We all have those nights where we just want something comforting. You know the kind of meal I am talking about. It is the food that makes you feel warm and fuzzy inside. For many of us, that comfort food is a big plate of Chicken Tenders. There is just something about tender chicken that takes us back to childhood.
But sometimes, you want a meal that feels a little more grown up while still hitting those nostalgic notes. That is exactly where this honey mustard chicken comes in. It has all the appeal of Easy Chicken Tenders but with a sophisticated sauce that elevates the whole dish.
This recipe is a lifesaver for busy weeknights. It comes together in one pan, which means cleanup is a breeze. If you have been searching for **Baked Chicken Tenders Recipes Oven** options, this dish offers a similar satisfaction but with a lot more moisture and flavor. The sauce is the real hero here. It keeps the meat incredibly juicy.
You can serve this over rice, mashed potatoes, or even with a side of roasted veggies. It is versatile enough to please the picky eaters who only want **Chicken Tenders**, yet impressive enough to serve to guests. Let’s get cooking.
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Why You’ll Love This Recipe
First off, the flavor profile is incredible. We are using three different types of mustard here. This creates a depth of flavor you just do not get from store bought sauces. It is tangy, sweet, and savory all at once. If you love dipping **Chicken Tenders** in honey mustard, imagine that flavor baked right into the meat.
Another reason to love this is the simplicity. You do not need any fancy equipment. A skillet and a baking dish are all you need. It is perfect for those evenings when you are tired but still want a homemade meal. Unlike complex **Crispy Chicken Tenders** that require dredging and frying, this is a simple bake.
It is also budget friendly. Chicken breasts or thighs are often on sale, and you likely have most of the pantry staples like honey and olive oil. You can easily feed a whole family without breaking the bank. Plus, it is a healthy alternative to fried food.
Ingredients
Here is what you need to make this delicious dish. You will notice these are simple, wholesome ingredients.
- 4 to 5 (8 oz each) boneless skinless chicken breasts (or 6 boneless skinless chicken thighs)
- 1/4 cup whole grain (coarse) mustard
- 2 Tbsp dijon mustard
- 2 Tbsp yellow mustard
- 1/4 cup + 2 Tbsp honey
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 cup chopped yellow onion
- 1 Tbsp minced garlic (3 cloves)
- 4 small sprigs rosemary
Step By Step Instructions
Making this recipe is straightforward. Follow these steps for a perfect result every time.
Step 1: Prepare the Sauce
Start by preheating your oven to 375 degrees F. While that warms up, grab a mixing bowl. You will want to whisk together the coarse mustard, Dijon mustard, yellow mustard, honey, and 1 tablespoon of the olive oil. Mix it until it is smooth and uniform. This sauce is what makes the dish taste like the best **Chicken Tenders** dipping sauce you have ever had, but better.
Take a 13 by 9 inch baking dish and spray it with nonstick cooking spray. This ensures nothing sticks and makes cleanup much easier later on.
Step 2: Sauté the Aromatics
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Toss in the chopped yellow onion. You want to sauté this for about 8 minutes. You are looking for a golden brown color. This caramelization adds a sweetness that pairs perfectly with the honey.
Once the onions are golden, add the minced garlic. Sauté this for just 30 seconds longer. You only want to release the fragrance, not burn it. Pour this onion and garlic mixture into your prepared baking dish and spread it out into an even layer.
Step 3: Season and Arrange Chicken
Take your chicken breasts and season each one with salt and pepper on both sides. Place the chicken directly on top of the onion layer in the baking dish. If you were adapting this for **Chicken Tenders**, you would lay them out similarly, ensuring they do not overlap too much.
Step 4: Bake to Perfection
Pour the mustard mixture evenly over the chicken. Work to cover each breast entirely with the sauce. This seals in the juices. Lay the sprigs of rosemary between the chicken breasts for an aromatic touch.
Bake in the preheated oven for 25 to 30 minutes. You want the chicken to register 165 degrees in the center of the thickest portion. If the sauce starts to darken too much near the end, you can tent the dish with foil. Once done, spoon the sauce from the pan over the chicken to serve.
