Description
This Easy Baked Honey Dijon Chicken recipe offers a flavorful and simple way to prepare juicy, tender chicken breasts or thighs with a delicious honey mustard marinade. Perfect for a quick weeknight dinner, this baked chicken is infused with garlic and honey, creating a beautifully golden, savory-sweet crust garnished with fresh thyme.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Marinade
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1–2 teaspoons fresh thyme leaves, for garnish
Instructions
- Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry thoroughly using paper towels to help the marinade adhere better and ensure even cooking.
- Season the Chicken: Sprinkle both sides of the chicken with salt and black pepper, rubbing lightly to evenly coat the surface.
- Make the Marinade: In a medium bowl, whisk together Dijon mustard, honey, minced garlic, and olive oil until the mixture is smooth and fully combined.
- Marinate the Chicken: Add the seasoned chicken to the bowl and turn each piece to coat well with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor infusion.
- Preheat the Oven: Set your oven to 375°F (190°C) while the chicken marinates to prepare for baking.
- Arrange Chicken in Baking Dish: Lightly oil or spray a baking dish. Remove the chicken from the marinade, allowing excess sauce to drip off, and place the pieces in a single layer in the dish.
- Coat with Sauce: Brush or spoon the remaining marinade evenly over the tops of the chicken pieces to enhance flavor and moisture.
- Bake: Bake the chicken uncovered for 25–30 minutes, or until cooked through with an internal temperature of 165°F (74°C), and the tops are golden. If browning occurs too fast, tent loosely with foil to prevent burning.
- Serve: Remove the chicken from the oven, let it rest for 2-3 minutes, then garnish with fresh thyme leaves and serve hot with your preferred side dishes.
Notes
- Ensure the chicken is patted dry before seasoning to help the marinade stick better.
- Marinate for at least 30 minutes; for more intense flavor, marinate up to 2 hours, but no longer to keep texture tender.
- You can use either chicken breasts or thighs depending on preference, though cooking times may vary slightly.
- If chicken browns too quickly during baking, cover loosely with foil to avoid burning.
- Use a meat thermometer to confirm the chicken reaches 165°F (74°C) for safe consumption.
