Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ¾ inch (2 cm) thickness
  • Salt, to taste
  • Black pepper, to taste
  • 3 tbsp (45 ml) Dijon mustard (smooth style)
  • 3 tbsp (45 ml) honey (regular or raw)
  • 2 tbsp (30 ml) olive oil (or avocado oil)
  • 3 cloves garlic, minced
  • 1 tbsp (15 ml) lemon juice, freshly squeezed
  • 1 tbsp (15 ml) whole grain mustard (optional, for texture)
  • 1 tsp (5 ml) apple cider vinegar (optional, for tang)
  • ½ tsp (2.5 ml) smoked paprika (optional, for depth)
  • Few sprigs fresh thyme

Instructions:

  1. Pound chicken breasts to an even ¾-inch thickness. Pat dry with paper towels. Season generously with salt and pepper. Let rest at room temperature while preparing the glaze.
  2. In a small bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, lemon juice, whole grain mustard (if using), apple cider vinegar (if using), and smoked paprika (if using) until smooth and well combined.
  3. Divide the glaze in half. Place the chicken breasts in the baking dish and coat evenly with half of the glaze. Marinate in the refrigerator for at least 15 minutes, or up to 2 hours.
  4. Preheat oven to 400°F (200°C). Bake the chicken for 20 minutes.
  5. Remove the chicken from the oven and brush with the reserved glaze. Return to the oven and bake for another 5-7 minutes, or until the chicken is browned and cooked through.
  6. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
  7. Remove the chicken from the oven and let rest for 5 minutes before slicing. Spoon pan juices over the top of the chicken. Garnish with fresh thyme sprigs, if desired.