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I can't wait for you to try my favorite Honey Dijon Mustard Chicken! I've made this dish again and again on crazy weeknights. The sweet honey and zingy Dijon are a next-level combo. What's even better? You just toss everything together and let the oven do its thing. It always fills my whole place with the most mouthwatering smell.
Why This One's a Winner
This is my clutch dinner when I'm swamped! I dig how the honey's sweetness and Dijon tang hit all the right notes together. No need to hover over a pan—just toss it in the oven and kick back. Plus, the ingredients are super basic. I usually have everything stashed in my kitchen already.
What You’ll Need for Honey Dijon Chicken
- Cornstarch: A little bit of this makes the sauce nice and thick.
- Salt & Pepper: These simple spices bring everything together.
- Dijon Mustard: Don't be shy—spend a little extra here since it makes a big difference.
- Honey: Brings a lovely natural sweetness to the party.
- Chicken Broth: Makes the sauce taste rich and ties the whole dish together.
- Chicken: I go with boneless, skinless breasts—they always turn out soft!
- Garlic Powder: This makes it extra savory and cozy.
Time-Saving Honey Dijon Chicken
- Finishing Up
- Let it chill for a sec after baking, then sprinkle on fresh parsley if you’ve got it. The smell is wild!
- Get to Baking
- Once your sauce is ready, pour it all over the chicken and slide it in the oven again. In about 20 minutes, you’ll have juicy chicken bathing in a delicious sauce.
- Whip Up Your Sauce
- As your chicken kickstarts in the oven, grab a bowl and mix honey with your Dijon. They come together perfectly!
- Start Strong
- Preheat the oven to 400°F, then sprinkle your chicken all over with garlic powder, salt, and pepper. Give it a 10-minute head start in the oven.
Top Tricks From My Kitchen
- Tinker With It: Try out different honey and mustard combos till it’s just right for you!
- Double-Check Doneness: Rap a meat thermometer in there to make sure it's all the way cooked.
- Don’t Skip Step One: That first trip in the oven means the honey won't turn bitter and burn.
Tasty Things To Serve With It
Seriously, you’ll want something to mop up every bit of that sauce! I usually spoon it over buttery mashed potatoes or fluffy rice. Throw in roasted green beans or a simple side salad and call it dinner.
Storing for Later
Leftovers? No problem. Pop this chicken in the fridge and reheat gently for a few days of easy lunches. Meal prepping? Freeze some portions up to three months and thank yourself later!
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Frequently Asked Questions
- → Can I swap out the mustard?
- Sure! Just know that Dijon balances the honey. Other kinds of mustard might make it sweeter.
- → When is the chicken cooked through?
- It’s ready when the internal temp hits 165°F. This usually takes 25-30 minutes.
- → Why should chicken rest after baking?
- A 5-minute rest lets the juices soak back in, keeping it nice and moist.
- → Can I make this ahead of time?
- You can prep the sauce early and store it until baking, but it’s best served freshly cooked.
- → What goes well with this dish?
- Pair it with roasted veggies, rice, or a salad. The sauce works great on the sides too!