Wednesday, August 30, 2017

Honey Mustard Harissa Chicken Breasts

finished chicken

I love easy chicken recipes, especially ones that can be made ahead and set aside for later. These chicken breasts are fantastic re-warmed on a hot late summer night, sliced and tossed into a salad, or tucked into a bun for a sandwich. The best part is the topping uses only 3 ingredients, so you can make it when you don't have much else in the house.  I love to have a little extra honey mustard sauce on the side at the table for dipping.


2 chicken breast halves
2 Tbsp of good dijon mustard ( you can sub some whole grain mustard if you want)
1 Tbsp honey
1/4 - 1/2 tsp harissa, or smoked paprika if you don't want a little heat. No harissa? Try a pinch of cayenne


1. Pre-heat oven to 400 F. Lightly grease a small baking dish. Place the chicken breasts in your dish.

2. In a small bowl, stir together mustard, honey, and harissa. Pour evenly over the chicken. Sprinkle with salt and pepper.

honey mustard chicken

3. Bake the chicken for about 20-30 minutes, or until a meat thermometer in the center registers 165 F. make sure to check after about 10 or 15 minutes-if the sauce starts to get a little too browned in the pan, add about a tablespoon of water.Baste it once or twice while it's baking.

4. Once the chicken is cooked through, let cool in the pan for a few minutes before serving. Drizzle the pan juices over top and serve with a little extra honey mustard sauce at the table!

baked chicken
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