It’s January, which means I am on a recipe blog post spree. It is currently snowing (again) in Colorado, so there’s not much to look forward to in the evenings besides testing out a new recipe. It today’s post, I am sharing a honey mustard chicken recipe. I ended up baking the chicken a tad bit too long, so it was on the dryer side, but overall, we’ll definitely be making it again! And be sure to check out my roasted parmesan green bean recipe for a yummy side.
Ingredients: Cooking for two
- 2 chicken breasts
- Optional: Chicken seasoning: combine the following – 1/4 teaspoon of paprika, 1/8 teaspoon of cayenne pepper, 1/2 teaspoon of black pepper, 1 teaspoon of garlic salt
- Salt and pepper for taste
- 2 tablespoons olive oil, divided
- 1/4 cup honey
- 1 tablespoon dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon paprika
- Fresh or dried rosemary – this is optional. I didn’t have any fresh rosemary, so I used dried.
Instructions:
- Preheat oven to 400°F.
- Lightly grease a 9×13 baking dish with cooking spray and set aside.
- Season chicken with seasoning blend (optional) or just with salt and pepper
- Heat 1 tablespoon olive oil in a skillet.
- Cook the chicken in the skillet for 2 minutes on each side, or until browned.
Honey Mustard Sauce:
- Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika. Whisk until combined.
- Transfer chicken breasts from skillet to previously prepared baking dish.
- Add the honey mustard sauce and cover both sides of the chicken.
- Optional: top with fresh or dried rosemary
- Cover with foil and bake for 18-20 minutes. I recommend checking the temperature around 15 minutes as ours ended up a little over cooked.
- Remove from oven and let it sit for 5 minutes
- Plate the chicken and spoon over any extra sauce from the baking dish.
- Enjoy!
Want more Miss Olivia Says? Check out my latest posts HERE and HERE and HERE
xoxo Olivia
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