I've never feared dry, flavorless chicken breasts because I've always had honey curry chicken in my life. This dish has been in my family for as long as I can remember — sweet honey mingling with tangy Dijon mustard, fragrant curry powder, and a bit of rich melted butter to make the most flavorful and yet most ridiculously simple sauce for the meat.
A Family Secret for Boneless, Skinless Chicken Breasts
While it's still a little unclear who passed this recipe down to my mom so many years ago, it has managed to work its way into the collection of most-loved recipes of almost every member of my extended family and close family friends. After making it once, I have a feeling it will get tucked into your collection too.
It's the most foolproof recipe I know for boneless, skinless chicken breasts — one that gives them life and transforms them into something exciting to bring to the dinner table. The sauce that makes this magic happen is only four ingredients (five, if you use a combination of regular and whole-grain Dijon, which I encourage if you're up for the added ingredient, as it brings a little texture to the mix and makes for an extra eye-catching entrée).
It's a four-ingredient sauce that works wonders on boneless, skinless chicken breasts, which all too often can be a disappointment at the dinner table.
The breasts bake in the oven completely covered in the sauce, which not only protects them from drying out, but also infuses them with all that sweet, aromatic flavor.
Serve the chicken over rice to catch all that sweet, tangy sauce, and accompany it with something green, like roasted broccoli or sautéed green beans, for a winning chicken meal any night of the week.
From my family, to yours. You're welcome!
Honey Mustard Curry Chicken
4 tablespoons unsalted butter
1/2 cup honey
2 tablespoons Dijon mustard
2 tablespoons whole-grain Dijon mustard (or use an additional 2 tablespoons of regular Dijon, for a total of 1/4 cup regular Dijon)
1 1/2 teaspoon curry powder
1/2 teaspoon kosher salt
4 medium boneless, skinless chicken breasts (about 2 pounds total)
Cooked rice, for serving
Arrange a rack in the middle of the oven and heat to 350°F.
Melt the butter in a small skillet over medium-low heat. Add the honey, mustard(s), curry powder, and salt and stir a few times to dissolve the honey and mustard and evenly combine everything. Remove from the heat.
Place the chicken breasts in a baking dish where they sit in a single layer. Pour the sauce over the breasts and flip them a couple of times so that they are evenly coated in the sauce. Loosely cover the baking dish with aluminum foil.
Bake until an instant-read thermometer inserted into the thickest part of the breasts reads 165°F, 40 to 50 minutes.
Remove from the oven, let the meat rest for 5 minutes, covered, then serve the chicken over rice, with plenty of sauce poured over.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.