Honey Mustard Chicken
Marinated in honey, Dijon mustard, and apple cider vinegar, this baked honey mustard chicken is ready in under an hour.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, for garnish optional
Instructions
Whisk Marinade Ingredients:
Whisk together Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and black pepper in a bowl until the mixture is smooth.Marinate Chicken Breasts:
Put the chicken breasts into a resealable plastic bag or a shallow dish. Cover them completely with the marinade. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, or up to 4 hours for a more intense taste.Preheat Oven to 375°F:
Set the oven to 375°F (190°C) and allow it to preheat.Arrange Chicken in Dish:
Take the chicken out of the marinade and arrange it in a greased baking dish. Keep the leftover marinade aside.Bake Chicken Until Done:
Cook the chicken in the oven for 20-25 minutes, until the internal temperature hits 165°F (75°C) and the meat is fully done.Glaze with Reserved Marinade:
During the final 5 minutes of baking, coat the chicken with the reserved marinade for added flavor and a shiny glaze.Rest Chicken for Juices:
After baking, take the chicken out of the oven and allow it to rest for 5 minutes so the juices can spread throughout.Garnish with Parsley:
If desired, garnish with fresh parsley before serving for a burst of color.