Description
A simple and heart-healthy baked chicken recipe featuring rosemary and Dijon mustard for a flavorful, low-sodium meal perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
Sauce
- 1/4 cup Dijon mustard
- 1/4 cup low-sodium chicken broth
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken evenly.
- Season Chicken: Rub each chicken breast with olive oil, then evenly sprinkle dried rosemary, garlic powder, salt, and pepper over the chicken to infuse flavor.
- Prepare Sauce: In a small bowl, whisk together Dijon mustard, low-sodium chicken broth, and lemon juice until well combined to create a tangy and savory sauce.
- Arrange Chicken: Place the seasoned chicken breasts in a baking dish, ensuring they are spaced evenly for proper cooking, then pour the mustard mixture evenly over the top.
- Bake: Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Serve: Remove from oven and serve immediately with your choice of sides such as roasted vegetables or a fresh salad for a balanced meal.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Use low-sodium chicken broth to keep the dish heart-healthy.
- Feel free to swap dried rosemary with fresh for a more aromatic flavor.
- This dish pairs well with roasted vegetables, quinoa, or a crisp green salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid drying out.
