Honey Dijon Baked Chicken Breast
The tangy dijon and sweet honey combine for a delicious glaze that keeps chicken breast moist and flavorful during baking. This perfect balance of sweet and savory creates a caramelized exterior while maintaining juicy tenderness inside – a culinary achievement that elevates weeknight dinners to special occasions.
Equipment
- Baking Dish
- Mixing Bowl
- Meat thermometer
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts approximately 6-8 oz each
- 3 tbsp Dijon mustard stone-ground works beautifully for texture
- 2 tbsp pure honey local varieties add distinct flavor notes
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp fresh thyme leaves or 1 teaspoon dried
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp paprika smoked paprika for deeper flavor
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. If the chicken breasts are uneven in thickness, gently pound them between two pieces of plastic wrap until they reach a uniform thickness of about 3/4 inch.
- In a medium bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, thyme leaves, lemon zest, lemon juice, salt, pepper, and paprika until well combined.
- Place chicken breasts in a large resealable bag or shallow dish and pour the honey Dijon marinade over them. Make sure each piece is thoroughly coated. Seal or cover and refrigerate for at least 30 minutes (though 2-4 hours will yield the most flavorful results).
- Line a baking dish with parchment paper or lightly grease it with olive oil. Remove chicken from the marinade, allowing excess to drip off, and arrange pieces in the baking dish with about an inch of space between them.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For an appetizing golden-brown finish, brush additional marinade over the chicken during the last 5 minutes of cooking.
- Let the chicken rest for 5-7 minutes before serving to allow juices to redistribute.
Notes
For a healthier version, reduce honey to 1 tablespoon and add 1 teaspoon of apple cider vinegar to maintain flavor complexity while cutting carbs.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For optimal moisture retention, slice the chicken only when you're ready to eat it.
For meal prep convenience, prepare the marinade up to 3 days ahead and store separately until needed.
Nutrition
Calories: 295kcalCarbohydrates: 8gProtein: 35gFat: 14gSaturated Fat: 2.5gCholesterol: 95mgSodium: 520mgPotassium: 390mgFiber: 0.5gSugar: 7gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 6mg
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