Description
This 40-Minute Baked Honey Mustard Chicken delivers juicy and tender chicken breasts coated in a flavorful honey mustard sauce. With a simple marinade of olive oil, honey, whole grain and Dijon mustards, garlic, and a touch of salt, this easy oven-baked dish is perfect for a quick yet satisfying weeknight dinner.
Ingredients
Scale
Honey Mustard Sauce
- 1 tablespoon olive oil
- 3 tablespoons honey
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- 2 cloves garlic, minced
Chicken
- 4 boneless skinless chicken breasts
- Fresh thyme (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400º F to ensure it is ready for baking the chicken evenly.
- Prepare Sauce: In a mixing bowl, combine the olive oil, honey, whole grain mustard, Dijon mustard, salt, and minced garlic. Stir well until the mixture becomes smooth and well blended.
- Pound Chicken: Lightly pound the chicken breasts using a meat mallet or rolling pin to an even thickness. This step promotes juiciness and helps the chicken cook uniformly.
- Coat Chicken: Evenly coat each chicken breast with the prepared honey mustard sauce, ensuring all sides are covered with the flavorful marinade.
- Arrange in Dish: Place the coated chicken breasts in a 9×13-inch baking dish, spacing them apart to allow even heat circulation during baking.
- Bake Covered: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 to 30 minutes. The chicken is done when its internal temperature reaches 165º F.
- Garnish and Serve: Optionally, garnish the baked chicken breasts with fresh thyme sprigs for added aroma and visual appeal. Serve hot immediately.
Notes
- Lightly pounding the chicken ensures even cooking and prevents dry edges.
- Covering with foil traps moisture so the chicken remains tender and juicy.
- Use a meat thermometer to check for doneness for safe and perfectly cooked chicken.
- Fresh thyme adds a nice herbal touch but can be omitted if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
