Honey Mustard Chicken

Easy, quick and delicious, a perfect combo when it comes to a weeknight meal. This honey mustard chicken is all of that. It only takes a few ingredients, a little bit of prep work and some time in the oven and you have a tasty, satisfying meal that I think just about anyone would enjoy. I don't know about you, but sometimes I want a hearty, filling meal that doesn't take a couple hours to put together, uses what I have in the kitchen and is still full of flavor. I stumbled across this recipe last week and realized that I had chicken in the freezer and some leftover rosemary in the fridge. Since I always have onions, honey and both kinds of mustard on hand I knew I just had to try this. It was a definite do over, a great recipe to hang on to for those days when you don't have the time for much else.

While you could make this recipe without the whole grain mustard, I don't think I would want to, just because it looks so pretty with the little mustard seeds all over the chicken. The combo of whole grain mustard, Dijon mustard, and plenty of honey make for a delicious sauce that gets even better as the juice from the chicken mixes in during baking. The rosemary is beautiful and delicious, but you could probably try thyme too, I think it would work just as well. Other then that there is not much to say. It is a straightforward recipe that turns out a delicious pan of flavorful chicken.

Baked Honey Mustard Chicken
Adapted From: Good Life Eats

  • 3 tablespoons grainy, course mustard

  • 3 tablespoons smooth Dijon mustard

  • 1/4 cup honey

  • 1 teaspoons extra virgin olive oil

  • 1 sweet onion, sliced thin

  • 2 cloves garlic, minced

  • About 2 pounds boneless skinless chicken breasts or tenderloins

  • salt and pepper

  • 4 small sprigs of fresh rosemary

In a small bowl, combine the mustards, honey, and the olive oil.

Sauté onion over medium heat until golden and tender, 5-10 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.

Transfer onion mixture to a baking dish. Place the chicken on top of the onion and garlic mixture. Salt and pepper the tops of the chicken according to your personal preference.

Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.

Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 5-10 minutes uncovered, until the chicken registers 160 degrees on an instant read thermometer.