Last night for dinner I made this honey mustard chicken that I found on We Are Eating. It was seriously delicious. The sauce is satiny-smooth (thanks to the butter!) and the flavor, which I thought might be a little extreme with the mustard, was not overpowering at all. It was perfect. The kicker is that this was extremely simple and took almost no time to throw together. We loved it and I can see myself making this frequently when I haven’t given a thought to dinner plans and need to come up with something that has few ingredients that I already have on hand. Delicious!
A couple of tips: I would make sure your chicken breasts are not overly thick. Mine were and so while they were slightly frozen still (much easier that way), I sliced them like I was butterflying but I cut all the way through. This way you have a better ratio of chicken to sauce. I also followed the tip from the original recipe and tenderized my chicken a bit with my meat mallet.
Try adding 1 teaspoon curry powder for a delicious unique flavor.
- 4 boneless, skinless chicken breasts, thawed and tenderized slightly (if they are overly thick, slice them in half)
- 1/3 cup butter, melted
- 1/3 cup honey
- 2 Tablespoons mustard (I used the basic yellow mustard since my husband is not a fan of Dijon mustard, but I bet it would be tasty with either)
- 1/4 teaspoon salt
- Preheat oven to 350.
- Place chicken in shallow baking pan. In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken.
- Bake for 45 minutes to an hour, basting every 15 minutes.