Honey Mustard Chicken (Print Version)

Chicken covered in silky honey mustard sauce, roasted to a golden hue and topped with fresh parsley.

# Ingredients:

→ Chicken

01 - 4 skinless chicken breast pieces, no bones, each about 2.5 cm thick

→ Seasoning

02 - 1 teaspoon garlic powder
03 - 1 teaspoon fine sea salt
04 - 1 teaspoon ground black pepper, fresh if you can

→ Sauce

05 - 60 ml honey
06 - 45 ml classic yellow mustard
07 - 60 ml Dijon mustard

→ Fats

08 - 56 g salted butter, divided in four chunks
09 - 75 ml extra virgin olive oil, split up

→ Garnish

10 - A handful of chopped parsley, if you want

# Steps:

01 - If you feel like it, sprinkle chopped parsley on top just before you dig in.
02 - Pop the dish in the oven uncovered for 20 to 25 minutes. The chicken should hit 74°C inside and the juices should run clear.
03 - Put a chunk of that salty butter right on each piece of chicken.
04 - Pour half your honey mustard over the bottom of your baking dish. Lay the browned chicken on top. Drizzle the rest of the sauce all over the chicken.
05 - Grab a small bowl and mix up the Dijon, yellow mustard, honey, garlic powder, and the leftover olive oil until it’s super smooth.
06 - Warm up 30 ml of your oil in a big pan. Sear those chicken breasts for two minutes each side, so they get some color. Take them out and set them aside.
07 - Crank your oven to 190°C. Spray a baking pan (about 23 x 33 cm) with nonstick stuff.
08 - Pound out your chicken breasts so they're all around 1.5–2 cm thick. Sprinkle both sides generously with salt and pepper.

# Notes:

01 - Getting every chicken piece flat and even helps everything cook at the same pace, so you won't end up with dry bits.
02 - Put leftovers in a tight container in the fridge, good for 4 days. Or freeze for 3 months. Gently reheat to keep the chicken juicy.