1 Picture
Ingredients
- 6 skinless, boneless chicken breast halves
- Salt and pepper to taste
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon dried parsley
Details
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
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REVIEWS: (1196)
If you are looking for a delicious,quick and easy chicken recipe this one is it!!! The only suggestion I have is use a small baking dish and cover with foil until you turn and baste, then return to oven uncovered. I found this helped keep the chicken moist and flavorful!!! This is a new family FAVORITE!!! We have even used the sauce recipe on Pork - awsome.
Wonderful recipe. We absolutely loved it. I would just cook it in a smaller pan so that the juices stay on the chicken, since it has a tendency to spread in the pain.
Yummy, Yummy, Yummy!! If you love Honey Mustard, this recipe is for you! I marinated my chicken for 3 hours and added more sauce than recommended, which proved to be fruitful for the flavor of the chicken. (Marinating overnight is even better!) I also, like others before me, used 1/2 dijon mustard and 1/2 regular mustard. I also used soft flavor/tasting honey to make sure the mix wouldn't be too sweet. It would be nice to have the chicken taste a bit more tangy and maybe lemon juice would be helpful. My husband and dinner guests gobbled this up! :)
What a quick and easy way to prepare chicken! My husband is VERY fussy and really liked this recipe. I am going to try the recipe with Dijon, but I found the prepared mustard was just fine. We also tried this chicken in an alternate way - After letting the chicken cool, slice into thin strips and serve in a salad with lettuce, grated chedder cheese, mushrooms, pineapple chunks and honey-dijon salad dressing - a great Honey Mustard Chicken salad!!
My husband and I really like this dish. It makes a very good honey mustard sauce. I definitely recommend using dijon mustard. Also, pierce the chicken on both sides and marinade in the sauce for at least 30 minutes before cooking. I poured just a little of the sauce over the stuffing I served with it. This dish would be very good on the grill, too. Thanks for sharing this recipe!
I agree Dijon mustard was better than regular mustard, also I found it to be really sweet, next time I will cut down on the honey, but this is really delicious! and I am will be making this again and again. Thanks
This is surprisingly tasty. I didn't think the lemon flavor would come through but it did. I added some dill to the sauce for color and next time I think I'll add grill marks to the chicken and then bake. If you're a sauce lover, I'd double the sauce ingredients as there was just enough sauce for hubby and me.
This was fantastic. The chicken came out so juicey and almost melts in your mouth. I love the sauce it was tangy and sweet, just perfect. I did change a few things. I used dijon mustard and organic honey, I didn't use basil. This was what I did. I sprinkled salt, pepper and garlic powder on both sides of the chicken, then poured half sauce over chicken and baked for 20 minutes. I then turned the chicken over and poured the remaining sauce over the chicken. I baked it for another 15 minutes. Fabulous, this is going to be a staple in my house. My husband loved it too. I served it with sauted spinach and garlic and conscious and lentils. This is a must try recipe.
This chicken was pretty good! I didnt use the paprika, because I didnt have any on hand! If your looking for a fast & easy week night chicken, this is perfect!
I've been making Baked Honey Mustard for years and suggest 2 changes to this recipe. First off..use dijon mustard instead of yellow. You can also buy prepared Honey Dijon dressing or mustard if you are in a rush. The next tip is to marinate your chicken breasts in the Honey mustard. Its best to marinate overnight but in the morning is fine too.
I had two chicken breasts thawed (seasoned with salt/pepper and garlic powder) - and wanted to try a new recipe. I came across this recipe and decided to give it a try. I changed this recipe for serving size for 2 - and made a couple of changes. Per others comments, I only added a dash or two of basil (perfect). I also used Dijon mustard (I dont think I would have liked it with yellow mustard). I added about a tsp of brown sugar - and a tsp of worcestershire! baked 20 min on one side - 10 on the other! perfect!! I served on top of rice with broccoli and a side salad! It seemed it almost had a hint of an asian flavor to it. Next time I may serve with some pineapple! mmm..my boyfriend LOVED it...I think he could have had another serving!
This recipe was terrific! I had another recipe for honey baked chicken that I usually make, but my husband and mother liked this one even better. I followed the advice of one of the other reviewers and covered the chicken with tin foil until it was time to flip them, then left them uncovered for the remainder of the time. Otherwise, I did exactly as the recipe said, and was very pleased with the results. It was also very easy to make.
This was really good! I read other reviews before I made it and cut back on the honey just a teeny bit, and it turned out nicely. I love the tangy flavor of honey-mustard!
This is a very easy and delicious recipe made with staple ingredients found in most kitchens. I took the advice from some of the other reviews and marinated the chicken a couple hours before baking. I also covered the dish for the first 30 min.I also only used a 1/4 tsp of basil, it was plenty. Some reviewers hated this recipe and I was at first wary of making it. I think a lot depends on the kind of mustard you use. I used a dark mustard,(Deep South) b/c that's what I had. I'm not sure I would like the taste of a yellow mustard in this recipe.I'd have to try it. This recipe went great with mashed potatoes and green beans. You can use the sauce for the mashed potatoes.
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