Winner, winner, chicken dinner! This sweet and spicy favorite requires only 5 ingredients and is ready in less than 20 minutes. This honey-mustard chicken breast recipe also encourages easy clean-up. The directions call for the use of parchment paper to line the baking sheet. Parchment paper also helps foods cook more evenly-- it’s a win-win…
When planning dinner recipes for the week, this one is a must-do. Prep time is short and it is quick to bake. It’s also a great recipe for a low calorie diet. One serving has only 240 calories and 47 percent of your daily value of protein. This recipe is also naturally gluten-free. It serves four.
Great for a quick and healthy weeknight dinner, chicken recipes like this one can be customized to fit your tastes. This recipe calls for whole grain mustard but you can mix mustards if you can’t choose just one-- Dijon mustard, yellow mustard, and ground mustard. Honeys are always different, too. Choose a mild and sweet honey to pair well with the mustard. Mix all the ingredients for the honey mustard sauce in a small bowl.
Honey mustard, that wonderful sweet and spicy sauce or marinade we associate with chicken-- from fast food to fine dining, is simple to make and pleases the whole family.
Prepping the chicken
You can use chicken breast without the skin for the leanest chicken dish. Chicken thighs are often cheaper but have fat on them. That fat does add extra flavor, though, so it’s your call. You can also rub this marinade on thin chicken strips, or make breaded chicken and use the honey mustard mixture as a dipping sauce. Keep in mind if you use a different cut of chicken, the cooking time will be different.
Whether you use chicken breasts or thighs, one hot tip to help ensure it cooks evenly is to flatten it a bit using a meat mallet. Rinse your chicken and pat it dry with a paper towel or tea cloth-- just use something that won’t leave little fibers behind on the raw chicken. Once it’s dry, place your chicken meat on a cutting board and lay a large piece of plastic wrap over the top of the chicken. This heat prevent the juices from splattering on your clothing and all over your kitchen. Gently use the mallet to even-out the thickness of the chicken. Creating an even cut of poultry will help it cook evenly, whereas if the middle was plump and the sides were thin, by the time the middle was cooked through the sides would be overdone.
Substitutions and notes
You can substitute olive oil for an oil that can tolerate high temperatures. These include coconut oil (although this might leave a mild taste), avocado oil, or safflower oil.
As mentioned above, you can combine several mustards to come up with ¼ cup mustard for this recipes.
Once you make this recipes a few times, you might want to make some changes. Depending on which flavor you enjoy coming through the most-- the sweetness of the honey or the hotness of the mustard, you might want to add more of one than the other. Since it is such a simple dish with few ingredients, trying it with different mustards and honeys will change the flavor profile. Have fun finding your favorite combination!
In addition, you can experiment with different cuts of chicken. Just make sure to check it frequently as it cooks in the oven since the cooking time will vary depending on the thickness of the cut of meat you choose.
This recipe calls for thin chicken breast meat, which is why it only takes 15 minutes to bake. Thicker cuts of meat, or even a typical chicken breast hammered down with a meat mallet, will likely take a bit longer. Chicken with more fat on it will also take a bit longer to cook. You’ll know chicken is cooked when you can slice it through the thickest part and the juices run clear. Ideally, you don’t want to slice the chicken without letting it rest after baking because it will cause that piece to lose moisture. The more you cook chicken, the better handle you’ll get on being able to tell if it’s done just by looking and not being so invasive to your meat. A meat thermometer is also handy in the kitchen when cooking any meat. It allows you to measure the internal temperature without negatively impacting the cooking process.
As with all meats, and even dishes like casseroles and meatloafs, let it rest for five minutes after you take it out of the oven so that all of the moisture can be reabsorbed, resulting in a juicy chicken. There are thousands of delicious recipes and ideas on Yummly. Be sure to save your favorite easy dinner ideas to your Yummly account for later viewing and using. As with all Yummly recipes, you can view the recipe rating and comments from other home cooks below.
- 1 pound chicken breasts (thinly sliced)
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 1/2 teaspoon garlic powder
- 2 teaspoons olive oil
- Preheat the oven to 425F.
- Line a large sheet pan with parchment paper.
- Combine the whole grain mustard, honey, garlic powder, and olive oil in a large mixing bowl.
- Add the chicken breasts one by one, and toss to coat.
- Spread the chicken breasts out on the lined sheet pan.
- Insert the sheet pan into the oven, and bake for 15 minutes or until the chicken breasts reach an internal temperature of 165F.
- Remove the sheet pan from the oven, and allow the chicken to stand for 5 minutes.
|Calories230Calories from Fat50|
|% DAILY VALUE|
|Calories from Fat50|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.