Honey-Dijon Chicken Recipe
Honey-Dijon Chicken Recipe photo by Taste of Home

Honey-Dijon Chicken Recipe

Publisher Photo
"Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts," relates Julie Rowe of Fort McMurray, Alberta. "A beekeeper shared the recipe with me."
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (1 pound)
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon Dijon mustard

Nutritional Facts

1 chicken breast half equals 197 calories, 3 g fat (0 saturated fat), 63 mg cholesterol, 340 mg sodium, 63 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

Directions

  1. Place chicken in an ungreased 11-in. x 7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes. Yield: 4 servings.
Originally published as Honey-Dijon Chicken in Taste of Home October/November 1998, p16

Nutritional Facts

1 chicken breast half equals 197 calories, 3 g fat (0 saturated fat), 63 mg cholesterol, 340 mg sodium, 63 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Honey-Dijon Chicken

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 27, 2014

I have made this in the oven and slow cooker and both turned out just fine. Loved it.

MY REVIEW
Reviewed Jan. 13, 2013

DO NOT believe the "ungreased baking dish"! The combination of honey and mustard at 350° made a burnt on mess in my Pyrex dish. I have soaked it and scrubbed it three times in order to get it off. Other than that, the chicken had an average taste. I would marinate it in the sauce for at least a couple of hours. And it was impossible to baste during cooking because within a matter of minutes it was burnt and solid.

MY REVIEW
Reviewed May. 8, 2012

Easy and delicious! My family loves it!

MY REVIEW
Reviewed Mar. 5, 2012

So easy & delicious!

~ Theresa

MY REVIEW
Reviewed Apr. 26, 2011

So easy to make and so delicious! My husband loved it too! Will be a regular in my house for sure!

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