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Bavarian Honey Mustard Chicken Recipe
Ash Tyrrell

Bavarian Honey Mustard Chicken Recipe

I first stumbled onto this Bavarian-style honey mustard chicken when I was hunting for something different from my usual weeknight rotation, and it's stuck with me ever since. What caught me off guard was the addition of orange zest and fresh dill, since I'd only ever paired honey and mustard together before.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless chicken breast fillets — pound them to an even thickness so they cook evenly
  • ¼ cup Dijon mustard — the backbone of any honey mustard chicken marinade go for a good quality brand
  • ¼ cup honey — balances the sharpness of the mustard with natural sweetness
  • 1 tablespoon fresh dill chopped — gives the dish its distinct Bavarian-inspired herby note
  • 1 teaspoon orange zest — a small addition that brightens the whole marinade unexpectedly well
  • 2 tablespoons olive oil — helps the marinade cling to the chicken and keeps it from drying out
  • Salt and pepper to taste — season the chicken directly before brushing on the sauce
  • 1 clove garlic minced (optional) — adds a subtle depth if you want extra flavor

Method
 

  1. Start by preheating your oven to 375°F. While it heats up, pat your chicken fillets dry with a paper towel and season both sides lightly with salt and pepper before setting them in your baking dish.
  2. In a small bowl, whisk together the Dijon mustard, honey, chopped dill, orange zest, and olive oil until fully combined. If you're using garlic, stir it in now so the flavor has time to blend into the sauce.
  3. Using a pastry brush, coat both sides of each chicken fillet generously with the honey mustard mixture. Make sure every piece is evenly covered so the flavor comes through in every bite.
  4. Place the chicken in the preheated oven and bake for about 30 minutes, or until the internal temperature reaches 165°F. The top should look glossy and lightly caramelized from the honey.
  5. Let the chicken rest for about 5 minutes once it comes out of the oven, which helps keep the juices locked in. Slice or serve whole alongside your favorite sides.

Notes

  • I always pound my chicken fillets to an even thickness first, since uneven pieces cook unevenly and dry out fast.
  • I like using fresh dill instead of dried whenever I can, since it gives a brighter, more fragrant finish.
  • I never skip the orange zest, even though it seems minor, because it genuinely changes the whole flavor profile.
  • I brush on a second light coat of the marinade halfway through baking for extra glaze and shine.
  • I let the chicken rest before slicing, which keeps every bite juicy instead of letting the juices spill out too soon.