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Honey Mustard Chicken Breasts
These oven-baked Honey Mustard Chicken Breasts are perfect for nights when you want something easy, flavorful, delicious, and filling. This dish requires minimal prep work. Mix a few ingredients to make the honey mustard sauce, pour it over the chicken, and bake it in the oven. The result is juicy, tender chicken with a sweet, tangy flavor that's hard to resist. Serve it with roasted veggies, mashed potatoes, or a simple side salad.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 238 kcal
Course:
Main Course
Cuisine:
Australian
Ingredients
- 2 chicken breasts large
- ½ teaspoon salt
- ½ teaspoon pepper
For the sauce
- ¼ cup low sodium chicken broth (see note 1)
- 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 fresh Rosemary chopped
Instructions
- Preheat the oven to 450ºF/230ºC.
Cup of Yum
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.
Cup of Yum
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
- I use low-sodium chicken broth from a carton. You can substitute for vegetable broth. Or make broth using a bouillon powder or paste.
- The recipe uses grainy and Dijon mustard for a balanced flavor. All grainy mustard makes the sauce quite sharp without a mustard flavor, while all Dijon is quite strong. So, a mixture works well. But you can substitute with what you have available.
- The oil coating on the quarter cup measure will make pouring out all of the honey much easier.
- The larger the dish, the less sauce you'll end up with, as there is more area to evaporate. I like a dish where the chicken breasts are just touching.
Nutrition Information
Calories
238kcal
(12%)
Carbohydrates
19g
(6%)
Protein
25g
(50%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
557mg
(23%)
Potassium
473mg
(14%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
73IU
(1%)
Vitamin C
3mg
(3%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238
% 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.