Print

Baked Honey Mustard Chicken Recipe

Print Recipe

★★★★

4 from 65 reviews

This Baked Honey Mustard Chicken recipe features tender, juicy chicken breasts coated in a flavorful honey mustard sauce with a hint of rosemary. Perfectly browned on the stovetop before baking, this dish balances sweetness, tanginess, and a subtle smoky paprika note for a deliciously easy weeknight dinner.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon chicken seasoning blend (or to taste)
  • 2 tablespoons olive oil (divided)
  • 4 sprigs fresh rosemary (optional but recommended)

Honey Mustard Sauce

  • ¼ cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon wholegrain mustard
  • ½ teaspoon white vinegar
  • ⅛ teaspoon paprika
  • ½ tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the chicken.
  2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray and set aside for later use.
  3. Brown the Chicken: Heat 1½ tablespoons of olive oil in a skillet over medium heat. Season the chicken breasts evenly with the chicken seasoning blend. Add the chicken breasts to the skillet and cook for about 2 minutes on each side until nicely browned. This step locks in flavor and adds a lovely texture.
  4. Make the Honey Mustard Sauce: While the chicken browns, whisk together ½ tablespoon olive oil, honey, yellow mustard, Dijon mustard, wholegrain mustard, white vinegar, and paprika in a small mixing bowl until fully combined and smooth.
  5. Transfer Chicken to Baking Dish: Move the browned chicken breasts from the skillet into the prepared baking dish in a single layer.
  6. Coat with Sauce: Pour the honey mustard sauce evenly over the chicken breasts, turning them gently to coat each piece thoroughly in the sauce.
  7. Add Rosemary: Place fresh rosemary sprigs between the chicken breasts for added aroma and flavor.
  8. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This helps the chicken cook through while keeping it moist.
  9. Bake Uncovered: Remove the foil and bake for an additional 15 minutes or until the chicken is completely cooked through. The cooking time may vary depending on the thickness of your chicken breasts. Use an Instant Read Meat Thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
  10. Rest the Chicken: Take the dish out of the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute and keeps the chicken tender.
  11. Serve: Serve the baked honey mustard chicken warm, optionally garnished with the baked rosemary sprigs if desired.

Notes

  • You can substitute fresh rosemary with dried rosemary, but fresh is preferred for better flavor.
  • If you want extra sauce, simply double the honey mustard ingredients and reserve some for serving.
  • Using an Instant Read Meat Thermometer ensures perfectly cooked chicken and avoids dryness.
  • This recipe pairs well with steamed vegetables, rice, or a fresh green salad.
  • To make this dish gluten-free, ensure the chicken seasoning and mustards used do not contain gluten.

Keywords: Baked chicken, honey mustard chicken, easy chicken recipe, baked chicken breasts, weeknight dinner, healthy chicken recipe

Find it online: https://epicrecipebox.com/baked-honey-mustard-chicken-recipe/