Hot Mustard And Honey Glazed Chicken Recipe A Honey Dijon Glaze Flavors These Baked Split Chicken Breasts

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Prep:
10 mins

Cook:
75 mins

Marinate:
60 mins

Total:
2 hrs 25 mins

Servings:
4 servings
Nutrition Facts (per serving)
347 Calories
20g Fat
37g Carbs
9g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories 347
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 58%
Cholesterol 66mg 22%
Sodium 692mg 30%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 6%
Total Sugars 35g
Protein 9g
Vitamin C 0mg 2%
Calcium 33mg 3%
Iron 1mg 6%
Potassium 138mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Add these yummy baked chicken breasts to your repertoire. A simple mixture of butter, honey, and Dijon mustard or spicy brown mustard makes up the glaze for the chicken. You probably have all of the flavor ingredients in your pantry.

The split bone-in chicken breasts bake to tender, juicy perfection with the honey mustard mixture for an entrée that’s full of flavor. If you have time, marinate the chicken breasts for an hour or two before baking. Cook the chicken over indirect heat on the grill if you’d like. For best flavor, leave the skin on the chicken.

The glaze mixture is excellent on pork as well. Consider glazing baked or grilled pork chops with the honey mustard mixture, or brush some over ribs or a pork loin roast just before it’s finished in the oven.

This chicken is delicious with cooked kale or chard and baked potatoes. Serve a simple green salad or sliced tomatoes on the side.

Ingredients

  • 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 cayenne pepper

  • 4 split, bone-in chicken breasts

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 375 F.

  3. In a bowl, combine honey, mustard, curry powder, butter, and peppers; blend well. 

  4. Trim away any excess fat and remove skin, if desired. 

  5. Arrange chicken breasts, skin or meat-side up, in a lightly greased baking pan. Coat chicken with honey mixture. Cover with foil and refrigerate for an hour or two.

  6. Bake chicken, covered tightly with foil, for 45 minutes.

  7. Remove foil and baste chicken with pan juices. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.

Tip

  • According to the USDA, the minimum safe temperature for chicken is 165 F. Use a reliable instant-read thermometer inserted into the center of a few of the chicken breasts (not touching bone). 

Video about Hot Mustard And Honey Glazed Chicken Recipe

Honey Mustard Chicken Recipe

RECIPE: https://anitacooks.com/honey-mustard-chicken/ Hi Guys, today I’ll show you How to Make Honey Mustard Chicken in 15 minutes. Yes, it’s really that quick and easy. When you have very little time to make dinner, this is the perfect dish.
First we’ll make the sauce. To a bowl, add grated garlic, honey, mustard, I’m using dijon, you can use brown mustard or whatever you have on hand, chili flakes for heat and a little salt. Whisk that up. Set that aside while we prepare the chicken. These are boneless skinless chicken breasts that are thin. If you have thick breasts, cut them in half or pound them so they’re thin. Season the meat on both sides with salt, ground black pepper and garlic powder. To a plate, add all purpose flour, add salt, garlic powder and ground black pepper. Mix that up.
Heat up a wide pan with enough oil to coat the bottom of the pan. Take each piece of chicken and dip it in the seasoned flour. Make sure to coat both sides really well. Shake off the excess flour and set it aside. When the oil is hot, place each piece in gently. Since the pieces are thin and large, you may need to cook the chicken in batches. Turn over after 2 or 3 minutes and cook the other side until golden. These are very thin and cook really fast. Remove the chicken from the pan and set aside. Discard the remaining oil, leave any brown bits in the pan, they have a lot of flavor. Add chicken stock and let that come up to a boil. Now add the sauce we made earlier. Whisk until combined. Taste and adjust the salt and honey according to your taste. Add the chicken back and coat both sides with the sauce. Cover the pan and cook for 3 minutes on low heat. The sauce has reduced, it’s thicker. Turn the chicken over and coat in the sauce. Add some chopped parsley if you like. The sauce is very flavorful so you don’t much of it. The chicken won’t be sitting in a pool of sauce, it’ll be coated in it. If you like, add a little more stock to thin out the sauce. The meat is so tender and soft. For a dish that takes only 15 minutes, it’s pretty awesome. Kids, adults, picky eaters, everyone will love this chicken. Yes, you definitely have to try this, it’s completely worth it. Don’t forget to subscribe and I’ll see you next time. Thanks for watching 🙂

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