Description
This Irresistible Baked Honey Mustard Chicken recipe delivers juicy, tender chicken breasts coated in a flavorful honey mustard sauce with a hint of rosemary, ready in under 35 minutes. Perfect for a quick weeknight dinner, it balances sweet and tangy notes with a subtle smoky touch from paprika, creating a crowd-pleasing dish that’s both simple and gourmet.
Ingredients
Scale
Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon chicken seasoning blend (or salt and pepper)
- 2 tablespoons olive oil, divided
- 4 sprigs fresh rosemary
Honey Mustard Sauce
- ¼ cup honey (or maple syrup)
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- ½ teaspoon white vinegar
- â…› teaspoon paprika
Instructions
- Preheat oven and prepare chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides evenly with the chicken seasoning blend to enhance the natural flavor.
- Brown the chicken: In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for about 2-3 minutes on each side until golden brown. This step locks in the juices and creates a beautiful crust.
- Mix the honey mustard sauce: In a small bowl, whisk together honey, Dijon mustard, yellow mustard, wholegrain mustard, white vinegar, and paprika until smooth and well combined.
- Coat chicken with sauce and add rosemary: Remove the skillet from heat. Brush the chicken breasts generously with the honey mustard sauce on all sides. Nestle the fresh rosemary sprigs around the chicken to infuse aromatic flavor during baking.
- Bake the chicken: Drizzle the remaining 1 tablespoon of olive oil over the chicken and place the skillet in the preheated oven. Bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Rest and serve: Once baked, let the chicken rest for 5 minutes to allow juices to redistribute. Serve warm with your favorite sides, spooning any extra sauce from the skillet over the top for added flavor.
Notes
- You can substitute boneless chicken thighs if preferred; adjust cooking time accordingly.
- Maple syrup is a great substitute for honey if you want a slightly different sweetness.
- For added depth, sprinkle a pinch of crushed red pepper flakes in the sauce for a gentle heat.
- Make sure to use an ovenproof skillet to easily transfer from stove to oven.
- Fresh rosemary can be replaced with dried rosemary, but reduce amount to 1 teaspoon and add to the sauce before baking.
