Do you ever have those days where dinner just doesn’t come together?  You may even have a great menu plan, but things go haywire at home?  Well that happens around here, and I’ll end up needing to find a recipe at the very last minute.  Actually since the baby came in January, it’s happening a lot more.  Luckily, we have a good store of basic ingredients, and we almost always have some boneless, skinless chicken breasts in the house.  Chicken breasts are my go-to for an easy starting point for many a recipe.  I found a recipe online several months ago, and tried it out.  For the ease and quickness of the dinner preparation, I thought it was a keeper.  The Mellow Man and the Big One both ate all of their chicken and complimented it– that means it’s a good choice for an in-a-hurry, go-to meal!  I would suggest that you add this with rice and your favorite fresh green vegetable, which means that you can go from having no dinner plans at 6pm to a fully cooked dinner at 7pm!  That’s what I call an easy dinner solution!

My Mom Made That: Quick and Easy Baked Honey Chicken


  • 1.5 to 2 pounds of Boneless, Skinless Chicken Breast and/or Thighs (cut into medium-sized pieces)
  • 1/4 Cup of Honey
  • 1/8+ Cup of Dijon Mustard (I tried the 1:1 ration of Honey to Mustard, and it was too mustardy, so I have found that a little more than 1/8 of a cup works the best, but less than 1/4 cup.  I guess this would make it 3/16 of a cup, which I would just eyeball.)
  • 1/2 of a Stick of Unsalted Butter, melted
  • 2 Tablespoons of Lemon Juice, or all of the juice of a medium-sized lemon (sometimes, I just want to use the lemon up!)
  • Salt and Pepper, to taste

My Mom Made That: Quick and Easy Baked Honey Chicken


It doesn’t get much easier than this: Preheat oven to 350 degrees.  Cut your chicken breasts/thighs into medium-sized pieces.  I cut the breasts into thirds.  Mellow Man recommends cutting them smaller for greater flavor, as the sauce will sink in more.  (Remember that boneless, skinless chicken is rather dry and bland without a good sauce.) Salt and pepper the chicken to taste, and place in an appropriate sized pyrex baking dish (or similar pan).  You can do this all in a single pyrex measuring cup if you want.  Melt your butter in the measuring cup.  Add honey, and then add mustard.  Mix with a whisk.  Then add the lemon juice.  Pour sauce over chicken and place in oven.  Turn chicken with tongs every 10-12 minutes to insure that all sizes are coated and flavored.  Allow the chicken to cook for 30-40 minutes until done.

So quick, and so easy!