Honey Mustard Chicken Breasts
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
238 kcal
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Course
Main Course
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Cuisine
Australian
Honey Mustard Chicken Breasts
Description
Honey Mustard Chicken Breasts are prepared by slicing large chicken breasts into fillets, flattening them gently to ensure even cooking. The sauce combines low-sodium chicken broth, grainy and Dijon mustards for complexity, lemon juice for acidity, fresh rosemary for herbal aroma, olive oil, and honey for sweetness. After coating the chicken with olive oil, salt, and pepper, the fillets roast in a preheated high-temperature oven.
The cooking method produces a golden, slightly caramelized exterior while retaining tender, juicy meat inside. The honey and mustard blend generates a glossy, flavorful coating with a balance of sweet and tangy notes uplifted by the rosemary. This offers an appealing textural contrast and flavor depth without overpowering the chicken.
This dish works well served with roasted vegetables, steamed greens, or alongside a starch like rice or potatoes. The sauce imparts noticeable but subtle mustard flavor enriched by honey’s sweetness, making it easy to pair with simple sides.
The notes suggest using mixed mustards for a balanced taste, substituting broth types if needed, and arranging chicken breasts closely on a baking dish to minimize sauce evaporation. These tips help maintain a moist texture and maximum sauce flavor.
Ingredients
- 2 chicken breast large
- ½ teaspoon salt
- ½ teaspoon black pepper
For the sauce
- ¼ cup chicken broth see note 1, low sodium
- 2 tablespoon grainy mustard (see note 2)
- 1 tablespoon Dijon mustard (see note 2)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ¼ cup honey
- 2 tablespoon rosemary chopped, fresh
Instructions
- Preheat the oven to 450ºF/230ºC.
To prepare the chicken
- Lay each chicken breast flat on a chopping board and use kitchen paper to dry them off.2 chicken breasts
- Use a sharp knife to cut them horizontally into fillets. Ensure you keep the knife parallel to the board and cut sideways through the breast (see the pictures in the post for reference).
- Repeat the process with the second chicken breast.
- Cover the fillets with parchment paper or plastic wrap and gently flatten the plumper end with a meat mallet or the base of a heavy skillet.
Prepare the sauce
- Add the broth, grainy mustard, dijon mustard, lemon juice, and fresh rosemary to a jug.¼ cup low sodium chicken broth2 tbsp grainy mustard1 tbsp Dijon mustard1 tbsp lemon juice2 tbsp fresh rosemary
- Measure the olive oil into your tablespoon measure and then pour it into your quarter cup measure; swirl the oil around the cup, and then pour the oil into the jug.1 tbsp olive oil
- Without wiping it out, measure your honey using the same quarter cup measure and pour it into the jug. (see note 3)¼ cup honey
- Stir to combine.
To cook the chicken
- Sprinkle the chicken fillets with salt and pepper and place in a baking dish. (see note 4)
- Pour over the honey mustard sauce and bake for 20 minutes.
- Remove the chicken from the oven and let it sit for 5 minutes. Garnish with fresh rosemary and serve.
Notes
- Low-sodium chicken broth can be substituted with vegetable broth or homemade broth for flexibility.
- Combining grainy and Dijon mustard balances sharpness and mustard flavor; adjust proportions to taste.
- Coating the measuring cup with oil before adding honey helps pour out all the honey without waste.
- Using a baking dish where chicken breasts just touch helps reduce sauce evaporation and keeps the sauce concentrated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 557mg | 23% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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