Description
This Honey Mustard Chicken recipe features tender, juicy chicken breasts marinated in a flavorful blend of Dijon mustard, honey, lemon juice, and spices, then baked to perfection. Ideal for a quick and delicious dinner, it balances sweet and tangy flavors with a hint of heat from red pepper flakes, topped with fresh parsley for a bright finish.
Ingredients
Scale
Marinade Ingredients
- ½ cup Dijon mustard
- ½ cup honey
- Juice of 1 lemon (approximately 3 tablespoons)
- 2 teaspoons minced garlic
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ – 1 teaspoon crushed red pepper flakes (adjust to taste)
Chicken
- 4 boneless, skinless chicken breasts
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together Dijon mustard, honey, lemon juice, minced garlic, paprika, kosher salt, ground black pepper, and crushed red pepper flakes until smooth and well combined.
- Marinate the Chicken: Reserve ¼ cup of the marinade for later use. Place the chicken breasts into a zip-top bag or shallow dish, pour the remaining marinade over the chicken, and massage gently to ensure each piece is coated. Seal and marinate in the refrigerator for at least 1 hour to allow the flavors to penetrate the meat.
- Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C). Prepare a baking sheet by lightly greasing it to prevent sticking.
- Bake the Chicken: Remove the chicken breasts from the marinade and arrange them on the greased baking sheet. Bake in the preheated oven for approximately 25 minutes, or until the internal temperature of the chicken reaches 160°F (71°C), ensuring it is thoroughly cooked and juicy.
- Finish and Serve: Once baked, remove the chicken from the oven and drizzle with the reserved ¼ cup marinade for added flavor. Sprinkle chopped fresh parsley over the top as a garnish. Serve warm and enjoy your flavorful honey mustard chicken!
Notes
- Marinating the chicken for longer than 1 hour (up to overnight) will enhance flavor and tenderness.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Ensure the chicken reaches an internal temperature of 160°F (71°C) for safe consumption.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- This recipe is easily doubled or halved depending on your serving needs.
