Baked Honey Mustard Chicken

4.83 from 70 votes
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Irresistible Baked Honey Mustard Chicken prepared with tender chicken breasts coated in a blend of honey and mustard and baked to absolute deliciousness. This fantastic dish is easy to make and a wholesome choice for a satisfying dinner.

Sliced honey mustard chicken


Hey friends, let’s dive into some super juicy chicken breasts simmered in a honey mustard sauce. This easy recipe is all about that sweet meets tangy vibe. The honey adds a nice sweetness, and the mustard adds a zippy tang that also makes the chicken extra tender and flavorful. This mix is what makes the chicken uniquely tasty.

Why You’ll Love My Honey Mustard Chicken Recipe

  • Light: This chicken dish is made with wholesome ingredients, resulting in a nutritious 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 is 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.

What You’ll Need

  • Boneless, Skinless Chicken Breasts: Boneless chicken thighs are a great alternative; just adjust the cooking time and use a thermometer to ensure a safe internal temperature of 165°F (75°C).
  • Chicken Seasoning Blend: You can use my homemade Chicken Seasoning Blend or use any combination of your favorite herbs and spices.
  • Olive Oil: Used for browning the chicken, but canola or avocado oil also works well.
  • Honey: Maple syrup can be used for a different kind of sweetness.
  • Dijon Mustard, Yellow Mustard, & Wholegrain Mustard: You’ll need all three, but know that any other mustard(s) will also work.
  • White Vinegar: Enhances the tanginess and helps tenderize the chicken. Apple cider vinegar or lemon juice are good substitutes.
  • Paprika: Gives a mild, sweet heat and color to the dish.
  • Fresh Rosemary: You could also use dried rosemary or other herbs like thyme or oregano, but use them more sparingly.
Pouring Honey Mustard Sauce over browned chicken breasts.

How To Make Baked Honey Mustard Chicken

This recipe combines the juiciness of chicken with the sweet and tangy flavors of honey and mustard, creating a dish that’s always a hit around here. Whether served as a cozy family dinner or a special occasion meal, it’s a great option.

  1. Prep the sauce. Prepare the honey mustard sauce by combining olive oil, honey, Dijon mustard, wholegrain mustard, yellow mustard, vinegar, and paprika.
  2. Cook. Arrange the chicken breasts in a baking dish and pour the sauce over them. Bake at 375˚F for 35 to 40 minutes or until cooked through. Optionally, brown the chicken breasts in a skillet before baking for added flavor.
  3. Check for doneness. Remember to check the chicken’s internal temperature for doneness (165°F or 75°C).
Honey Mustard Chicken cut in pieces.

Serving Suggestions

Honey mustard chicken breasts can be served in various ways, depending on personal preferences and the occasion.

A fork holding up a bite of chicken.

How To Store Leftovers

Store the chicken in an airtight container and keep it in the fridge for up to 3 to 4 days, or freeze it for 2 to 3 months. Thaw in the fridge before reheating it in a pan over medium-low heat.

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4.83 from 70 votes

Baked Honey Mustard Chicken

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


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

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.

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  1. Tracy says:

    What is a great side dish for this chicken?

    1. Katerina says:

      I’ve actually suggested several great side dishes just above in the post (links included) that pair wonderfully with this chicken:
      Loaded mashed cauliflower or mashed potatoes
      Spring vegetable potato salad
      Rice or quinoa salad
      Roasted potatoes and carrots
      For something a bit different, you could also slice the chicken for a sandwich with lettuce, tomato, and mayo, or chop it up to top a fresh salad. I hope this helps!

  2. JQ in Cherry Hill says:

    The. Chicken turned out amazing! It is rare to find a recipe that our entire family enjoyed and ate a second night. I think this chicken would be great in large batches for a game day party.

    1. Katerina says:

      That’s wonderful to hear! It’s always a win when a recipe is a hit with the whole family and even works for a second round. It sounds like it would indeed be perfect for a game day party! Thank YOU! 🙂

  3. Rachel says:

    This was great! I made my sauce mix ahead of time, and added two clementine’s cut into 1/4’s to marinate in the sauce about an hour and a half before cooking with the chicken. It added a really nice flavor addition that I recommend!

    1. Katerina says:

      That’s great to hear you liked the recipe and added your own twist with clementines for extra flavor! Preparing the sauce ahead of time is a smart move. Thanks for sharing your tip. 🙂

  4. Shelly Nelson says:

    Do you know if this freezes well after cooking?

    1. Katerina says:

      Yes, it does. Properly stored in an airtight container or freezer bag, it can last for up to 3 months in the freezer. When you’re ready to serve it, thaw it in the refrigerator overnight and then reheat it in the oven or microwave.