Description
This Easy Baked Honey Dijon Chicken recipe offers a perfect balance of sweet and tangy flavors with a simple homemade marinade. Tender boneless, skinless chicken breasts or thighs are marinated in a combination of Dijon mustard, honey, garlic, and olive oil, then baked to juicy perfection. It’s a quick and flavorful dish ideal for weeknight dinners that pairs well with a variety of sides.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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 adhere better and ensures even cooking.
- Season the Chicken: Sprinkle both sides of the chicken with salt and black pepper. Rub lightly to evenly distribute the seasoning.
- Make the Marinade: In a medium bowl, whisk together Dijon mustard, honey, minced garlic, and olive oil until smooth and well combined.
- Marinate the Chicken: Add the seasoned chicken to the marinade bowl, turning each piece to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor infusion.
- Preheat the Oven: While the chicken marinates, preheat your oven to 375°F (190°C).
- Arrange Chicken in Baking Dish: Lightly oil or spray a baking dish. Remove chicken from marinade, allowing excess to drip off, and place the pieces in a single layer in the dish.
- Coat with Sauce: Brush or spoon the remaining marinade evenly over the top of the chicken pieces.
- Bake: Bake uncovered for 25–30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If it browns too quickly, loosely tent with foil to prevent burning.
- Serve: Remove from oven and let the chicken rest for 2–3 minutes. Garnish with fresh thyme leaves if desired, and serve hot with your favorite sides.
Notes
- Marinating for at least 30 minutes allows flavor absorption; up to 2 hours enhances it further but avoid longer to prevent texture change.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- If using chicken thighs, adjust baking time slightly as needed based on thickness.
- Leftover chicken can be refrigerated for 3-4 days and reheated gently.
- For a lighter version, opt for chicken breasts and reduce olive oil slightly.
