Oven Baked Honey Mustard Chicken (Printable)
Tender golden chicken with sweet tangy honey mustard coating. Simple 40-minute oven preparation.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ 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
# How To Make It:
01 - Preheat the oven to 400°F. Lightly grease a 9x13 inch 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 - Place the chicken breasts in the prepared baking dish. Pour the honey mustard sauce over the chicken, turning each piece to coat evenly 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 when pierced with a fork.
05 - For a caramelized, golden-brown 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 Tips:
01 -
- The double mustard trick, Dijon for smooth heat and whole grain for texture, creates a sauce that tastes far more complex than it is.
- Everything comes together in one baking dish, which means cleanup is basically rinsing a bowl and a whisk.
02 -
- If you have time, let the chicken swim in the sauce for an hour or two in the fridge and the flavor will penetrate deep into the meat.
- Chicken thighs work beautifully too, just tack on an extra five to eight minutes of baking time since thighs are slightly more forgiving and stay juicier longer.
03 -
- Pound the chicken breasts to an even thickness before saucing them and you will never again have one dry piece next to one underdone piece.
- A splash of apple cider vinegar stirred into the sauce balances the honey and makes the whole dish taste less one dimensionally sweet.