Quick. Easy. Delicious. These are the words I like when doing a weekday dinner. This moist delicious chicken is all three. I make it all the time. It’s one of my go-to “I don’t really feel like cooking tonight” meals. Throw it in a dish, dump sauce over it and done. No chopping, no prep really at all. I usually serve this with some pasta, but it goes great with potatoes or rice as well.
I’ve said it before and I’ll say it again. If you think chicken breasts are dry and tasteless it’s because you are cooking them too long. The magic number you’re looking for is 160° F. That’s it. Then get those babies out of the oven.
And enjoy every single perfectly succulent morsel.
Baked Honey Mustard Chicken
from Allrecipes.com
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup yellow mustard
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon dried parsley
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 20 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear (temp should be 160°). Let cool 5 minutes before serving.
Bakerlady 
Made apple strudel muffins for breakfast, and this mustard chicken for dinner! What a yummy day, and I thought of you fondly! 🙂 THANK YOU!! (I’ve gotta keep baking to justify my new stove!)
Trista, I’m so jealous of new stoves. Is it a double oven? I dream of a double oven.
Great recipe! I used dijon mustard and it turned out awesome, too. 🙂
Good sub. Bet that gave it a nice rich taste. 🙂