Baked Honey Mustard Chicken

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 426kcal

Author: Kris Longwell

Baked Honey Mustard Chicken is one of the best weeknight dinners of all time. Go with boneless skinless chicken breasts, and you and your family won't believe how juicy and deeply flavorful the dish is. And it's ready in under an hour!

Print Recipe

Equipment

9"x13" baking dish

Ingredients

2 lbs chicken breasts boneless, skinless
2 tbs olive oil divided
Salt and pepper
Cooking spray

For the Honey Mustard Glaze/Sauce

¼ cup yellow mustard
¼ cup stone-ground mustard
¼ cup honey
2 tablespoon Italian dressing
1 teaspoon garlic powder
1 teaspoon oregano dried
parsley fresh, chopped, for garnish (optional)

Instructions

Preheat oven to 400°F.
Brush about 1 tablespoon of olive oil all over the chicken breasts. Liberally salt and pepper the chicken all over.
2 lbs chicken breasts, 2 tbs olive oil, Salt and pepper
Heat the remaining tablespoon of oil in a large skillet (preferably non-stick) or medium-high heat. Add the chicken breasts (working in batches, if necessary), and cook until lightly browned on both sides. The chicken will not be cooked through at this point.
Cooking spray
Lightly spray the baking dish with cooking spray or a small amount of oil.
Place the chicken breasts in the bottom of the dish. It's okay if they overlap slightly.
In a separate bowl, mix the honey mustard sauce ingredients until fully combined. Pour the sauce all over the top of the chicken. Cover with foil and bake in the oven for 25 minutes (if using extra-large chicken breasts, let them bake for 30 minutes). Uncover and continue baking until an internal temperature reaches 160 to 165°F.
¼ cup yellow mustard, ¼ cup stone-ground mustard, ¼ cup honey, 2 tablespoon Italian dressing, 1 teaspoon garlic powder, 1 teaspoon oregano
Remove the chicken and let it rest for about 5 to 10 minutes. The chicken's temperature will rise another 5 degrees. Either slice and serve, or serve each breast whole. If desired, drizzle sauce over the chicken and pass extra at the table. Garnish with chopped Italian parsley, if desired.
parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Three 8 to 10-ounce chicken breasts will easily feed a family of four. We slice them into medallions for easy serving. Or, serve each breast whole. Be sure to pass the sauce when serving.

Boneless, skinless chicken thighs can be substituted in place of the breasts. They will only take about a total of 20 to 25 minutes. If serving bone-in, you'll need to increase the baking time by another 15 to 20 minutes. An instant-read thermometer is critical in ensuring you've reached an internal temperature of 160 to 165°F.

Any leftover chicken will keep covered in the fridge for up to 5 to 6 days and can be frozen for up to 2 months.

Nutrition