Baked Honey Mustard Chicken (Printer-Friendly Version)
Juicy chicken baked in honey mustard, gently seasoned with rosemary and paprika for a flavorful, easy weeknight meal.
# Required Ingredients:
→ Poultry
01 -
4 boneless, skinless chicken breasts (approximately 1 kg total)
→ Sauce
02 -
120 ml honey mustard sauce (homemade or store-bought)
03 -
30 ml extra virgin olive oil
04 -
1 teaspoon paprika
05 -
1 teaspoon dried rosemary, crushed
→ Seasoning
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Garnish
08 -
Fresh parsley, finely chopped (optional)
# Step-by-Step Instructions:
01 -
Preheat oven to 190°C. In a bowl, mix honey mustard sauce, olive oil, paprika, and rosemary until fully combined.
02 -
Trim excess fat from chicken breasts and place them in a shallow baking dish. Season both sides with salt and pepper.
03 -
Evenly spoon the honey mustard mixture over the chicken breasts, ensuring each piece is well coated.
04 -
Cover the baking dish tightly with aluminium foil and bake for 20 minutes.
05 -
Remove foil, baste chicken with juices and sauce from the dish, and return to oven uncovered. Bake for an additional 10 minutes or until chicken registers 74°C internal temperature.
06 -
Spoon more sauce over the chicken and broil for 1–2 minutes until golden-brown and caramelized.
07 -
Allow chicken to rest for 5 minutes before slicing. Garnish with chopped parsley and serve warm.
# Handy Cooking Tips:
01 -
Test doneness with an instant-read thermometer for food safety; chicken should not be consumed below 74°C internal temperature.
02 -
For a variation, pure maple syrup may be substituted for honey.
03 -
Add small-cut vegetables to the baking dish for a convenient side cooked simultaneously.