Description
This Easy Honey Mustard Chicken recipe features tender chicken breasts marinated and baked in a flavorful honey mustard sauce infused with Dijon mustard, honey, garlic, and fresh thyme. Perfect for a quick weeknight dinner or meal prep, it delivers juicy, savory-sweet results with minimal effort.
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 (or 1/4 tsp. dried thyme)
- 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 to ensure even cooking.
- Make Honey Mustard Sauce: In a large bowl, whisk together the Dijon mustard, honey, olive oil, Worcestershire sauce, thyme, garlic, salt, pepper, and paprika until you have a smooth marinade.
- Reserve Sauce: Set aside 2 tablespoons of the honey mustard sauce for brushing the chicken later in the recipe.
- Coat Chicken: Place the chicken breasts into the bowl with the remaining marinade and toss well until evenly coated. Optionally, transfer the chicken and marinade to a gallon-sized Ziploc bag for easier 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. Place the marinated chicken breasts into the dish in a single layer.
- 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: Once baked, brush the chicken with the reserved honey mustard sauce for extra flavor.
- Garnish and Serve: Garnish with a sprig of fresh thyme and serve warm. Enjoy your flavorful honey mustard chicken!
Notes
- You can substitute ¼ teaspoon of dried thyme if fresh thyme is unavailable.
- Yellow mustard or spicy brown mustard can be used instead of Dijon mustard for a different flavor.
- Meal Prep and Storage: For prep over 24 hours in advance, keep chicken and marinade separate and toss before cooking. Prepare marinade and chicken up to 3 days ahead.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezing: Freeze cooked chicken and any extra sauce in freezer-safe containers or Ziploc bags for 4-6 months.
- Reheating: Thaw in the refrigerator, then reheat in a 300°F oven until warmed through.
