4 boneless, skinless chicken fillets
1/3 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme sprigs for garnish
Directions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, and minced garlic until well combined.
Place the chicken fillets in a glass baking dish.
Season the chicken with salt and pepper on both sides.
Pour the honey mustard sauce over the chicken, ensuring each piece is well coated.
Top the chicken with fresh thyme sprigs for added flavor.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
Let the chicken rest for a few minutes before serving. Spoon the sauce from the baking dish over the chicken for extra flavor.
Variations & Tips
For a spicier kick, add a teaspoon of crushed red pepper flakes to the honey mustard sauce. If you prefer a more citrusy note, incorporate the zest and juice of one lemon into the sauce. For a creamier texture, mix in a couple of tablespoons of Greek yogurt or sour cream. This dish can also be adapted for grilling; simply marinate the chicken in the sauce for at least an hour before grilling over medium heat until cooked through.
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