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Dorothy Thomas

Jewish Chicken Breast Recipes

A flavorful and tender chicken breast dish inspired by Jewish cuisine, featuring a sweet-and-tangy honey mustard glaze. Perfect for Shabbat or weeknight dinners!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Jewish, Kosher
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 3 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 tbsp chopped parsley (for garnish)

Equipment

  • Baking dish
  • Mixing bowl
  • Whisk
  • Basting brush

Method
 

  1. Preheat Oven: Preheat the oven to 375°F (190°C).
  2. Prepare Glaze: In a bowl, whisk together mustard, honey, olive oil, garlic, paprika, salt, pepper, lemon juice, and thyme.
  3. Coat Chicken: Place chicken breasts in a baking dish and brush both sides generously with the glaze.
  4. Bake: Bake for 20–25 minutes, basting once halfway, until the chicken reaches an internal temperature of 165°F (74°C).
  5. Broil (Optional): For a caramelized finish, broil for 2–3 minutes at the end.
  6. Garnish & Serve: Sprinkle with fresh parsley and serve with roasted potatoes or a fresh salad.

Notes

  • Kosher Tip: Ensure all ingredients (especially mustard and honey) are certified kosher if needed.
  • Variations: Add a sprinkle of za’atar for a Middle Eastern twist.
  • Storage: Refrigerate leftovers for up to 3 days.