These juicy tender oven Baked Chicken Breasts with an amazingly delicious honey mustard sauce take only 30 minutes to make and come out perfect every time.
Baked chicken breasts are incredibly easy to prepare and will be perfect for dinner! Coated in a flavorful Honey Mustard Sauce, this chicken breast recipe will become your new favorite and go-to! Just like SMOKY CILANTRO LIME CHICKEN, BLACK PEPPER CHICKEN, LEMON CHICKEN PICCATA.
Serve with Instant Pot Jasmine Rice, Brown rice, Mashed Potatoes , Cauliflower Fried Rice or Steamed broccoli.
SUCCULENT BAKED CHICKEN BREASTS
Chicken is my family’s favorite meat. It is always present in the fridge. Chicken thighs are more fatty and juicy in comparison with chicken breasts. However, I regularly buy chicken breasts and never stop looking for new ways to make this boring white meat into something really amazing and delicious. I don’t mean only stuffing breasts like in this recipe Spinach stuffed chicken breasts.
These Baked Chicken Breasts in Honey mustard sauce recipe is the perfect way to make healthy, super juicy and tasty chicken breasts in the oven.
How long to bake chicken breast?
· Medium-sized chicken breasts will take about 20 minutes to bake at 400°F/ 200°C.
· Large chicken breasts will take 30 minutes at 425°F/ 220°C.
How to Bake Chicken Breast?
This recipe calls for baking chicken for 25 minutes first and grilling for 2-3 minutes (you can skip the last) to get golden brown breasts.
Tips for Juicy Chicken Breast:
- Don’t over-bake chicken breasts. When internal temperature reaches 150 degrees F/65 C, remove from the oven.
- Allow meat rest covered after baking for juiciness.
If you make baked chicken breasts recipe be sure to leave a comment or give this recipe a rating!
BEST BAKED CHICKEN BREASTS IN HONEY MUSTARD SAUCE
BAKED CHICKEN BREASTS IN HONEY MUSTARD SAUCE
Ingredients
- HONEY MUSTARD SAUCE
- Olive oil- 4 tbsp.
- Whole grain mustard Dijon Old Style mustard -2 tbsp.
- Mild Dijon mustard -1 tbsp.
- Honey- 3 tbsp.
- Garlic cloves finely chopped- 5
- Fresh lemon juice-2 tbsp. or to taste
- Water- ¼ cup it will prevent the sauce from sticking to bottom of the skillet/ dish. It evaporates during baking.
- FOR THE CHICKEN
- Chicken breasts- 1 kg / 2 pounds
- Sweet paprika- ½ tsp.
- Coarsely ground black pepper-1/ 2 tsp.
- Salt- as needed to season
- Dried rosemary springs- ½ tsp.
- Fresh parsley finely chopped- 1 tbsp., to garnish
Instructions
- Preheat oven to 400°F/ 200°C with the rack in the medium lower position. Lightly grease an oven safe skillet or baking dish.
- In a medium bowl combine olive oil together with lemon juice, mustards,chopped garlic and water. Keep aside.
- Put the chicken breasts into a skillet /baking dish, season with paprika, salt and pepper.Pour the sauce over the chicken breasts and sprinkle with rosemary springs.
- Cover the skillet/dish with foil and bake for 10 minutes. Uncover and cook for another 15 minutes or until cooked through.
- Grill for 2-3 minutes on medium-high to brown the chicken breasts.
- Remove from the oven, cover with foil and let chicken rest for some time (5-10 minutes) before serving.
- Garnish with fresh chopped parsley and serve chicken breasts along with skillet juices.
Notes
If you prefer a thicker sauce, transfer the baked chicken breasts to a large plate. Bring a skillet with juices to a simmer. Dissolve 1 tsp of cornstarch with 2 tbsp. of water in a small bowl, add to the skillet and cook until thickened and lumps free.
Nutrition
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