Baked Honey Mustard Chicken Breast
Baked Honey Mustard Chicken Breast is juicy, tender chicken coated in a sweet and tangy Dijon honey sauce with garlic, thyme, and a touch of paprika. With 10 minutes of prep and simple oven cooking, it makes an easy family dinner with rice, potatoes, or vegetables.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Cuisine: American
Ingredients
Scale
- 1 to 1 ¼ pounds boneless skinless chicken breasts
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- ½ teaspoon Worcestershire sauce
- ¾ teaspoon fresh thyme, finely chopped
- 1 garlic clove, crushed
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- ⅛ teaspoon paprika
Instructions
- Prepare the chicken: Preheat the oven to 375°F. Pound the chicken breasts to about 1 inch thick, then cut into 4 to 5 ounce portions.
- Mix the sauce: Whisk the Dijon mustard, honey, olive oil, Worcestershire sauce, thyme, garlic, salt, pepper, and paprika until smooth.
- Reserve the sauce: Remove 2 tablespoons of the honey mustard mixture and set it aside before adding the raw chicken.
- Marinate the chicken: Coat the chicken in the remaining marinade. Refrigerate for at least 20 minutes or up to overnight.
- Bake the chicken: Lightly grease a 9 inch square baking dish and arrange the chicken inside. Bake for 20 to 25 minutes, or until the thickest portion reaches 160°F.
- Brush and rest: Brush the cooked chicken with the reserved honey mustard sauce. Rest until the internal temperature reaches 165°F, then serve.
Notes
Pounding the chicken to an even thickness helps it cook evenly and stay juicy. Always reserve the finishing sauce before adding raw chicken to the marinade. Leftovers can be refrigerated in an airtight container for 3 to 4 days.
Nutrition
- Calories: 315 kcal per serving
Keywords: Honey Mustard Chicken
Find it online: https://thesavorymama.com/baked-honey-mustard-chicken-breast/