Baked Chicken Breasts

Heated Chicken Breasts couldn’t be any simpler to get ready for a brisk and simple supper thought! Covered in a Honey Mustard Sauce with a kick of garlic and lemon squeeze, this will end up being your new most loved chicken bosom formula!

Muddled advances? Out the window with this one. This formula is only a toss it-in with no reservations a-heating dish formula and let the stove do it’s thing, utilizing boneless, skinless chicken bosoms.

The acridity in the mustard and lemon juice help keep this chicken additional succulent and delicate while heating. The sauce gives a heavenly in any event, covering around each bosom, fixing those essential squeezes in. No dry chicken bosom here!

Baked Chicken Breasts

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Recipe by cafedelitesCourse: MainCuisine: AmericanDifficulty: Easy


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Baked chicken breasts can be tough to get just right. It’s all too easy to overcook them and end up with dry, rubbery chicken.


  • 4 tablespoons olive oil

  • 3 tablespoons honey

  • 2 tablespoons whole grain mustard

  • 1 tablespoon smooth and mild Dijon mustard

  • 4 cloves garlic, minced

  • 1 – 2 tablespoons fresh lemon juice, adjust to taste

  • 2 pounds (1 kg) boneless skinless chicken breasts, (4 large chicken breasts)

  • Salt and cracked black pepper, to season

  • 1/2 teaspoon paprika

  • 2 sprigs rosemary

  • 2 tablespoons fresh chopped parsley, to garnish (optional)


  • Preheat oven to 400°F (200°C). Lightly grease a baking dish.
  • Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
  • Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece. Pour 1/4 cup water into the bottom of the dish to prevent create a sauce while baking.
  • Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
  • Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges. 
  • Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.


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