You will see a theme in my next few posts. They will all be recipes that can be made quickly and easily. Something about the crisp Fall air and the back-to-school vibe has me running around and feeling busy. For those of you with children in school, you probably are struggling to get back on a new schedule and get a healthy dinner on the table. No more long, lazy, back porch meals for awhile.

This recipe used to be a standby in my kitchen. Recently, regarding the dinners I serve, my husband said, “I don’t mind some repeats you know.” His comment had me wondering what it is I used to cook before I got obsessed with cooking and trying new things. Back in my college days, I cooked regularly but did not have a huge repertoire.

Well, out of the archives of Caroline’s kitchen, here comes the ol’ Honey Mustard Chicken. If you have honey, mustard and chicken…. you have all you need. I suppose I did spruce it up a bit compared to the old days by serving it on a bed of arugula, however, it goes just as well with a side of mashed or roasted potatoes or green beans.

If you make this dish, MAKE EXTRA! I have something really yummy in store for the leftover chicken. Stay tuned…

Honey Mustard Chicken
1/3 cup honey
1/3 cup Dijon mustard
4 boneless, skinless chicken breasts
salt and pepper


Preheat oven to 350 degrees. Mix together the honey and mustard in a bowl. Sprinkle the chicken with salt and pepper. Coat the chicken with the honey mustard sauce. Put in a baking dish with sides (it gets a little juicy). Bake for about 10-15 minutes. Part way through, turn the chicken and spoon the sauce over it again.