I’m on a roll with chicken lately and there’s likely more to come. Really we probably eat chicken more than any other type of meat at my house, I just sort of avoid posting chicken recipes (or any other meat for that matter) because for me it’s hard to get a good picture of it. It’s easier to make a cupcake look pretty than it is a piece of chicken.
Anywho, this chicken is seriously delicious and it’s unbelievably easy to prepare! I quick saute of some onions and garlic, then a speedy blend of some mustards and honey, add it all to the chicken, throw it in the oven and voila! Rave worthy chicken that no one could resist.
I love the simple depth of flavor this chicken has and the slight texture from the coarsely ground mustard. I also love what the few sprigs of rosemary bring to the dish, just the perfect amount of fresh herb flavor. I could eat this sauce by the spoonful! Honey mustard is just one of those genius combinations.
Just note with this recipe that cook times with chicken breast always vary because they can all vary so widely in side. I recommend using about 6 – 8 oz breasts, if they are anything larger I’d cut them into halves through the thickness so they don’t take forever to bake. Enjoy!
Baked Honey Mustard Chicken
Yield: About 6 servings
- 2 lbs - 2 1/4 lbs boneless skinless chicken breast halves (4 - 6 medium chicken breasts)
- 1/4 cup whole grain , coarse mustard
- 2 Tbsp dijon mustard
- 2 Tbsp yellow mustard
- 1/4 cup + 2 Tbsp honey
- 3 tsp olive oil , divided
- Salt and freshly ground black pepper
- 1/2 cup chopped yellow onion
- 2 cloves garlic , minced
- 4 small sprigs rosemary
Preheat oven to 375 degrees. In a mixing bowl whisk together coarse mustard, dijon mustard, yellow mustard, honey and 2 tsp olive oil. Spray a large baking dish with non-stick cooking spray (large enough to fit chicken without over crowding).
In a small skillet, heat remaining 1 tsp olive oil over medium heat. Add onion and saute 3 minutes then add garlic and saute 30 seconds longer. Pour into prepared baking dish and spread into an even layer. Season each chicken breast with salt and pepper on both sides, then set chicken over onion layer in baking dish.
Pour mustard mixture evenly over chicken, working to cover each chicken breast entirely. Lay sprigs of rosemary between chicken breasts, then cover dish with foil. Bake in preheated oven 20 minutes then uncover and bake until chicken has cooked through, about 15 - 25 minutes longer (note that cook time will vary based on thickness of chicken breasts so just keep an eye on it. It should register 165 degrees in thickest part of breast on an instant read thermometer. It could be less or more time than that listed). Serve warm, spoon more sauce over chicken as desired.
Recipe source: adapted from Good Life Eats