Honey Mustard Chicken Foil Bakes

Name: Honey Mustard Chicken Foil Bakes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 tbsps extra virgin olive oil, divided; 1 shallot, finely chopped; 2 cloves garlic, finely chopped; 1/2 cup wholegrain mustard; 1/4 cup runny honey; 2 tbsps Dijon mustard; 1 tsp sweet paprika; 1/4 tsp dried red chilli flakes; 3 medium zucchini, sliced into rounds; 1 cup of cherry tomatoes, halved; 4 boneless, skinless chicken breasts; Salt and ground black pepper, to taste

by Amy Massey

4 Servings

45 min

Introducing a dish that brings together the flavors of sweet honey and fiery mustard - Honey Mustard Chicken Foil Bake! This dish is the perfect way to throw together a quick and easy balanced meal any night of the week. With just a handful of simple ingredients, this recipe is not only easy to follow but also incredibly versatile. You can throw any of your favourite protein or vegetables into the foil packet, but the sauce is what really makes this recipe pop!

The combination of honey and mustard creates a perfect balance of sweet and tangy flavours, infusing each succulent chicken piece with a burst of irresistible taste. The foil-baked cooking method ensures that all the flavors meld together, allowing the marinade to penetrate the chicken and retain its juices.

If you're looking to elevate your chicken game and delight your loved ones with a sensational yet hassle-free meal, this Honey Mustard Chicken Foil Bake is the perfect choice.

A simple yet balanced and delicious meal. You could pair this recipe with new potatoes or steamed rice.

The honey mustard glaze is the star of the show and is so easy to put together!

The chicken in honey mustard sauce is wrapped in foil with the vegetables and steam to perfection.

Honey Mustard Chicken Foil Bakes

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Recipe details

Yield 4 Servings
Time spent: Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min

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Ingredients

4 tbsps extra virgin olive oil, divided
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/2 cup wholegrain mustard
1/4 cup runny honey
2 tbsps Dijon mustard
1 tsp sweet paprika
1/4 tsp dried red chilli flakes
3 medium zucchini, sliced into rounds
1 cup of cherry tomatoes, halved
4 boneless, skinless chicken breasts
Salt and ground black pepper, to taste

Instructions

Preheat your oven to 390 degrees fahrenheit.
To make the honey mustard sauce, heat 2 tbsps oil in a small saucepan over a medium heat, then add the shallots and garlic.
Stir fry the garlic and shallots for around 2 minutes until golden, then add the wholegrain mustard, Dijon mustard, honey, paprika and chilli flakes and stir to combine.
Bring the mixture to a boil, then continue to boil over a medium heat until thickened. Stir frequently.
In a large bowl, toss the zucchini and tomatoes in the remaining olive oil along with a pinch of salt and pepper.
Season the chicken with salt and pepper.
Arrange 4 large square shaped pieces of aluminum foil, around 16" in size.
Divide the zucchini and tomatoes between the pieces of foil and add a chicken breast alongside the vegetables. Coat the chicken in the honey mustard glaze.
Fold up the sides of the foil and seal, to ensure the chicken will steam cook without any heat or juices escaping.
Place the foil packets on a baking tray and cook in the centre of the preheated oven for 25-30 minutes or until the chicken is thoroughly cooked.

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Honey Mustard Chicken Foil Bakes

Honey Mustard Chicken Foil Bakes

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