Original Post: https://www.evolvingtable.com/honey-mustard-chicken/
Baked Honey Mustard Chicken
Baked Honey Mustard Chicken is the kind of easy dinner you can count on when you want something flavorful without a lot of work. Tender chicken bakes in a sweet, tangy honey mustard sauce that comes together with simple pantry ingredients.
Servings: 4 servings
Ingredients
- 1 - 1 ¼ pounds chicken breasts pounded and cut into 4-5 oz. portions
- 2 tablespoons Dijon mustard*
- 2 tablespoons honey
- 2 tablespoons olive oil
- ½ teaspoon Worcestershire sauce
- ¾ teaspoon fresh thyme finely chopped*
- 1 clove garlic crushed
- ½ teaspoon salt to taste
- ⅛ teaspoon black pepper to taste
- ⅛ teaspoon paprika
Instructions
- Preheat oven to 375 degrees.
- Prepare chicken by pounding to 1-inch thick and cutting into 4-5 ounce portions.1 - 1 ¼ pounds chicken breasts
- Whisk mustard, honey, oil, Worcestershire, thyme, garlic, salt, pepper, and paprika in a large bowl until smooth.2 tablespoons Dijon mustard*, 2 tablespoons honey, 2 tablespoons olive oil, ½ teaspoon Worcestershire sauce, ¾ teaspoon fresh thyme, 1 clove garlic, ½ teaspoon salt, ⅛ teaspoon black pepper, ⅛ teaspoon paprika
- Reserve 2 tablespoons of the honey mustard sauce.
- Place chicken into the bowl with the sauce. Toss until chicken is well coated.
- Marinate chicken in the refrigerator for at least 20 minutes, or up to overnight. (You can transfer it to a gallon-sized Ziploc bag for easier storage.)
- Place chicken breasts in a 9-inch square baking dish that has been lightly coated with non-stick cooking spray.
- Bake chicken in preheated oven for 20-25 minutes, or until the internal temperature reaches 160 degrees. (It will increase by 5-10 degrees once removed from the oven reaching a final temperature of 165 degrees.)
- Brush chicken with reserved honey mustard sauce.
- Serve with a sprig of fresh thyme and enjoy.
Notes
- Herbs: You can also use ¼ teaspoon of dried thyme.
- Mustard: Yellow mustard or spicy brown mustard can be substituted for an added kick.
- Chicken: Using a meat mallet, pound your chicken breasts until they reach about 1-inch thick.
- Marinade: Reserve a couple tablespoons of the marinade before adding the meat to top the chicken after cooking.
Nutrition
Calories: 225kcal | Carbohydrates: 7g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 430mg | Fiber: 1g | Sugar: 6g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
