Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4
I thought this will be overwhelming but I was completely wrong! Tender, juicy chicken breast marinated in honey and mustard and baked to perfection. Another delicious chicken dish was added to my weekly menu rotation!
Ingredients
4 medium boneless, skinless chicken breasts 4 ounces each
1 teaspoon paprika
1 teaspoon ground mustard seed
1/4 teaspoon cayenne pepper or to taste
1/2 teaspoon kosher salt
1/8 teaspoon ground pepper
2 tablespoons olive oil divided
Mustard sauce:
1/4 c. honey
3 tablespoons chicken stock
2 tablespoons Dijon mustard
1 tablespoon wholegrain mustard
1 teaspoon white vinegar
1 teaspoon sriracha sauce or to taste
a small handful of fresh thyme to garnish
How to make Honey Mustard Chicken
Step 1: Mix the spices and thoroughly rub them on the entire chicken.
Step 2: Combine the mustard sauce ingredients (honey, chicken stock, Dijon mustard, wholegrain mustard, white vinegar, sriracha sauce, and fresh thyme) in a small bowl.
Step 3: Over medium heat, preheat a non-stick pan. Add in the oil. Once hot, sear the chicken for about 2 minutes per side until golden brown.
Step 4: In the meantime, ready the oven. Preheat it to 375 degrees F.
Step 5: To an oven-safe dish, transfer the chicken. Pour on top the mustard sauce.
Step 6: Place the dish in the preheated oven and bake for about 15 to 25 minutes until cooked through and the internal temperature reached 165 degrees F. The cooking time varies depending on the size of the chicken breasts.
Notes:
Substitutes:
For this recipe, I prefer to using chicken breast but feel free to replace it with boneless and skinless thighs. Or substitute it with seafood like salmon or white fish.
You can use chicken stock, vegetable stock, or water.
It’s okay to use any oil even avocado or grapeseed oil will work fine.
Substitute the honey with maple syrup.
Storage:
If there’s any leftover, place them in a container and the fridge for up to 5 days. When serving, reheat in the microwave. You can even freeze this for up to 3 months.
Nutritional Information:
Calories: 273kcal | Carbohydrates: 19g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 592mg | Potassium: 464mg | Fiber: 1g | Sugar: 18g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Ingredients
- 4 medium boneless, skinless chicken breasts 4 ounces each
- 1 teaspoon paprika
- 1 teaspoon ground mustard seed
- 1/4 teaspoon cayenne pepper or to taste
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 2 tablespoons olive oil divided
- Mustard sauce:
- 1/4 c. honey
- 3 tablespoons chicken stock
- 2 tablespoons Dijon mustard
- 1 tablespoon wholegrain mustard
- 1 teaspoon white vinegar
- 1 teaspoon sriracha sauce or to taste
- a small handful of fresh thyme to garnish
Instructions
Step 1: Mix the spices and thoroughly rub them on the entire chicken.
Step 2: Combine the mustard sauce ingredients (honey, chicken stock, Dijon mustard, wholegrain mustard, white vinegar, sriracha sauce, and fresh thyme) in a small bowl.
Step 3: Over medium heat, preheat a non-stick pan. Add in the oil. Once hot, sear the chicken for about 2 minutes per side until golden brown.
Step 4: In the meantime, ready the oven. Preheat it to 375 degrees F.
Step 5: To an oven-safe dish, transfer the chicken. Pour on top the mustard sauce.
Step 6: Place the dish in the preheated oven and bake for about 15 to 25 minutes until cooked through and the internal temperature reached 165 degrees F. The cooking time varies depending on the size of the chicken breasts.
Notes:
Substitutes:
For this recipe, I prefer to using chicken breast but feel free to replace it with boneless and skinless thighs. Or substitute it with seafood like salmon or white fish.
You can use chicken stock, vegetable stock, or water.
It’s okay to use any oil even avocado or grapeseed oil will work fine.
Substitute the honey with maple syrup.
Storage:
If there’s any leftover, place them in a container and the fridge for up to 5 days. When serving, reheat in the microwave. You can even freeze this for up to 3 months.
