While speaking on the phone with my dad today, he mentioned that he hasn’t made any dishes I’ve posted on my blog. Not that I’ve ever expected him to run out and buy coconut milk or curry powder, but I think food is something that should be enjoyed and shared – even when separated by thousands of miles. My dad is a meat and potatoes kind of guy and I wanted to make something he would enjoy, too. He already has a go-to honey mustard chicken recipe, but I’m pretty sure he makes it with yellow mustard and not Dijon. So, this is for you, dad! Oh, and dad… try the Greek-style stuffed peppers and turkey chili, too.
This chicken was so ridiculously quick and easy to prepare, everything came together in less than a half hour. I’ll definitely save this recipe for the nights when I don’t have much time to cook.
Honey Mustard Chicken
Print this recipe1/3 c honey
1/3 c Dijon mustard
4 boneless and skinless chicken breasts
salt & pepper, to taste
sprigs of fresh parsley (for garnish)- Preheat oven to 350 F.
- Rinse and pat dry chicken. Sprinkle salt and pepper on both sides of the chicken pieces. Place in a lightly oiled baking dish and set aside.
- Mix together honey and mustard in a bowl. Pour the mixture evenly over the chicken. Bake for 12-15 minutes (it took about 20 minutes for me, but my oven is quite old).
- Garnish with a couple sprigs of fresh parsley and serve.
Serves 2
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I did it!
It was good but a little dry, maybe I left it in the oven too long. Or maybe it’s just that Chicken Breast is NOTORIOUSLY dry. I used to hate it as a kid! Dry as dirt.
Thanks, Rose. And for the garlic clove trick on Twitter. That sounds like a delicious snack!
Ah yeah, chicken breast is notoriously dry. I’ve mastered the art of moist chicken breast in my oven, but it can be so tricky… it really can vary!