Oven Baked Honey Mustard Chicken (Printable)
Juicy chicken baked in sweet tangy honey mustard sauce. Ready in 40 minutes.
# 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
# Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or 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 25-30 minutes, until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F when checked with a meat thermometer.
06 - For a caramelized golden top, switch the oven to broil and cook for an additional 2-3 minutes, watching closely to prevent burning.
07 - Remove from the oven, garnish with freshly chopped parsley, and serve hot.
# Expert Advice:
01 -
- The double mustard trick makes the sauce taste complex with almost zero effort.
- Everything bakes in one dish so cleanup is basically nothing.
- Leftovers shred beautifully into salads or wraps the next day.
02 -
- Marinating the chicken in the sauce for an hour or two in the fridge makes a noticeable difference in flavor and tenderness.
- Always check your mustard labels if cooking gluten free because some brands sneak in wheat based additives.
03 -
- Patting the chicken dry before saucing helps the glaze adhere and gives you better caramelization.
- The sauce doubles easily so make extra and keep a jar in the fridge for a quick meal later in the week.