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Sweet honey, punchy mustard, and a hit of garlic team up to turn chicken into something juicy and exciting. Your everyday chicken gets all fancy, but it’s still a chill enough dinner for a weeknight.
After messing with lots of honey mustard mixes, I landed on this one because it always knocks it out of the park. The magic is all in that sticky, golden sauce that clings to the chicken—everyone wants seconds.
Irresistible Ingredients
- Soy Sauce: Gives a boost of savory and keeps everything seasoned just right
- Whole Grain Mustard: Brings little pops of flavor and a fun bite to the sauce
- Dijon Mustard: Aim for real French Dijon if you want extra zing
- Fresh Garlic: Lays down that base layer of delicious aroma
- Chicken Breasts: Go for pieces that are the same size so they cook evenly
- Honey: Raw honey makes the sauce taste deep and helps it brown up nicely
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Awesome How-To
- Do the Sauce:
- Whip honey, both mustards, and garlic together first. Mix in soy sauce and olive oil until it’s creamy and shiny.
- Prep Your Chicken:
- Get your chicken nice and dry using some paper towels. Then hit it with salt and pepper so it’ll brown up better.
- Soak Up Flavor:
- Once the chicken is seasoned, smother it in your sauce. Make sure it’s totally coated and let it hang out to soak in all the good stuff.
- Time to Cook:
- Bake chicken in a hot oven until the sauce is sticky and bubbly around the edges. Baste once or twice so it stays saucy.
- Serving Trick:
- Give the chicken a few minutes to chill after baking. That way, it stays juicy when you cut into it.
When I was a kid, my mom made honey mustard chicken all the time. She swore good honey and a half-hour soak in the sauce made all the difference.
Top Sides to Try
This chicken is great with mashed potatoes, roasted Brussels, or a heap of fluffy rice pilaf. Want to keep it lighter? Throw it on greens and drizzle with that leftover sauce.
Make It Your Way
Switch it up with boneless thighs for deeper flavor or swap in pork tenderloin. Splash in some white wine or a handful of chopped rosemary or thyme to make it your own.
Effortless Storage
Stash leftovers in a tight container for up to three days. Warm them gently in the oven with a bit of broth to keep them juicy. If the sauce thickens in the fridge, it loosens right up when reheated.
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I always come back to honey garlic mustard chicken because it’s a crowd-pleaser and tough to mess up. It’s sweet, tangy, and just fancy enough to serve when guests stop by. Total comfort food that feels a little special, whether you’ve cooked a ton or you’re just starting out.