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Honey Dijon Garlic Chicken Breasts

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 close up of sliced chicken breast.

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 Chicken Parmesan Lasagna.

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.

How to make chicken stock or beef stock in the oven

How to make chicken stock or beef stock in the oven

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.

I first mistook the garlic in the glaze for whole grain Dijon mustard.

Honey Dijon Garlic Chicken Breasts

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.

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 12 years!

Looking for more chicken dinner ideas. Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade.

Our top Ten Chicken Recipes of the past 10 years. Image collage for Pinterest

Like this Honey Dijon Garlic Chicken recipe?

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Honey Dijon Garlic Chicken Breasts image with title text

Honey Dijon Garlic Chicken Breasts

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Honey Dijon Garlic Chicken Breasts
Yield: 4

Honey Dijon Garlic Chicken Breasts

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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

  1. 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

  1. 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.
  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.
  3. 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.
  4. 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.
  5. 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.

Recommended Products

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.

Nutrition Information

Yield

4

Serving Size

g

Amount Per Serving Calories 243Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 59mgSodium 323mgCarbohydrates 25gFiber 0gSugar 23gProtein 14g

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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Bobbi Hampel

Wednesday 28th of October 2020

This should be nicely done in a slow cooker. Definitely would stay moist. Might need a little extra sauce. What do you think?

Ramona

Sunday 11th of October 2020

This recipe was easy and delicious. I had 6 big breasts. I made 1 1/2 times the sauce. I didn’t have whole grain Dijon mustard. I used 2 tbs of Dijon and one tbsp of 0ld fashioned whole grain mustard. Baked at 350 for15 minutes, turn breast over and bast. Back in oven for 12 minutes. When the chicken was at 155 degrees I put the pan under the broiler for 2-3 minutes. Came out golden and delicious. Served with basmati rice and steamed broccoli. Sauce is delicious on rice. I’ll double the sauce next time. Sauce consistency was perfect for the rice. .

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