Oven Baked Honey Mustard Chicken (Printer-Friendly)
Juicy chicken baked in sweet and 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 olive oil or nonstick 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 finish, 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 roasted vegetables, mashed potatoes, or rice.
# Expert Advice:
01 -
- The double mustard trick, using both Dijon and whole grain, gives you a sauce that tastes like you spent hours on it.
- Cleanup is minimal since everything bakes in a single dish.
02 -
- Do not skip drying the chicken, excess moisture dilutes the sauce and steams the meat instead of roasting it.
- If you have even twenty extra minutes, letting the chicken marinate in the sauce in the fridge makes a noticeable difference in how deeply the flavor penetrates.
03 -
- A meat thermometer is the single tool that will save you from dry chicken, pull the dish at exactly 74 degrees C and never a degree higher.
- Letting the chicken rest for five minutes after it comes out of the oven lets the juices redistribute so every bite is moist.