Honey Mustard Chicken
Seared chicken breasts baked in a honey, mustard, and butter sauce until tender. A simple, family-friendly dinner ready in about 40 minutes.
- 1 1/4 pounds boneless, skinless chicken breasts
- 2 teaspoons olive oil
- salt and pepper, to taste
- 1/4 cup grainy mustard
- 2 tablespoons Dijon mustard
- 5 tablespoons honey
- 3 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped
- cooking spray
- Preheat the oven to 375°F.
- Heat the olive oil in a pan over medium-high heat. Season the chicken breasts on both sides with salt and pepper.
- Add the chicken to the pan and sear on both sides until golden brown, then remove from the heat.
- In a small bowl, whisk together the grainy mustard, Dijon mustard, honey, and melted butter until smooth.
- Coat a rectangular baking dish with cooking spray, then spread half of the mustard mixture evenly over the bottom.
- Arrange the seared chicken breasts on top of the sauce, then drizzle the remaining sauce over the top.
- Cover the dish with foil and bake for 20 minutes. Uncover and continue baking for another 10 minutes, or until the chicken is cooked through.
- Sprinkle with fresh parsley and serve.
Chef's Note: Searing the chicken before it goes into the oven adds a layer of color and flavor that baking alone won't give you, but it's genuinely optional here — the sauce and oven time do most of the work either way. If you skip that step, just plan on an extra 5 to 10 minutes in the oven to make up for starting with cold, raw chicken.
Using both grainy and Dijon mustard rather than just one gives the sauce more texture and a rounder mustard flavor than either would deliver alone. This is an easy dish to double for a crowd — just make sure the chicken has room to sit in a single layer in the baking dish so the sauce can properly coat and glaze each piece.
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