Description
This Easy Baked Honey Dijon Chicken recipe offers tender, juicy chicken breasts or thighs coated in a luscious honey and Dijon mustard marinade infused with garlic and olive oil. Baked to golden perfection and garnished with fresh thyme, this dish is perfect for a quick and flavorful weeknight dinner that serves four.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Marinade
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1–2 teaspoons fresh thyme leaves, for garnish
Instructions
- Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry thoroughly using paper towels. This step helps the marinade adhere better and promotes even cooking.
- Season the Chicken: Sprinkle both sides of the chicken with salt and black pepper. Rub the seasoning evenly over the surface of each piece to enhance flavor.
- Make the Marinade: In a medium bowl, whisk together the Dijon mustard, honey, minced garlic, and olive oil until smooth and fully combined, creating a flavorful and tangy sauce.
- Marinate the Chicken: Add the seasoned chicken to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a deeper infusion of flavors.
- Preheat the Oven: While the chicken is marinating, preheat your oven to 375°F (190°C) to prepare for baking.
- Arrange Chicken in Baking Dish: Lightly oil or spray a baking dish. Remove the chicken from the marinade, letting excess drip off, and place the pieces in a single layer in the dish.
- Coat with Sauce: Brush or spoon the remaining marinade evenly over the tops of the chicken to keep it moist and flavorful during baking.
- Bake: Bake the chicken uncovered for 25–30 minutes until cooked through, reaching an internal temperature of 165°F (74°C), and golden on top. If it browns too fast, tent loosely with foil to prevent burning.
- Serve: Remove the chicken from the oven and let it rest for 2–3 minutes. Garnish with fresh thyme leaves if desired, then serve hot alongside your favorite sides.
Notes
- Patting the chicken dry before seasoning helps the marinade stick better and ensures even cooking.
- Marinate the chicken anywhere from 30 minutes to 2 hours depending on how intense you want the flavor.
- If you don’t have fresh thyme, dried thyme can be used but use less as it’s more concentrated.
- To check doneness, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- If the chicken is browning too quickly in the oven, tent with foil to prevent burning while finishing cooking.
- Serve with rice, steamed vegetables, or a fresh salad for a balanced meal.
