Horseradish Baked Chicken
Transform your weeknight dinners with this flavorful and easy Horseradish Baked Chicken recipe, a dish that combines bold, zesty flavors with tender, juicy chicken breasts. A creamy marinade made from prepared horseradish, Dijon mustard, and Greek yogurt is generously coated over the chicken, offering a tangy kick complemented by hints of smoked paprika and garlic. As it bakes to golden perfection, the chicken remains moist and succulent, thanks to a quick foil cover during the initial cooking process. Ready in just 50 minutes with minimal prep, this one-pan dish is as effortless as it is delicious. Garnish with fresh parsley for a pop of color and serve alongside roasted vegetables or a crisp salad for a wholesome, crowd-pleasing meal. Perfect for busy nights or a hearty weekend dinner, this baked horseradish chicken is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 3 tablespoons Prepared horseradish
- 2 tablespoons Dijon mustard
- 0.33 cup Plain Greek yogurt
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
In a medium mixing bowl, combine the prepared horseradish, Dijon mustard, Greek yogurt, olive oil, smoked paprika, garlic powder, salt, and black pepper. Stir until the mixture becomes smooth and well blended.
Pat the chicken breasts dry using paper towels and place them in the prepared baking dish.
Spread the horseradish mixture evenly over the top of each chicken breast, ensuring a thick coating of the marinade on each piece.
Cover the baking dish loosely with aluminum foil to prevent the chicken from drying out during the initial cooking process.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C), and the top is golden brown.
Remove the baking dish from the oven and allow the chicken to rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm. Pair with roasted vegetables, mashed potatoes, or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 7.9 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2070 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
