Ingredients
– 4 boneless skinless chicken breasts, about 1 inch thick
– 1 teaspoon salt
– 1 teaspoon pepper
– 5 tablespoons extra virgin olive oil, divided
– ¼ cup Dijon mustard
– 3 tablespoons yellow mustard
– ¼ cup honey
– 1 teaspoon garlic powder
– 4 tablespoons salted butter, sliced into individual one tablespoon pieces
– Parsley, chopped (optional garnish)
Directions
Preheat the oven to 375°F. Spray a 9×13 (or smaller) baking dish with nonstick cooking spray and set aside.
Pound out chicken breasts to an even thickness, about ½ to ¾ inch thick. Season chicken breasts with salt and pepper.
Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Add the chicken breasts and cook on both sides until golden brown, about 2 minutes on each side. Remove chicken from skillet and set aside.
In a small bowl, whisk together the remaining 3 tablespoons olive oil, Dijon mustard, yellow mustard, honey, and garlic powder.
Pour half of the honey mustard sauce in the bottom of the baking dish. Assemble the chicken pieces on top of the sauce and then pour the remaining sauce atop the chicken breasts.
Top off by placing one sliced tablespoon of salted butter on each chicken breast.
Bake in the oven for 20-25 minutes or until the core temperature reaches 165°F. The time needed to cook will vary depending on the size of chicken breasts and how well they were seared.
Garnish with chopped parsley, optional.
Enjoy!
Honey Mustard Chicken
