Savory, juicy Baked Honey Mustard Chicken baked in a zesty sauce! Perfect for serving with your favorite veggies over noodles or rice.
Tell me you are fans of honey mustard sauce. Because I am a big fan. There are few things I would pour a boat-load of honey mustard sauce on. But then I’m a sauce person. The kind that needs fries with my ketchup and about a gallon of ranch for my chicken tenders.
So yeah, I love me some honey mustard sauce.
This is one of the easiest weeknight dinners I’ve ever made. All you have to do is whisk together a few ingredients for your sauce, pour it over the chicken, and let it bake for about 40 minutes. Ta-da! Juicy, savory chicken covered in a honey mustard glaze – a perfect, healthy chicken dish for serving along with your favorite veggies!
Baked Honey Mustard Chicken
Ingredients
- 4 boneless skinless chicken breasts - pounded to even thickness
- ½ cup honey
- ½ cup yellow mustard
- ½ teaspoon Italian seasoning
- salt and pepper to taste
- ½ teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat oven to 350 degrees and lightly grease a baking dish.
- In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.
- Toss chicken in the sauce to coat and place in your prepared dish. Pour remaining sauce over the chicken.
- Bake for 30 minutes, then turn chicken over and bake another 10 minutes or until cooked through. Serve with with rice or noodles and your favorite veggies.
Your chicken looks so yummy with all the sauce in the slits. Do you cut before cooking or slice after and spoon excess sauce over top?
I’ don’t usually ask such retardd questions but this fish looks so easy but I’ve tried a couple easy ones recently that bombed!!
Thanks for your input 😊👍
Hi Vicki! I cut it after cooking and then spoon the sauce over the top 🙂
Made this last night so so good even picky hubby liked it said it tasted like teriyaki
I tried this tonight and it was delish! I always cut my chicken breasts in half so that they aren’t as thick and also cook faster, and I only used 1/2 tsp paprika and it turned out great. But I was wondering, what’s the estimated calorie count for one of these breasts? Thanks! 🙂
This was a really great jumping off point. I followed the technique and most of the ingredients, but added some ground ginger and chili powder to the marinade to give it a little Asian flair. It was awesome.
Hi. Do you use dry italian seasoning or a salad dressing italian seasoning??
Dry Italian seasoning 🙂
I hate to ask this, but, a how many calories?