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There’s something truly nostalgic about the scent of chicken baking in the oven, especially when it’s smothered in a rich, sticky glaze. For me, baked honey mustard chicken. INGREDIENTS 4 boneless, skinless chicken breasts Salt and freshly ground black pepper, to taste ½ teaspoon paprika ½ teaspoon garlic powder ⅓ cup Dijon mustard ¼ cup honey 2 tablespoons whole grain mustard 1 tablespoon olive oil Fresh chopped parsley, for garnish (optional) INSTRUCTIONS 1. Preheat the oven Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup. 2. Season the chicken Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. This simple step enhances the flavor before the sauce even touches it. 3. Make the honey mustard sauce In a small mixing bowl, whisk together the Dijon mustard, honey, whole grain mustard, and olive oil. The sauce should be smooth and golden with visible mustard seeds. 4. Pour and coat Place the seasoned chicken breasts in the baking dish. Pour the honey mustard sauce over the top, making sure each piece is well coated. Use a spoon or brush to spread it evenly. 5. Bake to perfection Bake uncovered for 30–35 minutes, or until the internal temperature reaches 165°F (74°C). Baste with sauce once or twice during cooking for maximum flavor. 6. Rest and garnish Remove from the oven and let the chicken rest for 5 minutes. Spoon extra sauce from the dish over the top and garnish with fresh parsley if desired. EXAMPLE OF ADDITIONAL INFORMATION AND MUCH MORE YOU GET WHEN YOU SUBSCRIBE. NUTRITIONAL INFORMATION: Per serving (approximate) Calories: 290 Protein: 35 g Fat: 9 g Carbohydrates: 15 g Sugar: 13 g Sodium: 460 mg NOTES If you like a little heat, add ½ teaspoon of crushed red pepper flakes to the sauce. For a creamier version, stir in 1–2 tablespoons of Greek yogurt or sour cream to the honey mustard mixture. HELPFUL TIPS: Even thickness: Pound chicken breasts to even thickness for uniform cooking. Don’t skip the rest: Letting the chicken rest keeps it juicy. Add veggies: Toss baby potatoes or carrots into the baking dish for a one-pan meal. Use thighs: This recipe works just as well with bone-in or boneless chicken thighs and stay super juicy—just adjust baking time accordingly. Q&A What sides go well with it? It pairs beautifully with mashed potatoes, rice, roasted veggies, or even a crisp green salad. Can I make this ahead of time? Yes! You can assemble the dish a few hours ahead and store it covered in the fridge. Bake just before serving. Can I freeze it? Yes. Let it cool completely, then freeze in an airtight container. Reheat in the oven for best texture. STORAGE INSTRUCTIONS: Store leftover baked honey mustard chicken in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F until warmed through or microwave gently. #creatorsearchinsights #ChickenRecipe #healtyrecipes #Fyp #fyppppppppppppppppppppppp

There’s something truly nostalgic about the scent of chicken baking in the oven, especially when it’s smothered in a rich, sticky glaze. For me, baked honey mustard chicken. INGREDIENTS 4 boneless, skinless chicken breasts Salt and freshly ground black pepper, to taste ½ teaspoon paprika ½ teaspoon garlic powder ⅓ cup Dijon mustard ¼ cup honey 2 tablespoons whole grain mustard 1 tablespoon olive oil Fresh chopped parsley, for garnish (optional) INSTRUCTIONS 1. Preheat the oven Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup. 2. Season the chicken Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. This simple step enhances the flavor before the sauce even touches it. 3. Make the honey mustard sauce In a small mixing bowl, whisk together the Dijon mustard, honey, whole grain mustard, and olive oil. The sauce should be smooth and golden with visible mustard seeds. 4. Pour and coat Place the seasoned chicken breasts in the baking dish. Pour the honey mustard sauce over the top, making sure each piece is well coated. Use a spoon or brush to spread it evenly. 5. Bake to perfection Bake uncovered for 30–35 minutes, or until the internal temperature reaches 165°F (74°C). Baste with sauce once or twice during cooking for maximum flavor. 6. Rest and garnish Remove from the oven and let the chicken rest for 5 minutes. Spoon extra sauce from the dish over the top and garnish with fresh parsley if desired. EXAMPLE OF ADDITIONAL INFORMATION AND MUCH MORE YOU GET WHEN YOU SUBSCRIBE. NUTRITIONAL INFORMATION: Per serving (approximate) Calories: 290 Protein: 35 g Fat: 9 g Carbohydrates: 15 g Sugar: 13 g Sodium: 460 mg NOTES If you like a little heat, add ½ teaspoon of crushed red pepper flakes to the sauce. For a creamier version, stir in 1–2 tablespoons of Greek yogurt or sour cream to the honey mustard mixture. HELPFUL TIPS: Even thickness: Pound chicken breasts to even thickness for uniform cooking. Don’t skip the rest: Letting the chicken rest keeps it juicy. Add veggies: Toss baby potatoes or carrots into the baking dish for a one-pan meal. Use thighs: This recipe works just as well with bone-in or boneless chicken thighs and stay super juicy—just adjust baking time accordingly. Q&A What sides go well with it? It pairs beautifully with mashed potatoes, rice, roasted veggies, or even a crisp green salad. Can I make this ahead of time? Yes! You can assemble the dish a few hours ahead and store it covered in the fridge. Bake just before serving. Can I freeze it? Yes. Let it cool completely, then freeze in an airtight container. Reheat in the oven for best texture. STORAGE INSTRUCTIONS: Store leftover baked honey mustard chicken in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F until warmed through or microwave gently. #creatorsearchinsights #ChickenRecipe #healtyrecipes #Fyp #fyppppppppppppppppppppppp

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