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When you make Honey Mustard Chicken your kitchen fills up with that awesome mix of sweet and tang. I love cooking this anytime I want something that feels special but just takes a few minutes. That rich honey mustard sauce is so tempting I usually sneak an extra spoonful before anyone notices.
This is my easy favorite for when I need something fast that still looks like I worked hard. The first time I made honey mustard chicken was for a friend’s birthday and now it’s in our weeknight lineup forever.
Delicious Ingredients
- Boneless skinless chicken breasts: Pick cuts that are about an inch thick. Thicker or thinner pieces might cook unevenly. Find ones that haven’t been pumped up with extra water for the best taste.
- Salt and pepper: Salt and pepper make everything taste better and help balance out the sweet and tangy sauce. Freshly cracked black pepper is always worth it for that extra spark.
- Extra virgin olive oil: You’ll need this for browning and for sauce. Real olive oil should have a fresh, almost grassy smell.
- Yellow mustard: Brings that classic zip and bright yellow color to the sauce. This keeps things lively.
- Parsley: Sprinkle over at the end for a fresh boost of green. Pick a bright, non-wilted bunch.
- Salted butter: A slice on top of each piece helps the chicken stay juicy and gives rich flavor. Real butter is key—not margarine.
- Garlic powder: This gives the sauce a mellow garlicky background, rounds out the taste, and keeps it from being too sweet.
- Honey: Pure honey makes the sauce thick and glossy. Skip syrup or anything fake for the best finish.
- Dijon mustard: Packs the sauce with creamy sharp flavor. Go for no added sugar if you can.
Simple Step Guide
- Garnish and Serve:
- After baking, immediately scatter parsley over the chicken for freshness and some color.
- Bake:
- Put the pan in the oven for twenty to twenty five minutes until the inside of the thickest chicken reads 165 on a thermometer. It’ll come out bubbly and juicy.
- Add Butter:
- Put a piece of salted butter on top of each chicken breast before baking. This keeps everything moist.
- Layer the Dish:
- Pour half your honey mustard sauce into your baking dish, lay the browned chicken pieces on top, then slather the rest of the sauce all over them.
- Mix the Honey Mustard Sauce:
- Stir together honey, both mustards, garlic powder, and your leftover olive oil in a small bowl. Whisk till nice and smooth.
- Brown the Chicken:
- Heat up two tablespoons olive oil in a big pan. Toss in your chicken breasts and let them cook for about two minutes per side—no touching. They should look golden by the end.
- Pound and Season Chicken:
- Use a mallet or rolling pin to even out all the chicken so it’s between half an inch and three quarters thick. Sprinkle both sides with salt and pepper.
- Preheat and Prep:
- Turn your oven to 375. Grab your baking dish and give it a spray so nothing gets stuck later.
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I can’t help sneaking a taste of that sauce right out of the bowl. There’s just something about the honey and mustard combo that never gets old. Every time I make this my family’s fighting for the last drop on the plate.
Leftover Storage
Pop any leftover chicken into a tightly shut container and stash it in the fridge—good for three to four days. Freezing? Let it cool, then use a freezer box. Keeps well for up to three months. Warm leftovers gently so the sauce stays smooth.
Swaps for Ingredients
No Dijon? Just use all yellow mustard—the flavor will be a bit softer. Maple syrup works great if you’re out of honey. Chicken thighs or bone-in pieces cook up delicious too, just throw on some extra oven time.
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Fun Pairing Ideas
Goes great with a pile of mashed potatoes, roasted veggies, or a crunchy green salad. Leftovers? Slice up the chicken for a salad topper or tuck it in a sandwich roll for a quick lunch.
Quick History
Honey mustard sauce started as a favorite in American barbecue. It mixes that bold mustard kick with honey’s sweetness for something you can use on pretty much anything. This version lets you make it with juicy chicken straight out of the oven.
Recipe FAQs
- → What's the secret for juicy chicken?
Pound the breasts so they're the same thickness, don't leave them in the oven too long, and let them sit a few minutes before digging in.
- → Can I try different mustards?
Totally—swap out for spicy or whole grain mustard if you're feeling like changing it up. Play around and use what you like.
- → Will this work for meal prep?
For sure—the chicken stays tasty in the fridge up to four days, and you can warm it up in the oven or just use the microwave.
- → What should I serve with honey mustard chicken?
It goes great with roasted potatoes, fresh greens, or even some simply steamed veggies for balance.
- → Best way to store leftovers?
Pop the cooled chicken in a sealed container in the fridge or freeze it if you want to keep it longer.