Baked Chicken Breasts with Honey Mustard Sauce

Juicy baked chicken breasts coated in honey mustard sauce in a white baking dish garnished with fresh parsley

Baked Chicken Breasts with Honey Mustard Sauce

Tender and juicy baked chicken breasts coated in a sweet and savory honey mustard sauce with garlic and fresh lemon. No marinating required and ready in just 35 minutes.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 444

Ingredients Equipment Method Notes

Ingredients

4 tbsp olive oil
3 tbsp honey raw or local recommended
2 tbsp whole grain mustard
1 tbsp mild Dijon mustard smooth
4 garlic cloves minced
1-2 tbsp fresh lemon juice adjust to taste
2 lbs boneless skinless chicken breasts about 4 large breasts, similar in size for even cooking
1 pinch salt to season
0.5 tsp paprika
1 pinch cracked black pepper
2 sprigs fresh rosemary
2 tbsp fresh parsley chopped, optional for garnish

Equipment

Baking dish (lightly greased)
Small mixing bowl
Instant-read thermometer

Method

Preheat oven to 400°F (200°C). Lightly grease a baking dish with oil or nonstick spray.
In a small bowl, whisk together the olive oil, honey, whole grain mustard, Dijon mustard, minced garlic, and lemon juice until smooth. Taste and adjust lemon juice as preferred.
Place the chicken breasts in the baking dish in a single layer. Season generously on both sides with salt, paprika, and cracked pepper. Spoon three-quarters of the honey mustard sauce over the chicken and spread evenly to coat. Tuck rosemary sprigs between each piece.
Cover the dish tightly with foil and bake for 15 minutes. Remove foil, spoon the remaining sauce over each breast, and bake uncovered for another 10 to 15 minutes, or until the internal temperature reaches 165°F and the juices run clear.
Switch oven to broil on medium-high and broil for 2 minutes to caramelize the edges and create a golden finish. Watch closely to prevent burning.
Remove from oven, cover loosely with foil, and rest for 5 minutes before serving. Garnish with fresh parsley and spoon pan drippings over the top.

Notes

For a thicker sauce, transfer pan juices to a small saucepan over medium heat and whisk in a slurry of 1 tsp cornstarch mixed with 2 tsp water. Stir until thickened. To add roasted vegetables, arrange them around the chicken in the baking dish during the last 10 minutes and toss in the pan juices. Always use an instant-read thermometer to confirm doneness at 165°F.