A mildly spicy sweet mustard-based barbecue sauce that goes well with chicken and hog that has been barbecued with mustard. Additionally works well as a dipping sauce for chicken fingers! Serve the meat on the side or baste it while grilling. Will keep covered in the fridge for two to three weeks.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground mustard
- ½ teaspoon parsley flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 (12 ounce) boneless skinless chicken breasts
- 2 tablespoons butter
- parchment paper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix garlic powder, paprika, mustard, parsley, salt, and pepper in a small bowl. Rub all sides of each chicken breast in olive oil and coat all sides with the spice rub. Place on a baking sheet. Top each breast with 1 tablespoon of butter. Cover each breast with parchment paper and tuck the paper underneath, creating a sealed pouch.
- Bake until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the oven and let rest 5 minutes.
- This recipe can easily be doubled for equally good results.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 224 mg |
| Dietary Fiber | 1 g |
| Protein | 72 g |
| Saturated Fat | 11 g |
| Sodium | 834 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
It is just okay. I don’t think I will be making it again.
This is the best baked chicken I have EVER had, even in restaurants. It came out perfectly plump and juicy (not runny juicy, just perfectly moist). I’m glad we picked up some smoked paprika for this because it was the piece de résistance of spices. I am forwarding this to everyone I know. Thank you SO much for this absolute gem.
Made it just as per the recipe. Had it with rice and niblet corn. A great meal.
I wanted to make this exactly as written so I could give it a fair review. It was done in exactly 35 minutes and smelled delicious. After the first bite I knew something went wrong. The pepper was lip tingling, burn your face off!! I wondered how could this happen? There wasn’t that much pepper in the recipe….The flavour was great but the pepper!!! Omg! So after some investigating it was discovered that the Paprika MAY have been substituted with Cayenne. Thank you so much for the recipe though. I will make it again but my reading glasses will be included in the process next time.
Love this chicken. Looking for a moist chicken breast recipe, this came up. My DH loves fried chicken, but we need to cut back on the fat. This was so moist and the spice was perfection. In the past, Soup Loving Nicole has been a reviewer I looked for as we have similar tastes. In the future, I will look for ANYTHING she approves. This was just SO SO good. Thank you so much for a healthy recipe that satisfies the entire family, especially my DH. We will ENJOY this often.
I doubled amount of chicken and wish I tripled the spices. Family loved it. Had to soak the pan overnight to get butter off bottom of pan
It’s even better when you shred it with two forks 🙂
I followed the recipe exactly (for 2 servings). The only thing I added is 1/2 teaspoon of basil. I also put the 1 tablespoon of butter on the parchment paper, then put the chicken on top of that, folded it up and flipped it over so the butter ended up back on top of the chicken. (Make sure you put it on a cooking tray so the butter doesn’t leak out all over you oven!) It was super, super delicious! Totally will make this again!
this was the most delicious & moist chicken I’ve ever baked. must be the butter & parchment paper. Only thing I changed was I already had it marinating in zesty Italian dressing so didn’t use olive oil. I don’t usually look at recipes until they have a few hundred reviews. won’t make that mistake again. thanks for the recipe.
Tasty!
This is very good chicken! I did the recipe exactly as stated except I used aluminum foil sheets. I made packets with them as I was out of parchment paper.Which worked out well. My husband raved over this chicken which is a huge compliment. Thanks Nicole for the recipe! Will def make again!
Followed the direction,added some rosemary.Kerry Gold butter is the key. Couple with some mixed veggies and garlic mashed potato’s and you are set
I took the cooks advice and used a couple more herbs. I happen to like rosemary and basil with chicken so I minced 1/2 teaspoon of each into the rub mixture. I also used Natrel lactose free butter in place of butter.( dairy intolerance) Followed the recipe and ended up with a very moist piece of chicken. Will make this again. Thank you for the recipe. June 25/2019.
I was trying to keep this recipe as low fat as possible so I followed the recipe except I didn’t add the butter. Very moist and flavorful!