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Honey-Mustard Baked Chicken

Honey-Mustard Baked Chicken

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Kristen M

Easy, tasty, and very kid-friendly.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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).
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Reviews

larkspur
21
6/1/2010

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 used honey mustard instead...and it tasted great. I also forgot to thaw my chicken breasts ahead of time...and I put this together at about 11:30 last night. I just put the frozen breasts in the greased pan and poured the marinade over. I covered it with foil and put it in the fridge overnight. It made a great lunch for us...after church, I pulled the pan out of the fridge and just popped it in the oven. I did find that it took a lot longer to bake...more like an hour. But we have problems with our oven over/under heating, so that might have been the case. The finished chicken was extremely juicy, tender, and the flavors of honey, mustard, and curry came through very well, harmonizing nicely without anything being overpowering. Thanks for sharing the recipe...it's a keeper!

Blazer
19
6/15/2010

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 you let a mmmmmmm out with each bite. Even DH liked it. You won't be sorry if you make it. I plan on making this often.

UmmUthman
13
8/12/2010

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.