This is another simple chicken recipe that is quick and easy for weeknights. The key is to keep the glaze from burning on the bottom of the pan. If the glaze doesn’t reduce enough, you can add a cornstarch slurry to thicken it.
- 4 large boneless skinless chicken breasts
- 2 tbsp butter
- 6 cloves minced garlic
- pinch salt and pepper
- ⅓ cup honey
- 2 tbsp whole grain Dijon mustard
- Preheat the oven to 450°.
- Line a 9×13 inch baking pan with aluminum foil.
- Place chicken breast in pan and season with salt and pepper. Bake for 10 minutes.
- While chicken is cooking, prepare the glaze.
- Melt the butter in a small saute pan. Add the garlic and cook for about a minute to soften but not brown.
- Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
- Pour the glaze over the chicken.
- Return the pan to the 425 degree F oven and bake for an additional 15 minutes until a meat thermometer inserted into the center of the thickest part of the breast reads 165 degrees F. * I use a meat thermometer every time I cook meat, so I don’t necessarily follow the time.
- Allow the chicken to rest for 5 minutes before serving.
Recipe adapted from RockRecipes.com.