Honey-Mustard Baked Chicken

Honey-Mustard Baked Chicken

41
Kristen M 0

"Easy, tasty, and very kid-friendly."

Ingredients

6 h 50 m {{adjustedServings}} servings 214 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 678 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Grease a baking dish, and place the chicken breasts into the dish. Stir together the honey, Dijon mustard, curry powder, and soy sauce in a bowl until thoroughly combined, and spoon the mixture over the chicken breasts. Cover the dish with foil, and let marinate in refrigerator 6 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake the foil-covered dish in the preheated oven for 30 minutes, then uncover, turn the chicken breasts over, and baste the chicken with sauce. Bake an additional 15 minutes, until the juices run clear and the chicken is no longer pink inside. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

41
  1. 52 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is an extremely simple, yet very tasty recipe! I tried to make it as close to the recipe a possible...but after I'd started making it, I realized that I was out of regular dijon mustard. I ...

I wasn't going to make this because I have never used curry powder before but boy am I glad I went and bought it. Haven't had a chicken recipe I enjoyed this much in a long time. It is the kind ...

I made this dish with the suggestion of a previous poster by adding apricot jam and some cut up dried apricots. It helped cut the curry a bit. It turned out great.