This is a fantastic and simple method to utilize pepper jelly. A honey, mustard, and pepper jelly sauce is used to glaze chicken breasts before they are baked.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 bone-in chicken breast halves, with skin
- ⅓ cup red pepper jelly
- ⅓ cup Dijon mustard
- ⅓ cup honey
Instructions
- Preheat the oven to 350 degrees F (175 degrees F).
- Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
- Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 0 g |
| Protein | 45 g |
| Saturated Fat | 3 g |
| Sodium | 616 mg |
| Sugars | 36 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
For those who found it bland, I used Sweet hot mustard instead of dijon and honey. Make it as hot as you like. I marinated the the chicken in the mustard with some basic chicken seasoning. It was a hit.
Easy and tasty. Leftovers were awesome the next day
Chicken was very juicy and flavorful. Will make it again. Family loved it. Me too!
Did not change anything. Used the red and green jalapeno jelly that I made from recipe I found on allrecipes. We really enjoyed this chicken, will make again.
Followed to the tee and this is the best recipe. Leftovers are even better. Love it thankbyou
added some cayenne powder for a kick. Will definitely make again delish.
Very easy and quick to make!!! Will definitely be a regular meal in our house.
I was concerned it may be too much mustard – but it was just right. I did lightly brown the chicken breasts for appearance sake. Looked great and tasted great. Served with coconut rice.
It was very good. Will make again except my son said it needs more sauce.
I love red pepper jelly and never thought of combining it with chicken. Brilliant recipe! Loved it
Husband says this is five stars. Extremely easy. Made to the recipe except I used jalapeño pepper jelly (had on hand), boneless chicken thighs and marinated in the sauce 2 hours prior to cooking. I added chopped red and yellow peppers to the top before baking and broiled the top for a few minutes at the end. Served with chive, herb and garlic mashed potatoes. Yummy! Will try again with fish and maybe add a bit more jalapeño.
This was very good and not too hot. As others have said the sauce is fantastic over garlic and butter rice.
Very easy. I didn’t measure- used approximately equal parts of everything til I had what looked like enough to cover chicken. Marinated tenderloins for a few hours then baked covered for about 45 mintes.
One of our favorites! We actually used this with Salmon and broiled to perfection.
Great for a flavorful quick dinner if using boneless chicken breast.
I made this for dinner last night and it was a hit!! I couldn’t find red pepper jelly so I used green pepper jelly and it worked out great. I used boneless, skinless chicken breast (so I cut the cooking time down to 40 minutes). I also basted the chicken with the glaze ever 10 minutes. The glaze ended up thicking up and making a yummy sauce that my husband poured over his smashed potatoes.
Realy great recipe! I doubled the sauce as I wanted extra to pour over rice, but next time I will not double as it made too much. This prevented the sauce from creating a nice glaze on the chicken. I think it would be great with hearty slices of Kielbasa and chucky pieces of red and green bell peppers added!
This was delicious, although I think we would have enjoyed it more had I used boneless-skinless chicken breast. So much of the sauce was wasted when we pulled the skin off the chicken. The sauce had great flavor and and thickened up nicely as it baked. I will definitely make this again, just changing the chicken. We thought this would be a delicious sauce to use with kielbasa and peppers. I served this with ‘Tomato Bruschetta’ from AR and a tossed salad.
Super easy, but next time I would add a bit of cayenne to the mix. The long bake time takes a good bit of heat out of the jelly and we like it spicy.
Loved this recipe. The sauce was delicious, will try it over rice next time. I used “Tobasco” brand pepper jelly. Sooo good!
This recipe was amazing and super easy. I highly recommend tossing the chicken in bread crumbs after coating it in the pepper jelly mixture and then baking it in the oven.