Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
This is a very similar dish to many of my other chicken dishes with just a few different ingredients.
My Ranch Chicken, Italian Chicken, and even Mushroom Chicken all consist of pouring some wonderful topping over chicken breasts in a casserole dish, and popping it into the oven for an hour.
This is the same concept. It's kind of crazy but you definitely get a whole new dish with every new ingredient. That's what's really great about this method.
Honey Mustard Chicken is one of the more unique chicken recipes. Don't get me wrong, honey mustard had it's heyday about 15 years ago. However, there are very few recipes in this decade using this same flavoring.
And this can be served in so many different ways. You can eat it as a main item alongside a couple of yummy side dishes. You can serve it on a sandwich for an instant lunch or fun and quick meal. And you can even shred it to put out over a salad, rice, in soup, or whatever.
I love it when others come up with creative ways to serve these recipes.
You'll want to check out my recipe for Honey Mustard Chicken Fingers that's just as delicious!
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
Serves 3 people one chicken breast each.
- 3 large chicken breasts
- 1 cup honey
- 1 cup yellow mustard, Dijon is great with this as well!
- 1 tablespoon garlic powder
- 1/2 tablespoon basil
- pinch salt and pepper
- Preheat your oven to 400 degrees F. Prepare an 8x11 small rectangular casserole dish by spraying it generously with cooking spray.
- You want to really give your chicken breasts a pool of liquid to cook in, so you'll need to keep the cooking dish as small as possible with 3 chicken breasts.
- Now it's time to prepare your chicken breasts. If they are fresh and already thawed, you are good and can go ahead and lay them directly into your casserole dish.
- If not, you can thaw them in a number of ways. Obviously the best way is to set them out the night before in the refrigerator to thaw in their own time, and be ready by the time you need them to cook dinner.
- However, you can also safely thaw them in a sink full of room temperature water at a faster pace. It will still take a few hours, but that shouldn't be a problem if you can just set them out at lunch time to thaw slowly.
- Finally, the way we do it here at home, but not the best way to do so, you can defrost them in the microwave. We are just impatient and want to be able to put the meal together as soon as possible with the least amount of fuss.
- Either way you choose to thaw your chicken, when it's ready, set it out in your casserole dish spread evenly so nothing overlaps, if possible.
- You'll want to season your chicken (with your preferred seasonings). We like to use garlic powder and basil. Season both sides of your chicken breasts. Sprinkle them all with salt and pepper as well.
- On the side, mix your 1 cup of honey and 1 cup of mustard together to top your chicken. If it's simply too thick to pour on top of your chicken, mix in some water, but just a little bit at a time.
- When you've got it to the consistency you would like, gently pour it over your chicken and spread it evenly over every nook and cranny on each chicken breast. You want your chicken to be kind of swimming in the liquid.
- Now pop it into the over for about an hour.
- The liquid around the edges will start to overcook, but that's okay. The juices, and especially the crunchy part around the outside, will make an outstanding sauce to pour over your finished chicken breasts.
- Serve with some delicious sides and enjoy!
- Yummy! Yummy!
With this main dish already so sweet and flavorful, you don't want to serve it with any sides that are 1) going to be overly sweet and kill the whole meal, or 2) that will upstage the honey mustard chicken. You really want the main dish to be the star here.
I highly suggest my amazing Corn Casserole with this meal. It's a little sweet, but with a hearty, moist cornbread to fill you up. A great Waldorf Salad alongside it would really pull this whole meal together.
A nice cold, crisp mix of fruit and nuts in a salad will give you the rest of your diet needs to make this a well-balanced meal. It's a little bit sweet because of the apples, but hearty with nuts and raisins.
Neither one of these sides is too overpowering, but both compliment the sweetness of the chicken with a little of their own without taking away the taste, the nutrition, or the heartiness. This will definitely be a meal leaving you full and satisfied.
Other Recipes You May Like
- Braised Chicken Recipe with Rice
Make a complete, healthy dinner using economical chicken thighs, broccoli, carrots, rice, and a thin gravy sauce. This dinner is nutritious, and kids can help to prepare the vegetables: kids who cook are more likely to try new foods!
- Garlic and Thyme Roast Chicken Recipe
Butterflied and roasted whole chicken with garlic and thyme, as well as a recipe for garlic and thyme roasted Mediterranean vegetables as a delicious serving accompaniment.
- Lemon and Herb Roast Chicken Recipe
Learn how to make a delicious lemon and herb roast chicken. This easy whole chicken recipe includes simple to follow instructions with step-by-step pictures.
- Amazingly Easy Garlic Cheddar Chicken
I think in this meal I used WAY more garlic than I normally would and it still wasn’t quite enough for my husband and I. We really needed some Fantastic But Easy Garlic Bread to round this meal off!
© 2013 Victoria Van Ness
Victoria Van Ness (author) from Fountain, CO on December 12, 2013:
lol I'm so glad you enjoyed the recipe. Chicken is so easy. By simply changing up the sauce, you have a whole different meal. :)
Thanks for the comment!
Beverly Hicks Burch from Southeastern United States on December 12, 2013:
You had me at honey - mustard lol! Thanks for the recipe.