Description
This Honey Dijon Rosemary Baked Chicken recipe features tender chicken breasts coated in a flavorful blend of honey, Dijon mustards, apple cider vinegar, and garlic, then baked to perfection with fresh rosemary. Perfect for an easy weeknight dinner, this dish balances sweet and tangy flavors with aromatic herbs for a delicious and wholesome meal.
Ingredients
Scale
For the Sauce and Marinade
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free; omit if preferred)
- 2 cloves garlic, minced or grated
- Salt and pepper to taste
- 1/2 cup chicken broth (or water)
For the Chicken
- 1 pound boneless skinless chicken breasts or chicken thighs
- 2-3 sprigs fresh rosemary
Instructions
- Mix the sauce: In a medium bowl, combine the honey, Dijon mustard, whole grain Dijon mustard, apple cider vinegar, soy sauce, minced garlic, salt, pepper, and chicken broth. Whisk well until the ingredients are thoroughly blended to create the sweet and tangy sauce.
- Prepare the chicken: Place the chicken breasts or thighs in a baking dish and pour the sauce over the chicken. Toss gently to ensure all pieces are evenly coated with the marinade and sauce.
- Add rosemary and arrange chicken: Place the fresh rosemary sprigs between the chicken pieces in the baking dish, infusing the meat with aromatic herbal notes during cooking.
- Bake the chicken: Preheat the oven to 350°F (180°C). Bake the chicken in the preheated oven until it reaches an internal temperature of 165°F (75°C), approximately 25-35 minutes depending on the thickness of the chicken pieces. The chicken should be cooked through and tender.
- Serve: Once baked, remove the rosemary sprigs if desired and spoon the pan sauce over the chicken pieces before serving to add extra flavor and moisture.
Notes
- For a gluten-free version, omit the soy sauce or substitute with tamari.
- Chicken thighs can be used instead of breasts for a juicier, more flavorful dish.
- Check internal temperature with a meat thermometer to ensure safe cooking.
- The pan sauce can be thickened by simmering it on the stovetop briefly if desired.
- Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
