Honey mustard chicken is a perfect balance of sweetness and tang, paired with tender, juicy chicken. This versatile dish is simple to make and pairs beautifully with rice, veggies, or a fresh salad. Whether baked, grilled, or pan-seared, the rich sauce makes every bite irresistible!
Equipment:
- Mixing bowl
- Whisk
- Baking dish or skillet
- Measuring cups and spoons
- Basting brush
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar or lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional garnish: chopped parsley
Instructions:
- Prepare the Sauce:
In a mixing bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, paprika, salt, and pepper until well combined. - Marinate the Chicken:
Place the chicken breasts in a baking dish or resealable bag. Pour half of the honey mustard sauce over the chicken, ensuring each piece is coated. Cover and refrigerate for 30 minutes to an hour. - Cook the Chicken:
- Baking Method: Preheat your oven to 375°F (190°C). Transfer the marinated chicken to a baking dish and bake for 25–30 minutes or until the internal temperature reaches 165°F (74°C).
- Grilling Method: Preheat the grill to medium heat. Grill the chicken for 6–8 minutes per side, basting with reserved sauce occasionally.
- Pan-Seared Method: Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken for 5–7 minutes on each side, then add reserved sauce and cook for an additional 5 minutes until fully cooked.
- Glaze and Serve:
Once cooked, brush the chicken with the remaining honey mustard sauce. Garnish with chopped parsley and serve immediately.
Presentation Ideas:
- Serve over a bed of fluffy rice or mashed potatoes, drizzled with extra sauce.
- Pair with steamed green beans, roasted carrots, or a fresh side salad.
- Slice the chicken and use it as a topping for sandwiches or wraps.
Tips:
- For a deeper flavor, let the chicken marinate overnight.
- Adjust the sweetness or tanginess by tweaking the honey and mustard ratio to suit your taste.
- Use chicken thighs for an even juicier result.
Honey mustard chicken is a delicious, family-friendly recipe that’s as versatile as it is tasty. With its irresistible sweet and savory flavors, this dish will quickly become a favorite in your meal rotation. Try it tonight for a satisfying dinner everyone will love!
Honey Mustard Chicken Recipe
Juicy and flavorful honey mustard chicken is an easy, crowd-pleasing dish! Made with a sweet and tangy sauce, it's perfect for weeknight dinners or special occasions.
Equipment
- Mixing bowl
- Whisk
- Baking dish or skillet
- Measuring cups and spoons
- Basting brush
Ingredients
- 4 boneless skinless chicken breasts
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar or lemon juice
- 2 cloves garlic minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional garnish: chopped parsley
Instructions
- Prepare the Sauce:
- In a mixing bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, paprika, salt, and pepper until well combined.
- Marinate the Chicken:
- Place the chicken breasts in a baking dish or resealable bag. Pour half of the honey mustard sauce over the chicken, ensuring each piece is coated. Cover and refrigerate for 30 minutes to an hour.
- Cook the Chicken:
- Baking Method: Preheat your oven to 375°F (190°C). Transfer the marinated chicken to a baking dish and bake for 25–30 minutes or until the internal temperature reaches 165°F (74°C).
- Grilling Method: Preheat the grill to medium heat. Grill the chicken for 6–8 minutes per side, basting with reserved sauce occasionally.
- Pan-Seared Method: Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken for 5–7 minutes on each side, then add reserved sauce and cook for an additional 5 minutes until fully cooked.
- Glaze and Serve:
- Once cooked, brush the chicken with the remaining honey mustard sauce. Garnish with chopped parsley and serve immediately.
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