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, which 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.
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.
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.
Honey Dijon Garlic Chicken Breasts
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
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- 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
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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.
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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.
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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.
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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.
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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.
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Allow the chicken to rest for 5 minutes before serving.
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.
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.
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.
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?
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.