Baked Chicken Breasts With Honey Mustard Sauce

These baked chicken breasts couldn’t be any easier to prepare for a quick and easy dinner! Smothered in a honey mustard sauce with a healthy kick of garlic and lemon juice, this is one recipe you’ll simply have to add to your dinner repertoire.

BAKED CHICKEN BREASTS

Worried you’ve stumbled across another complicated chicken recipe? Well, don’t be because this baked chicken breasts recipe is dazzlingly simple, you’ll soon be able to whip it up without any effort at all. This recipe is a throw-it-all-in-a-baking-dish type recipe. Pop your baking dish in the oven and let the oven work its magic. If you’ve been following us for a while, you’ll know that when it comes to juicy chicken breasts, we consider ourselves experts. After mastering Creamy French Mustard Chicken, Chicken Piccata and Balsamic Baked Chicken Breast, we figured it was high-time to get a classic honey mustard chicken recipe out there. For this baked chicken breasts recipe, we opted for boneless, skinless chicken breasts for a juicy, succulent consistency. The acidity in the mustard and lemon juice helps the chicken to retain its moisture while baking. The sauce provides a delicious, even blanket around each breast, sealing in all of those crucial juices. No dry chicken breast over here!

HOW LONG SHOULD YOU COOK CHICKEN BREASTS IN THE OVEN?

With this recipe, you are first going to bake them until they are just done (about 20-30 minutes, depending on the thickness of your breasts). Then broil them for the last 3-4 minutes to achieve beautiful, golden, brown baked chicken breasts with crispy, caramelised edges! The best thing about this baked chicken breasts recipe? No marinating, plus – no need to make a separate sauce. While the chicken bakes, the juices in the pan blend together with the honey mustard mixture creating extra sauce.

WHAT TO SERVE WITH BAKED CHICKEN BREASTS

To complete the meal, throw some veggies in the same dish during the last 10-15 minutes of cooking time. This will allow your chosen veggies to absorb some of the flavour from the pan juices. Grilled Asparagus, Cheesy Garlic Roasted Brussels Sprouts, broccoli florets, Buttery Sautéed Green Beans or Roasted Cauliflower. You could also steam them separately, or roast them on a separate pan!