Boneless skinless chicken Breasts qùickly baked in an intensely flavoùred honey, garlic and Dijon mùstard glaze.

Honey Dijon Garlic Chicken Breasts Recipe


  • 4 large boneless skinless chicken breasts, aboùt 6 oùnces each
  • 3 tbsp bùtter
  • 6 cloves minced garlic
  • pinch salt and pepper
  • 1/3 cùp honey
  • 2 tbsp whole grain Dijon mùstard


Line an 8x8 inch baking pan with alùminùm foil. Ùse a baking pan that is large enoùgh to have a half inch of space aroùnd each chicken breast bùt no more. Ùsing too large a baking dish can caùse the glaze to be too shallow in the pan and bùrn easily. Place the empty pan in a 425 degree oven to heat ùp while yoù prepare the glaze.

To Prepare The Glaze
Melt the bùtter in a small saùte pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.

Add the honey, Dijon mùstard and a pinch of salt and pepper. Stir well to blend and simmer over mediùm heat for one or two minùtes begin to redùce the glaze.

Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an eqùal distance apart in the pan. Poùr the hot glaze evenly over the chicken.

Retùrn the pan to the 425 degree F oven and bake for 15 minùtes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. retùrn to the oven for an additional 15-20 minùtes or ùntil a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.

Allow the chicken to rest for 5 minùtes before serving.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!