Oven Baked Honey Mustard Chicken (Print version)

Tender chicken baked in a sweet and tangy honey mustard glaze until golden caramelized perfection.

# Ingredient List:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)

→ Sauce

02 - 1/4 cup Dijon mustard
03 - 1/4 cup whole grain mustard
04 - 1/3 cup honey
05 - 2 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Preheat your oven to 400°F. Grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - In a medium bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, smoked paprika, thyme, salt, and pepper until smooth.
03 - Place the chicken breasts in the prepared baking dish. Pour the honey mustard sauce over the chicken, turning each breast to coat thoroughly.
04 - Bake, uncovered, for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the sauce is bubbling and slightly caramelized.
05 - For extra color, broil on high for 2–3 minutes at the end, watching carefully to avoid burning.
06 - Remove from oven, let rest for 5 minutes. Spoon sauce over the chicken and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • The sauce comes together in under five minutes with ingredients you probably have in your pantry right now
  • Even picky eaters who claim they hate mustard end up asking for seconds
  • The leftovers make incredible sandwiches the next day, if there are any
02 -
  • I learned the hard way that broiling requires constant attention because honey burns faster than you think possible
  • The sauce thickens as it bakes, so if it looks too thin at first, trust the process
  • Using chicken thighs instead of breasts practically guarantees youll never have dry meat again
03 -
  • Pound the chicken to even thickness before marinating for consistently perfect results
  • Let the chicken rest before serving, or all those beautiful juices will escape onto the cutting board

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