Description
This Easy Honey Mustard Chicken recipe features tender chicken breasts marinated in a flavorful honey mustard sauce with hints of thyme and garlic, then baked to juicy perfection. Perfect for a quick weeknight dinner or meal prepping, the sauce adds a deliciously sweet and tangy glaze that brightens each bite.
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.
- Prepare Chicken: Pound the chicken breasts to an even thickness of about 1 inch and cut into 4-5 oz. portions. This ensures even cooking.
- Make Honey Mustard Sauce: In a large bowl, whisk together Dijon mustard, honey, olive oil, Worcestershire sauce, fresh thyme, crushed garlic, salt, pepper, and paprika until smooth.
- Reserve Sauce: Set aside 2 tablespoons of the prepared honey mustard sauce to brush the chicken after baking.
- Coat Chicken: Add the chicken breasts to the bowl with the remaining marinade. Toss well until chicken is evenly coated. For convenience, place chicken and marinade in a gallon-sized Ziploc bag for easy storage.
- Marinate: Cover and refrigerate the chicken for at least 20 minutes or up to overnight to allow flavors to develop.
- Prepare Baking Dish: Lightly coat a 9-inch square baking dish with non-stick cooking spray. Arrange the marinated chicken breasts in a single layer in the dish.
- Bake: Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 160°F. The temperature will rise to a safe 165°F after resting.
- Brush with Reserved Sauce: After baking, brush the chicken with the reserved honey mustard sauce for extra flavor and gloss.
- Garnish and Serve: Garnish with a sprig of fresh thyme and serve the chicken warm. Enjoy your flavorful meal!
Notes
- If fresh thyme is unavailable, ¼ teaspoon dried thyme can be used as a substitute.
- You can substitute Dijon mustard with yellow mustard or spicy brown mustard depending on your flavor preference.
- Meal Prep and Storage:
- For prep ahead, store chicken and marinade separately if cooking over 24 hours later. If cooking within 24 hours, toss chicken in the sauce ahead of time.
- Store cooked leftovers in an airtight container for 3-4 days in the refrigerator.
- This dish freezes well for 4-6 months in a freezer-safe container or Ziploc bag with sauce.
- To reheat, thaw in refrigerator then warm in a 300°F oven until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 7g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg
