Baked Honey Mustard Chicken (Printable Version)
# What You’ll Need:
01 -
4 to 5 (8 oz each) boneless skinless chicken breasts or 6 boneless skinless chicken thighs
02 -
1/4 cup whole grain mustard
03 -
2 Tbsp dijon mustard
04 -
2 Tbsp yellow mustard
05 -
1/4 cup + 2 Tbsp honey
06 -
2 Tbsp olive oil, divided
07 -
Salt and freshly ground black pepper, to taste
08 -
1 cup chopped yellow onion
09 -
1 Tbsp minced garlic (approx. 3 cloves)
10 -
4 small sprigs fresh rosemary
# Steps to Follow:
01 -
Preheat oven to 190°C (375°F). In a mixing bowl, whisk together coarse mustard, dijon mustard, yellow mustard, honey, and 1 Tbsp olive oil. Spray a 33 cm x 23 cm (13 x 9-inch) baking dish with non-stick cooking spray.
02 -
In a small skillet, heat remaining 1 Tbsp olive oil over medium heat. Add chopped onion and sauté for approximately 8 minutes until golden brown. Add minced garlic and sauté for an additional 30 seconds. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
03 -
Season each chicken breast with salt and freshly ground black pepper on both sides. Arrange chicken on top of the onion layer in the baking dish.
04 -
Pour the mustard mixture evenly over the chicken, ensuring each breast is completely covered. Arrange sprigs of rosemary between the chicken breasts.
05 -
Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) at the thickest point. Tent with foil near the end of cooking if needed to prevent the sauce from burning. Spoon sauce over the chicken before serving.
# Additional Notes:
01 -
For even cooking, ensure chicken breasts are of uniform thickness. Use a meat thermometer for accurate temperature readings.