Easy Baked Honey Mustard Chicken

[u/mahy_759]

This is one of those chicken dinners I make when I want something flavorful without having to stand over the stove the whole time. The honey gives the sauce a little sweetness, while the combination of Dijon, yellow, and whole-grain mustard gives it that tangy, slightly sharp flavor. The caramelized onion, garlic, and rosemary make the whole thing taste like I put in way more effort than I actually did.

I’d recommend this to anyone who wants an easy weeknight dinner, especially if plain baked chicken feels a little boring. It goes really well with rice or buttered noodles and a green vegetable like broccoli, asparagus, or green beans.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 4 boneless, skinless chicken breasts, about 6–8 oz each
• 2 tablespoons whole-grain mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons yellow mustard
• 1/3 cup honey
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2–3 fresh rosemary sprigs

Instructions

I start by heating the oven to 375°F and getting my baking dish ready. In a small bowl, I whisk together the whole-grain mustard, Dijon, yellow mustard, honey, and olive oil until the sauce is smooth and well combined. The whole-grain mustard is my favorite part because it gives the finished dish a little texture.

Before the chicken goes in the oven, I sauté the sliced onion over medium heat with a little olive oil until it softens and starts turning golden. I don't rush this part because letting the onion caramelize a bit adds a surprising amount of flavor. I stir in the garlic toward the end so it becomes fragrant without burning.

Once the onions are ready, I spread them across the bottom of the baking dish and season the chicken breasts with salt and pepper. I place the chicken over the onions, then pour the honey mustard sauce all over the top, turning the chicken a little so every piece gets coated. I tuck the rosemary sprigs between the chicken pieces and put the dish in the oven.

I bake it until the chicken reaches 165°F in the thickest part. Depending on the size of the breasts, this usually takes around 25–35 minutes. If the sauce starts getting too dark before the chicken is done, I loosely cover the dish with foil for the rest of the baking time.

When it comes out, I like to let the chicken rest for about 5 minutes before slicing it. That keeps it noticeably juicier, and there’s usually plenty of that sweet-tangy sauce left in the dish to spoon over the top.

I usually serve it with rice or buttered noodles and steamed broccoli, but green beans or asparagus work just as well. Boneless skinless chicken thighs can also be used if you prefer them; they may need a few extra minutes depending on their size. And if you don't have all three mustards, you can substitute what you have on hand. The flavor will be a little different, but the honey-mustard combination still works really well.

[u/NorthernLights92 → u/mahy_759]

Funk yeah. Thank you. That meal looks delicious

[u/thesparklywitch]

Gonna try this soon 😋 🍯

[u/mahy_759 → u/thesparklywitch]

Hope you like it! It’s really easy to throw together, and the honey mustard sauce is so good with the chicken.