This healthy, homemade honey-mustard sauce is perfect for baking chicken or even pork chops. In less than 30 minutes you’ll have a delicious family meal.
Yes, sometimes I put my slow cooker on the shelf. It doesn’t happen often but sometimes. The recipe has to be worth and trust me, this one is. This isn’t anything new. You’ve probably heard of, if not made this before. If you use maple syrup instead of honey this is known as “the world’s best chicken”. I’m not kidding, Google world’s best chicken and see what comes up. I have a big old 5 gallon bucket of honey from The Valley Hive that I’ve been chipping away at over the last year so whenever I make this, I use honey. I have used maple syrup before and it tastes pretty much the same in my opinion. I don’t know about it being the best chicken in the world but I have to admit it’s pretty darn good.
Dijon mustard is my favorite mustard so I usually keep it on-hand. Until now of course. I ran out of Dijon so I ended up using half Dijon, half yellow mustard. Guess what…no difference in taste. You can pretty much use any type of chicken (breasts, thighs, etc). I usually go with boneless, skinless or bone-in, skin-on (used here in this post) breasts. This goes great with skin-on thighs too. The pic below is why I like to use skin-on breasts…look at that crisp skin! I see crisp not burnt.
- 4 boneless, skinless chicken breasts
- ½ cup Dijon mustard
- ¼ cup honey
- 1 tbsp red wine vinegar
- Salt & pepper
- Preheat oven to 400 degrees.
- In a small bowl, whisk together mustard, honey, vinegar, salt and pepper.
- Spray 9×13 baking dish with cooking spray and add place the chicken breasts in the dish.
- Pour mustard mixture over chicken. Make sure each piece is coated.
- Bake for 35-45 minutes, or until meat thermometer reads 165 degrees.