Honey Dijon Garlic Chicken Breasts. Boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.
Honey Dijon Garlic Chicken Breasts
This version of garlic chicken breasts came about when I was thinking about the popularity of our Double Crunch Honey Garlic Chicken. That recipe has seen about 4 MILLION hits on Rock Recipes over the past couple of years.
People really like the intensity of flavour in that recipe, which I think is why it has been so successful.
Deboned chicken breasts for Oven Fried Chicken Nuggets.
I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. They are then freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
I was thinking of creating another high intensity flavour recipe but without a crunchy coating. I’d seen a photo on my Facebook timeline of a simple brown sugar glazed glazed garlic chicken breasts recipe and I first mistook the garlic in the glaze for whole grain Dijon mustard.
Honey Dijon Garlic Chicken Breasts
Honey Dijon Garlic Chicken Breasts, the inspiration.
It was that mistaken ingredient that made me think, “Honey Dijon Chicken is delicious. Honey Garlic Chicken is delicious…why not combine the two?” That’s exactly what I did and it was outstanding.
The chicken breasts are baked at high heat so they were actually perfectly cooked in about 30 minutes in my oven for 5 to 6 ounce breasts. That makes this recipe easy to achieve, even as a weekday dinner.
I like to preheat the pan as I am preparing the glaze which also helps speed things up once the chicken hits the oven. I know this is a recipe we will make many times. I’ll bet when you taste it, you’ll say the same.
Honey Dijon Garlic Chicken Breasts
And if you want to try our amazing Double Crunch Honey Garlic Chicken I mentioned at the beginning click here or on the photo below. It has been our most successful recipe of the past 10 years!
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Honey Dijon Garlic Chicken Breasts
Boneless skinless chicken Breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.
Ingredients
- 4 large boneless skinless chicken breasts, about 6 ounces each
- 3 tbsp butter
- 6 cloves minced garlic
- pinch salt and pepper
- 1/3 cup honey
- 2 tbsp whole grain Dijon mustard
Instructions
- Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.
To prepare the glaze
- Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
- Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
- Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
- Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
- Allow the chicken to rest for 5 minutes before serving.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Nutrition Information
Yield
4Serving Size
gAmount Per Serving Calories 243 Total Fat 10g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 4g Cholesterol 59mg Sodium 323mg Carbohydrates 25g Fiber 0g Sugar 23g Protein 14g
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
This is a great dish. Very simple to prepare, quick to cook, and very tasty! Will definitely make again.
So Glad you enjoyed it!
Mince the garlic?
Yes.
Did u cover the chicken when you first pit in over
No. Uncovered.
This recipe was so easy to make and absolutely delectable! It has for sure made its way into our family recipes that we are excited to introduce to many others! Thank you so much for your creative mind! Be well!
I just tried this tonight! It was very good and a definite repeat. I overcooked the chicken a bit, a little tough, but that’s easy enough to fix for next time.
Would there be any nutrutional info on this? Sounds so good….need to adjust for diabetic I think.
It’s an original recipe. I don’t do nutritional info. I am curious though, how would you adjust a recipe that relies on honey to become diabetic friendly?
Being a diabetic with good glucose levels (Type One, at least), you can eat anything you desire. Food doesn’t have to be diabetic friendly, diabetics only need a nutritional list to view carbohydrates to take the right amount of insulin. If diabetics could only eat food and drink beverages that were diabetic friendly, we’d solely be limited to rice cakes, water and diet sodas.
As for the person who asked for a nutritional list, you can look on the ingredients lists on the products listed on this recipe, calculate the total carbohydrates. Be sure to measure how much you eat, though.
Made this for lunch today was the most delicious chicken fillet I have eaten for a long time. But I did not bake it I grilled it instead and added less butter because watching out for waist line. Highly recommended.
the flavor of the sauce was really great. My only complaint would be I wish I could thicken the sauce to be stickier so it adheres to the meat better, more like a barbecue sauce consistency. My sauce was so thin I ladled it over the meat after cooking because none was stuck to it. It was tasty though.
It is intended to be thin, but you could thicken it with a little cornstarch slurry if you wanted before serving.
I had the same result. I was disappointed. I love the idea of a thick glaze. I took out the chicken and put the 8×8 on a burner on low/medium heat bringing it to a simmer. Added a tsp of flour and made it thicker. Success!!! Great recipe!
I agree with the comment about it being to thin – it was not a glaze but a sauce. But good
Just made this for the first time tonight…..couldn’t stand to go out to the BBQ in the cold..WOW! So very easy and so flavourful! Thanks Barry.
Turned out great and was nice and tender. This will definitely get made again!
Looks yummy! I want to try it tonight but I can’t think of anything to pair with it as a side dish. Any suggestions will be appreciated.
We sometimes serve it with Chinese noodles or rice.
I made it with a side of baby bok choy sauteed with some garlic and red pepper flakes! The sweet and spicy were delicious together.
I served it with Long Grain and Wild Rice (Rice-A-Roni) and cut green beans. Great pairings!
Made this for dinner tonight. It was delicious!!! The chicken was nice and moist. I paired it with squash baked in the oven at the same time (assorted baby squash cut in half; drizzled with olive oil; sprinkle with herb de provence) and a salad.
Thanks for the recipe. Its a keeper.
2.Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
What do you mean by reduce the glaze? I am still learning how to cook outside “a” box 🙂
Simmer until the volume “reduces”.
Made this tonight. So good!
Great recipe, I added the juice of half an orange, however, cooking it that hot and that long will surely overcook the chicken. I cooked at a much lower temperature basting several times and it was perfect.
Depends on the size of the chicken breasts. I tend to buy larger ones. I always use a meat thermometer too for practically everything. I too am not a fan of overcooked chicken breasts.
My family loved this. I am going to add some grey poupon with the whole grain mustard next time. Thank you for a new menu staple!
Do I have to line the dish with aluminum foil or can i just bake it in the dish ?
I usually don’t,,,but then again, i don’t usually do the dishes!
I love your recipes, but I haven’t been receiving your emails of new recipes. I don’t know what happened. Anyhow, I miss seeing your emails and recipes.
I saved these forever ago. Finally tried it, was not disappointed.
Easy and delicious! Thank you for the recipe \( ^ ▿ ^ )/
10 on 10!! Simple recipe and delicious… Can’t wait to make it again. Thanks so much!
This dish was amazing. I used coconut oil instead of butter and added a tbsp of ground ginger to sauce. I will definitely be making this again.
Made this for supper last night and was absolutely delicious
smelled so good within minutes of putting in oven. good tasty quick and easy recipe! will def make this one again!
Loved the flavors. Even my granddaughters loved it. Which is unusual. They used the sauce from the chicken to put on their rice and cauliflower.
Can chicken drumsticks be used instead? I find that breasts dry
up too much and get hard. Thanks.
I like using boneless skinless chicken thighs for this recipe. IMHO though if your chicken breasts are dry and hard you are grossly overcooking them.
Can this be grilled instead of baked in the oven? I don’t see why not but just wondering if anyone has tried it that way!!
Do you mean with the coating on? That sounds pretty problematic!
Could you do these on the BBQ? Was thinking of making the glaze and mixing with a bit of cornstarch to thicken it up but wasn’t sure if it would still turn out good.
I found meat thermometer is a great tool, makes my 1st time sear & grill pork chop so successful! I gotta try your receipe for chicken breast in a day or two. However, can I substitute honey with maple syrup? Just don’t have honey on hand, thanks!
I’ve never tried it with maple syrup.
Delicious.
I was out of Dejon and used Beavers Sweet Hot Mustard, and we loved it. Thank you.
Can u add something to regular mustard to make it like Dijon?
I’ve never heard of that. I’d stick with proper Dijon mustard.
Can I substitute anything for the butter? Coconut oil?
What’s wrong with butter?
nothing wrong with butter….some people just can’t have it for various reasons.
What would you suggest to go with it?
We generally serve with rice and steamed veggies.
Made this tonight! Cut the sauce in half because I use thinly sliced chicken breasts- just a preference. It was sooo yummy! My chicken didn’t caramelize/brown like yours, but it was still great. Thinking my cutting the sauce in half was probably why it didn’t so I’m going to try again with the full sauce recipe in the future. Paired with steamed broccoli and half a baked sweet potato. Thank you!!!
Good recipe. Easy to follow. Chicken tastes good. If I made it again, I would cut back the honey. It was a little too sweet for us, but still a good recipe, and it was fun to try.
Made this exactly as directed – simply wow! I love your recipes and your web site. You are great!
Glad you enjoyed it. It sure is a popular recipe!
We made this glaze tonight and basted on grilled chicken. We sliced up the chicken for our Honey Dijon salad that we were serving for dinner. The glaze added great flavor.
Our sauce did not thin out which was probably due to the fact that I did not use the 3 tbsp. of butter, I just added the garlic directly to the honey and Dijon and it worked out perfectly.
Made this last night turned out SO good .. will make this again .. Thanks
Made this for the kids and I on a full chicken. The kids asked for seconds and demolished the lot! Thank you 🙂
I made this for our dinner today. We paired it with rice pilaf and broccoli in a lemon sauce.
My question is this: How well would this yummy glaze work on ham?
I suspect quite well but I’ve never tried.
Would you need to adjust the cooking temp by 25 degrees for a convection oven ?
My oven automatically does that.
This is delicious! I’ve made this dish quite a few times and it always comes out great. I usually broil it for a few minutes at the end so the chicken is really glazed. I served this for a dinner get together and everyone wanted the recipe. This is my favorite chicken recipe and I absolutely love it! Thanks for sharing it.
I put the left over sauce into a sauce pan and set it to simmer. Added a 1-1 Tbs to cornstarch/water mixture amd made an amazing gravey! Love this!
This recipe is definitely a keeper. My husband and I loved it and it was super quick and easy. Thank you so much for sharing your talents with us.
