Description
This Easy Honey Mustard Chicken recipe features tender chicken breasts marinated and baked in a flavorful honey mustard sauce infused with fresh thyme and garlic. Perfect for a quick weeknight dinner, the chicken is juicy, flavorful, and brushed with extra sauce for a delicious finish.
Ingredients
Units
Scale
Main Ingredients
- 1 - 1 1/4 lbs. chicken breasts, pounded and cut into 4-5 oz. portions
- 1/2 tsp. salt, to taste
- 1/8 tsp. black pepper, to taste
- 1/8 tsp. paprika
Honey Mustard Sauce
- 2 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 2 Tbsp. olive oil
- 1/2 tsp. Worcestershire sauce
- 3/4 tsp. fresh thyme, finely chopped
- 1 clove garlic, crushed
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure consistent baking temperatures for perfectly cooked chicken.
- Prepare Chicken: Pound the chicken breasts to an even thickness of about 1 inch and cut into 4-5 oz. portions to ensure they cook evenly and stay juicy.
- Make Honey Mustard Sauce: In a large bowl, whisk together Dijon mustard, honey, olive oil, Worcestershire sauce, fresh thyme, garlic, salt, pepper, and paprika until the marinade is smooth and well combined.
- Reserve Sauce: Set aside 2 tablespoons of the honey mustard sauce for brushing over the chicken after baking to add extra flavor.
- Coat Chicken: Add the chicken breasts into the remaining honey mustard marinade and toss well to coat evenly. For easier storage and handling, transfer the mixture to a gallon-sized Ziploc bag.
- Marinate: Cover the bowl or seal the bag and refrigerate for at least 20 minutes or up to overnight if time allows, to infuse the chicken with the marinade flavors.
- Prepare Baking Dish: Lightly spray a 9-inch square baking dish with non-stick cooking spray and arrange the marinated chicken breasts in a single layer.
- Bake: Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 160°F. The temperature will rise to 165°F after resting, ensuring the chicken is safely cooked.
- Brush with Reserved Sauce: Remove the chicken from the oven and brush it with the reserved honey mustard sauce to enhance flavor and add a glossy finish.
- Garnish and Serve: Garnish with a sprig of fresh thyme and serve the chicken warm. Enjoy this delicious and easy meal!
Notes
- You can also use ¼ teaspoon of dried thyme if fresh thyme is unavailable.
- Yellow mustard or spicy brown mustard can be used as a substitute for Dijon mustard if you prefer a different flavor profile.
- If preparing more than 24 hours ahead, store the chicken and marinade separately. Toss chicken in sauce if preparing less than 24 hours before cooking.
- Store leftover honey mustard chicken in an airtight container in the refrigerator for 3-4 days.
- This dish freezes well; store chicken and sauce in a freezer-safe container for 4-6 months.
- To reheat, thaw chicken in refrigerator and warm in a 300°F oven until heated through.
