Honey Dijon Chicken
photo by lazyme
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
4 chicken breasts
- Serves:
- 4
ingredients
- 4 boneless skinless chicken breast halves
- 1⁄3 cup Dijon mustard
- 1 tablespoon honey
- 3 tablespoons apricot preserves
- 1 teaspoon ground ginger
directions
- Preheat oven to 350 degrees.
- Lightly spray the bottom and sides of a 10-inch casserole dish (or any baking pan large enough to hold the chicken breasts). Place the chicken breasts in the coated baking pan.
- With a wooden spoon, mix the mustard, honey, apricot preserves, and ginger in a small mixing bowl until well blended. Brush (or spoon) the mustard mixture over the tops of the chicken breasts. Bake the chicken, uncovered, for 30-45 minutes (depending on thickness of the breasts).
- After 15 minutes of baking turn over each chicken breast, spoon sauce over them, and continue baking for the remaining 15 minutes, or until breasts are thoroughly cooked.
- Transfer the chicken breasts to individual plates. Spoon the sauce over each chicken breast serving.
- (For my kids, I like to put their portion of the sauce into a small condiment cup so they can use it as a dipping sauce. What can I say -- it's a kid thing.).
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Reviews
-
I love it when an easy recipe, with mostly pantry-type ingredients, is tasty. For so few ingredients, this chicken is very flavorful! As a personal preference, next time I will add less Dijon and more honey & apricot preserves. I really loved the apricot flavor shining through! I will put this in my make again file. :) Merci Beaucoup! ~Made for ZWT5 - Epicurean Queens~
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Ever have an evening where you want a delicious meal but have no inclination to prepare it? If so, then this is perfect with stock ingredients, no advance planning or equipment involved and fabulous results. I really liked the way the zing of the Dijon played off the preserves and honey. And the ginger adds just the right pepper bite to the chicken. Thanks NorthwestGal.
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We loved this. And I will tell you why. This afternoon after running-around I had 8 chicken thighs to be used. We had a couple of neighboring folks over, so I thought to myself, "Hey! This is a great time to make an array of 2 different types of chicken!" Four baked with seasoning, the other four using this wonderful recipe, Recipe #318320 and placed them on a large platter with fresh tomato (sliced) and fresh spinach sprinkled around for color. Well, all I can say...is this; there were *NO* pieces of this Recipe #318320 left. All gone! I followed this recipe exactly, except as I mentioned I used chicken thighs (as this was a big sale item!) ~ the ginger really added a delightful touch, coupled with the apricot preserves, mustard, and honey. I saved a bit (1/4 cup or so) of this dressing and doused the top, and served atop of a large tomato with fresh spinach beneath. Easy, easy, easy. Delicious, delicious! Thanks, NorthwestGal! Made for *Everyday is a Holiday* tag game. February 2009.
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RECIPE SUBMITTED BY
NorthwestGal
United States
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