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.
Originally published April 2015
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 6 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 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.
I first mistook the garlic in the glaze for whole grain Dijon mustard.
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 15 years!
Looking for more chicken dinner ideas.
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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 tablespoon butter
- 6 cloves minced garlic
- pinch salt and pepper
- ⅓ cup honey
- 2 tablespoon 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.
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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
4Serving Size
gAmount 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.
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 8x8 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.