Description
This 40-minute baked honey mustard chicken recipe offers juicy, tender chicken breasts coated in a flavorful honey mustard sauce. Perfect for a quick weeknight dinner, this dish combines the sweetness of honey with the tang of Dijon and whole grain mustards for a deliciously balanced flavor. The chicken is baked to perfection ensuring a moist and irresistible meal.
Ingredients
Scale
Honey Mustard Sauce
- 1 tablespoon olive oil
- 3 tablespoons honey
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- 2 cloves garlic, minced
Chicken
- 4 boneless skinless chicken breasts
- Fresh thyme (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400ºF (200ºC) to prepare for baking the chicken evenly.
- Make the honey mustard sauce: In a mixing bowl, whisk together olive oil, honey, whole grain mustard, Dijon mustard, salt, and minced garlic until the sauce is smooth and well combined.
- Prepare the chicken: Lightly pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This helps the chicken cook evenly and stay juicy.
- Coat the chicken: Brush or spoon the honey mustard sauce evenly over all sides of the chicken breasts for maximum flavor.
- Arrange in baking dish: Place the coated chicken breasts in a 9×13-inch baking dish, spacing them apart so they cook evenly.
- Bake covered: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165ºF (74ºC), ensuring it is fully cooked yet juicy.
- Garnish and serve: Optionally sprinkle freshly chopped thyme over the hot chicken before serving for a fresh herbal note. Serve immediately.
Notes
- Lightly pounding the chicken helps it cook evenly and remain tender.
- Covering with foil traps moisture and prevents the chicken from drying out.
- Using a meat thermometer ensures the chicken is safely cooked without overcooking.
- Fresh thyme garnish adds a lovely aroma and bright flavor.
- This recipe pairs well with steamed vegetables, rice, or a light salad.
