1-Preheat your oven: Preheat your oven to 425°F and line an 8×8 inch baking pan with aluminum foil. This step ensures even cooking and makes cleanup easy, which is a game-changer for busy folks.

2-Melt butter and cook garlic: Melt 3 tablespoons of butter in a small sauté pan over medium heat. Add the 6 cloves of minced garlic and cook for 30-60 seconds, making sure it doesn’t brown to keep the flavor fresh. Then, stir in 1/3 cup of honey, 2 tablespoons of whole grain Dijon mustard, and a pinch each of salt and pepper. Let it simmer for 1-2 minutes to blend the flavors into a glossy glaze.

3-Season chicken and arrange in pan: Lightly season the 4 large boneless, skinless chicken breasts (about 6 ounces each) with a pinch of salt and pepper. Remove the preheated pan from the oven, arrange the chicken pieces with at least half an inch of space between them, and pour the hot glaze evenly over the top.

4-Bake and baste the chicken: Bake for 15 minutes, then baste the chicken with the glaze from the pan and continue baking for another 15-20 minutes until the internal temperature reaches 170°F.

5-Rest and serve: Once done, let the chicken rest for 5 minutes before serving to lock in those juices. For dietary adaptations, like using boneless thighs, remember to increase the cooking time by about 5-10 minutes. I’ve made this recipe countless times, and it’s always a crowd-pleaser at family dinners.