Add these yummy baked chicken breasts to your repertoire. A simple mixture of butter, honey, and Dijon mustard or spicy brown mustard makes up the glaze for the chicken. You probably have all of the flavor ingredients in your pantry!
The split bone-in chicken breasts bake to tender, juicy perfection with the honey mustard mixture for an entree that's full of flavor. If you have time, marinate the chicken breasts for an hour or two before baking. Cook the chicken over indirect heat on the grill if you'd like. For best flavor, leave the skin on the chicken.
The glaze mixture is excellent on pork as well. Consider glazing baked or grilled pork chops with the honey mustard mixture, or brush some over ribs or a pork loin roast just before it's finished in the oven.
- 1/2 cup honey
- 1/3 cup Dijon or spicy brown mustard
- 3 teaspoons curry powder
- 6 tablespoons butter (melted)
- 1/8 teaspoon pepper
- Dash ground cayenne pepper
- 4 split chicken breast halves (bone-in, skin removed or left on)
Heat the oven to 375 F.
In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well.
Trim away any excess fat and remove skin, if desired.
Arrange the chicken breasts, skin or meaty side up in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two.
Bake the chicken, covered tightly with foil, in the preheated oven for 45 minutes.
Remove foil and baste the chicken with pan juices. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
- According to the USDA, the minimum safe temperature for chicken is 165 F. Use a reliable instant-read thermometer inserted int the center of a few of the chicken breasts (not touching bone).