Description
This Honey Dijon Rosemary Baked Chicken is a flavorful and easy-to-make dish featuring tender boneless chicken breasts baked in a tangy honey and Dijon mustard sauce infused with fresh rosemary. Perfect for a quick weeknight dinner, this recipe balances sweet, savory, and herbal notes for a deliciously juicy meal.
Ingredients
Scale
Sauce Ingredients
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce (or tamari or omit for gluten-free)
- 2 cloves garlic, minced or grated
- Salt and pepper to taste
- 1/2 cup chicken broth (or water)
Chicken and Herbs
- 1 pound boneless skinless chicken breasts (or chicken thighs)
- 2-3 sprigs of fresh rosemary
Instructions
- Mix the sauce: In a medium bowl, combine the honey, Dijon mustard, whole grain Dijon mustard, apple cider vinegar, soy sauce, minced garlic, salt, pepper, and chicken broth. Whisk thoroughly until the sauce is smooth and well blended.
- Toss chicken with sauce: Place the chicken breasts in a baking dish and pour the prepared sauce over them. Toss gently to ensure the chicken is evenly coated with the honey Dijon mixture.
- Add rosemary sprigs: Arrange 2-3 fresh rosemary sprigs by placing them between the pieces of chicken in the baking dish. This will infuse the chicken with a fragrant herbal aroma during baking.
- Bake the chicken: Preheat your oven to 350°F (180°C). Bake the chicken uncovered until it reaches an internal temperature of 165°F (75°C), which usually takes about 25-35 minutes depending on your oven and the thickness of the chicken breasts.
- Serve with pan sauce: Once the chicken is cooked through, remove it from the oven. Spoon the pan sauce over the top before serving to enhance flavor and moisture.
Notes
- You can substitute chicken thighs for a juicier outcome, but adjust cooking time slightly as thighs may take longer to cook.
- For a gluten-free version, omit the soy sauce or use tamari instead.
- The internal temperature of 165°F (75°C) is crucial to ensure the chicken is safely cooked without drying out.
- Leftover chicken and sauce can be refrigerated and reheated gently for up to 3 days.
- Serve with rice, roasted vegetables, or a fresh salad to complete the meal.
