EASY BAKED HONEY DIJON CHICKEN
This easy baked honey Dijon chicken is juicy, flavourful, and coated in a sweet and tangy glaze. Made with just a few pantry ingredients, it’s the perfect weeknight dinner the whole family will love—no marinating required!
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts or thighs
- Salt and pepper to taste
- 1 tablespoon olive oil for greasing
For the Honey Dijon Sauce:
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- ½ teaspoon paprika optional
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Season the Chicken:
- Place chicken in the baking dish. Sprinkle lightly with salt and pepper.
Make the Sauce:
- In a small bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, garlic, and paprika until smooth.
Coat the Chicken:
- Pour the sauce over the chicken, making sure each piece is well coated.
Bake:
- Bake uncovered for 30–35 minutes, or until the chicken is cooked through (internal temp 165°F or 74°C) and the sauce is bubbling and slightly caramelised.
Serve:
- Spoon extra sauce over the chicken and serve hot with your favourite sides.
Notes
Make Ahead:
Mix the sauce in advance and refrigerate for up to 3 days. Assemble and bake when ready. Customising Flavours:
Add a pinch of crushed red pepper for heat or fresh rosemary for a herby touch. Serving Suggestions:
Pairs well with roasted vegetables, mashed potatoes, or a crisp green salad. Allergy-Friendly Options:
Use maple syrup instead of honey for a vegan sauce (with plant-based chicken alternative). Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Mix the sauce in advance and refrigerate for up to 3 days. Assemble and bake when ready. Customising Flavours:
Add a pinch of crushed red pepper for heat or fresh rosemary for a herby touch. Serving Suggestions:
Pairs well with roasted vegetables, mashed potatoes, or a crisp green salad. Allergy-Friendly Options:
Use maple syrup instead of honey for a vegan sauce (with plant-based chicken alternative). Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.