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.
Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade.
Like this Honey Dijon Garlic Chicken recipe?
We have hundreds more recipes like this Garlic Chicken to beat the chicken dinner doldrums in our extensive Chicken Recipes Category and even more great ideas for fast weekday meals in our Quick & Easy Dinners Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
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.
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.
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
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.
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.