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Baked Honey Mustard Chicken

Irresistible Baked Honey Mustard Chicken prepared with tender chicken breasts coated in a luscious blend of honey and mustard and baked to absolute deliciousness. This fantastic dish is easy to make and a wholesome and healthy choice for a satisfying dinner.

Baked Honey Mustard Chicken

Indulge in the juiciness and flavor of chicken breasts cooked in a delectable honey mustard sauce. This dish offers a delightful balance of sweet and tangy flavors, with a touch of savory goodness from the chicken itself. The honey imparts a pleasant, floral note, while the mustard brings a sharp, acidic taste that tenderizes the meat and infuses it with rich flavors. The combination creates a unique and delicious taste that perfectly complements the chicken’s richness.

Why You’ll Love This Honey Mustard Chicken

  • Light and Healthy: This chicken dish is made with wholesome ingredients, ensuring a healthy and clean meal for your family.
  • Effortless: Putting this recipe together is a breeze. In just a few minutes, you can mix the marinade, brown the chicken, and let the oven do the rest. Perfect for those busy weeknights!
  • Irresistible: Prepare to be amazed by the incredible flavors of this chicken dish. Taking inspiration from the classic honey mustard dip, this recipe elevates your palate to new heights. A definite favorite among both kids and adults!
  • Customizable: For an added kick, I like to incorporate a touch of hot sauce into the honey mustard marinade. However, feel free to adjust the amount according to your preference.
overhead shot of a baking dish with three Baked Honey Mustard Chicken breasts.

Ingredients For Honey Mustard Chicken

  • boneless, skinless chicken breasts
  • My homemade Chicken Seasoning Blend because it’s the best! ?
  • olive oil
  • honey
  • Dijon mustard, yellow mustard, & wholegrain mustard
  • white vinegar
  • paprika
  • fresh rosemary, optional
Pouring Honey Mustard Sauce over browned chicken breasts.

How To Make Honey Mustard Chicken

  • Prepare the honey mustard sauce by combining olive oil, honey, Dijon mustard, wholegrain mustard, yellow mustard, vinegar, and paprika.
  • Arrange the chicken breasts in a baking dish and pour the sauce over them. Bake for 35 to 40 minutes until cooked through.
  • Optionally, brown the chicken breasts in a skillet before baking for added flavor.
  • Remember to check the chicken’s internal temperature for doneness (165°F or 75°C).


Can I use boneless chicken thighs?

Absolutely, but cooking times will vary. Use an instant read thermometer to check for doneness – safe internal temperature for cooked chicken is 165° Fahrenheit, or 75° Celsius. 

Can I use a different mustard?

Yes. Any mustard(s) will work.

What should I do if I don’t have any honey?

You can use Maple Syrup.

Honey Mustard Chicken cut in pieces.

Serving Suggestions

Honey mustard chicken breasts can be served in a variety of ways, depending on personal preferences and the occasion. Here are some serving suggestions:

This Baked Honey Mustard Chicken recipe is a crowd-pleaser, so consider doubling it to ensure everyone gets seconds. Enjoy this dish’s saucy, tangy, sweet, and savory goodness for an enjoyable dining experience!

A fork holding up a bite of chicken.

How To Store Leftovers

  • Store chicken in an airtight container and keep in the fridge for up to 3 to 4 days. 

More Mustard Chicken Recipes


Sliced honey mustard chicken

Baked Honey Mustard Chicken

Katerina | Diethood
The classic combination of honey and mustard smothered all over tender chicken breasts and baked to succulent perfection. 
4.98 from 42 votes
Servings : 4
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes



  • Preheat oven to 375°F.
  • Lightly grease a 9×13 baking dish with cooking spray and set aside.
  • Heat 1½ tablespoon olive oil in a skillet.
  • Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side or until browned.
  • Meanwhile, prepare the honey mustard sauce and combine 1/2 tablespoon olive oil, honey, yellow mustard, dijon mustard, wholegrain mustard, white vinegar, and paprika in a small mixing bowl; whisk until well incorporated.
  • Transfer chicken breasts from the skillet to the baking dish.
  • Pour the prepared honey mustard sauce over the chicken breasts, turning the chicken over to cover each chicken breast entirely.
  • Arrange sprigs of rosemary between the chicken breasts.
  • Cover with foil and bake for 20 minutes.
  • Remove cover and continue to bake for 15 minutes or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken. Use an Instant Read Meat Thermometer to check for doneness – chicken is cooked through when the internal temperature registers at 165˚F.
  • Remove from oven and let stand 5 minutes. 
  • Serve.


  • Chicken: I suggest using boneless, skinless chicken breasts for this recipe, but if you want to try it with boneless chicken thighs, remember to give it a little more time to bake. To avoid dry or undercooked chicken, use an Instant Read Meat Thermometer to check for doneness.
  • Chicken Seasoning Blend: If you do not want to use my chicken seasoning blend, go ahead and use your favorite herbs and spices for chicken breasts.  
  • Mustards: This is the best blend of mustards I have found to work for this particular recipe. You can use just one or two of the suggested mustards, but I recommend trying this recipe with all three. 
  • Rest Before Serving: Allow the baked chicken breasts to rest for a few minutes before slicing or serving. This helps the juices redistribute throughout the meat, producing a juicier and more flavorful chicken.


