Baked Honey Mustard Chicken
User Reviews
5
Baked Honey Mustard Chicken
Description
This recipe begins with chicken breasts pounded and portioned for even cooking. The marinade combines Dijon mustard, honey, olive oil, Worcestershire sauce, fresh thyme, crushed garlic, salt, black pepper, and paprika for mild warmth. After whisking the sauce, chicken is coated thoroughly and allowed to marinate at least 20 minutes or up to overnight for more flavor penetration.
Chicken is baked uncovered at 375°F until it reaches a safe internal temperature, ensuring a juicy texture without drying out. Reserved marinade is brushed on toward the end to reinforce the honey-mustard glaze's presence. Fresh thyme sprigs can be used as garnish for added aroma.
This dish suits a variety of meals, pairing well with vegetables, rice, or potatoes. It balances honey’s sweetness against mustard’s tang, highlighted by the herbaceous thyme and subtle garlic.
Using dried thyme is possible, and substituting yellow or spicy brown mustard can change the flavor slightly. The chicken can be prepared ahead, with marinade stored separately if more than 24 hours elapses before cooking. Leftovers keep refrigerated for several days and freeze well, with gentle reheating recommended.
Ingredients
- 1 - 1 ¼ lbs. chicken breast pounded and cut into 4-5 oz. portions
- 2 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 2 Tbsp. olive oil
- ½ tsp. Worcestershire sauce
- ¾ tsp. thyme finely chopped, fresh
- 1 clove garlic crushed
- ½ tsp. salt to taste
- ⅛ tsp. black pepper to taste
- ⅛ tsp. paprika
Instructions
- Preheat oven to 375 degrees.
- Prepare chicken by pounding to 1-inch thick and cutting into 4-5 ounce portions.
- Whisk mustard, honey, oil, Worcestershire, thyme, garlic, salt, pepper, and paprika in a large bowl until smooth.
- 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
- Dried thyme may be used instead of fresh for convenience.
- Yellow or spicy brown mustard can replace Dijon for a different flavor profile.
- Store chicken and marinade separately if marinating more than 24 hours to maintain quality.
- Prepared chicken can be refrigerated 3-4 days or frozen 4-6 months safely.
- Reheat thawed chicken gently in a 300°F oven to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 461mg | 19% |
| Potassium | 430mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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