Easy Honey Dijon Garlic Chicken Breasts

Juicy chicken breasts are baked in a sweet, tangy honey Dijon garlic sauce for a simple dinner that is ready in about 40 to 50 minutes. The sauce doubles as a flavorful pan glaze and needs no complicated ingredients.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

4 breasts, about 6 ounces/170 g each Boneless, skinless chicken breasts

Honey Dijon Garlic Sauce

1/4 cup Honey
1/4 cup Dijon mustard
1 tablespoon Olive oil
3-4 cloves Garlic, finely minced
1 tablespoon Apple cider vinegar or fresh lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground black pepper

Optional

1/2 teaspoon Paprika

Garnish

as needed Chopped parsley

Method

Step-by-Step

Heat the oven to 375°F (190°C) and lightly grease a baking dish. If the chicken breasts are very thick, pound the thickest portions to an even thickness.
Whisk the honey, Dijon mustard, olive oil, minced garlic, apple cider vinegar or lemon juice, kosher salt, black pepper, and paprika if using in a bowl.
Place the chicken breasts in the prepared baking dish and pour the sauce over them, turning each piece so it is well coated. Marinate for 30 minutes to 4 hours in the refrigerator if desired.
Bake the chicken uncovered for 25 to 35 minutes, depending on thickness, until the thickest portion reaches 165°F (74°C). Spoon the pan sauce over the breasts during serving.
Let the chicken rest for 5 minutes before slicing. Finish with chopped parsley and serve with the pan sauce.

Notes

Use chicken breasts with similar thickness so they finish cooking at the same time. Reserve a small amount of sauce before it touches raw chicken if you want extra sauce for serving. Never reuse raw-chicken marinade unless it is boiled thoroughly. For more browning, broil the cooked chicken for 1 to 2 minutes, watching closely because honey can burn quickly.