Baked Chicken Breasts with Honey Mustard Sauce

Name: Baked Chicken Breasts with Honey Mustard Sauce
Cuisine: American
Ingredients: 4 tablespoons olive oil; 3 tablespoons honey; 2 tablespoons whole grain mustard; 1 tablespoon smooth and mild Dijon mustard; 4 cloves garlic, minced; 1-2 tablespoons fresh lemon juice, adjust to taste; 2 pounds (1 kg) boneless skinless chicken breasts, (4 large chicken breasts); Salt and cracked black pepper, to season; 1/2 teaspoon paprika; 2 sprigs rosemary; 2 tablespoons fresh chopped parsley, to garnish (optional)

7 steps

Updated at: Wed, 03 Jul 2024 22:31:37 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories463.2 kcal (23%)

Total Fat21.2 g (30%)

Carbs14.9 g (6%)

Sugars13.1 g (15%)

Protein51.5 g (103%)

Sodium504.2 mg (25%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 tablespoonsolive oil

3 tablespoonshoney

2 tablespoonswhole grain mustard

1 tablespoonDijon mustard

smooth and mild

4cloves garlic

minced

1 tablespoonsfresh lemon juice

adjust to taste

2 poundsboneless skinless chicken breasts

4 large chicken breasts

Salt

cracked black pepper

to season

½ teaspoonpaprika

2 sprigsrosemary

2 tablespoonsparsley

fresh chopped, to garnish, optional

Instructions

Step 1

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.

Step 2

2. Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.

Step 3

3. Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.

Step 4

4. Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake **uncovered** for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.

Step 5

5. Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.

Step 6

6. Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

FOR A THICKER SAUCE:

Step 7

Transfer juices to a small pot over medium heat and bring to a simmer. Mix together 1 teaspoon cornstarch with 2 teaspoons water to create a slurry. Whisk slurry into the drippings, stirring sauce until thickened. Repeat with an additional teaspoon of cornstarch if needed. (Start small and build from there to avoid thickening it too much as it can turn gluggy).