Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, honey dijon garlic chicken breast. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Dijon Garlic Chicken Breasts - boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze. Honey Garlic Chicken is delicious…why not combine the two?" That's exactly what I did and it was outstanding. This is a terrific back pocket quick dinner idea for busy nights that's made with pantry staples.
Honey Dijon Garlic Chicken Breast is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Honey Dijon Garlic Chicken Breast is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have honey dijon garlic chicken breast using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Honey Dijon Garlic Chicken Breast:
- Take 4 Chicken Breasts
- Make ready 6 Clove Garlic
- Make ready 2 TBSP Dijon Mustard Whole Grain
- Prepare 1/3 Cup Honey
- Get Salt and Pepper
- Take 3 TBSP Butter
How to cook Honey Dijon Chicken Breasts. Rinse chicken breasts, pat dry with paper towels then add to a medium-sized bowl. In a separate bowl, combine remaining ingredients then mix well. Add honey mixture to chicken then combine by hand until chicken is evenly coated.
Steps to make Honey Dijon Garlic Chicken Breast:
- Cook all but chicken in skillet until garlic is soft.
- Drizzle over chicken in a baking pan
- Bake at 425 for 45 minutes
- Baste on every 15 minutes.
Honey, Dijon mustard, olive oil, and garlic make a flavorful marinade for skinless, boneless chicken breasts in this recipe adapted from the Food Network. But with a few quick tricks and our simple Crispy Baked Chicken Breasts recipe, the CHOW Test Kitchen's Amy Wisniewski shows you how to. I seasoned the chicken with salt and pepper beforehand, just out of habit. After sautéing the garlic and adding the chicken breasts to cook in the oil for a few minutes until almost done, it's time to add in the honey mustard sauce. Realized as I was putting sauce together I hadn't purchased Dijon mustard, so used honey mustard.
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