Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Dijon Chicken: The Ultimate Flavor-Packed Recipe

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Tender and flavorful chicken breasts marinated in a sweet and tangy honey Dijon sauce, perfect for pan-frying, baking, or grilling.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions

  1. In a medium-sized bowl, whisk together the Dijon mustard, honey, olive oil, and apple cider vinegar until well combined.
  2. Add the dried thyme, garlic powder, salt, and black pepper to the bowl. Whisk until the spices are evenly distributed.
  3. Place the chicken breasts in a resealable plastic bag or a shallow dish. If the chicken breasts are thick, pound them to an even 1/2-inch thickness.
  4. Pour the Honey Dijon marinade over the chicken breasts, ensuring they are evenly coated.
  5. Marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours, or even overnight.
  6. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
  7. Remove the chicken breasts from the marinade (discard the marinade). Place the chicken breasts in the hot skillet, being careful not to overcrowd the pan.
  8. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  9. Rest the chicken for a few minutes before slicing and serving.
  10. Preheat your oven to 375°F (190°C).
  11. Lightly grease a baking dish with cooking spray or olive oil.
  12. Remove the chicken breasts from the marinade (discard the marinade). Place the chicken breasts in the prepared baking dish, making sure they are not touching.
  13. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  14. For a more golden-brown top, you can broil the chicken for the last 1-2 minutes of cooking time. Keep a close eye on it to prevent burning.
  15. Rest the chicken for a few minutes before slicing and serving.
  16. Preheat your grill to medium heat. Make sure the grates are clean and lightly oiled to prevent sticking.
  17. Remove the chicken breasts from the marinade (discard the marinade). Place the chicken breasts on the preheated grill.
  18. Grill for about 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  19. Rest the chicken for a few minutes before slicing and serving.
  20. Garnish with chopped fresh parsley (optional). Serve with roasted vegetables, mashed potatoes, rice, salad, or pasta.

Notes

  • Marinating the chicken longer will result in more flavorful and tender chicken.
  • Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
  • Discard the marinade after removing the chicken.
  • Resting the chicken after cooking allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://homecookmaria.com/honey-dijon-chicken/