Ingredients

For the Honey Mustard Sauce:

• ¼ cup grainy, coarse mustard
• ¼ cup smooth Dijon mustard
• ½ cup honey
• 3 teaspoons extra virgin olive oil

For the Chicken:

• ½ cup yellow onion, diced
• 2 cloves garlic, minced
• 2 ½ pounds boneless, skinless chicken tenderloins
• Salt and pepper, to taste
• 3–4 small sprigs of fresh rosemary

Instructions

Prepare the Honey Mustard Sauce:

1. In a small bowl, mix the coarse mustard, Dijon mustard, honey, and 2 teaspoons of olive oil.
2. Stir until well combined and smooth. Set aside.

Sauté the Onion and Garlic:

1. Heat 1 teaspoon of olive oil in a sauté pan or oven-safe skillet over medium heat.
2. Add the diced onion and cook until golden and tender, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.

Assemble the Chicken:

1. If using an oven-safe pan, place the chicken tenderloins directly on top of the onion and garlic mixture. Otherwise, transfer the sautéed mixture to a baking dish and place the chicken on top.
2. Season the chicken with salt and pepper to taste.
3. Pour the prepared honey mustard sauce over the chicken, making sure each piece is well coated.
4. Arrange the rosemary sprigs around the chicken.

Bake the Chicken:

1. Preheat the oven to 400°F (200°C).
2. Cover the dish and bake for 15–20 minutes.
3. Remove the cover, baste the chicken with the sauce, and continue baking uncovered for an additional 20–30 minutes until the sauce thickens and the chicken is browned on top.
4. Ensure the chicken is fully cooked before serving.

Recipe Notes:

• Boneless, skinless chicken thighs can be used instead of tenderloins. Bone-in or skin-on thighs also work well.
• Pork chops can be substituted, but for best results, brown them on both sides before baking.
• For a quicker version, skip the onion and garlic steps—simply mix all the sauce ingredients together and proceed with the recipe.

Nutrition