Honey Mustard Chicken

Honey Mustard Chicken by EclecticRecipes.com #recipe
This is such a simple recipe that I had forgotten about, but had seen on the web somewhere recently. Its simple, comforting, and can be put together quickly with pantry staples. I usually use bone in chicken breast for this dish, as in all of my baked chicken recipes. However, you can use a whole cut up fryer, or boneless, skinless breasts. I’ve been using alot of these simple recipes for the past 2 weeks, because we have all been getting over a dreadful summer cold, that just won’t seem to go away.

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Honey Mustard Chicken Recipe

Ingredients

  • 4 chicken breasts, or 1 whole chicken, cut up
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • kosher salt and pepper to taste

Method

  1. Preheat oven to 400 degrees. Cut up chicken. Mix Dijon mustard and honey together in a large bowl. Salt and pepper chicken. Add chicken to the large bowl with the honey and mustard. Toss to combine.
  2. Place chicken on a baking dish and bake for about 30 minutes, until the internal temperature of the breast is 165 degrees.
  3. Note: I remove my chicken at 160 degrees, and let it rest, covered, until it reaches 165 degrees.

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10 Responses to “Honey Mustard Chicken”

  1. 1
    MaryMoh — July 25, 2010 @ 8:23 am

    This looks very simple and easy.Honey and mustard makes a lovely combination. I like it. Thanks very much for sharing. Hope you are fine. Take care.

  2. 2
    Brett Sellers — July 25, 2010 @ 9:40 am

    I poked around in the pantry and actually still had that bottle of honey waaay in the back. My wife thought it wouldn’t be good anymore so I did a little research and found that it apparently stays good for just about forever. Archaeologists apparently found some in ancient Egyptian tombs and it was still edible. (This actually gave me the idea to put a ‘Fun Food Fact’ section on my website for all you foodies out there with sites.)

    As a Food Safety instructor, though, it jumped out at me so I just wanted to quietly point out that chicken needs to be cooked to an internal temperature of 165 degrees Fahrenheit (USDA site: http://www.fsis.usda.gov/factsheets/chicken_food_safety_focus/index.asp)

    I already took the chicken out of the freezer and put it in the fridge to defrost for tonight (that’s the best way to defrost, by the way). One less decision to be made today. Thanks for the idea.

    • Angie replied: — July 25th, 2010 @ 9:58 am

      I’ve clarified the entry. I always remove the chicken from the heat source at 160 degrees, and let it rest until it reaches 165 degrees. Letting it cook in the oven until 165 produces pretty dry meat.

  3. Pingback: Thaw ’til it’s Raw « Food Safety Institute, Inc.

  4. 3
    Monet — July 25, 2010 @ 1:22 pm

    I think anything with a honey and mustard sauce tastes delicious. I use both daily!

  5. 4
    grace — July 25, 2010 @ 6:49 pm

    growing up, i can recall always dipping my chicken fingers in honey mustard dressing. this is a much more sophisticated way to get those flavors together. :)

  6. 5
    M3 — July 29, 2010 @ 7:24 pm

    Mmmmm. We’re on a huge chicken/fish kick here lately and I NEED new recipes or I am going to be voted out of the house. ;-)

    Hope you guys are all feeling better soon. It was great to meet you in Chicago.

  7. 6
    Kate — September 10, 2010 @ 3:14 pm

    This is really nice and simple, thank you. I love honey mustard chicken and normally buy the ready made mix in a jar, I won’t need to again, thanks.

  8. Pingback: easy slow cooker chicken recipe: Moroccan-Spiced Tomato Chicken » Baking with Carter

  9. 7
    Anna — May 4, 2011 @ 5:36 pm

    Just stumbled on this recipe and it is in the oven right now… so excited to have a new, simple way to dress up chicken breasts. Thanks for the recipe!

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