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.
Ingredients For Honey Mustard Chicken
- boneless, skinless chicken breasts
- My homemade Chicken Seasoning Blend because it’s the best! ?
- olive oil
- Dijon mustard, yellow mustard, & wholegrain mustard
- white vinegar
- fresh rosemary, optional
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).
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.
Yes. Any mustard(s) will work.
You can use Maple Syrup.
Honey mustard chicken breasts can be served in a variety of ways, depending on personal preferences and the occasion. Here are some serving suggestions:
- Serve it with a side of loaded mashed cauliflower, or with this Spring Vegetable Potato Salad for a healthy and well balanced meal.
- Serve it with rice, quinoa salad, or roasted potatoes and carrots for a filling meal.
- Slice the chicken and enjoy it in a sandwich with lettuce, tomato, and mayo. Add cheese or avocado for extra flavor.
- Chop the chicken into bite-sized pieces and add it to a salad for a protein boost. The honey mustard flavor complements various dressings.
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!
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
- One Pan Maple Mustard Chicken and Potatoes
- Crock Pot Honey Mustard Chicken Wings
- One Skillet Dijon Chicken with Mushrooms
Baked Honey Mustard Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon chicken seasoning blend, or to taste
- 2 tablespoons olive oil, divided
- ¼ cup honey
- 1 tablespoon dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- ½ teaspoon white vinegar
- ⅛ teaspoon paprika
- 4 sprigs fresh rosemary, optional but recommended
- 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.
- 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.
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.