Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon chicken seasoning blend, or to taste
- 2 tablespoons olive oil, divided
- ¼ cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- ½ teaspoon white vinegar
- ⅛ teaspoon paprika
- 4 sprigs fresh rosemary (optional but recommended)
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 baking dish.
- Heat 1½ tablespoons of olive oil in a skillet over medium heat and brown chicken breasts for about 2 minutes on each side.
- In a mixing bowl, combine remaining olive oil, honey, mustards, white vinegar, and paprika to make the sauce.
- Transfer browned chicken to the baking dish, pour sauce over, and add rosemary sprigs.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 15 minutes until the chicken reaches 165°F.
- Let the chicken rest for about 5 minutes before serving.
Notes
Use an instant-read meat thermometer to check doneness.
Adjust mustard levels to taste for a personalized flavor.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10
- Sodium: 350
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0.5
- Protein: 25
- Cholesterol: 70