Crispy Onion Honey Mustard Chicken

Name: Crispy Onion Honey Mustard Chicken
Yield: 1 serving
Ingredients: 4 chicken breast; ½ cup honey; 3-4 tblsp Dijon mustard; 2 ½ -3 cups fried onions

User Reviews

5

15 reviews

Excellent

Course
Main Course
Cuisine
American

Crispy Onion Honey Mustard Chicken

Brayden Rivera

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Crispy Onion Honey Mustard Chicken features boneless skinless chicken breasts coated with a honey and mustard glaze, then dredged in crushed crispy fried onions before baking. The fried onions form a crunchy, flavorful crust, while the honey-mustard coating provides a sweet and tangy glaze. Baking on a rack allows air circulation for even crisping, resulting in juicy chicken with a golden, textured coating.

Description

This recipe starts by mixing honey and Dijon mustard to create a glaze that balances sweetness with tangy mustard flavor. The chicken breasts are coated in this mixture, ensuring the meat absorbs some of the glaze’s taste. Crushing the fried onions into smaller pieces helps them adhere evenly to the chicken, forming a crunch-packed crust when baked. Using a foil-lined baking sheet with a rack allows hot air to circulate around the chicken, promoting even cooking and crispiness without frying.

The cooking temperature of 350°F and baking time of 40-45 minutes cook the chicken thoroughly while maintaining moisture. The crispy coating contrasts the tender chicken interior, combining texture and flavor. The use of readily available ingredients and simple preparation makes it accessible for casual dinners.

Adjust the honey to mustard ratio to control sweetness and tang according to personal preference; tasting the mixture before coating helps customize the flavor. This dish pairs well with vegetables or a light salad to complement the richness of the coating.

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Ingredients

4 chicken breast boneless, skinless
½ cup honey
3-4 tblsp Dijon mustard or hot or yellow mustard
2 ½ -3 cups fried onions crispy or equivalent, crushed

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Instructions

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Preheat oven to 350 degrees.
Combine honey and mustard in a small bowl that will hold a chicken breast. Feel free to adjust the ratio depending on personal taste. I always try a little before I dip the chicken in. You should too! Set aside.
Pour the onions into a resealable bag and with a rolling pin or kitchen hammer break up the onions. The smaller the pieces the better as they will stick to the chicken. Dump on too a dinner plate and set aside.
Prepare a foil-lined baking sheet with a rack sprayed with cooking spray.
Coat the chicken breasts with the honey mustard mixture. Then dredge them in the onion crumbs, and place them directly onto the rack. Bake for 40-45 minutes or until juices run clear. Enjoy!