Honey Mustard Chicken Breasts
These oven-baked Honey Mustard Chicken Breasts are perfect for nights when you want something easy, flavorful, delicious, and filling. This dish requires minimal prep work. Mix a few ingredients to make the honey mustard sauce, pour it over the chicken, and bake it in the oven. The result is juicy, tender chicken with a sweet, tangy flavor that's hard to resist. Serve it with roasted veggies, mashed potatoes, or a simple side salad.
Ingredients
- 2 chicken breasts large
- ½ teaspoon salt
- ½ teaspoon pepper
For the sauce
- ¼ cup low sodium chicken broth (see note 1)
- 2 tablespoon grainy mustard (see note 2)
- 1 tablespoon Dijon mustard (see note 2)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ¼ cup honey
- 2 tablespoon fresh rosemary chopped
Instructions
- Preheat the oven to 450ºF/230ºC.
To prepare the chicken
- Lay each chicken breast flat on a chopping board and use kitchen paper to dry them off.2 chicken breasts
- Use a sharp knife to cut them horizontally into fillets. Ensure you keep the knife parallel to the board and cut sideways through the breast (see the pictures in the post for reference).
- Repeat the process with the second chicken breast.
- Cover the fillets with parchment paper or plastic wrap and gently flatten the plumper end with a meat mallet or the base of a heavy skillet.
Prepare the sauce
- Add the broth, grainy mustard, dijon mustard, lemon juice, and fresh rosemary to a jug.¼ cup low sodium chicken broth2 tablespoon grainy mustard1 tablespoon Dijon mustard1 tablespoon lemon juice2 tablespoon fresh rosemary
- Measure the olive oil into your tablespoon measure and then pour it into your quarter cup measure; swirl the oil around the cup, and then pour the oil into the jug.1 tablespoon olive oil
- Without wiping it out, measure your honey using the same quarter cup measure and pour it into the jug. (see note 3)¼ cup honey
- Stir to combine.
To cook the chicken
- Sprinkle the chicken fillets with salt and pepper and place in a baking dish. (see note 4)
- Pour over the honey mustard sauce and bake for 20 minutes.
- Remove the chicken from the oven and let it sit for 5 minutes. Garnish with fresh rosemary and serve.
Notes
- I use low-sodium chicken broth from a carton. You can substitute for vegetable broth. Or make broth using a bouillon powder or paste.
- The recipe uses grainy and Dijon mustard for a balanced flavor. All grainy mustard makes the sauce quite sharp without a mustard flavor, while all Dijon is quite strong. So, a mixture works well. But you can substitute with what you have available.
- The oil coating on the quarter cup measure will make pouring out all of the honey much easier.
- The larger the dish, the less sauce you'll end up with, as there is more area to evaporate. I like a dish where the chicken breasts are just touching.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 238kcal | Carbohydrates: 19g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 557mg | Potassium: 473mg | Fiber: 1g | Sugar: 18g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
Nutrition is per serving
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