This Honey Mustard Chicken is the most delicious, melt-in-your-mouth baked chicken recipe I’ve ever tried. Juicy chicken breasts are baked in creamy honey mustard sauce for a simple meal that takes less than 30 minutes to get on the table. Winner, winner, chicken dinner!
Serving suggestions: Salad, Coleslaw, Rice or Grains, Potatoes, Asparagus, Broccoli.
Instructions
Preheat oven and grease pan: Preheat to 375-degrees F convection or 400-degrees F standard. Grease the inside of an 8x11-inch baking dish with non-stick cooking spray. (SEE NOTES)
Combine chicken seasonings: In a small bowl, mix the garlic powder, onion powder, paprika and basil with ¾ teaspoon of salt and a heaping ¼ teaspoon of pepper.
Dry and Season chicken: Pat the chicken breasts dry and season both sides evenly with the seasoning mix.
Add chicken to baking dish: Transfer the chicken breasts to the prepared dish, placing them in an even, single layer (not overlapping.)
Add sauce: Pour 3/4 cup of honey mustard sauce evenly over the chicken breasts. (Optional: If you like a crispy topping, sprinkle ½ cup of panko breadcrumbs evenly over the chicken breasts.)
Bake: Cover the baking dish with aluminum foil and bake for 15 minutes. Remove foil, pour remaining honey mustard over chicken. Return to oven and bake, uncovered, for 10-15 minutes, or until a meat thermometer inserted into the thickest part of the middle of the breast reads 165-degrees.
Rest: Remove the chicken from the oven and lightly tent the baking dish with foil. Allow the chicken to rest for 5-10 minutes before serving.
Serve: Garnish with fresh chopped parsley or basil and enjoy!
Notes
Chicken size: If your chicken breasts are large or over 2 pounds, use a 9x13 pan to cook the chicken. You will need to use more sauce; see photos for reference and use your best judgement.
Pound out the chicken! To ensure your chicken cooks juicy and even, use a meat mallet or rolling pin to pound them out to an even ¾ to 1-inch thickness. To make the process mess-free, work with 1 chicken breast at a time and place it into a large resealable bag. Place the bag on your clean work surface and pound the chicken, working from the middle out toward the edges of the chicken breast.
Honey Mustard Sauce: For the best flavor use a thick and creamy honey mustard sauce. I recommend making your own, but a good-quality brand works too!
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.