Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
2 teaspoons dried rosemary
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup Dijon mustard
1/4 cup low-sodium chicken broth
1 tablespoon lemon juice
Instructions
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Preheat the oven to 375°F (190°C).
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Rub each chicken breast with olive oil, then sprinkle with dried rosemary, garlic powder, salt, and pepper.
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In a small bowl, combine Dijon mustard, chicken broth, and lemon juice. Mix well.
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Place the seasoned chicken breasts in a baking dish and pour the mustard mixture over the top.
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Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
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Serve immediately with your choice of sides like roasted vegetables or a fresh salad.
Notes
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Variations: Add a pinch of red pepper flakes for a spicy kick. You can also substitute rosemary with thyme or sage for a different herbal flavor.
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Substitutions: Bone-in chicken can be used instead of boneless breasts, but adjust the cooking time accordingly.
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Storage: Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
