Easy Baked Chicken Breast
User Reviews
5
Easy Baked Chicken Breast
Description
This recipe combines olive oil, honey, whole grain and Dijon mustards, minced garlic, and fresh lemon juice to create a marinade that coats the chicken breasts. The chicken is seasoned with salt, pepper, and paprika, baked covered for 15 minutes, then basted with remaining sauce and baked uncovered for an additional 10 minutes. A 2-minute broil caramelizes the chicken surface. After resting, the chicken retains juices and is garnished with fresh parsley.
The marinade provides a balance of sweetness from honey and tang from mustards and lemon. The garlic and paprika add savory depth and color. The use of fresh rosemary sprigs between breasts gives a subtle herbal aroma. Baking in one dish allows the option to roast vegetables alongside during the last 10 minutes for a complete meal.
Leftover pan drippings can be thickened into a sauce using a cornstarch slurry heated gently if desired. Resting the chicken after cooking is important for juicy results. Adjust lemon juice to taste for acidity balance.
Ingredients
- 4 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard smooth and, mild
- 4 cloves garlic minced
- 1-2 tablespoons lemon juice adjust to taste, fresh
- 2 pounds chicken breast 4 large chicken breasts, boneless skinless
- 1 pinch salt to season
- ½ teaspoon paprika
- 2 prigs rosemary
- 2 tablespoons parsley chopped, to garnish, optional, fresh
- 1 pinch black pepper cracked
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
- Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon ¾ of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
- Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
- Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
- Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.
Notes
- Add roasted vegetables into the baking dish during the last 10 minutes of cooking, turning them in pan juices for extra flavor.
- To thicken pan drippings into sauce, simmer with a cornstarch-water slurry, adding gradually to reach desired consistency without becoming gluggy.
- Allow chicken to rest covered for 5 minutes after baking to keep it juicy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 49g | 98% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 399mg | 17% |
| Potassium | 898mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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