Calories: 266 kcal | Carbohydrates: 19 g | Protein: 25 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Cholesterol: 72 mg | Sodium: 256 mg | Potassium: 464 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 97 IU | Vitamin C: 2 mg | Calcium: 34 mg | Iron: 1 mg | Net Carbs: 18 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: baked chicken breasts, chicken breast dinner, chicken breasts, easy chicken breast recipe, easy dinner recipe, healthy chicken, healthy dinner recipes, simple dinner ideas
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65 comments on “Baked Honey Mustard Chicken”

  1. Absolutely one of our FAVORITE meals. I double the sauce and serve mashed potatoes with it. So delicious! Thank you for yhe recipe!!!!

  2. My favorite mustard chicken! And that rub has so much flavor! When im being lazy, i like to airfry the chicken using the rub and then just using a dipping sause. So good!

  3. this was sooooo good. i made it with chicken thighs and we loved it. i was looking forward to having the leftovers for lunch and my son came in scavenging for food and took one bite, said “this is dope!!!” and proceeded to scarf down the rest. I will be making this again.

  4. Love, love love this chicken! I do double the sauce tho because my husband wants lots of it. Other than I don’t change a thing.

  5. So tasty! I had really large chicken breast so I pounded them to make them even. I also doubled the sauce, used dry rosemary, and did extra on my course Dijon mustard and yellow mustard because I didn’t have whole grain regular mustard. It turned out awesome, and the leftover chicken was still juicy after being microwaved. B

  6. I didn’t get a chance to read the whole recipe and am a person that has to follow a recipe. So I was wondering if it’s possible to make this in a Crock-Pot?

  7. Made this last night for dinner with friends. Doubled the sauce based on other comments, have a little bit left I can use for another purpose. This was pretty good. I somehow expected a bit more “punch” from the herb mixture, but it made for a pretty presentation. My chicken was just a bit dry, I may have over seared and will watch that if I make it again, and perhaps reduce the time by 5 minutes of baking. I would try this again.

  8. I don’t have whole grain mustard , what should I replace that with ? Should I just add 1-2 tbsp each of the other 2 mustards ? Thanks

  9. Delicious! I threw mini potatoes in the pan and cooked them with the chicken. When the chicken was done I removed the pieces to a plate to let it stand and then cranked up the oven to broil to finish off the potatoes. Then put the chicken back in when the potatoes were done. It was perfect!

    1. Are you disagreeing with using 3 types of mustard? I’m sorry, I don’t understand your question.

    2. There are three types of mustard used in tnis dish. Dijon, whole grain, and yellow mustard. The recipe very clearly states to use a tablespoon of EACH one of those.

  10. This dish is delicious. I didn’t have white vinegar so I used apple cider vinegar and doubled the sauce since the chicken was bigger. I’ll definitely make this again and again.

  11. Thank you for this amazing recipe! It is so delicious. I didn’t want to wait so long for the chicken to cook in the oven so before searing them I pounded them to equal thickness. After searing I poured the honey mustard sauce directly into my skillet and popped it all in the oven uncovered for 12 minutes. Juicy moist delicious chicken every time. I like to serve this with a side of basmati rice to soak up any leftover sauce.

  12. This recipe was delicious! I cooked my chicken 10 minutes less and it was still too much! Next time I might skip the searing. Very good sauce!

  13. The most delicious honey mustard chicken I have had, thank you so much. I did swap the breast for thighs and used more of the spice mix though which btw is lovely and extremely easy to make. Will definitely be making this again!!

    1. Katerina - Diethood
      Katerina Petrovska

      I haven’t tried that, but I don’t see why not. It will definitely work. Won’t taste as I intended it with this particular recipe, but I’m sure it will be great!

      1. Avatar photo
        Sharon Dietrich

        Made this for the first time and served to company. It was delicious! I also added water to the pan in which I browned the breasts. In that I cooked the fresh asparagus. Oh my! Thank you for an easy terrific meal!!

  14. Hello,

    Is there a brand of seasoning that has the chicken seasoning mix already made?

    thank you!

  15. Thanks for this recipe!! My family of picky eaters loves it and I’ve doubled it and brought some to friends with new babies, etc and they always ask for the recipe too! 🙂

  16. This is some tasty stuff! Added some red pepper flakes for a little kick! 10/10 would recommend to a friend!

  17. This was a delicious recipe. The rub on the chicken and then the sauce makes it irresistible. It seems forgiving I used a horseradish grain mustard and it was just great.

    1. I’ve made this many many times over the past year and have to say it’s the best chicken I’ve ever made and ever had. Fantastic! Thank you for posting it.

  18. Great flavor! We made this with pork chops and added carrots and asparagus during that last 10 minutes in the oven.

  19. One of the best honey mustard chicken recipes I’ve ever had! Super juicy and I loved the chicken seasoning it was so so delicious!!! Definitely making again!

  20. This is absolutely delicious! My 11 year old kept asking for more. Glad I made extra for work next week. Will definitely be making this again

  21. I went into making this as a way to test if my body reacts to honey. I also have an injured wrist, so cooking is a bit of a challenge. I did make a few modifications, but it turned out great and will stay in my recipe box, even if only to make for others.

    The sauce was easy to make and wonderful! I followed the instructions for this the way it was written.

    For the chicken, I bought chicken breast sliced into strips and then cut those into bite size pieces. I also seasoned the chicken with Lawry’s seasoning salt before mixing the sauce with the chicken in a large ziploc bag. I then heated the extra oil in a large skillet and cooked the chicken and rosemary sprig over medium heat until most of the sauce was absorbed or evaporated. Turned up the heat to brown the chicken.

  22. Girlllll this has my mouth WATERING!!!!! Can’t wait to give this a try on our dinner rotation next week

  23. What an absolutely mouth watering meal! I am adding this to my dinner line up for next week! Yum!

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