These baked chicken breasts are flavored with a simple mixture of butter, honey, and Dijon mustard or spicy brown mustard.
The split bone-in chicken breasts are baked to perfection with the honey mustard mixture for an entree that's full of flavor. If you have time, marinate the chicken breasts for an hour or two before baking.
- 1/2 cup honey
- 1/3 cup Dijon or spicy brown mustard
- 3 teaspoons curry powder
- 6 tablespoons butter, melted
- 1/8 teaspoon pepper
- Dash ground cayenne pepper
- 4 split chicken breast halves, bone-in, skin removed or left on
- Heat the oven to 375 F.
- In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well.
- Trim away any excess fat and remove skin, if desired.
- Arrange the chicken breasts, skin or meaty side up in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two.
- Bake the chicken, covered tightly with foil, in the preheated oven for 45 minutes.
- Remove foil and baste the chicken with pan juices. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
"My husband had the split chicken breasts laid out when I got home from work with this new recipe, so we marinated them for just over 1 hour and then he cooked them on the grill very slowly. WOW - they were delicious!" Karen
"Oh my gosh!!! This recipe is possibly the best chicken I've ever made!!! I've always said that I didn't like honey dijon chicken but I decided to try this because it had curry in it (and I always wanted to try curry). Well, this chicken isn't like the other honey dijon recipes I've had before because it's actually delicious!!! I was shocked. My husband LOVES it too and he said, "it's a keeper." I followed the recipe exactly as it was written and it was perfect! Thank you so much. Diana Rattray for posting this. This is such a nice change from the many chicken recipes I have in my arsenal." Carol
"We eat a LOT of chicken (and pork) in our house and this is a great variation of an old standard. I use the marinade on both chicken AND pork and it's delicious. My husband can not STAND curry, but I just don't tell him it's in it. You can't really tell unless youre a real foodie, and the curry truly lends a wonderful flavor to the dish. I only mention this because I've learned that a lot of southerners are afraid (or biased!) against some of the more exotic spices. But as a gal born and raised in the delta, I can say that this has become a family favorite!" S.S.
I made this dish for a Supper Club dinner. It was quite a hit!! The chicken was tasty and tender, and very easy to prepare. I didn't baste as much as suggested and I pulled it out of the oven at about 15 "minues after on covering, so I didn't follow directions exactly. It was perfect anyway. I've stored the recipe for future use. It was great!" Patty
"This was fantastic. I had all the ingredients in my cupboard. The chicken didn't need to cook that long. The sauce was amazing. I used half the butter, and it probably didn't need any. There was enough fat from the chicken. My family loved it." Renee