Instructions

• Position a rack in the top third of the oven and preheat to 400°F (204°C).
• Pat the 4 boneless, skinless chicken breasts dry with a paper towel and arrange them side-by-side in a 9x13-inch baking dish.
• Evenly sprinkle 1/2 teaspoon garlic powder and salt and pepper to taste over both sides of the chicken.
• Bake the chicken, uncovered, for 10 minutes.
• While the chicken bakes, make the sauce: pour 1/2 cup chicken broth into a bowl or measuring cup, whisk in 1 tablespoon cornstarch until fully dissolved and smooth, then whisk in 1/4 cup honey and 1/4 cup Dijon mustard until blended.
• After the initial 10 minutes, remove the baking dish from the oven and pour the sauce evenly over the chicken breasts.
• Return the dish to the oven and continue baking, uncovered, for 15–20 minutes more, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.
• Remove the chicken from the oven and spoon any sauce from the dish over the chicken. Let the chicken rest 5 minutes before serving.
• If using, sprinkle chopped parsley over the chicken and adjust salt & pepper to taste.