Boneless, skinless chicken breasts are baked and basted in a wholesome, homemade honey mustard spiked with rosemary and paprika. Baked Honey Mustard Chicken is a family favorite that’s super easy to make!
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Instructions
Preheat the oven to 375°F degrees.
In a small bowl, combine the honey mustard sauce, extra virgin olive oil, paprika, and dried rosemary. Stir until well-combined.
Trim and place the chicken breasts in an oven-safe baking dish. Season the chicken with salt and pepper. Gently spoon the honey mustard mixture evenly over the chicken.
Cover the dish with aluminum foil, and bake for 20 minutes. Uncover, spoon the warm honey mustard sauce over the chicken, and bake for an additional 10 minutes, or until cooked through to 165°F.
Spoon the sauce over the chicken one last time, and broil for 1 - 2 minutes, or until golden brown.
Rest the chicken for 5 minutes before slicing. Serve warm.
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Notes
Storage
Fridge: Cover casserole dish tightly with saran warp or foil, or place it in an airtight container. Refrigerate for up to four days.Freezer: Place the cooled chicken and sauce into freezer bags, and press out as much air as you can before sealing. Mark with the date, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.Reheat: Place the chicken and sauce in an ovenproof dish, cover with foil, and bake at 350°F until heated through. Alternatively, reheat the chicken and sauce in a covered skillet over low heat.