Sweet and Tangy Chicken Dish (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts (about 1 inch thick)
02 -
1 teaspoon salt
03 -
1 teaspoon pepper
04 -
5 tablespoons extra virgin olive oil, divided
→ Honey Mustard Sauce
05 -
¼ cup Dijon mustard
06 -
3 tablespoons yellow mustard
07 -
¼ cup honey
08 -
1 teaspoon garlic powder
09 -
4 tablespoons salted butter, sliced into individual one-tablespoon pieces
→ Garnish
10 -
Chopped parsley (optional)
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Spray a 9×13 (or smaller) baking dish with nonstick cooking spray and set aside.
02 -
Pound the chicken breasts to an even thickness of about ½ to ¾ inch. Season the chicken breasts with salt and pepper.
03 -
Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Add the chicken breasts and cook on both sides until golden brown, about 2 minutes on each side. Remove chicken from skillet and set aside.
04 -
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, Dijon mustard, yellow mustard, honey, and garlic powder.
05 -
Pour half of the honey mustard sauce into the bottom of the prepared baking dish. Place the chicken breasts on top of the sauce, then pour the remaining sauce over the chicken.
06 -
Top each chicken breast with one sliced tablespoon of salted butter.
07 -
Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Cooking time will vary depending on the size of the chicken breasts and how well they were seared.
08 -
Garnish with chopped parsley, if desired.
# Notes:
01 -
Best served with roasted vegetables or rice
02 -
Ensure chicken is pounded evenly for consistent cooking