Easy Honey Mustard Chicken

This baked honey mustard chicken is quick and easy to prepare, making it a great weekday meal. Try it served with roasted vegetables or sweet potatoes.

This recipe is one I made so long ago that I had to remake it because the photos were so old. Not that food photos go bad but they were from 2011, my first year of blogging, and to be honest they were pretty awful as made evident by the photo below. Comparing it to the newer photo above makes me want to go back through all my oldest posts and take new pictures for them.

Thankfully no matter what the picture looks like this chicken is easy and delicious. Mix the honey mustard sauce, pour it over the chicken, and bake. Then serve it with your favorite starch and vegetable. The first photo from when I made this in 2011 was pictured served with sugar snap peas and sweet potato tater tots. The sweet potato tater tots were awesome with it because I love sweet potatoes with honey mustard. This time however I went with wild rice and roasted broccoli because I happen to be overloaded of broccoli at the moment O:-).

One year ago: Cookie Dough White Chocolate Fondue

EASY HONEY MUSTARD CHICKEN

Serves 4

Ingredients:

4 boneless, skinless chicken breast halves

Salt and pepper to taste

1/2 cup honey

1/2 cup prepared mustard

1 tsp dried basil

1 tsp paprika

1/2 Tbsp chopped fresh parsley, plus more for garnish

Directions:

1. Preheat oven to 350 degrees.
2. Sprinkle chicken breasts with salt and pepper and place in a lightly greased 9×13-inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well and reserve 1/3 cup of the mixture for serving. Pour 1/2 of the remaining mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 15 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 with reserved honey mustard.

Source: Adapted slightly from Allrecipes.com