Honey Mustard Chicken Dinner (Print)
Chicken baked in creamy honey mustard sauce with a golden finish and fresh parsley garnish.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts, approximately 2.5 cm thick
→ Seasoning
02 -
1 teaspoon fine sea salt
03 -
1 teaspoon freshly ground black pepper
04 -
1 teaspoon garlic powder
→ Sauce
05 -
60 ml Dijon mustard
06 -
45 ml yellow mustard
07 -
60 ml honey
→ Fats
08 -
75 ml extra virgin olive oil, divided
09 -
56 g salted butter, sliced into four portions
→ Garnish
10 -
Chopped fresh parsley, optional
# Steps:
01 -
Pound chicken breasts to an even thickness of about 1.5–2 cm. Season both sides generously with salt and black pepper.
02 -
Preheat oven to 190°C. Lightly grease a baking dish approximately 23 x 33 cm with nonstick spray.
03 -
Heat 30 ml olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden, 2 minutes per side. Remove from the skillet and set aside.
04 -
In a small bowl, whisk together the remaining 45 ml olive oil, Dijon mustard, yellow mustard, honey, and garlic powder until fully combined.
05 -
Spread half of the honey mustard sauce over the base of the prepared baking dish. Arrange seared chicken breasts atop the sauce. Pour remaining sauce evenly over the chicken.
06 -
Top each chicken breast with one portion of sliced salted butter.
07 -
Bake uncovered for 20–25 minutes, or until the internal temperature reaches 74°C and juices run clear.
08 -
Optionally, finish with freshly chopped parsley before serving.
# Additional Notes:
01 -
For best results, pound chicken to an even thickness to promote uniform cooking and reduce dryness.
02 -
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat gently to maintain juiciness.