Cooking for a large family can be difficult, especially when everyone has different tastes. This can require testing new flavor ideas, or just trying to replicate some family favorites. This honey mustard chicken is easy to make, full of flavor, and is perfect for mustard fans! 

Yield: 8 servings 

Prep time: 10 minutes 

Cook time: 40 minutes 

Total time: 50 minutes 

Ingredients: 

3 pounds of boneless, skinless chicken breasts 

1 ½ cups yellow mustard 

1 ½ cups raw, unsweetened honey 

1 cup Dijon mustard 

¼ cup stoneground mustard 

1 ½ tablespoon brown sugar 

1 teaspoon garlic powder 

Salt, to taste 

Black pepper, to taste 

For those who enjoy spicy honey mustard, try switching 1/4 of the yellow mustard for stoneground mustard. The additional peppercorns in the stoneground mustard will create a flavorful spicy sauce.

Directions:  

Start by preheating the oven to 425F, allowing the oven to warm while the chicken is prepped. Then cover a baking sheet or glass dish with aluminum foil.  

In a medium sized bowl, use a spoon to stir together the mustards, honey, brown sugar, salt and pepper, plus any additional spices desired. An optional step would include adding a sprinkle of cayenne pepper for extra heat.

Take the chicken breasts, one by one, and dunk them in the honey mustard blend. The entire piece should be coated in honey mustard before adding it to the baking sheet or glass dish. Continue this until every piece has been coated and added to the cookware. Save the extra honey mustard for later.

Bake the chicken for 20 minutes, then rotate the tray to ensure even cooking. After rotating the tray, use a spoon to distribute a light layer of the remaining honey mustard over the chicken.  

Place the chicken back in the oven and allow it to cook for another 20 minutes. This will allow the chicken to reach the necessary internal temperature to prevent food-borne illnesses. 

Once the honey mustard chicken is done cooking, serve it with roasted vegetables or over rice. The dish pairs well with roasted or sautéed brussel sprouts, as well as rice pilaf. This dish is sweet, tangy and has a spice mellow enough to please the whole family! 

Do you have a recipe that is quick to make? Send it in to The Runner at [email protected] to have it featured.