Baked Honey Mustard Chicken Breasts
Juicy boneless chicken breasts baked in a sweet and tangy honey, Dijon, and apple cider vinegar glaze, covered first, then uncovered to thicken the sauce.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 6 ounces each
- ⅓ cup honey
- ⅓ cup Dijon mustard
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- chopped fresh parsley for garnish
Instructions
Cooking
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Pound the thick ends of the chicken breasts until they are an even thickness of about 3/4 inch. Pat dry and season both sides with the salt and pepper.
- Whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, and garlic powder until smooth.
- Place the chicken in the dish in a single layer, pour the sauce over the top, and turn to coat.
- Cover tightly with aluminum foil and bake for 20 minutes.
- Remove the foil, spoon some of the pan juices over the chicken, and bake for another 10 to 15 minutes, until a thermometer in the thickest part reads 165°F (75°C).
- Rest for 5 to 10 minutes. Spoon the pan sauce over the chicken and sprinkle with parsley.
Notes
Nutrition values are an estimate per serving; some of the sauce stays in the dish. Marinate the chicken in the sauce for 30 minutes up to overnight for more flavor. Store leftovers with the sauce in the refrigerator for 3 to 4 days or freeze for up to 3 months. Reheat to 165°F.