Description
A simple and flavorful baked honey mustard chicken recipe featuring tender boneless skinless chicken breasts coated in a tangy honey mustard sauce and a blend of aromatic spices. This easy-to-make dish is perfect for a quick weeknight dinner, garnished with fresh herbs for an extra burst of flavor.
Ingredients
Scale
Chicken
- 4 small boneless skinless chicken breasts, pounded to ¾ to 1-inch thickness (about 1 ½ pounds)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Honey Mustard Sauce
- 1 cup honey mustard sauce, divided (homemade or a quality mayo-based brand)
Optional Garnishes
- Torn basil
- Chopped flat-leaf parsley
Instructions
- Preheat Oven and Grease Baking Pan: Arrange the oven rack to the center position. Close the oven door and preheat the oven to 375 degrees Fahrenheit if using convection or 400 degrees Fahrenheit if using a standard oven. Grease the inside of an 8×11-inch baking dish with non-stick cooking spray, then set it aside.
- Combine Chicken Seasonings: In a small bowl, mix garlic powder, onion powder, smoked paprika, Italian seasoning, ¾ teaspoon kosher salt, and a heaping ¼ teaspoon ground black pepper until well combined.
- Pat Dry and Season Chicken Breasts: Pat the chicken breasts dry with paper towels. Season both sides evenly with the prepared seasoning blend.
- Add Chicken to Baking Dish: Place the seasoned chicken breasts in the prepared baking dish in a single even layer without overlapping.
- Pour Honey Mustard Sauce Over Chicken: Pour ¾ cup of the honey mustard sauce evenly over the chicken breasts, coating them well.
- Bake Honey Mustard Chicken: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil, pour the remaining ¼ cup of honey mustard sauce over the chicken, and return the dish to the oven uncovered. Bake for an additional 15 minutes or until a meat thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit.
- Let Chicken Rest: Remove the baking dish from the oven and lightly tent with foil. Allow the chicken to rest for 5 to 10 minutes before serving to retain juiciness.
- Serve Baked Honey Mustard Chicken: Garnish with torn basil and/or chopped flat-leaf parsley, then serve immediately and enjoy your flavorful baked honey mustard chicken.
Notes
- To scale the recipe up or down, hover over the number of servings in the recipe card and adjust with the sliding scale.
- If you have any questions or need clarifications, feel free to ask in the comments section of the original recipe for support.
- The nutritional information provided is an estimate based on four servings and may vary depending on ingredient brands and exact measurements used.
- Pounding the chicken breasts to a uniform thickness helps ensure even cooking.
- Using an instant-read meat thermometer guarantees the chicken is safely cooked to 165 degrees Fahrenheit without overcooking.
- You can substitute homemade honey mustard sauce or a store-bought mayo-based brand depending on preference.
Nutrition
- Serving Size: 1 chicken breast (about 6 oz)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 85 mg
