Easy Baked Chicken Breast

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  4 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Honey
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  2 tbsp Mustard, Whole Grain
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  4 Garlic(12g)
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  1 tbsp Lemon Juice, Fresh
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 1 pinch salt (to season)
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  0.5 tsp Paprika, Ground
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  2 Rosemary, Fresh(3g)
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  2 tbsp Parsley, Fresh
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  1 1 pinch cracked pepper

Instructions

1. 1Preheat oven to 400°F. In a small bowl, whisk together the olive oil, honey, whole grain mustard, Dijon mustard, minced fresh garlic, and fresh lemon juice until well combined.
2. 2Pat the chicken breasts dry with paper towels, then place them in a lightly oiled baking dish. Season generously with salt, pepper, and ground paprika on both sides.
3. 3Spoon 3/4 of the honey mustard mixture evenly over the chicken breasts, spreading to coat all surfaces. Tuck sprigs of fresh rosemary between and around each breast.
4. 4Cover the baking dish with foil and bake at 400°F for 15 minutes. Remove foil, spoon the remaining sauce over each breast, and bake uncovered for 10 minutes more, until the internal temperature reaches 165°F and juices run clear.
5. 5Switch oven to broil on medium-high heat. Broil the chicken uncovered for 2–3 minutes, watching closely, until the edges are golden brown and caramelized.
6. 6Remove from oven and cover loosely with foil. Let rest 5 minutes so juices redistribute throughout the meat.
7. 7Divide the chicken breasts evenly into 4 airtight containers while still warm. Drizzle each with pan drippings and garnish with fresh chopped parsley.
8. 8Store containers in the refrigerator for up to 4 days. Reheat gently in a 350°F oven for 8–10 minutes until warmed through.