Baked Honey Mustard Chicken

Baked Honey Mustard Chicken has been my go-to for quick family dinners that never disappoint This juicy oven-baked chicken is coated in a homemade honey mustard sauce that caramelizes in the oven creating an irresistible dish with almost no effort The rosemary and paprika bring savory warmth while the honey mustard turns delightfully sticky and sweet

I first made this when I needed something fast but flavorful for last-minute guests and everyone asked for the recipe before dessert was served

Ingredients

• Boneless skinless chicken breasts: lean and versatile plus easy to find at any store Make sure they are uniform in size for even baking
• Homemade or store-bought honey mustard sauce: the star element Noticeably better when homemade with real honey and mustard
• Extra virgin olive oil: helps the chicken stay juicy while encouraging golden edges Use a fresh bottle for best flavor
• Paprika: gives a gentle smokiness and beautiful color Opt for sweet paprika over hot unless you want a little kick
• Rosemary dried or fresh minced: bright herby notes complement the sweetness Fresh rosemary is especially fragrant
• Salt and black pepper: a must to enhance every ingredient
• Fresh parsley: used for garnish and a pop of color Pick leaves that are bright and unbruised

Step-by-Step Instructions

Prep the Oven and Make the Sauce:

Set your oven to 375 degrees Combine honey mustard sauce olive oil paprika and rosemary in a bowl Stir vigorously until you see a creamy even mix The paprika and rosemary might stick together at first so use the back of your spoon to break them up

Prepare the Chicken:

Trim any visible fat or connective tissue from your chicken breasts Lay them in a single layer in a shallow baking dish If needed pound thicker pieces so they all cook at the same time

Season:

Sprinkle both sides of each chicken piece lightly with salt and black pepper Start with a light touch you can always add more later

Coat with Sauce:

Use a spoon or brush to spread the honey mustard mixture all over the chicken Pay special attention to covering every nook and cranny as this locks in flavor and moisture

Cover and Start Baking:

Tightly cover the dish with foil This traps steam and helps cook the chicken evenly Bake for 20 minutes Use this time to prep your sides

Uncover Baste and Continue Baking:

Take off the foil and spoon the hot sauce from the bottom of the dish back over your chicken Try not to disturb the coating Bake uncovered for another 10 minutes or until your chicken reaches at least 165 degrees at its thickest point

Baste and Broil:

Spoon a final layer of sauce on top Turn the oven to broil Watch closely and broil for 1 to 2 minutes until the tops are glossy golden and caramelized

Rest and Serve:

Let the chicken sit in the pan for 5 minutes before slicing to keep juices inside Sprinkle with chopped parsley and serve warm

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I always look forward to the aroma of rosemary as the dish cooks It reminds me of Sunday dinners at my grandmother’s house where she’d use rosemary from her garden in everything she baked

Storage Tips

Keep leftovers in a sealed container in the fridge for up to four days This recipe also freezes beautifully Store in individual portions for easy lunches Reheat gently in a covered dish in the oven or on low heat in a skillet to avoid drying out

Ingredient Substitutions

Boneless skinless chicken thighs work just as well and offer even more moisture For a new flavor swap pure maple syrup instead of honey Use other herbs like thyme or a small squirt of lemon for a brighter finish If you want dairy free make sure your honey mustard has no added cream

Serving Suggestions

Serve with crusty bread to mop up every drop of sauce Simple roasted potatoes or garlicky green beans round out the meal For a lighter option a crisp green salad with a citrus vinaigrette pairs beautifully I also love to spoon any leftover sauce onto steamed veggies

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A Bit of History

Honey mustard has roots in both French and American kitchens Thanks to its balance of sweet and tangy it became a favorite for everything from chicken to salad dressings This version echoes the family-style comfort food that’s always made from scratch and meant to be shared

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work well and are naturally juicy, though they may need a few extra minutes in the oven.

→ What can I substitute for honey in the sauce?

Pure maple syrup makes a tasty swap, creating a sweet and slightly different flavor profile for the dish.

→ How do I know when the chicken is done?

The safest method is to use an instant-read thermometer; chicken is ready at 165°F. Juices should run clear when sliced.

→ Can I prepare this with bone-in chicken?

Yes, but bone-in cuts require more baking time. Bake until juices run clear and skin is golden and crisp if left on.

→ What sides go well with this dish?

Pair with warm bread, potatoes, green beans, or a fresh salad to soak up the flavorful sauce and complete your meal.

→ How should leftovers be stored and reheated?

Keep leftovers in an airtight container for up to four days in the fridge or freeze for longer. Reheat covered in the oven for best results.