Description
Honey Dijon Garlic Chicken Breasts is a flavorful and easy-to-make baked chicken recipe. Tender boneless chicken breasts are glazed with a delicious mixture of honey, whole grain Dijon mustard, butter, and garlic, then baked to juicy perfection with a beautifully caramelized glaze.
Ingredients
Scale
Chicken
- 4 large boneless skinless chicken breasts, about 6 ounces each
Glaze
- 3 tbsp butter
- 6 cloves minced garlic
- pinch salt and pepper
- 1/3 cup honey
- 2 tbsp whole grain Dijon mustard
Instructions
- Preheat and prepare pan: Line an 8x8 inch baking pan with aluminum foil. Use a pan with just enough space for the chicken breasts, approximately half an inch around each piece, to prevent the glaze from burning due to over-thin coverage. Place the empty pan into a 425 degree F oven to heat while you prepare the glaze.
- Make the glaze: Melt the butter in a small sauté pan over medium heat. Add the minced garlic and cook for 30 to 60 seconds, just until softened but not browned. Stir in the honey, whole grain Dijon mustard, and a pinch of salt and pepper. Simmer the mixture for 1 to 2 minutes to slightly reduce and thicken the glaze.
- Season and arrange chicken: Lightly season the chicken breasts with salt and pepper. Remove the hot baking pan from the oven and arrange the chicken breasts evenly spaced in the pan.
- Apply glaze and bake: Pour the hot glaze evenly over the chicken breasts. Return the pan to the 425 degree F oven and bake for 15 minutes.
- Baste and continue baking: Remove the pan from the oven and baste the chicken breasts with the glaze pooled in the bottom of the pan. Return to the oven and bake for an additional 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170 degrees F.
- Rest the chicken: Remove the chicken breasts from the oven and allow them to rest for 5 minutes before serving, allowing the juices to redistribute for optimal tenderness.
Notes
- Use a baking pan that fits the chicken snugly to prevent glaze from burning.
- Be careful not to brown the garlic while making the glaze, as it can turn bitter.
- Make sure to baste the chicken halfway through baking for extra flavor and moisture.
- Check the internal temperature to avoid overcooking; 170 degrees F is safe for chicken breasts.
- Leftover glaze can be stirred and served as a dipping sauce or drizzled over vegetables.
Nutrition
- Serving Size: 1 chicken breast with glaze
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 110 mg
