Baked Honey Dijon Chicken
Baked Honey Dijon Chicken is a quick and simple dish perfect for busy weeknights. The combination of tender chicken with a flavorful honey Dijon sauce makes this recipe a crowd-pleaser. It’s an easy way to elevate your dinner with minimal effort.
This recipe features boneless, skinless chicken breasts (or thighs) baked in a tangy-sweet sauce made from honey, Dijon mustard, and fragrant rosemary. Whether you need a new family favorite or just a quick meal idea, this Baked Honey Dijon Chicken will not disappoint.
Key Ingredients for Baked Honey Dijon Chicken
Dijon mustard (whole grain & regular) – Provides the tangy base for the sauce, balancing the sweetness of the honey.
Honey – Adds a touch of sweetness to offset the mustard’s bite, creating a balanced flavor profile.
Garlic – Infuses the sauce with a mild, aromatic flavor, enhancing the dish’s overall depth.
Rosemary sprigs – Tucked between the chicken, rosemary gives an earthy, fragrant note to the dish.
Soy sauce (or tamari) – Adds a salty, umami element, enriching the sauce and boosting flavor.
Chicken broth – Helps to create a light, flavorful sauce that keeps the chicken moist during baking.
Apple cider vinegar – Cuts through the sweetness and adds a hint of acidity for balance.
Boneless, skinless chicken breasts (or thighs) – The star of the dish, perfect for absorbing the savory-sweet sauce.
Simple Steps to Prepare Your Baked Honey Dijon Chicken
Preheat your oven to 350°F (180°C).
In a mixing bowl, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, soy sauce, garlic, salt, pepper, and chicken broth.
Coat the chicken in the honey Dijon mixture, ensuring each piece is evenly covered.
Arrange the chicken in a baking dish, tucking rosemary sprigs between the pieces for flavor infusion.
Bake for 25 to 35 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
Serve with a drizzle of the delicious sauce from the pan.
Recipe Tips and Variations
For extra moisture, you can cover the baking dish with foil during cooking to trap in the steam. This will keep the chicken juicy and give you a bit more sauce. If you prefer a slightly thicker sauce and a golden-brown finish, bake the chicken uncovered for the final 10 minutes to reduce the liquid and create a deeper color.
You can also experiment with adding different herbs like thyme or parsley for a twist on the classic rosemary flavor. For a spicier kick, a touch of red pepper flakes in the sauce would be a great addition, especially if you enjoy a bit of heat with your sweet and tangy chicken.
Storing Leftovers Like a Pro
If you have leftovers, store them in an airtight container in the fridge for up to three days. When ready to eat, simply reheat the chicken in a preheated oven at 325°F (160°C) until warmed through, or you can microwave individual portions for convenience. To keep the chicken moist when reheating, spoon some of the sauce over the top before serving.
For longer storage, you can freeze the chicken for up to two months. Be sure to thaw it in the refrigerator overnight before reheating.
Baked Honey Dijon Chicken Recipe
Zutaten
- 2 tablespoons whole grain Dijon mustard
- 2-3 sprigs of rosemary
- 1/4 cup honey
- 1 tablespoon soy sauce or tamari for gluten-free
- 2 cloves garlic minced or grated
- 1 pound boneless skinless chicken breasts (or thighs)
- 1/2 cup chicken broth or water
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Anleitungen
- Preheat your oven to 350°F (180°C).
- In a bowl, whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, soy sauce, garlic, salt, pepper, and chicken broth until thoroughly combined.
- Add the chicken breasts to the mixture, ensuring each piece is well-coated. Arrange the chicken in a baking dish in a single layer, and tuck the rosemary sprigs between the chicken pieces.
- Place the baking dish in the oven and bake for 25 to 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven and drizzle the chicken with the sauce from the baking dish before serving.