Baked Honey Mustard Chicken – The classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent perfection. A wonderful throw-together baked chicken dinner that’s really easy to make and it’s healthy!
Baked Honey Mustard Chicken
Juicy and flavorful chicken breasts cooked in the most delicious honey mustard sauce.
Crispy golden brown skin and a bright sweet and savory sauce plus a side salad is all that you should want. You don’t need much else when simple ingredients and baked chicken breasts are this utterly perfect.
HOW TO MAKE HONEY MUSTARD CHICKEN
- Prepare the honey mustard sauce, first: combine olive oil, honey, dijon mustard, wholegrain mustard, yellow mustard, vinegar, and paprika in a mixing bowl and whisk until combined.
We then have two choices here;
- A) Arrange the chicken breasts in a baking dish, pour the sauce over the chicken, and pop it in the oven for 35 to 40 minutes.
-OR-
- B) Brown chicken breasts in a skillet, first, just for few minutes on each side. Then, transfer chicken to a baking dish, pour over the sauce, and bake for 35 to 40 minutes.
That’s pretty much it. Serve it with a side of loaded mashed cauliflower, or with this Spring Vegetable Potato Salad for a healthy and well balanced meal.
Word of advice; you might want to double this Baked Honey Mustard Chicken recipe to be sure that you have enough for everyone to have seconds – it’s THAT good! I mean, what is better than saucy, tangy, sweet and savory chicken for dinner? Exactly!
CAN I USE 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.
HOW TO STORE COOKED CHICKEN LEFTOVERS
- Store chicken in an airtight container and keep in the fridge for up to 3-4 days.
MORE MUSTARD CHICKEN RECIPES
- One Pan Maple Mustard Chicken and Potatoes
- Crock Pot Honey Mustard Chicken Wings
- One Skillet Dijon Chicken with Mushrooms
ENJOY!
TOOLS USED IN THIS RECIPE
The classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent perfection.
- 4 (4 ounces each) boneless, skinless chicken breasts
- 1 teaspoon (or to taste) chicken seasoning blend <-- click here for the recipe
- 1-1/2 tablespoons olive oil, divided
- 1/4 cup honey
- 1 tablespoon dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon paprika
- 4 sprigs fresh rosemary, optional but recommended
- Preheat oven to 375°F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
- Heat 1 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.
- Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.
Transfer chicken breasts from skillet to previously prepared baking dish.
- Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
Lay sprigs of rosemary between chicken breasts.
- Cover with foil and bake for 20 minutes.
Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.
Remove from oven and let stand 5 minutes.
- Serve.
Recipe Video
WW FREESTYLE POINTS: 6
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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.
This is truly mouth-watering!! Thanks for sharing!
The flavors in this chicken are out of this world! It is a family favorite.
This is a family favorite! Thank you for a wonderful recipe!
Girlllll this has my mouth WATERING!!!!! Can’t wait to give this a try on our dinner rotation next week
What an absolutely mouth watering meal! I am adding this to my dinner line up for next week! Yum!
My family loves this! It’s a great weeknight dinner.