Description
This Honey Mustard Chicken recipe features tender boneless, skinless chicken breasts marinated in a flavorful blend of Dijon mustard, honey, lemon juice, garlic, and spices. It is then baked to juicy perfection and garnished with fresh parsley, making it a simple yet delicious dish perfect for weeknight dinners or meal prep.
Ingredients
Marinade
- ½ cup Dijon mustard
- ½ cup honey
- Juice of 1 lemon (approximately 3 tablespoons)
- 2 teaspoons minced garlic
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ – 1 teaspoon crushed red pepper flakes (adjust to taste)
Chicken
- 4 boneless, skinless chicken breasts
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Marinade: In a bowl, whisk together Dijon mustard, honey, lemon juice, minced garlic, paprika, kosher salt, black pepper, and crushed red pepper flakes. Reserve ¼ cup of this marinade for later use.
- Marinate the Chicken: Place the chicken breasts in a zip-top bag, pour the remaining marinade over the chicken, and massage the bag to coat all pieces evenly. Seal and refrigerate for at least 1 hour to allow the flavors to infuse the meat.
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the chicken.
- Bake the Chicken: Lightly grease a baking sheet and arrange the marinated chicken breasts on it in a single layer. Bake for 25 minutes or until the internal temperature reaches 160°F (71°C), ensuring the chicken is cooked through yet juicy.
- Serve: Drizzle the baked chicken breasts with the reserved marinade and sprinkle freshly chopped parsley on top for garnish before serving.
Notes
- Marinating the chicken for longer than 1 hour, up to overnight, will enhance the flavor.
- Ensure not to overbake the chicken to keep it moist and tender.
- Adjust red pepper flakes according to your preferred spice level.
- You can also grill the chicken instead of baking it for a smoky flavor.
- Use a meat thermometer to check doneness for safety and juiciness.
