Pat chicken breasts dry using paper towels. Dry chicken helps the marinade stick better and cook evenly.

In a bowl, mix Dijon mustard, honey, olive oil, garlic, lemon juice, salt, pepper and paprika until smooth.

Place chicken into the marinade. Coat each piece evenly so every bite gets full flavor and tenderness.

Cover the bowl and let chicken marinate for at least twenty minutes. Longer marination gives deeper flavor.

Heat oven to 400°F or preheat grill to medium-high heat. Proper heat ensures juicy and well-cooked chicken.

Place marinated chicken in a baking dish or grill pan. Keep pieces spaced evenly for proper cooking.

Cook chicken for about twenty to twenty-five minutes. Turn once halfway for even cooking and golden color.

Brush extra marinade over chicken while cooking. This builds a shiny, caramelized honey mustard glaze.

Ensure chicken reaches 165°F inside. Juices should run clear when fully cooked and safe to eat.

Remove chicken and let it rest for five minutes. This keeps it juicy and tender when sliced.

Slice chicken carefully against the grain. This makes each piece soft and easy to chew.

Sprinkle fresh parsley on top. Serve warm with your favorite sides and enjoy the rich honey mustard flavor.