Dill Orange Honey Mustard Chicken

Honey mustard gets a fresh lift here. A simple stir-together of Dijon mustard and honey turns into something brighter with grated orange peel and a generous handful of fresh dill, so the glaze tastes citrusy and herbal rather than just sweet and sharp.

The sauce does all the seasoning. You coat skinless chicken on both sides and bake, and as it cooks the honey caramelizes into a sticky, burnished glaze while the mustard keeps it tangy. Going skinless keeps the dish genuinely low in fat without losing flavor.

There’s a built-in shortcut, too: the recipe notes the sauce keeps up to a week in an airtight container, so you can mix a batch ahead and coat just a few pieces whenever you want a fast dinner.

Bake bone-in pieces until no longer pink, or use the alternate quick method for boneless breasts, turning halfway so both sides glaze evenly.

Pro Tips

• Zest the orange before juicing it, and use only the colored peel; the white pith underneath turns bitter.
• Coat both sides generously so the chicken bakes up evenly glazed.
• Don’t crowd the pan, or the chicken steams instead of letting the glaze set.
• For boneless breasts, use the 15-minute method and turn at the halfway point so they stay juicy.

Variations

• Swap the dill for fresh tarragon or thyme.
• Add a pinch of cayenne or a spoonful of grainy mustard for bite.
• Brush the same glaze over salmon or pork tenderloin.