Baked Honey Mustard Chicken (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon chicken seasoning blend, or to taste
03 -
2 tablespoons olive oil, divided
04 -
1/4 cup honey
05 -
1 tablespoon Dijon mustard
06 -
1 tablespoon yellow mustard
07 -
1 tablespoon wholegrain mustard
08 -
1/2 teaspoon white vinegar
09 -
1/8 teaspoon paprika
10 -
4 sprigs fresh rosemary (optional but recommended)
# Instructions:
01 -
Preheat oven to 375°F.
02 -
Lightly grease a 9x13 baking dish with cooking spray and set aside.
03 -
Heat 1 1/2 tablespoons olive oil in a skillet. Season chicken breasts with the chicken seasoning blend and cook for 2 minutes on each side or until browned.
04 -
In a small mixing bowl, whisk together 1/2 tablespoon olive oil, honey, Dijon mustard, yellow mustard, wholegrain mustard, white vinegar, and paprika until well blended.
05 -
Transfer the browned chicken breasts to the prepared baking dish. Pour the honey mustard sauce over the chicken, ensuring each piece is fully coated. Arrange rosemary sprigs between the chicken breasts.
06 -
Cover the baking dish with foil and bake for 20 minutes.
07 -
Remove the foil and continue baking for 15 minutes or until the chicken registers an internal temperature of 165°F when checked with an Instant Read Meat Thermometer.
08 -
Remove from oven and let the chicken stand for 5 minutes to allow the juices to redistribute before serving.
# Notes:
01 -
Use an Instant Read Meat Thermometer to ensure the chicken is fully cooked and juicy.
02 -
If substituting chicken thighs for breasts, bake for a longer time to ensure proper cooking.
03 -
Testing different blends of mustards can alter the flavor, but using all three recommended mustards gives the best results.
04 -
Resting the cooked chicken prevents it from drying out and helps retain juices.