to choose between overcooked edges and an underdone center again.
- The sauce will look like too much when you pour it on, but trust the process because it reduces and concentrates into a glaze as it bakes.