Tuesday, March 1, 2011

Baked Honey Mustard Chicken

I'm always looking for new ways to make chicken. Particularly chicken legs. Legs have been on sale recently, so we bought quite a bit of them. I love breasts, but sometimes you just can beat a nice moist flavorful chicken leg. My friend Amy, from Amy's WFD ,posted this recipe on Cooking for your Family, ages ago. It's one of the many popular recipes on the board. Since I hadn't been able to do groceries and I had all the ingredients needed for these, I gave them a shot.


These did not disappoint! They were moist, sticky, sweet and tangy. I really love the subtle bite of mustard, mixed with sweet saltiness. Even the kids liked them, which says a lot, considering Queenie is on a new food strike. I did use Dijon mustard, rather than yellow mustard, to get that unique flavor it provides.

Baked Honey Mustard Chicken
Submitted by Amy

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.

3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.


This post linked to

Delicious Dishes

Made from Scratch Tuesday

Tasty Tuesday

Hearth and Soul

Tempt my Tummy Tuesday

Tuesday Night Supper Club

Tuesdays at the Table

What's Cooking Wednesday


MM said...

I don't think I've tried this one! Dijon sounds better to me too.

Dan said...

that glaze looks excellent!

Carrie said...

I can't wait to try this. Do you think I could use the honey mustard that you buy already mixed together?

Melinda said...

I'm always looking for recipes to use drumsticks in too - this one sounds great! I've got you bookmarked to try soon!

Cindy said...

Carrie, I'm not sure you'd get the same result using prepared honey mustard. Wouldn't hurt to try though, LOL.

Brittany said...

This looks great! I will have to try this one soon! Thanks for sharing!

Sarah said...

Great sauce for chicken! It's going on the menu plan for sure.

Erin @ EKat's Kitchen said...

DROOL!!! I saw this pic on the Hearth and Soul hop and fell in love a little! What a gorgeous looking chicken dish -- and tasty too!

Stacy said...

This looks delicious!!

Sense of Home said...

This sounds very good. I'm always looking for chicken recipes as well, and honey and mustard seem to be made for chicken. Thanks for sharing the recipe!


a moderate life said...

Hi Cindy! I really like this recipe! I love also that you didn't just slap on a jar of honey mustard because to me honey and mustard can taste so much better than that jarred stuff! Thanks for sharing this on the hearth and soul hop! All the best, alex

Christy said...

if i told you that i have been known to go to fridays specifically because of their honey mustard sauce, would you think less of me? i do like the combination and think i would gobble and entire plateful of this chicken. thank you for sharing with tuesday night supper club..i will definitely be making these!

Carrie H said...

Thank you! I followed the recipe exactly as you suggested, and it turned out great. I had to cook them earlier in the day, and then was faced with how to best rewarm them. I stuck them in the deep fryer for a few minutes, and they crisped a bit...so good! I am going to feature your recipe on my weekly favorites tomorrow. It's wonderful!