Honey Mustard Chicken Breast
A perfectly balanced, sweet and tangy weeknight dinner that results in incredibly juicy chicken breasts glazed in a golden, velvety sauce.
Ingredients
- •4 boneless, skinless chicken breasts (about 6 oz each)
- •1/2 cup high-quality Dijon mustard
- •1/3 cup honey
- •2 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 teaspoon dried thyme
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish with a little olive oil.
- 2
In a medium bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until smooth.
- 3
Pat the chicken breasts dry with paper towels and place them in the prepared baking dish.
- 4
Pour about two-thirds of the honey mustard sauce over the chicken, ensuring each piece is well-coated. Reserve the remaining sauce for serving.
- 5
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and slightly caramelized.
- 6
Remove from the oven, let the chicken rest for 5 minutes, then drizzle with the reserved sauce and garnish with fresh parsley before serving.
💡 Chef tips
- For even cooking, pound the thicker parts of the chicken breasts to an even thickness before marinating.
- If the sauce browns too quickly in the oven, tent the baking dish loosely with aluminum foil for the first 15 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven to keep the glaze from drying out.
✅ How it should turn out
The chicken should be tender and succulent, coated in a glossy, golden-brown glaze that smells fragrant with garlic and thyme, offering a delicious balance of sharp mustard heat and sweet honey.