Description
This Easy Baked Honey Dijon Chicken recipe features tender, juicy chicken breasts or thighs coated in a flavorful honey and Dijon mustard marinade. Baked to golden perfection, this simple yet delicious dish is perfect for a quick weeknight dinner or meal prep.
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. This helps the marinade stick better and ensures even cooking.
- Season the Chicken: Sprinkle both sides of the chicken with salt and black pepper. Rub it in lightly to ensure the seasoning covers the surface.
- Make the Marinade: In a medium bowl, whisk together Dijon mustard, honey, minced garlic, and olive oil until smooth and fully combined.
- Marinate the Chicken: Add the seasoned chicken to the bowl, turning it so every piece is thoroughly coated with the sauce. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse. Marinate up to 2 hours for deeper flavor.
- Preheat the Oven: As the chicken marinates, preheat your oven to 375°F (190°C).
- Arrange Chicken in Baking Dish: Lightly oil or spray a baking dish. Remove chicken from marinade, letting excess drip off. Place the pieces in the dish in a single layer.
- Coat with Sauce: Brush or spoon the remaining marinade over the tops of the chicken, spreading evenly.
- Bake: Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and nicely golden on top. If the chicken browns too quickly, tent loosely with foil.
- Serve: Remove from oven, let rest 2–3 minutes, and garnish with fresh thyme if desired. Serve hot with your favorite sides.
Notes
- Patting the chicken dry before seasoning helps the marinade adhere better and improves browning.
- Marinate for at least 30 minutes; marinating longer (up to 2 hours) intensifies the flavors.
- If the chicken starts to brown too quickly in the oven, cover loosely with aluminum foil to prevent burning.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- Fresh thyme adds a nice herbal finish but can be omitted or substituted with dried thyme or parsley.
- This recipe works well with either chicken breasts or thighs depending on your preference.
