Description
This Honey Mustard Chicken recipe features tender, juicy chicken breasts marinated in a tangy, sweet, and slightly spicy honey mustard sauce. Perfectly baked to retention of moisture and flavor, this dish makes a quick and delicious weeknight dinner that’s full of vibrant tastes and easy to prepare.
Ingredients
Scale
Marinade
- ½ cup Dijon mustard
- ½ cup honey
- Juice of 1 lemon (approximately 3 tablespoons)
- 2 teaspoons minced garlic
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ – 1 teaspoon crushed red pepper flakes (adjust to taste)
Chicken
- 4 boneless, skinless chicken breasts
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Marinade: In a bowl, whisk together Dijon mustard, honey, lemon juice, minced garlic, paprika, kosher salt, ground black pepper, and crushed red pepper flakes until well combined.
- Marinate the Chicken: Reserve ¼ cup of the marinade for later use, then place the chicken breasts into a zip-top bag. Pour the remaining marinade over the chicken and gently massage the bag to ensure all pieces are thoroughly coated. Seal and refrigerate for at least 1 hour to absorb flavors.
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking sheet to prevent sticking.
- Bake the Chicken: Arrange the marinated chicken breasts evenly on the prepared baking sheet. Bake in the preheated oven for approximately 25 minutes, or until the internal temperature reaches 160°F (71°C), indicating the chicken is fully cooked and juicy.
- Finish and Serve: Remove the chicken from the oven and drizzle with the reserved marinade for added flavor and moisture. Sprinkle chopped fresh parsley over the top as a garnish. Serve immediately for a delicious meal.
Notes
- Marinating the chicken longer (up to 4 hours) will deepen the flavors.
- Ensure the chicken reaches an internal temperature of 160°F (71°C) for safe consumption, then let it rest as it will continue to cook from residual heat.
- You can grill the chicken instead of baking for a smoky flavor; grill over medium heat for about 6-7 minutes per side.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
