Oven Baked Honey Mustard Chicken (Printable)
Juicy chicken coated in sweet and tangy honey mustard glaze, baked until tender and golden.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, about 5 oz each
→ Honey Mustard Sauce
02 - 3 tbsp Dijon mustard
03 - 2 tbsp whole grain mustard
04 - ¼ cup honey
05 - 2 tbsp olive oil
06 - 1 tbsp apple cider vinegar
07 - 2 cloves garlic, minced
08 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
09 - Salt and black pepper, to taste
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, minced garlic, thyme, salt, and pepper until fully combined and smooth.
03 - Arrange the chicken breasts in the prepared baking dish. Pour the honey mustard sauce evenly over the chicken, turning each breast to coat thoroughly on all sides.
04 - Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
05 - For a golden caramelized 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 and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges if desired.
# Expert Suggestions:
01 -
- The double mustard trick creates layers of flavor that taste like you spent hours when you barely spent ten minutes prepping.
- Everything bakes in one dish which means cleanup is almost nonexistent and that alone is worth celebrating on a busy weeknight.
02 -
- Do not skip the resting step because slicing too early means all those beautiful juices end up on your cutting board instead of in the meat where they belong.
- If you swap breasts for thighs, add about five extra minutes to the baking time and check the internal temperature before pulling them out.
03 -
- Reserve a spoonful of the raw sauce before it touches the chicken and use it as a finishing drizzle on the plated dish for a bright hit of flavor.
- Broiling for those last two minutes is the difference between good and unforgettable so do not chicken out at the end.