Oven Baked Honey Mustard Chicken (Printable Version)

Juicy chicken coated in sweet tangy honey mustard sauce, baked to golden perfection in 40 minutes.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Honey Mustard Sauce

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 4 tablespoons honey
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 tablespoon fresh lemon juice
08 - 1/2 teaspoon paprika
09 - Salt and black pepper, to taste

→ Garnish

10 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or olive oil.
02 - In a mixing bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, lemon juice, paprika, salt, and pepper until smooth and well combined.
03 - Pat the chicken breasts dry with paper towels and arrange them in a single layer in the prepared baking dish.
04 - Pour the honey mustard sauce evenly over the chicken breasts, turning each piece to ensure thorough coating on all sides.
05 - Bake uncovered for 25 to 30 minutes, until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F when measured with a meat thermometer.
06 - For a caramelized golden top, switch the oven to broil and cook for an additional 2 to 3 minutes, watching closely to prevent burning.
07 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.

# Expert Tips:

01 -
  • The double mustard trick, using both Dijon and whole grain, creates layers of tanginess that a single mustard never could achieve.
  • Cleanup is laughably easy since everything bakes in a single dish.
02 -
  • Do not skip the drying step on the chicken because wet chicken means diluted sauce and a watery finished dish.
  • If you have time, letting the chicken marinate in the sauce for one to two hours in the fridge transforms good into unforgettable.
03 -
  • Let the chicken rest for five minutes after baking before slicing so the juices redistribute instead of running out onto your cutting board.
  • The real secret is using two different mustards together, one for smooth intensity and one for texture, and neither shortcut is worth skipping.

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