Orange-Honey-Mustard Baked Chicken Breasts

Gluten Free
Health score
19%
Orange-Honey-Mustard Baked Chicken Breasts
60 min.
6
354kcal

Suggestions


Indulge in the delightful flavors of our Orange-Honey-Mustard Baked Chicken Breasts, a dish that perfectly balances sweetness and tanginess while being gluten-free! This recipe is not only easy to prepare but also promises to impress your family and friends at any meal, whether it's a cozy lunch or a festive dinner. With just 60 minutes of cooking time, you can serve a delicious main course that is both satisfying and nutritious.

The star of this dish is the vibrant combination of freshly squeezed orange juice and zesty orange peel, which infuses the chicken with a refreshing citrus flavor. Paired with the rich sweetness of honey and the sharpness of Dijon mustard, each bite is a burst of flavor that will leave your taste buds dancing. The addition of finely chopped onions or shallots adds a subtle depth, making this dish a true culinary delight.

Not only is this recipe a feast for the senses, but it also boasts a healthy caloric breakdown, with a significant portion of protein to keep you energized throughout the day. Whether you're looking to impress guests or simply enjoy a comforting meal at home, this Orange-Honey-Mustard Baked Chicken Breasts recipe is sure to become a favorite in your kitchen. So, roll up your sleeves and get ready to savor a dish that’s as delicious as it is easy to make!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • tablespoons dijon mustard 
  • tablespoons honey 
  • tablespoon kosher salt 
  • cup orange juice freshly squeezed (from 6 oranges)
  • tablespoons orange zest finely grated (from 2 oranges)
  • pounds chicken breast boneless skinless ( 4)
  • tablespoons butter unsalted cut into 4 pieces and at room temperature ()
  • tablespoons coarse mustard 
  • 0.3 cup onion yellow finely chopped

Equipment

  • frying pan
  • oven
  • whisk
  • aluminum foil

Directions

  1. Heat the oven to 400°F and arrange a rack in the middle.Season the chicken with 2 teaspoons of the salt and all of the pepper; set aside.
  2. Place the orange zest, juice, onion or shallot, honey, and remaining teaspoon of salt in a large oven-safe frying pan, whisk to combine, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until reduced by almost half, about 3 minutes.
  3. Remove the pan from the heat and whisk in the Dijon and whole-grain mustards.
  4. Add the reserved chicken, spoon some of the sauce over each breast, and bake until the chicken is just cooked through, about 30 minutes.
  5. Remove the chicken to a serving platter and tent with foil.
  6. Whisk the butter into the sauce 1 piece at a time, letting each piece melt before adding the next. Spoon the sauce over the chicken and serve.

Nutrition Facts

Calories354kcal
Protein56.72%
Fat26.27%
Carbs17.01%

Properties

Glycemic Index
37.88
Glycemic Load
6.89
Inflammation Score
-6
Nutrition Score
23.352608659993%

Flavonoids

Eriodictyol
0.07mg
Hesperetin
4.94mg
Naringenin
0.88mg
Isorhamnetin
0.33mg
Kaempferol
0.04mg
Myricetin
0.02mg
Quercetin
1.46mg

Nutrients percent of daily need

Calories:353.65kcal
17.68%
Fat:10.1g
15.53%
Saturated Fat:3.72g
23.27%
Carbohydrates:14.71g
4.9%
Net Carbohydrates:13.81g
5.02%
Sugar:12.52g
13.91%
Cholesterol:155.18mg
51.73%
Sodium:1537.53mg
66.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:49.06g
98.11%
Vitamin B3:23.92mg
119.59%
Selenium:76.21µg
108.87%
Vitamin B6:1.74mg
86.84%
Phosphorus:498.26mg
49.83%
Vitamin B5:3.37mg
33.73%
Vitamin C:26.69mg
32.36%
Potassium:959.82mg
27.42%
Magnesium:70.04mg
17.51%
Vitamin B2:0.26mg
15.02%
Vitamin B1:0.21mg
13.81%
Zinc:1.45mg
9.66%
Vitamin B12:0.46µg
7.69%
Iron:1.18mg
6.57%
Manganese:0.12mg
6.15%
Folate:24.42µg
6.1%
Vitamin A:283.87IU
5.68%
Copper:0.1mg
4.95%
Vitamin E:0.6mg
3.99%
Fiber:0.9g
3.6%
Calcium:30.15mg
3.01%
Vitamin D:0.3µg
1.98%
Vitamin K:1.27µg
1.21%
Source:Chow