Baked Honey Mustard Chicken - Recipe Wednesday

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup offers a lower glycemic index, while corn syrup is more economical.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds a gourmet touch, while yellow mustard is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a lower-sodium option.

Preheat the oven to 350°F.

Place boneless skinless chicken breasts in a slightly greased tin foiled pan.

Season the chicken with 2 to 3 dashes of salt and pepper to taste.

In a bowl, combine 1 cup of honey and 1 cup of mustard.

Add 1 teaspoon of paprika, 1 teaspoon of dried basil, and 1/2 teaspoon of dried parsley to the honey and mustard mixture.

Mix the ingredients well until combined.

Pour about half of the honey mustard mixture over the chicken, fully coating it (a brush can be used for this).

Place the coated chicken in the preheated oven and bake for 30 minutes.

After 30 minutes, remove the chicken from the oven and flip it over.

Brush the remaining honey mustard mixture on the bottom part of the chicken.

Return the chicken to the oven and bake for an additional 10 to 15 minutes (15 minutes recommended) to ensure it is fully cooked.

Remove the chicken from the oven for the final time, ensuring it is fully cooked with no pink and is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens