Melt-in-Your-Mouth Honey Herb Butter Chicken
Melt-in-Your-Mouth Honey Herb Butter Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Honey Herb Butter Sauce
- 1/2 cup unsalted butter
- 4 garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup chicken broth
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 2 fresh rosemary sprigs
- 1 lemon, sliced
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 2
Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, garlic powder, and paprika.
⏱️ 3 min
- 3
In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic, chopped fresh rosemary, and chopped fresh thyme. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Stir in the chicken broth, honey, and Dijon mustard. Bring the mixture to a gentle simmer, whisking until well combined. Remove from heat.
⏱️ 3 min
- 5
Place the seasoned chicken breasts in the prepared baking dish. Pour the honey herb butter sauce evenly over the chicken. Arrange the fresh rosemary sprigs and lemon slices around and on top of the chicken.
⏱️ 2 min
- 6
Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
⏱️ 25 min•🌡️ 400
- 7
Remove the foil and continue baking for another 10 to 15 minutes, or until the chicken is golden brown, cooked through (internal temperature reaches 165°F), and the sauce has slightly thickened and glazed the chicken.
⏱️ 15 min•🌡️ 400
- 8
Remove the baking dish from the oven. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
⏱️ 5 min
- 9
Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Melt-in-Your-Mouth Honey Herb Butter Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Honey Herb Butter Sauce
- 1/2 cup unsalted butter
- 4 garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup chicken broth
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 2 fresh rosemary sprigs
- 1 lemon, sliced
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, garlic powder, and paprika.
⏱️ 3 min - 3
In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic, chopped fresh rosemary, and chopped fresh thyme. Sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Stir in the chicken broth, honey, and Dijon mustard. Bring the mixture to a gentle simmer, whisking until well combined. Remove from heat.
⏱️ 3 min - 5
Place the seasoned chicken breasts in the prepared baking dish. Pour the honey herb butter sauce evenly over the chicken. Arrange the fresh rosemary sprigs and lemon slices around and on top of the chicken.
⏱️ 2 min - 6
Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
⏱️ 25 min•🌡️ 400 - 7
Remove the foil and continue baking for another 10 to 15 minutes, or until the chicken is golden brown, cooked through (internal temperature reaches 165°F), and the sauce has slightly thickened and glazed the chicken.
⏱️ 15 min•🌡️ 400 - 8
Remove the baking dish from the oven. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
⏱️ 5 min - 9
Garnish with fresh chopped parsley before serving.
⏱️ 1 min