Baked Honey Mustard Chicken

"Yum!"
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by deren photo by deren
photo by Lori Mama photo by Lori Mama
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
1hr 25mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Preheat oven to 325°.
  • Arrange chicken pieces in a shallow baking dish.
  • In a saucepan over med-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
  • Pour over chicken pieces.
  • Bake at 325° for about 60-75 minutes (or until done); basting chicken occasionally.

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Reviews

  1. Awesome! I used boneless skinless breast halves instead of thighs. Instead of basting the chicken while cooking it, I poured the honey mustard mixture over the chicken before putting it in the oven. The chicken was soo flavorful and juicy. I baked it at 400 degrees for 20 minutes. I will definitely be making this again
     
  2. As it is written, this recipe would probably be a 4 star in my book. I made a few changes though when I made it and it turned out great! Used 1 pound of chicken cut into bits. 4 T honey, 3 T yellow mustard, 2 T light evoo, no salt, 1/4 t. curry powder. Mixed sauce ingredients together. Cooked sauce with chicken in the frying pan with a tiny bit of evoo to coat the pan so the chicken wouldn't stick. Done in about 10 min. We added fresh veggies (peapods, carrots, red pepper slices) to turn it into a healthy grain free dinner as I am allergic to grains. Thanks for the recipe!
     
  3. Made this for one person so cut it in half. I also love that the ingredients are all in the pantry. May try some poultry seasoning next time. Thanks.
     
  4. OMG! This is just so good(I think hubby licked his plate when I turned around) Since it's just the 2 of us, I only used 2 breasts but kept the same amount of everything else and it turned out excellent! The sauce was thick and rich and yummy and the chicken very tender and juicy. We thank you very much for this wonderful recipe!
     
  5. Delicious! So quick and easy to put together. Made exactly as directed. Wouldn’t change a thing. Both of us loved it. Served it with Linguine with Butter, Lemon and Garlic Recipe #27876 by Miss Annie and Broccoli. Will be making again....and again.
     
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Tweaks

  1. Made as stated. Next time I think I will try dredging the chicken in flour before putting them in the pan. Might help thicken the sauce.
     
  2. I loved this recipe. I used dill weed instead of rosemary, and I added ground mustard on top before I baked the chicken. I also added fresh dill on top of the chicken right before I served it. Cooked for 60 minutes at 325 degrees, and it was perfect!
     
  3. Loved this recipe!!!! I didn't have lemon juice so used vinegar instead. This comes out so tender and yummy. Instead of basting it, I turned over the pieces after 20 mins. Thanks for sharing.
     
  4. I quartered a 2K (4lb+) chicken and the four quarters (skin on) only just fitted the baking dish. Poured sauce over and baked at 175 degree celsius (fan forced oven) for 1 hour (tented with foil for the last 15 minutes). The result one of the most moisted chicken cuts I have eaten. It was a little sweet for my own tastes (but was out voted) but may just cut back on the honey a bit next time. I also used a teaspoon of fresh rosemary. Think this would also go well with orange juice instead of the lemon juice. Thank you *Parley* for a great recipe.
     

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