Sweet, spicy, great for a quick weeknight dinner or for a special meal.

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • Place chicken breasts in a baking dish; sprinkle with red pepper flakes. Mix honey and mustard in a small bowl and pour mixture over chicken. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until the juices run clear and chicken is no longer pink inside, about 40 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

271 calories; 2.8 g total fat; 61 mg cholesterol; 427 mg sodium. 39.3 g carbohydrates; 23.3 g protein; Full Nutrition


Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2015
If pork is the new white meat. as it was in this case.I used a 2 lb. pork tenderloin..splashed a little liquid smoke on it..rubbed in some cracked black pepper and sea salt. I then seared both sides in a cast iron skillet. Follew everything else..exept..I just used some Ken's honey mustard swirled on top of the loin... with some extra surrounding the meat...probably 3-4 tablespoons. Topped that with some crumbled bacon and 2 tablespoons of sliced jalapenos. Twas "the bomb"!!:) Read More
(15)

Most helpful critical review

Rating: 1 stars
03/24/2015
This was bland and tasted even worse the next day for lunch. Might as well have boiled the package of chicken breasts and set some honey mustard on the side as a condiment. Read More
(5)
63 Ratings
  • 5 star values: 36
  • 4 star values: 11
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
04/16/2013
This is more 3.5 than 4. Make sure you season the chicken with salt and black pepper first! Also instead of just sprinkling the red pepper flakes on top of the chicken I sprinkled them and then flipped the chicken over to get both sides. I didn't measure the flakes I just shook them on. When done the cooked sauce is watery and it would be nice to thicken it in a saucepan by adding a cornstarch slurry and then serving it over the chicken. Read More
(37)
Rating: 5 stars
01/28/2015
If pork is the new white meat. as it was in this case.I used a 2 lb. pork tenderloin..splashed a little liquid smoke on it..rubbed in some cracked black pepper and sea salt. I then seared both sides in a cast iron skillet. Follew everything else..exept..I just used some Ken's honey mustard swirled on top of the loin... with some extra surrounding the meat...probably 3-4 tablespoons. Topped that with some crumbled bacon and 2 tablespoons of sliced jalapenos. Twas "the bomb"!!:) Read More
(15)
Rating: 5 stars
01/22/2014
This is such an easy and flavorful dish. My husband loved it. I served it with a salad and mashed carrots and turnips. The honey mustard sauce alongside the sweet carrots was delish! Read More
(12)
Advertisement
Rating: 5 stars
06/06/2013
Too Spicy but great. Use half recommended red pepper flakes. Read More
(11)
Rating: 5 stars
06/11/2013
I love it hot! Used more than the recommended amount of pepper plus dropped a little hot sauce in the mix. Fantastic! Read More
(11)
Rating: 5 stars
04/15/2014
For the amount of effort which is very little this recipe is astonishingly delicious! The honey mustard sauce is good for so many other things as well. I don't know why I haven't been making my own honey mustard all along. I would however recommend red peppering to taste. I didn't use the suggested amount I just sprinkled it on both sides and it was just right for me. Read More
(11)
Advertisement
Rating: 5 stars
11/10/2013
This dish was AMAZING! I've been so tired of chicken despite recently trying many different recipes. So easy to make-- can't wait to eat the leftovers tomorrow night! Read More
(10)
Rating: 5 stars
12/04/2014
We all agreed that this was the bomb...the baby ate it up!! I tapered down the red pepper flake to our liking and it turned out super-moist and delicious. Thanks for a great easy recipe!! Read More
(9)
Rating: 5 stars
02/07/2015
Add salt and pepper to the breasts with the red pepper flakes. Don't measure the red pepper just sprinkle generously. Use decent sized breasts cooking time should be nearly dead on. I used two good sized chicken breasts and one was slightly undercooked the other was perfect. Read More
(7)