Baked Honey Mustard Chicken Recipe
This easy baked honey mustard chicken is smothered in creamy honey mustard sauce, shredded cheese, and bacon bits. Serve as is for a quick and easy weeknight meal, or dress it up with roasted potatoes and your favorite veggies for a special occasion.
Servings: 6 people
Calories: 383kcal
Ingredients
- 1½ pounds chicken breasts boneless, skinless
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup Sweet Baby Ray's Honey Mustard Sauce
- 1 cup shredded Monterey Jack cheese
- 1/2 pound bacon
- 3 tablespoons green onions thinly sliced
Instructions
- Preheat the oven to 350 degrees F.
- Remove chicken from its packaging, then pat dry with paper towels. Place it in a freezer bag, seal, and use the bottom of a mason jar or sturdy cup to "whack" them a few times on the thickest part of the breast to tenderize.
- Remove chicken from the bag, season with salt and pepper on both sides, and place in a baking dish. Spread the honey mustard sauce evenly over each chicken breast, then sprinkle the shredded cheese evenly over the mustard sauce.
- Bake uncovered in the preheated oven for 30-35 minutes, or until the internal temperature of the chicken reaches 165 degrees and the juices of the chicken run clear.
- While the chicken is in the oven, slice bacon into 1/2" strips. In a saucepan on medium high heat, add the bacon strips and saute for 3-5 minutes, or until golden brown and slightly crispy. Scoop the bacon bits out of the pan with a slotted spoon or spatula, and drain on a paper towel until cool. Set aside.
- When the chicken is done baking, remove from the oven and let rest for 5-10 minutes to let the juices evenly distribute.
- Sprinkle the bacon bits and thinly sliced green onions over the chicken, and enjoy!
Notes
For a little extra spice, substitute Pepper Jack cheese.
Storing instructions: store leftover chicken in an airtight container in the fridge for up to 3 days.
Freezer-meal tips: to freeze, prepare as directed but do not bake. Instead, cover the baking dish with plastic wrap and aluminum foil and store for up to 2 months. To thaw, just transfer to the fridge for about 24 hours. Bake as directed, then sprinkle with bacon bits and green onions.
Reheating: either microwave or reheat in a preheated 350 degree oven until warmed through.
Nutrition
Serving: 0.666chicken breast | Calories: 383kcal | Carbohydrates: 1g | Protein: 41g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 958mg | Potassium: 659mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 1mg