Description
This Baked Honey Mustard Chicken Breast recipe offers a deliciously tangy and sweet flavor combination perfect for a comforting weeknight meal. Tender chicken breasts are brined then coated with a robust honey mustard sauce and baked alongside seasoned potatoes and green beans, resulting in a perfectly juicy and flavorful dish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1/4 cup kosher salt (for brine)
- 4 cups warm water (for brine)
Honey Mustard Sauce
- 1/3 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons stone ground mustard
- 2 tablespoons yellow mustard
- 2 tablespoons olive oil (divided)
Spices for Chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 teaspoon ground black pepper
- Pinch (1/8 teaspoon) cayenne pepper
Vegetables (Optional)
- 2 lbs red potatoes, cut into 1/2” cubes
- 1 lb green beans, ends trimmed
Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Brine the chicken: In a glass dish, dissolve 1/4 cup kosher salt in 4 cups warm water. Submerge the boneless, skinless chicken breasts in the brine and let them soak for 15 to 30 minutes. After brining, rinse the chicken breasts thoroughly under cool water and pat dry with paper towels to remove excess moisture.
- Make the honey mustard sauce: In a bowl, whisk together 1/3 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons stone ground mustard, 2 tablespoons yellow mustard, and 1 tablespoon olive oil (reserve the remaining tablespoon for vegetables). Set aside a small portion of this sauce to use as a glaze later before baking.
- Prepare the potatoes: Place the cubed red potatoes in a microwave-safe dish with a bit of water. Microwave on high for 6 minutes to partially cook. Drain thoroughly and then toss the potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly in a greased baking dish.
- Add green beans: Toss the trimmed green beans with olive oil, salt, and pepper. Arrange them evenly in the baking dish alongside the potatoes, creating a bed for the chicken.
- Season and arrange chicken: Brush the chicken breasts with olive oil and then coat evenly with the spice mixture of garlic powder, onion powder, paprika, dried parsley, salt, black pepper, and cayenne pepper. Place the seasoned chicken breasts on top of the vegetables in the baking dish. Brush each breast generously with the reserved honey mustard sauce to impart extra flavor and moisture.
- Bake the dish: Cover the baking dish with foil and bake in a preheated oven at 400°F (204°C) for 25 minutes. Remove the foil and check the internal temperature of the chicken; it should reach 165°F (74°C). If needed, continue baking uncovered until the chicken is fully cooked and the vegetables are tender.
- Garnish and serve: Sprinkle the baked chicken and vegetables with freshly chopped parsley before serving for a fresh pop of color and herbal aroma.
Notes
- Brining the chicken helps keep it moist and flavorful but can be skipped for convenience.
- Make sure to pat dry the chicken well after brining to allow spices and sauce to adhere properly.
- Microwaving potatoes before baking helps shorten cook time and ensures tenderness.
- Adjust cayenne pepper to taste for spiciness.
- Use a meat thermometer to verify doneness and prevent overcooking and dryness.
- Vegetables are optional; you can bake the chicken alone or serve with your favorite sides.
