I need easy dinners in my life this week, and this Loaded Honey Mustard Chicken could not have been simpler.
It’s one of those one pan wonders that also happens to be exceptionally delicious.
It was just the right amount of comfort food with the cheese and bacon.
But also a feel-good meal because of the baked chicken.
This one you just gotta try!
How to make Loaded Honey Mustard Chicken
Believe it or not this is 2 pounds of chicken!
Three of the largest chicken breasts I’ve ever seen!
I brushed them with olive oil and sprinkled both sides with kosher salt and pepper.
Adding some crushed red pepper flakes would add a nice spice.
I whisked together some dijon mustard and honey for the honey mustard sauce.
Half of the honey mustard goes over top of the chicken, the other half will be the dipping sauce.
The honey mustard chicken bakes in a 400 degree oven for 30 to 35 minutes.
These monsters I baked for the whole 35 minutes.
While the chicken was baking away in the oven I cooked some bacon to crumble over top.
In my house I always make extra bacon, it never fails that the husband and kids think it’s an appetizer 😉
The last step is piling on some shredded Monterey Jack cheese and the bacon crumbles (well….what was left of the bacon crumbles).
Back into the oven for 5 more minutes to melt the cheese and dinner is served!
Loaded Honey Mustard Chicken is so good with the extra honey mustard sauce on the side for dipping 🙂
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Loaded Honey Mustard Chicken
A one pan, easy dinner that the whole family will love
- 2 pounds boneless, skinless chicken breasts (3 to 5 breasts depending on size)
- 1 Tbsp olive oil
- kosher salt, pepper
- 1/2 cup dijon mustard
- 1/2 cup honey
- 1 1/2 cups shredded Monterey Jack cheese
- 8 slices bacon cooked and crumbled
Put the chicken in a baking dish, brush both sides with olive oil and sprinkle with kosher salt and pepper.
Whisk together the dijon mustard and honey. Spoon half of this honey mustard over top of the chicken and save the other half for dipping.
Bake the chicken in a 400 degree oven for 30 to 35 minutes, depending on size of chicken.
Top the chicken with shredded cheese and cooked bacon crumbles. Place back into the oven for an additional 5 minutes to melt the cheese.
Serve with remaining honey mustard sauce for dipping.