Description
This Honey Dijon Rosemary Baked Chicken is a flavorful and easy-to-make dish combining sweet honey, tangy Dijon mustards, and fragrant rosemary. Juicy chicken breasts are marinated in a delicious honey mustard sauce, baked to perfection, and finished with a savory pan sauce. Perfect for a quick weeknight dinner or a special meal.
Ingredients
Marinade and Sauce
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce (or tamari or omit for gluten-free)
- 2 cloves garlic, minced or grated
- Salt and pepper to taste
- 1/2 cup chicken broth (or water)
Chicken
- 1 pound boneless skinless chicken breasts (or chicken thighs)
- 2-3 sprigs of fresh rosemary
Instructions
- Prepare the marinade: In a bowl, thoroughly combine the honey, Dijon mustards, apple cider vinegar, soy sauce, minced garlic, salt, pepper, and chicken broth. Whisk until well blended to create a flavorful marinade.
- Marinate and arrange chicken: Toss the chicken breasts in the marinade ensuring each piece is coated well. Transfer the chicken along with the marinade into a baking dish. Place the rosemary sprigs between the chicken pieces to infuse the dish with aromatic rosemary flavor during baking.
- Bake the chicken: Preheat your oven to 350°F (180°C). Bake the chicken uncovered for 25-35 minutes, or until the internal temperature reaches 165°F (75°C) ensuring the chicken is fully cooked and juicy.
- Serve with pan sauce: Once baked, remove the chicken from the oven and spoon the pan sauce over the top before serving. The sauce adds an extra layer of moisture and flavor to the dish.
Notes
- For a gluten-free version, omit soy sauce or substitute with tamari.
- You can use chicken thighs instead of breasts for a juicier result.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
- The pan sauce can be thickened by simmering it briefly on the stovetop if desired.
