Description
Juicy baked chicken breasts with a tangy-sweet Dijon and honey glaze. A one-pan, 50-minute recipe that caramelizes the skin while sealing in moisture for a restaurant-worthy, halal-friendly dinner.
Ingredients
Chicken Breasts 4 lbs Use skin-on, boneless for even cooking
Dijon Mustard 1/2 cup
Granulated Sugar 2 tbsp Enhances honey caramelization
Apple Cider Vinegar (optional) 1 tbsp
Garlic, minced 1 tbsp
Instructions
Pat chicken breasts dry with paper towels
Preheat oven to 425°F
Line baking pan with parchment paper
Whisk together Dijon mustard, 1/2 cup honey, 2 tbsp sugar, and minced garlic in a bowl
Add vinegar if using for extra tang
Season chicken with salt, pepper, and paprika
Brush 1/4 of the glaze on the skin side and flip
Place chicken skin-side up on the prepared pan
Bake for 25 minutes
Spoon the remaining glaze over the chicken
Return to oven and bake for 10 minutes
Notes
Use skin-on chicken to insulate against overcooking
Measure oven temperature with a separate thermometer
Let chicken rest 5 minutes before slicing for juicier results
Make extra glaze (increase ingredients by 50%) for thicker coating
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 chicken breast (1 lb total per serving)
- Calories: 500
- Sugar: 27g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 125mg