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Orange-Honey-Mustard Baked Chicken Breasts

Ingredients (10)

  • 3 pounds boneless, skinless chicken breasts (about 4)
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons finely grated orange zest (from about 2 oranges)
  • 1 cup freshly squeezed orange juice (from about 6 oranges)
  • 1/4 cup finely chopped yellow onion or shallot
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons unsalted butter (1/4 stick), cut into 4 pieces and at room temperature
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Nutritional Information
  • Calories552
  • Fat15.32g
  • Saturated fat5.62g
  • Trans fat0.26g
  • Carbs22.17g
  • Fiber1.32g
  • Sugar18.71g
  • Protein77.83g
  • Cholesterol263.61mg
  • Sodium1054.21mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Orange-Honey-Mustard Baked Chicken Breasts

This dish is a snap to make and a great way to use up extra oranges. Tons of fresh orange zest and juice is simmered with onion and honey, then Dijon and whole-grain mustards are added to make the base of a flavorful sauce for the chicken to bake in; to finish the sauce, just whisk in a little butter. Serve it all with a lentil salad for a healthy dinner.

Honey mustard lovers should also try our honey-mustard ham glaze recipe.

Tips for Chicken

Instructions

  1. 1Heat the oven to 400°F and arrange a rack in the middle.
  2. 2Season the chicken with 2 teaspoons of the salt and all of the pepper; set aside.
  3. 3Place the orange zest, juice, onion or shallot, honey, and remaining teaspoon of salt in a large oven-safe frying pan, whisk to combine, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until reduced by almost half, about 3 minutes.
  4. 4Remove the pan from the heat and whisk in the Dijon and whole-grain mustards.
  5. 5Add the reserved chicken, spoon some of the sauce over each breast, and bake until the chicken is just cooked through, about 30 minutes.
  6. 6Remove the chicken to a serving platter and tent with foil. Whisk the butter into the sauce 1 piece at a time, letting each piece melt before adding the next. Spoon the sauce over the chicken and serve.
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