Description
This Baked Honey Mustard Chicken recipe features tender, juicy chicken breasts coated in a flavorful blend of honey, Dijon, yellow, and wholegrain mustards, baked to perfection with a hint of rosemary. Perfectly balanced with a sweet and tangy glaze, it’s a simple yet elegant dish ideal for a family dinner or meal prep.
Ingredients
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
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare baking dish: Lightly grease a 9×13 inch baking dish with cooking spray and set it aside for later.
- Brown the chicken: Heat 1½ tablespoons of olive oil in a skillet over medium heat. Season the chicken breasts thoroughly with the chicken seasoning blend, then add them to the skillet. Cook each side for about 2 minutes or until golden brown to lock in juices.
- Make the honey mustard sauce: While the chicken is browning, whisk together ½ tablespoon olive oil, honey, Dijon mustard, yellow mustard, wholegrain mustard, white vinegar, and paprika in a small bowl until fully combined and smooth.
- Transfer chicken to baking dish: Move the browned chicken breasts from the skillet into the prepared baking dish in a single layer.
- Coat chicken with sauce: Pour the honey mustard sauce evenly over the chicken breasts, flipping each piece to ensure it is fully covered with the glaze.
- Add rosemary: Arrange fresh rosemary sprigs between the chicken breasts in the baking dish for added aroma and flavor.
- Bake covered: Cover the baking dish with foil and place it in the preheated oven. Bake for 20 minutes to allow the chicken to cook through and flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) using an instant-read meat thermometer to ensure doneness.
- Rest the chicken: Take the dish out of the oven and let the chicken rest for 5 minutes to allow juices to redistribute and keep the meat moist.
- Serve: Plate the chicken breasts garnished with rosemary if desired and enjoy this deliciously sweet and tangy baked honey mustard chicken.
Notes
- You can substitute chicken seasoning blend with salt, pepper, garlic powder, and paprika if unavailable.
- Adjust the honey quantity to make the sauce sweeter or less sweet according to your preference.
- Ensure the chicken is not overcooked to keep it tender and juicy.
- Fresh rosemary adds a fragrant flavor, but feel free to omit if unavailable.
- Use a meat thermometer to guarantee the chicken is safely cooked to 165°F.