How To Store Leftovers
If you are lucky enough to have leftovers, they store beautifully. In fact, the flavors often meld together even better the next day. Allow the chicken to cool completely before transferring it to an airtight container.
You can store this in the refrigerator for up to 3 or 4 days. When you are ready to reheat, you can use the microwave or the oven. If using the oven, add a splash of water or broth to the dish to keep the sauce from drying out. This makes for a great lunch prep, similar to how you might meal prep **Chicken Tenders** for salads.
You can also freeze the cooked chicken. Place it in a freezer safe container or bag. It will keep for about 3 months. Thaw it in the fridge overnight before reheating. The sauce might separate slightly upon thawing, but a quick stir after reheating usually fixes it.
Tips
One key tip is to use a meat thermometer. Chicken breasts can dry out if overcooked. Pull them out right when they hit 165 degrees. This ensures they stay as juicy as the best restaurant **Chicken Tenders**.
Do not skip the fresh rosemary if you can help it. The piney aroma cuts through the sweetness of the honey and the tang of the mustard. It adds a layer of sophistication that dried herbs just cannot match.
If you find the sauce is too thin after baking, you can remove the chicken and pour the sauce into a small pot. Simmer it on the stove for a few minutes to reduce and thicken it. This creates a glaze that sticks to the meat beautifully.
Feel free to customize the mustard ratio. If you like it spicier, add more Dijon. If you prefer it milder, up the yellow mustard. This flexibility is what makes this better than standard **Baked Chicken Tenders Recipes Oven** instructions that are rigid.
Conclusion
This honey mustard chicken is a true winner. It combines the ease of a one pan meal with flavors that feel special. It satisfies that craving for **Chicken Tenders** while offering a healthier, more complete dinner option. The combination of savory onions, sweet honey, and tangy mustard is simply unbeatable.
Whether you are cooking for a family or just for yourself, this recipe delivers. It is quick enough for a Tuesday but tasty enough for a Saturday. Give it a try, and it might just replace your usual **Crispy Chicken Tenders** night.
FAQ
Can I use chicken tenders instead of breasts?
Yes, you absolutely can use **Chicken Tenders** for this recipe. Since tenders are smaller and thinner than breasts, they will cook much faster. Check them after about 15 to 20 minutes to ensure they do not overcook. The sauce works perfectly on them.
Is this recipe gluten free?
Generally, yes. Most mustards and honey are naturally gluten free. However, always check the labels on your specific mustard brands to be sure there are no hidden additives. This makes it a great option if you need a gluten free alternative to breaded **Chicken Tenders**.
Can I make this ahead of time?
You can prep the sauce and the onion mixture a day in advance. Store them separately in the fridge. When you are ready to cook, just assemble everything in the baking dish and pop it in the oven. It makes dinner time even faster.
Easy One-Pan Honey Mustard Chicken
This easy, one-pan honey mustard chicken is a lifesaver for busy weeknights. It combines the comforting appeal of chicken tenders with a sophisticated, flavorful sauce, keeping the chicken incredibly juicy and making cleanup a breeze.
Requirements
Ingredients
Instructions
- Preheat oven to 375°F. In a mixing bowl, whisk together coarse mustard, Dijon mustard, yellow mustard, honey, and 1 tbsp olive oil until smooth. Spray a 13×9 inch baking dish with nonstick spray.
- In a small skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté the chopped yellow onion for about 8 minutes until golden brown.
- Add the minced garlic and sauté for 30 seconds more. Spread the onion and garlic mixture in the prepared baking dish.
- Season chicken breasts with salt and pepper on both sides and place them on top of the onion layer.
- Pour the mustard mixture evenly over the chicken, covering each breast. Lay the rosemary sprigs between the chicken breasts.
- Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F. Tent with foil if the sauce darkens too much.
- Spoon pan sauce over the chicken before serving.
Notes
Use a meat thermometer to pull the chicken out right when it hits 165°F to ensure it stays juicy and tender.
Fresh rosemary provides the best flavor, but 1 teaspoon of dried rosemary can be substituted if needed.
If you find the sauce is too thin after baking, you can pour it into a small pot and simmer it on the stove for a few minutes to reduce and thicken.
Nutrition
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