Description
This Honey Mustard Chicken features tender chicken breasts marinated in a sweet and tangy honey-Dijon sauce, baked to juicy perfection. It’s an easy and flavorful weeknight meal that pairs beautifully with various sides.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 1 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium-sized mixing bowl, combine the honey and Dijon mustard. Whisk until well blended and smooth.
- Add the olive oil and apple cider vinegar, whisking until fully incorporated.
- Stir in the minced garlic, salt, black pepper, and if using, the dried thyme and paprika. Mix well.
- Place the chicken breasts in a large resealable plastic bag or shallow dish.
- Pour the honey mustard marinade over the chicken, ensuring each piece is well coated. Seal the bag tightly and massage the marinade into the chicken, or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, preferably 2 to 4 hours.
- Preheat your oven to 375°F (190°C).
- Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
- Lightly grease a baking dish with cooking spray or olive oil.
- Transfer the marinated chicken to the prepared baking dish and pour any remaining marinade over the top.
- Cover the dish with aluminum foil.
- Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing.
- Slice the chicken into strips or serve whole.
- Drizzle any remaining sauce from the baking dish over the chicken.
- Garnish with freshly chopped parsley.
- Serve with roasted vegetables, steamed rice, mashed potatoes, or a fresh garden salad.
Notes
- For best flavor, marinate the chicken for several hours.
- This dish can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes