Oven Baked Honey Mustard Chicken (Printable)
Tender chicken glazed with sweet and tangy honey mustard sauce. Ready in 40 minutes.
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Honey Mustard Sauce
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 4 tablespoons honey
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 tablespoon fresh lemon juice
08 - 1/2 teaspoon paprika
09 - Salt and black pepper, to taste
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, lemon juice, paprika, salt, and pepper until smooth and well combined.
03 - Pat the chicken breasts dry with paper towels and arrange them in a single layer in the prepared baking dish.
04 - Pour the honey mustard sauce evenly over the chicken breasts, turning each piece to ensure thorough coating on all sides.
05 - Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear when pierced with a fork.
06 - For a caramelized golden top, switch the oven to broil and cook for an additional 2 to 3 minutes, watching closely to prevent burning.
07 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.
# Expert Tips:
01 -
- The double mustard trick creates layers of flavor that taste like you spent hours, not minutes.
- Everything comes together in one baking dish, which means cleanup is almost nonexistent.
02 -
- I once pulled the chicken out five minutes early and regretted it instantly because pink centers ruin the whole experience.
- Marinating the chicken in the sauce for an hour or two in the fridge transforms the flavor from good to unforgettable.
03 -
- The broiler step takes this from weeknight dinner to dinner party worthy, but set a timer because honey burns in seconds.
- Double the sauce and reserve half before it touches raw chicken for drizzling over your side dishes.