Sticky sweet and oven baked. Pretty much everything you could ask for in a delicious, easy oven-baked recipe for the most deliciously flavorful chicken you could hope for. Although we’re pretty certain that you could use this marinade for the grill, too, with fabulous results!
When I first started dreaming up this recipe, I had in mind that I would make it on the grilled. Grilled honey dijon chicken just sounds fabulous to me, served with grilled sweet potatos and grilled corn and all the grilled goodness.
And then it rained, for what feels like 40 days and 40 nights. Looking at the forecast, it’s supposed to storm here in Virginia for the next week and a half. The temperature has come down out of the 90s and is hovering happily in the 70s, but it’s muggy as all get out. Seriously muggy. Sticky, wet, and gross.
I normally stay away from baking a lot when the weather gets like this, but it’s been cool enough and dark enough outside that I want to fire up my oven. Fortunately, this recipe never gets all that high, and it comes out just wonderfully rich and flavorful!
I served these chicken breasts up for dinner with a little side of sauce I’d reserved, and since I made enough for us to have leftovers, I sliced them up over sandwich rolls with fresh tomatoes, lettuce, bacon, a little mayo, and a little more honey mustard. Absolutely delicious!
Seven ingredients tossed in a pan and left to bake while you dream up sides – or just make do with the leftover sides you might have. What more could you ask for at the end of a long week?
Honey Dijon Baked Chicken
- August 21, 2020
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- 4 boneless skinless chicken breasts
- 1/2 cup honey
- 1/4 cup dijon mustard
- 2 tbsp melted butter
- 2 tbsp apple cider vinegar
- 4-5 sprigs fresh thyme
- 1/4 tsp salt
- Step 1
- Preheat oven to 350F.
- Step 2
- Whisk together honey, mustard, butter, cider vinegar and salt in a mixing bowl. Set aside.
- Step 3
- Arrange chicken breasts in a shallow baking pan laying flat. Pour the sauce over the chicken evenly. Spread the thyme sprigs around the chicken.
- Step 4
- Bake for 1 hour (or until chicken temperature registers at 165F), basting the chicken every 15 minutes.
- Step 5
- Serve warm!
I served up this chicken with my herby roasted new potatoes and some buttery fresh steamed broccoli for a great summer dish we could all enjoy while the rainstorms kept us inside.
Moral of this story? Whether the weather urges you to cook out or to cook in, make the most out of it. There’s probably a way you can tweak your recipe to work for either, and plenty of good food and good company to be had no matter where the rain falls.
Happy weekend, all!