Description
This Easy Baked Honey Dijon Chicken recipe features tender chicken breasts or thighs coated in a flavorful honey Dijon mustard sauce and baked to golden perfection. With minimal prep and simple ingredients, it’s a perfect weeknight dinner that balances sweet and tangy notes, enhanced by garlic and fresh thyme garnish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Honey Dijon Marinade
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1–2 teaspoons fresh thyme leaves, for garnish
Instructions
- Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry thoroughly using paper towels. This helps the marinade stick better and ensures even cooking.
- Season the Chicken: Sprinkle both sides of the chicken with salt and black pepper. Rub it in lightly to ensure the seasoning covers the surface evenly.
- Make the Marinade: In a medium bowl, whisk together Dijon mustard, honey, minced garlic, and olive oil until smooth and fully combined.
- Marinate the Chicken: Add the seasoned chicken to the bowl, turning it so every piece is thoroughly coated with the sauce. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse. For a deeper flavor, marinate up to 2 hours.
- Preheat the Oven: As the chicken marinates, preheat your oven to 375°F (190°C).
- Prepare the Baking Dish: Lightly oil or spray a baking dish. Remove chicken from marinade, letting excess drip off. Place the pieces in the dish in a single layer.
- Coat the Chicken: Brush or spoon the remaining marinade over the tops of the chicken, spreading evenly.
- Bake: Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and nicely golden on top. If the chicken browns too quickly, tent loosely with foil to prevent burning.
- Rest and Garnish: Remove from oven, let rest for 2–3 minutes, then garnish with fresh thyme if desired. Serve hot with your favorite sides.
Notes
- Marinate the chicken for at least 30 minutes, but no more than 2 hours to avoid overly soft texture.
- Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F (74°C).
- If you prefer a thicker sauce, reserve some marinade before marinating to brush on at the end or reduce leftover marinade on stove.
- Fresh thyme adds a lovely aroma and flavor but can be omitted if unavailable.
- This recipe works well with either chicken breasts or thighs depending on your preference for leaner or juicier meat.
