Ingredients
Method
- Preheat your oven to 400°F (200°C). Pat the chicken pieces dry with paper towels and season lightly with salt and black pepper on both sides.4 (6-ounce) boneless, skinless chicken breasts or thighs, Salt and black pepper
- In a medium bowl, whisk together the honey, Dijon mustard, minced garlic, olive oil, and fresh herbs (if using) until well combined.1/3 cup honey, 3 tablespoons Dijon mustard, 3 cloves garlic, minced, 2 tablespoons olive oil, 1 teaspoon fresh rosemary or thyme
- Place the chicken in a shallow dish or resealable bag. Pour the honey Dijon glaze over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. If short on time, you can proceed directly to baking.
- Arrange the marinated chicken in a single layer in a baking dish. Pour any remaining glaze over the chicken. Bake for 20-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). For an extra golden finish, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Let the chicken rest for 5 minutes before serving. Drizzle with any pan juices and garnish with fresh herbs if desired. Serve immediately with your favorite sides.
Notes
For extra heat, add a pinch of red pepper flakes to the glaze. You can use chicken thighs for juicier results. Cooking time may vary based on chicken thickness. Store leftovers in the refrigerator for up to 3 days.