Step by step

Method

4 steps

1. 1

   Preheat the oven to 400°F. Whisk ¼ cup Dijon mustard, ¼ cup honey, 1 tablespoon mayonnaise or olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper until smooth and glossy.

2. 2

   Pat 4 boneless chicken breasts or thighs dry and season lightly with salt and pepper. Place in a baking dish. Pour most of the sauce over the chicken, reserving about 2 tablespoons for the finish.

3. 3

   Bake 22–28 minutes until an instant-read in the thickest part hits 165°F. Brush with the reserved sauce in the last 5 minutes so you get a sticky glaze without burning the honey early.

4. 4

   Rest 5 minutes. Spoon the pan juices over the chicken and finish with chopped parsley. You want juicy chicken under a glossy sweet-tangy honey mustard glaze — not a watery sauce puddle or dry overcooked breast.