Serve this Baked Honey Mustard Chicken with your vegetable and fibrous carbohydrates like quinoa, or brown rice! It’s filling, delicious, and the perfect cozy dinner for the whole family.
Prep Time
15 minutes
Cook Time
25 minutes
Makes
6 servings
Ingredients
- ¼ cup whole grain coarse mustard
- 2 tablespoons dijon mustard
- 2 tablespoons yellow mustard
- ¼ cup honey
- 2 tablespoons olive oil, divided
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds skinless chicken breast
- 4 sprigs of rosemary or 4 teaspoons of dried rosemary
Preparation
- Preheat oven to 375 degrees F. In a mixing bowl, whisk together coarse mustard, dijon mustard, yellow mustard, honey and 1 tablespoon of olive oil.
- Spray 13 by 9-inch baking dish with non-stick cooking spray.
- In a small skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and saute about 8 minutes, then add garlic and saute for an additional 30 seconds. Pour into prepared baking dish and spread into an even layer.
- Season chicken breast with salt and pepper on both sides, then set chicken over onion layer in baking dish.
- Pour mustard mixture evenly over chicken, to ensure each chicken breast is covered. Lay sprigs of rosemary between chicken breasts.
- Bake in preheated oven 25 to 30 minutes until chicken registers 165 degrees in center of thickest portion. If needed, add aluminum foil at the end of the baking to prevent sauce from burning.
- Store leftovers in an air-tight container for 3 to 4 days or freeze leftovers for up to 3 months.
Nutrition Information
Serving Size: 1/6 of recipe
Calories: 304, Fat: 10 g, Sat Fat: 2 g, Protein: 35 g, Carbohydrates: 16 g, Fiber: 1 g, Sodium: 444 mg
Adapted from Cooking Classy
