Honey-Mustard Baked Chicken

Honey-Mustard Baked Chicken

41
Kristen M 0

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

Ingredients

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

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

Print
  • 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).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

41
  1. 53 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 ...

Most helpful critical

This was OK but certainly nothing exciting. I was afraid of the honey or mustard being too central to the flavor, but neither was "too much." Perhaps the soy covered that a bit. Unlike some o...

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.

I made this for recipe group, we enjoyed it. I cut the curry to 1 tsp because I was serving it to children. I found it left me wanting some fruity flavor with it. I think next time I might add a...

While this was a 5 star put together rather quickly recipe to set over night in the refrig...I wasn't too excited about the flavors. My family loved it very much as they ate the entire batch. I ...

This was OK but certainly nothing exciting. I was afraid of the honey or mustard being too central to the flavor, but neither was "too much." Perhaps the soy covered that a bit. Unlike some o...

I followed the recipe as written. I let it marinate for over a couple of nights. It turned out really good. My husband and son really enjoyed it. Thanks. It is likely to be a regular item in our...

Should be called Curry Baked Chicken

I am unimpressed. It should be called Curry Baked Chicken. The Honey and mustard disappear under the strong curry. Even tho chicken was covered and steamy, still dry. I chopped it up for mediocr...