Honey Mustard Chicken

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This is one of our new favorite recipes in a pinch!

It is super quick, super easy, not too bad for us, & we always have all of the ingredients we need…here’s what you need:

6-8 boneless, skinless chicken breasts or thighs (if you use thighs, throw a couple more in there!)                                                      1/2 C honey          1/2 C dijon or spicy brown mustard          1 tsp dried basil          1/2 tsp paprika          salt & pepper                          That’s it!!           I usually serve it with brown rice & steamed broccoli

Here’s the scoop:

Lightly salt & pepper both sides of (thawed, if frozen) chicken and put into glass baking dish(es).

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Preheat oven to 375 degrees. While oven is preheating, work on the sauce.

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measure the honey into a small mixing bowl. (Use local, organic honey when available. It can help with seasonal allergies, help support local family farms, help your carbon footprint, & it usually tastes better than the commercially processed stuff!)

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Add the mustard and stir it up good. It should be well blended so that you can’t see a separation between the honey and the mustard. If I were making this for just my husband & I (or my father), I would experiment with different spicy mustards, maybe even a horseradish mustard or a spicy stone ground (…wasabi mustard?). For the family, however I usually use either dijon or a standard spicy brown deli mustard. Its enough zip without being too much for any picky eaters. If you are someone who likes things a little sweeter you could add a touch more honey, if you like things a little less sweet you can add a touch more mustard, but you will want the whole cup of sauce for this quantity of chicken so that it doesn’t dry out. (It will also give you a little extra sauce when its done that you can drizzle on your rice.)

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Next, mix in the seasoning…again, make sure that they are mixed in thoroughly.

Now you can brush HALF of the mustard sauce onto the top of the chicken & put it in the oven for about 35 minutes. Reserve the second half of the sauce.

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After 35 minutes, turn each piece of chicken and brush the other side with the reserved sauce. Put back in the oven for another 15-20 minutes.

Usually I start the rice cooker after I get the chicken in the oven. Then I start the broccoli steaming about halfway through the process. If you were cooking this during the summertime, a broccoli slaw or broccoli salad, or a fresh kale salad with cranberries & bleu cheese & nuts would be lovely!

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I have to apologize for the finished plate pic today…we were done eating when I realized that I didn’t take a finished pic so before I put leftovers away I put some pieces together on my plate…mwah mwah…

next time I make it, I will do it right & it will look pretty & the plate will look…not so…used…HA!

Happy Cookin’!

~paige

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