Baked Honey Mustard Chicken (Print-Friendly Version)
Tender chicken breasts glazed with honey, three types of mustard, and fresh rosemary, all finished in the oven.
# List of Ingredients:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Seasonings
02 -
1 teaspoon chicken seasoning blend
03 -
⅛ teaspoon paprika
→ Oils
04 -
2 tablespoons olive oil, divided
→ Sauce
05 -
60 millilitres honey
06 -
1 tablespoon Dijon mustard
07 -
1 tablespoon yellow mustard
08 -
1 tablespoon wholegrain mustard
09 -
½ teaspoon white vinegar
→ Herbs
10 -
4 sprigs fresh rosemary
# How to Prepare:
01 -
Set oven temperature to 190°C and allow to fully preheat.
02 -
Coat a 23x33 centimetre baking dish with a thin layer of cooking spray; set aside.
03 -
Heat 22 millilitres olive oil in a skillet over medium-high heat. Season chicken breasts evenly with chicken seasoning blend. Sear chicken breasts for 2 minutes per side, or until lightly browned.
04 -
In a small mixing bowl, whisk together 8 millilitres olive oil, honey, Dijon mustard, yellow mustard, wholegrain mustard, white vinegar, and paprika until homogenous.
05 -
Transfer seared chicken breasts to the prepared baking dish. Pour honey mustard sauce over the chicken, ensuring each breast is thoroughly coated. Nestle fresh rosemary sprigs between the chicken breasts.
06 -
Cover the baking dish securely with aluminium foil and bake for 20 minutes in the preheated oven.
07 -
Remove foil and continue baking for an additional 15 minutes or until the chicken reaches an internal temperature of 74°C.
08 -
Remove dish from oven and allow the baked chicken to rest for 5 minutes before serving.
# Additional Information:
01 -
Use an instant-read meat thermometer to ensure the chicken is thoroughly cooked. Resting after baking improves juiciness.