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.
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!