Citrus Sage Chicken Breasts
Boneless chicken breasts baked in a honey-lemonade glaze with crushed sage, thyme, and dry mustard. Sweet, herby, and on the table in 40 minutes with almost no prep. A weeknight winner.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
40 minFour ingredients in the glaze, one pan, and you’re done. This is weeknight cooking at its finest.
Boneless chicken breasts get bathed in a mixture of lemonade concentrate, honey, lemon juice, crushed sage, thyme, and a pinch of dry mustard that bakes down into a sticky, golden glaze.
The sage and thyme keep things earthy while the honey-lemonade base does all the heavy lifting on flavor.
Baste halfway through with the reserved sauce for an extra layer of glossy, caramelized goodness.
Chef Tips
- Reserve half the sauce for basting. Pouring it all on at the start dilutes the glaze instead of concentrating it.
- Don’t overbake. Boneless breasts dry out fast. Pull them at 165 degrees internal and let them rest.
- This pairs well with roasted sweet potatoes and steamed green beans for a complete meal.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Rinse chicken breasts and pat dry; place in a shallow baking dish .
Combine remaining ingredients.
Pour ½ of mixture over chicken and bake 20 minutes longer or until done.
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