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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.
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. Other times, I leave out the mustard and stir in some soy sauce to make honey soy chicken! However, feel free to adjust the amount according to your preference.
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.
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.
- Prep the sauce. Prepare the honey mustard sauce by combining olive oil, honey, Dijon mustard, wholegrain mustard, yellow mustard, vinegar, and paprika.
- 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.
- Check for doneness. Remember to check the chicken’s internal temperature for doneness (165°F or 75°C).
Serving Suggestions
Honey mustard chicken breasts can be served in various ways, depending on personal preferences and the occasion. For a well-balanced meal, serve them with a side of loaded mashed cauliflower or with this spring vegetable potato salad.
You can also serve baked chicken with cauliflower rice, quinoa salad, or roasted potatoes and carrots for a satisfying dinner.
Slice the chicken and enjoy it in a picnic sandwich with lettuce, tomato, and mayo. Or, chop the chicken into bite-sized pieces and add it to a mango chicken salad for a protein boost.
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.
More Easy Chicken Recipes
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Baked Honey Mustard Chicken
Ingredients
- 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
Instructions
- 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.
Notes
- 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, 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.
Nutrition
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.
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?
You can make the honey mustard sauce that’s in this recipe, pour it over the chicken, and then follow this recipe for how to cook chicken breasts in the slow cooker: https://diethood.com/slow-cooker-chicken-breast/
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.
I’m glad you enjoyed it! Thank YOU! ๐
I donโt have whole grain mustard , what should I replace that with ? Should I just add 1-2 tbsp each of the other 2 mustards ? Thanks
Yes, just use whatever mustard you have on hand.
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!
That’s wonderful! I’m very glad you enjoyed it! Thank YOU! ๐
This was so good! I followed it exacts en down to the cook time. I highly recommend!
Thank YOU! I’m very glad you enjoyed it! ๐
Once again, in what world is that a tablespoon each of mustard??
Are you disagreeing with using 3 types of mustard? I’m sorry, I don’t understand your question.
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.
This dish is delicious. I didnโt have white vinegar so I used apple cider vinegar and doubled the sauce since the chicken was bigger. Iโll definitely make this again and again.
Thank you for this amazing recipe! It is so delicious. I didnโt 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.
Thank you so much! I am very happy you loved it! ๐
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!
Thank YOU! I’m very glad you enjoyed it! ๐
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!!
That’s great to hear! I am very glad you enjoyed it! Thank you for chiming in! ๐