Made using pantry staples, you can make this perfectly sweet, tangy and crunchy baked honey mustard chicken in 30 minutes start to finish. —Nicole Matheson
Thin Chicken Breasts (1- 1 .5 lbs total)
Smashed Butter Crackers (ex. Ritz Crackers)
Honey Mustard Dressing
Fresh Lemon Juice
In This Recipe
Preheat your oven to 450F and line a baking sheet with parchment paper.
Make your honey mustard dressing, in a bowl mix together your honey, dijon mustard, lemon juice and salt until combined. Measure out 1/4 cup and set the rest aside until later.
Set up your dredging station. You will want three bowls:
One bowl for your flour.
One bowl for ¼ cup of your honey mustard dressing.
One bowl for your breadcrumb mixture (mix together the panko breadcrumbs and smashed butter crackers until evenly distributed, if you don't have crackers, no worries just use 1 cup of panko breadcrumbs.
One by one, take your chicken breasts and lightly coat in the flour, shaking off the excess.
Dip it into the honey mustard dressing, letting the excess drip off. (If needed, add more honey mustard dressing from the reserved)
Evenly coat with the breadcrumb mixture.
Place your chicken breast on the parchment paper and repeat. Make sure to leave space between each chicken breast as you line them up on the baking sheet.
Bake at 450F for 20 minutes.
Before serving, drizzle the top with the reserved honey mustard dressing.