Karen’s Easy Baked Chicken Breast with Mustard, Apples & Honey

5 from 1 vote
Jump to Recipe

Juicy & Tender Chicken Breasts that are simple to prepare with wonderful complimentary flavors. Marinate, Season, top with Apple Slices & Bake. I’m LOVING the 3 ingredient Apple Cider Sauce for drizzling. 

Karen's Easy Baked Chicken Breast with Mustard, Apples & Honey
Karen’s Easy Baked Chicken Breast with Mustard, Apples & Honey ~ with an Apple Cider Reduction Sauce (takes just minutes!)  

Three Easy Steps:

  • Marinate the chicken in Coconut Milk and Grated Garlic
  • Season the chicken with spices, a coating of grainy mustard and sliced apples
  • Bake the chicken @ 350 degrees for 20 – 25 minutes (depends on the size of your chicken.)
  • Make an easy Drizzling Sauce: Reduce Fresh Apple Cider with a cinnamon stick, and Coconut Cream (the thick part from the can.)
Ingredients for the topping: Karen's Easy Baked Chicken Breast with Mustard, Apples & Honey
Ingredients for the topping: Karen’s Easy Baked Chicken Breast with Mustard, Apples & Honey

The seasonings: Garlic Powder, Smoked Paprika & Sea Salt. 

Why Use Local Raw Honey:

Local Honey has healing properties and helps with seasonal allergies. It also reduces the lifespan of colds! Local honey is an antioxidant powerhouse as well.
Raw Honey is the only one I buy. Many of the health benefits of honey are lost when it is filtered and heated to high temperatures.

For the topping: Pink Pearl Apples & Autumn Apples
For the topping: Pink Pearl Apples (left) & Autumn Apples (right)

Rosh Hashanah – the Jewish New Year – it’s traditional to dip apples in honey to symbolize the hope for a sweet year ahead. This recipe can be considered kosher (if kosher ingredients used), as coconut milk is non a dairy product.  

Enjoy this recipe!
Let me know when you have made it.
Karen

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Karen's Easy Baked Chicken Breast with Mustard, Apples & Honey

Prep: 20 minutes
Cook: 20 minutes
30 minutes
Total: 40 minutes
Karen's Easy Baked Chicken Breast with Mustard, Apples & Honey
Juicy Chicken Breasts that are simple to prepare with wonderful complimentary flavors. Serves 4 - 6.

Ingredients 

Marinating the Chicken:

  • 2.25 pounds chicken breasts, 4 large boneless, skinless, trimmed of fat
  • 1/2 cup coconut milk, not "lite"
  • 1 medium garlic clove, peeled and grated (or minced)

Topping the Chicken:

  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 4 teaspoon grainy mustard
  • 1 large apple*, to be peeled and sliced thinly
  • 2 teaspoons raw local honey

Under & Over the Chicken

  • 1 teaspoon extra, (for bottom of the pan)

Apple Cider Sauce:

  • 3/4 cup fresh apple cider, (without preservatives; apples only)
  • 3 tablespoons coconut cream, (the thick part from the can)

Instructions 

Marinate the Chicken:

  • Wash and dry chicken. Add to a bowl, or large ziplock bag. Add 1/2 cup coconut milk and grated garlic, mix to combine, refrigerate 30 minutes.
  • Preheat oven to 350 degrees (I used "convection bake.) Place a piece of parchment paper on a rimmed sheet pan. Add 1 teaspoon olive oil to the paper and spread with a pastry brush.
    Drain the chicken from the marinade and add chicken on the pan (discard marinade.
  • Combine garlic powder, smoked paprika & salt - sprinkle evenly over the chicken. Spread each with 1 teaspoon grainy mustard, and smooth to coat.
    Peel and core the apple, and slice thinly - about 1/8". Top chicken with apples slightly overlapping, about 6 apples slices on each.
  • Drizzle honey over the 4 chicken breasts in the pan, lightly sprinkle the tops with sea salt.
    Bake the chicken until cooked through 20 - 25 minutes (a few minutes more for regular oven.) Use digital thermometer to test doneness: 165 degrees. Remove from oven, cool a few minutes, slice chicken on the diagonal in 1/2 " slices and serve. Pan juice are delicious to spoon on top.

Apple Cider Sauce:

  • So easy! Add apple cider a small 2 cup pot. Reduce over a moderate simmer until 1/3 cup is left and thickened (about 5 minutes.) Add 3 tablespoons coconut cream (not coco lopez!) and heat to combine. Sauce should be pourable and nicely thickened. Drizzle over sliced chicken - add chopped parsley if desired.

HINT:

  • Refrigerate the can of coconut milk overnight - coconut cream will be thick on top - use this for the sauce - stir can and use the rest for the marinade.

Notes

*Apples: From an apple orchard I used half Pink Pearl Apples and half Autumn Crisp. 
This recipe may not be reproduced without the consent of its author, Karen Sheer. 

Nutrition

Calories: 310kcalCarbohydrates: 15gProtein: 32gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 91mgSodium: 372mgPotassium: 747mgFiber: 2gSugar: 10gVitamin A: 138IUVitamin C: 6mgCalcium: 26mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Main Course Chicken
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. I really loved this recipe. The chicken is so tender! I used Granny Smith apples. Easy sauce, was skeptical but really delicious and love with the chicken. Make this about once a week for my family. Thanks!