Honey Mustard Chicken

Instructions

1. Prepare the honey mustard sauce
   In a medium bowl, whisk together the Dijon mustard, whole grain mustard, honey, 1 tablespoon olive oil, minced garlic, lemon juice, dried thyme, paprika, salt, and pepper until well combined and smooth.
2. Prepare the chicken
   Pat the chicken breasts dry with paper towels. If the chicken breasts are very thick, place them between two sheets of plastic wrap and pound to an even thickness of about 3/4 inch using a meat mallet or heavy skillet.
3. Marinate the chicken
   Place the chicken in a shallow dish or a resealable plastic bag. Pour 2/3 of the honey mustard sauce over the chicken, reserving the remaining sauce for basting. Turn the chicken to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
4. Preheat and prepare
   Preheat the oven to 375°F (190°C). Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
5. Sear the chicken
   Remove the chicken from the marinade, allowing excess to drip off. Discard the used marinade. Sear the chicken in the hot skillet for 2-3 minutes on each side until golden brown.
6. Bake the chicken
   Brush the chicken with the reserved honey mustard sauce. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
7. Rest and serve
   Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Sprinkle with chopped parsley for garnish and serve with any remaining sauce drizzled on top.