web analytics

Baked Honey Mustard Chicken

Posted on

Anyone who says that chicken is boring is missing out. I prefer to think of chicken as being versatile. I’ve made this recipe from AllRecipes a couple of times now and I really love it. It’s just chicken breasts glazed with a honey and mustard mix. It’s incredibly simple and very flavorful, with the sweetness of the honey countering the mustard nicely.
Tonight I mixed 1/4 cup each of honey and dijon mustard, added a teaspoon balsamic vinegar and 1/2 teaspoon of paprika to make a glaze for two chicken breasts. 350 degrees and 40 minutes later and I had delicious, perfectly cooked chicken that I turned into salad. I also put in cherry tomatoes, red onion, avocado, cucumber and oranges. If you’re going the salad route, do yourself a favor and reserve a bit of the glaze and drizzle it on as a dressing.

Share this article

  • gwenda
    April 19, 2005

    hey this looks good! and healthy!

    will definitely try this recipe some day..

  • Ana
    April 19, 2005

    Honey mustard chicken is also one of my favourites. Actually, I love chicken any way it is prepared. In your recipe I like the addition of balsamic vinegar and parika. I’ll have to try it that way.

  • Nic
    April 19, 2005

    Gwenda – Good tasting and healthy are qualities I like to have in any food!

    Ana – The paprika helps give the chicken a little more color and a touch of smokiness. Yum.

  • drbiggles
    April 19, 2005

    I’m a huge fan of the chicken. But I can’t handle sweet things in there. And no nuts. Sweet nuts & meat I can’t deal with. Roasted nuts on salads for whatever reason doesn’t freak me out. And stuffing bacon in the chicken doesn’t seem to bother me. But dangit, can’t deal with the sweet meat.
    Is it lunch yet?

  • Nic
    April 19, 2005

    Dr. B – Well, just substitute an equal amount of bacon for things you don’t like. Orange in the salad? Bacon in the salad. Bowl of nuts too close to the meat? Bowl of bacon. Problem solved. With bacon.

  • drbiggles
    April 20, 2005


    You know, I think you’re on to something there. The bacon would counteract anything I don’t like. Actually, it sounds a lot like basic common sense to me, now. Of course bacon helps, it’s bacon for crissakes!

  • Nic
    April 20, 2005

    Dr. Biggles – Three cheers for bacon!
    And if I ever have a cookbook, I’ll include a note for the “Dr. Biggles rule of susbstitution: Anything you don’t like may be replaced with bacon.”

  • Dawn
    June 22, 2009

    This looks like a handy once-a-month cooking recipe, too. Toss ’em in there and freeze? How does honey freeze anyway? Anyone know?

  • EncorgoToorma
    June 30, 2009

    Whoever tries some JAgOIbzaCs1P will never be the same again. Remember it friends.

What do you think?

Your email address will not be published. Required fields are marked *