Mustard Glazed Chicken Breast

Name: Mustard Glazed Chicken Breast
Total time: 35 min
Yield: 1 serving
Ingredients: 1 boneless, skinless chicken breast; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 teaspoon olive oil; 1/4 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley for garnish

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35 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 boneless, skinless chicken breast
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon olive oil
1/4 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Ingredient substitutions

Dijon mustard Whole-grain mustard for a similar tang with a coarser texture.
Honey Maple syrup for a similar sweetness and glaze.
Fresh parsley Fresh chives for a mild, fresh garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein42 g

Carbohydrates18 g

Fat12 g

Fiber 1 g · Sugar 16 g · Sodium 500 mg

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This succulent mustard glazed chicken breast is perfect for a quick yet flavorful main dish. The tangy mustard combined with honey creates a delightful glaze that complements the juicy chicken perfectly.

Main Dish

Steps

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the Dijon mustard, honey, olive oil, garlic powder, salt, and pepper to create the glaze.
Place the chicken breast on a baking sheet lined with parchment paper.
Brush the mustard glaze evenly over the chicken breast.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest for 5 minutes before slicing.
Garnish with fresh parsley before serving.

Tips for Mustard Glazed Chicken Breast

A glossy, lightly caramelized surface is a good visual cue; watch the honey glaze near the end, as it can darken quickly.
A very thick chicken breast may cook unevenly; gently flattening the thick end helps it finish at the same time as the thinner end.
Use a small rimmed baking sheet so any glaze that runs off stays contained, and let the chicken rest before slicing to retain its juices.