Fish Free Honey Mustard Baked Chicken Breast
Total time40 min
Prep time10 min
Cook time30 min
4.8(12)
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp dijon mustard
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp olive oil
- 1 tsp fresh ginger, finely grated
- ½ tsp dried thyme
- ½ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with olive oil or nonstick spray.
- 2
In a small bowl, whisk together the Dijon mustard, honey, olive oil, grated ginger, dried thyme, and salt until smooth and well combined.
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