Oven Baked Honey Mustard Chicken (Print Version)
Tender chicken coated in sweet honey mustard sauce, oven-baked to golden perfection.
# What You 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
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with olive oil or non-stick cooking spray.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, lemon juice, paprika, salt, and black 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, or until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F when measured with a meat thermometer.
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 hot alongside your choice of roasted vegetables, mashed potatoes, or rice.
# Expert Tips:
01 -
- The double mustard trick with Dijon and whole grain creates layers of tang that a single mustard never could.
- Cleanup is basically one dish and a bowl, which means more time to actually enjoy your evening.
02 -
- Check your mustard labels carefully because some brands sneak in wheat thickeners that ruin the gluten free status.
- Marinating the chicken in the sauce for even an hour in the fridge transforms the flavor from good to unforgettable.
03 -
- Pound the chicken to an even thickness before baking because uneven pieces mean some are overdone while others are still raw inside.
- Spoon the pooled sauce from the bottom of the dish back over the chicken right before serving for maximum glaze.