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dijon chicken baked

Oven Baked Dijon Mustard Chicken Breast

Joy Brooks
Juicy oven baked Dijon mustard chicken breast with a perfect balance of tangy and savory flavors. Features a two-phase cooking technique for moist, perfectly cooked results every time.
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Servings: 2 servings
Course: Oven-Baked
Cuisine: French
Calories: 275 kcal
Prep Time : 10 minutes
Cook Time : 25 minutes

Ingredients
  

  • 2 boneless, skinless chicken breasts (approximately 8 oz/225g each)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard preferably whole grain
  • 1 tablespoon honey
  • 2 cloves garlic minced (approximately 1 tablespoon)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper optional, for heat

Method
 

  1. Preheat oven to 425°F (218°C). Pat chicken breasts dry with paper towels. If breasts are significantly thicker at one end, use a meat mallet to gently pound to an even thickness of approximately ¾ inch. Season both sides with salt and pepper.
  2. In a small bowl, combine Dijon mustard, honey, minced garlic, thyme leaves, lemon zest, lemon juice, and cayenne pepper (if using). Mix thoroughly until well incorporated into a smooth paste.
  3. Line a rimmed baking sheet with parchment paper or aluminum foil. Brush the surface with olive oil to prevent sticking.
  4. Place chicken breasts on the prepared baking sheet. Using a pastry brush or the back of a spoon, apply the Dijon mixture generously to both sides of each breast, ensuring even coverage.
  5. Place the baking sheet on the middle rack of the preheated oven. Bake for 5 minutes at 425°F (218°C).
  6. Without opening the oven door, reduce temperature to 375°F (190°C) and continue baking for 15-18 minutes, or until the internal temperature reaches exactly 165°F (74°C) at the thickest part.
  7. Remove chicken from the oven and transfer to a cutting board. Tent loosely with foil and allow to rest for 5-7 minutes before slicing to allow juices to redistribute.

Note

  • Allow chicken to rest at room temperature for 15-20 minutes before cooking for more even results.
  • Whole grain Dijon provides better texture, while smooth Dijon offers more intense flavor. Consider using a 50/50 blend.
  • Apply the Dijon mixture in two thin layers rather than one thick layer for better adhesion.
  • Remove chicken from the oven at precisely 165°F (74°C) to prevent overcooking.
  • Insert the thermometer horizontally into the thickest part of the breast for the most accurate reading.