This dish is my 'Sweet Holiday Surprise'—simple to make, but it steals the Christmas spotlight!

Honey mustard baked chicken is a dish that brings back memories of Sunday dinners at Grandma's house, where the air was filled with the comforting aroma of home-cooked meals. This recipe is a delightful blend of sweet and tangy flavors, a testament to the simple yet satisfying Midwestern cooking that has been passed down through generations. It's perfect for those who seek a taste of nostalgia and the warmth of family gatherings.

This honey mustard baked chicken pairs beautifully with classic Midwestern sides like buttery mashed potatoes or a hearty serving of green bean casserole. For a lighter option, a crisp garden salad with a tangy vinaigrette complements the sweetness of the chicken. Don't forget a slice of homemade bread to soak up the delicious sauce!

Servings: 4

4 boneless, skinless chicken breasts
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup whole grain mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 cloves garlic, minced
Salt and pepper to taste
Fresh rosemary or thyme sprigs for garnish (optional)

Preheat your oven to 375°F (190°C).

In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, and minced garlic until well combined.

Season the chicken breasts with salt and pepper on both sides.

Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, ensuring they are well coated.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Let the chicken rest for a few minutes before serving. Garnish with fresh rosemary or thyme if desired.

For a spicier kick, add a teaspoon of cayenne pepper or a dash of hot sauce to the honey mustard mixture. If you prefer a creamier sauce, stir in a tablespoon of mayonnaise or Greek yogurt. You can also try this recipe with chicken thighs for a juicier result. For a touch of citrus, add the zest and juice of a lemon to the marinade.