Excellent recipe, easy and delicious. Will definitely be making this again.
Wow tried this recipe tonight for my grandson as chicken breast are his favorite, he had two pieces! He loved it and so did the rest of my family. Thank you I always have a hard time with chicken breast but this recipe was so easy and the chicken so tender. My new go to recipe.
Just had this for lunch – very good. I baked them at 350 for 40 minutes (probably could have taken them out after 35 minutes), but they were smaller breasts than what I imagine you use.
Overall, very good for first try, but the consensus… much too garlic overpowering the dijon mustard, …and i used less garlic then the recipe called for….so next try will be one clove of garlic and doubling the mustard.
Certainly worth tinkering with as it was well appreciated and i served it with potato rostis.
I love using honey and dijon together. There’s nothing like a nice Dijon Mustard to go as an ingredient in a dish. Do you prefer whole grain or fine ground when it comes to dishes? I see you used whole grain here but I’m just curious if you’ve tried others! Thanks for sharing.
I use whatever’s on hand but whole grain is my favourite.
I have made these a few times and they are always delicious! I also use pretty large breasts so the oven temp and time are perfect. Thanks for another easy keeper!
Made this recipe and it is delicious!!… Merci 👍🏻
Is it really an 8×8 pan? 4 large chicken breasts fit in an with room between them doesn’t seem like it would fit! Seeing if I have something between that and a 9×13. Looking forward to trying it!
Just find a pan that your chicken breasts fir into but not too much excess space. The honey can scorch in too large a pan.
Ive made this a bunch of times and its delicious. Wondering if this can be made in a crock pot?
It’s suck a quick recipe, I don’t see the point. In any case, the caramelization/browning color would not happen and I think it would look kind of unappetizing. I never cook chicken breast in a slow cooker. Far too dry for me.
Tweaked the cooking method but used the same ingredients. I used chicken tenders which I pounded out just a tad. In a skillet a cooked them with butter, olive oil and garlic. I had previously prepared the sauce in another skillet. When chicken was done I added the sauce to the chicken still in skillet. Served with white rice and fresh green beans. It was fabulous
Hello:
The Dijon mustard that you used, is it the powder or actual Dijon mustard in a jar similar to grey poupon?
Thank you,
Jarred mustard.
can you sub oil for butter in this recipe?
Yes bur butter has better flavour in my opinion.
I would like to try this dish tonight but I’m out of dijon mustard. Can regular mustard be used as substitute?.
Different sort of flavour but probably still delish!
Amazing dish! Tasted so delicious and I made 5 chicken breasts instead of 4 with the required ingredients. Meal prep all done for the week! Will definitely make this recipe again.
I discovered your website from ‘Yummly’ and tried out thi recipe.. I followed it to the letter and it came out perfectly!!! it’s in our top ten as the chicken was so succellent and the dish so rich in flavour, even my husband loved it and he’s a ‘no-honey-with-meat’ type guy.! Fabulous, will be trying more of your great dishes. Thanks so much!
Very easy and quick! Loved it! Will make again!
Really good. Even picky eaters loved it.
The Honey Dijon Garlic Chicken Breasts recipe is perfect. Quick, easy and delicious. Can’t wait to make it for guests. I had to make some substitutions: i didn’t have butter so used Promise margarine; 1 tbsp of a ballpark mustard was exchanged for 1 tbsp of coarse ground dijon. I can’t imagine that the chicken could taste any better Great job.. keep the recipes coming.
Why brand of whole grain Dijon mustard do you use please. I live in Australia and can’t seem to find any.
Mostly Maille.
Any ideas for adapting this to cooking in an instapot?
Huh? You can fry in an instant pot? I don’t own one.
Can you use stone ground instead of Dijon? What are all the “flakes” in the photo? Is that from the garlic?
Stone ground is great.
The flavors were amazing but the sauce was too thin and ran off leaving only the mustard granules on top. I tried several times to baste it. I then broiled it for 4min and that didn’t work. I followed the recipe exactly. How did you get that caramelization in the picture? Frustrating, because it looks much more inviting with the caramelization.
Sounds like you may have to increase the heat in your oven. Also don’t use too small a pan. The tops should be sticking out of the sauce.
I just wanted to thank you for this scrumptious recipe! We are eating this at least every other week and most weeks, more often than that lol I have got to the point where I double or triple the recipe, individually wrap each breast and freeze it so I can take it out, slice it and put it on top of a romaine lettuce and vinaigrette salad. My mother is amazed because I have never acquired a taste for a salad until I ate it like this! Its absolutely delicious! I love quite a few of your recipes and am anxious to try more of them. Getting ready to try the blueberry crunch muffin recipe within the next few days! Excellent website, excellent recipes and just wanted to thank you for sharing your talent with the rest of us!
Loved this recipe using chicken breasts-
Going to try boneless thighs tonight….would I cook them for the same length of time?
I do not own a thermometer?
Depends on the size. Thighs take a little longer, generally.