73 Ratings
  • 5 star values: 40
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

Easy, tasty, and very kid-friendly.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Grease a baking dish, and place the chicken breasts into the dish. Stir together the honey, Dijon mustard, curry powder, and soy sauce in a bowl until thoroughly combined, and spoon the mixture over the chicken breasts. Cover the dish with foil, and let marinate in refrigerator 6 hours or overnight.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake the foil-covered dish in the preheated oven for 30 minutes, then uncover, turn the chicken breasts over, and baste the chicken with sauce. Bake an additional 15 minutes, until the juices run clear and the chicken is no longer pink inside. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

214 calories; 1.6 g total fat; 68 mg cholesterol; 678 mg sodium. 21.3 g carbohydrates; 27.7 g protein; Full Nutrition


Reviews (57)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/01/2010
This is an extremely simple yet very tasty recipe! I tried to make it as close to the recipe a possible...but after I'd started making it I realized that I was out of regular dijon mustard. I used honey mustard instead...and it tasted great. I also forgot to thaw my chicken breasts ahead of time...and I put this together at about 11:30 last night. I just put the frozen breasts in the greased pan and poured the marinade over. I covered it with foil and put it in the fridge overnight. It made a great lunch for us...after church I pulled the pan out of the fridge and just popped it in the oven. I did find that it took a lot longer to bake...more like an hour. But we have problems with our oven over/under heating so that might have been the case. The finished chicken was extremely juicy tender and the flavors of honey mustard and curry came through very well harmonizing nicely without anything being overpowering. Thanks for sharing the recipe...it's a keeper! Read More
(23)

Most helpful critical review

Rating: 2 stars
03/28/2011
I am unimpressed. It should be called Curry Baked Chicken. The Honey and mustard disappear under the strong curry. Even tho chicken was covered and steamy still dry. I chopped it up for mediocre chicken salad. Sorry I was really craving honey-mustard chicken. Read More
(5)
73 Ratings
  • 5 star values: 40
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
06/01/2010
This is an extremely simple yet very tasty recipe! I tried to make it as close to the recipe a possible...but after I'd started making it I realized that I was out of regular dijon mustard. I used honey mustard instead...and it tasted great. I also forgot to thaw my chicken breasts ahead of time...and I put this together at about 11:30 last night. I just put the frozen breasts in the greased pan and poured the marinade over. I covered it with foil and put it in the fridge overnight. It made a great lunch for us...after church I pulled the pan out of the fridge and just popped it in the oven. I did find that it took a lot longer to bake...more like an hour. But we have problems with our oven over/under heating so that might have been the case. The finished chicken was extremely juicy tender and the flavors of honey mustard and curry came through very well harmonizing nicely without anything being overpowering. Thanks for sharing the recipe...it's a keeper! Read More
(23)
Rating: 5 stars
06/15/2010
I wasn't going to make this because I have never used curry powder before but boy am I glad I went and bought it. Haven't had a chicken recipe I enjoyed this much in a long time. It is the kind you let a mmmmmmm out with each bite. Even DH liked it. You won't be sorry if you make it. I plan on making this often. Read More
(20)
Rating: 4 stars
08/12/2010
I made this dish with the suggestion of a previous poster by adding apricot jam and some cut up dried apricots. It helped cut the curry a bit. It turned out great. Read More
(14)
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Rating: 4 stars
06/07/2010
I made this for recipe group we enjoyed it. I cut the curry to 1 tsp because I was serving it to children. I found it left me wanting some fruity flavor with it. I think next time I might add a little bit of apricot preserve just to balance the curry. I would increase the curry to the full recipe amount it wouldn't be too much for us next time. Read More
(10)
Rating: 4 stars
09/28/2011
While this was a 5 star put together rather quickly recipe to set over night in the refrig...I wasn't too excited about the flavors. My family loved it very much as they ate the entire batch. I used a family pack size of chicken breasts( it was 6 breasts but they were severely huge) I butterflied all the chicken breasts to make more portions and to stretch it out further. Doubled the sauce to accomendate the amount of chicken I had. All in all they loved it I thought it was okay. Don't know what I could add or change to make it a wow factor for myself. TY though. Read More
(7)
Rating: 3 stars
07/08/2010
This was OK but certainly nothing exciting. I was afraid of the honey or mustard being too central to the flavor but neither was "too much." Perhaps the soy covered that a bit. Unlike some of the reviews I do like curry as long as it's not ridiculously strong but I really couldn't even taste it. (There was a hint of it in the leftovers heated up.) It's a bit of an odd blend of ingredients but nothing seemed to predominate at all - so there was nothing about it that really "made it" for me. It's very easy and I give extra credit for that; however it's not a "last-minute" kind of easy for when I just want something easy and quick because of the marinating time. Read More
(7)
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Rating: 5 stars
08/31/2010
Should be called Curry Baked Chicken Read More
(6)
Rating: 4 stars
01/14/2011
I followed the recipe as written. I let it marinate for over a couple of nights. It turned out really good. My husband and son really enjoyed it. Thanks. It is likely to be a regular item in our house for dinner. Read More
(6)
Rating: 5 stars
06/03/2010
I made this for Recipe Group. I really liked it and will make it again. It is so easy to throw together to marinate and then it cooks in the oven while I pull together the rest of dinner. The chicken is extremely flavorful and tender and the sauce is great over rice. Definitely a success! Read More
(5)