The ingredient list now reflects the servings specified
Directions
Preheat oven to 350 degrees F (175 degrees C).
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Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving:
271 calories; 12.9 g total fat; 88 mg cholesterol; 569 mg sodium. 16 g carbohydrates; 23.3 g protein; Full Nutrition
Fantastic recipe! I used Cayan Pepper instead of curry. Has a great little kick. Next time I will use just a little bit less pepper as my kids found it a little spicy. But the ate every little piece and asked for more. VERY yummy recipe!! Will definitely make again and again!Read More
Helpful
(83)
Most helpful critical review
Anonymous
Rating: 1 stars
11/20/2013
I was really excited to try this recipe but the sauce had NO taste to it whatsoever.:( really disappointing. the chicken was nice and juicy but was really hoping to taste at least ONE of the ingredients in the sauce.:/Read More
Fantastic recipe! I used Cayan Pepper instead of curry. Has a great little kick. Next time I will use just a little bit less pepper as my kids found it a little spicy. But the ate every little piece and asked for more. VERY yummy recipe!! Will definitely make again and again!Read More
great recipe...it was quick and easy also not that expensive. its also great for serving more than a dinner for two but i would like some suggestions for sides thank youRead More
Thankfully I'm not the first one to prepare or rate this recipe. I took advice from several different reviews and here is my variation: Spray the baking dish with cooking spray substitute half the butter with EVOO increase the honey to 3 Tbsp add 1/2 tsp each of ginger and garlic powder to the other sauce ingredients. Bake as described my chicken pieces were large and took a full hour to cook. When the chicken is finished baking remove from baking dish put chicken aside to rest with a rubber scraper transfer the sauce and drippings into a sauce pan. Whisk 1 tsp of corn starch into 3 oz of cold white wine. Mix this into the sauce and drippings and heat until sauce thickens. Serve the thickened sauce over the chicken or as a dipping sauce. Mmmm mmmm mmmm! The side dishes served were buttered carrots and Jasmine white rice. Mmmm 3Read More
Followed recipe exactly. The breasts were thick so it took closer to an hour to fully cook but these were moist and delicious! I'm wondering if they were marinated in the sauce for several hours if it would be even better. I'm saving the leftover drippings to add to a soup later this winter. Update Making this for the 3rd or 4th time in a month. My son specifically asked for this meal. It's definitely a keeper!Read More
I made the recipe exactly as written. The sauce was good but runny. It looked very unimpressive when I took it out of the oven. It was tasty but here are a few suggestions... I was steaming broccoli to have on the side & decided to add it to the casserole dish after it was out of the oven. The broccoli soaked up the sauce & was good. I served it with rice. I topped it with some fresh cracked pepper some parsley & added some crushed peanuts. Turned a blah looking dish into a totally impressive one. My husband loved it. I may try one other reviewers stove top method next time.Read More
I added a 1/2 cup of coconut milk and 2 Tablespoons of flour to thicken it. I steamed broccoli with it. It was good reminded me of a peanut sauce Thai dish.Read More
This is a delicious recipe! I did everything the recipe called for except I made it on the stove instead of in the oven. I only had thin cuts of chicken and I was afraid of them drying out in the oven. Also this cuts down on the cooking time. I put the chicken and in a covered frying pan and cooked on medium heat for about 10-15 min flipping them every 5 or so minutes. I then lowered the heat and uncovered for 5 more minutes to allow the sauce to thicken. The sauce is the best part! I made this with some rice-a-roni and everyone ended up pouring sauce on the rice. It was the best rice-a-roni ever! I also made it with creamed spinach. We had no leftovers! The spinach recipe I used was Emeril's creamed spinach from the food network. It's an amazing creamed spinach recipe and the spices of the chicken and the nutmeg in the spinach work very well together.Read More
I am not exactly sure what I was expecting. I chose this recipe based on the ease of it versus other similar recipes. Followed the recipe as written and it smelled wonderful while cooking. I was just disappointed in the sauce being so runny and the lack of flavor. While not a complete disaster this one will need some tweaking before being worked into the dinner rotation.Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Fantastic recipe! I used Cayan Pepper instead of curry. Has a great little kick. Next time I will use just a little bit less pepper as my kids found it a little spicy. But the ate every little piece and asked for more. VERY yummy recipe!! Will definitely make again and again!
great recipe...it was quick and easy also not that expensive. its also great for serving more than a dinner for two but i would like some suggestions for sides thank you
Thankfully I'm not the first one to prepare or rate this recipe. I took advice from several different reviews and here is my variation: Spray the baking dish with cooking spray substitute half the butter with EVOO increase the honey to 3 Tbsp add 1/2 tsp each of ginger and garlic powder to the other sauce ingredients. Bake as described my chicken pieces were large and took a full hour to cook. When the chicken is finished baking remove from baking dish put chicken aside to rest with a rubber scraper transfer the sauce and drippings into a sauce pan. Whisk 1 tsp of corn starch into 3 oz of cold white wine. Mix this into the sauce and drippings and heat until sauce thickens. Serve the thickened sauce over the chicken or as a dipping sauce. Mmmm mmmm mmmm! The side dishes served were buttered carrots and Jasmine white rice. Mmmm 3
Followed recipe exactly. The breasts were thick so it took closer to an hour to fully cook but these were moist and delicious! I'm wondering if they were marinated in the sauce for several hours if it would be even better. I'm saving the leftover drippings to add to a soup later this winter. Update Making this for the 3rd or 4th time in a month. My son specifically asked for this meal. It's definitely a keeper!
I made the recipe exactly as written. The sauce was good but runny. It looked very unimpressive when I took it out of the oven. It was tasty but here are a few suggestions... I was steaming broccoli to have on the side & decided to add it to the casserole dish after it was out of the oven. The broccoli soaked up the sauce & was good. I served it with rice. I topped it with some fresh cracked pepper some parsley & added some crushed peanuts. Turned a blah looking dish into a totally impressive one. My husband loved it. I may try one other reviewers stove top method next time.
I added a 1/2 cup of coconut milk and 2 Tablespoons of flour to thicken it. I steamed broccoli with it. It was good reminded me of a peanut sauce Thai dish.
This is a delicious recipe! I did everything the recipe called for except I made it on the stove instead of in the oven. I only had thin cuts of chicken and I was afraid of them drying out in the oven. Also this cuts down on the cooking time. I put the chicken and in a covered frying pan and cooked on medium heat for about 10-15 min flipping them every 5 or so minutes. I then lowered the heat and uncovered for 5 more minutes to allow the sauce to thicken. The sauce is the best part! I made this with some rice-a-roni and everyone ended up pouring sauce on the rice. It was the best rice-a-roni ever! I also made it with creamed spinach. We had no leftovers! The spinach recipe I used was Emeril's creamed spinach from the food network. It's an amazing creamed spinach recipe and the spices of the chicken and the nutmeg in the spinach work very well together.
I am not exactly sure what I was expecting. I chose this recipe based on the ease of it versus other similar recipes. Followed the recipe as written and it smelled wonderful while cooking. I was just disappointed in the sauce being so runny and the lack of flavor. While not a complete disaster this one will need some tweaking before being worked into the dinner rotation.
Helpful
(16)
Anonymous
Rating: 1 stars
11/20/2013
I was really excited to try this recipe but the sauce had NO taste to it whatsoever.:( really disappointing. the chicken was nice and juicy but was really hoping to taste at least ONE of the ingredients in the sauce.:/
