Description
This Baked Honey Dijon Chicken is a flavorful and easy-to-make dish featuring tender boneless chicken breasts marinated in a sweet and tangy honey Dijon sauce, then baked to perfection. Ideal for a quick weeknight dinner, it delivers a delightful balance of savory, sweet, and aromatic flavors with minimal prep work.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Honey Dijon Marinade
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Make the Marinade: In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar (or lemon juice), minced garlic, dried thyme, paprika, salt, and pepper until well combined.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the honey Dijon marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor penetration.
- Bake the Chicken: Arrange the marinated chicken breasts in the prepared baking dish, pouring any remaining marinade evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the chicken from the oven and garnish with freshly chopped parsley. Serve hot with your preferred side dishes such as rice, mashed potatoes, or roasted vegetables for a complete meal.
Notes
- You can use lemon juice instead of apple cider vinegar if preferred for a slightly different tangy flavor.
- Marinating for longer times enhances the flavor and tenderness of the chicken.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a low-fat option, reduce the olive oil or substitute with a cooking spray.
