File this under FINGER LICKIN’ GOOD.
First of all, if you haven’t been roasting your chicken breasts with the bone-in get ready to have your socks rocked. NOTHING can compare to the flavor the breast bone adds to the meat, and if you’re roasting with the skin on you’re definitely doing it right. The skin works like a seal to trap every bit of flavor into the breasts – even if you don’t plan on eating every inch of it.
I hate to put down boneless, skinless breasts (I mean I doooo use them often), but bone-in, skin-on breasts are incomparable!!! You’ll understand why restaurant chicken tastes so rich and tender and flavorful.
Then there’s this sauce. OH the sauce. Dijon brings the tang, honey brings the sweet our salt/pepper/paprika combo brings the spice *enter star eyes emoji here*
Aside from maybe the chicken breasts, you probably have every ingredient in your pantry or fridge so forget splurging at the grocery. I live for a short grocery list (especially in #quarantinetimes).
So let’s get down to just how simple making restaurant-quality chicken can be!
- Season breasts with spices
- Mix sauce and pour over top of chicken
- Roast breasts for 40 minutes
- Let rest then slice!
I know… like too easy right!? This would be a premier meal to make for company — your guests won’t understand how you made CHICKEN taste THIS GOOD!
Thank you for being an amazing reader of The Savvy Spoon! If you make this recipe and love it, I would so appreciate you rating it below. Be sure to follow me on Instagram and Facebook for more recipes, workouts and lifestyle content!
Roasted Honey Mustard Chicken
- 2 bone-in chicken breasts can keep or remove skin
- olive oil
- 2 tsp. paprika
- kosher salt + pepper
honey dijon sauce
- ¼ cup dijon mustard
- 2 tbs. honey go local if you can!
- 1 tbs. olive oil
- ½ tsp. pepper
- 1 tbs. water or more if needed to thin
- Preheat oven to 400 degrees.
- Prep chicken breasts by placing onto a sheet pan lined with foil. Drizzle with olive oil and use a brush to coat breasts (remove the skin from the breasts if you are not going to eat when cooked so that meat absorbs sauce). Season breasts with salt, 1 tsp. paprika each and black pepper.
- Mix together ingredients for the sauce with a whisk. Pour 3/4 of the sauce over top of the chicken breasts reserving some for braising.
- Roast chicken breasts for 20 minutes, then pour over remaining sauce over top. Bake another 20 minutes or until internal temperature reaches 160 degrees (they'll continue to cook as they rest). (40 minutes total)
- Top with chopped thyme while hot. Let chicken rest for at least 5 minutes before slicing!