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Baked Honey Mustard Chicken Recipe

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4.3 from 15 reviews

This Baked Honey Mustard Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts baked with a tangy and sweet honey mustard sauce, complemented by sautéed onions, garlic, and fresh rosemary. Perfect for a comforting weeknight dinner that serves six.

Ingredients

Chicken

  • 4 to 5 boneless skinless chicken breasts (8 oz each) or 6 boneless skinless chicken thighs

Honey Mustard Sauce

  • 1/4 cup whole grain coarse mustard
  • 2 Tbsp Dijon mustard
  • 2 Tbsp yellow mustard
  • 1/4 cup + 2 Tbsp honey
  • 2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste

Vegetables and Herbs

  • 1 cup chopped yellow onion
  • 1 Tbsp minced garlic (about 3 cloves)
  • 4 small sprigs rosemary

Instructions

  1. Preheat and Prepare Sauce: Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together the whole grain mustard, Dijon mustard, yellow mustard, honey, and 1 tablespoon of olive oil until smooth. Spray a 13x9-inch baking dish with non-stick cooking spray to prevent sticking.
  2. Sauté Onions and Garlic: Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the chopped yellow onion and sauté for about 8 minutes until the onions turn golden brown. Add the minced garlic and sauté for an additional 30 seconds. Pour the sautéed onion and garlic mixture into the prepared baking dish and spread it out evenly.
  3. Season Chicken: Season each chicken breast (or thigh) generously with salt and freshly ground black pepper on both sides. Place the seasoned chicken pieces over the layer of sautéed onions in the baking dish.
  4. Add Honey Mustard and Rosemary: Pour the prepared honey mustard sauce evenly over the chicken breasts, ensuring each piece is well coated. Place the small sprigs of rosemary between the chicken pieces for added aroma and flavor.
  5. Bake the Chicken: Bake in the preheated oven for 25 to 30 minutes or until the internal temperature of the chicken reaches 165°F (74°C) at the thickest part. To avoid burning the sauce near the end of baking, tent the dish with foil if needed. Once done, spoon the sauce from the baking dish over the chicken when serving for extra flavor.

Notes

  • Chicken thighs can be used instead of breasts for a juicier texture.
  • Whole grain mustard adds texture; you can substitute with all Dijon if preferred.
  • Check chicken temperature with a meat thermometer to ensure thorough cooking.
  • Cover with foil halfway through baking if the top begins to brown too quickly.
  • This dish pairs well with steamed vegetables, rice, or mashed potatoes.

Find it online: https://cozyplatter.com/baked-honey-mustard-chicken-recipe/