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This juicy and tender baked Honey Mustard Chicken breast recipe is easy to make and full of flavor! A quick and healthy chicken recipe to serve your family for lunch or dinner with perfectly balanced flavors. A meal that everyone will enjoy, and it’s ready in just over 30 minutes!
My recipe for honey mustard chicken is made with honey, dijon mustard, whole grain mustard, a combination of spices, and baked to perfection. The homemade honey mustard marinade is so easy to make, added over the chicken breast, and baked to perfection.
If you are thinking of making it a complete meal, you can add some potatoes and veggies to the same dish.
You may also want to try my barbecue baked chicken recipe, this creamy spinach and salmon skillet, or my honey mustard salmon recipe. They are so good!
Recipe Overview
Recipe Summary
- Easy to make: It is very easy to put this recipe together. It takes just a few minutes to mix the marinade, brown the chicken on your stovetop, and then pop the chicken into the oven. This is an ideal dish for those super busy weeknights.
- Delicious: The flavors in this chicken dish will blow your mind away. If you like dipping your chicken tenders in honey mustard, this easy chicken recipe takes that to the next level with flavors that will elevate your palate! It is a family favorite.
Ingredients you will need
Below is a list of ingredients you will need to make this chicken. Full measurements are listed further down in the recipe card.
- Chicken breasts: I always opt to use boneless and skinless breasts. A lot of recipes use chicken thighs, but I prefer chicken breasts for a leaner option, or you may even use chicken tenders.
- Spices: I use a mix of spices here including paprika, mustard seed, ground mustard seed, cayenne pepper, salt, and pepper. These flavors all pair so well together and also help to complement the honey mustard.
- Olive oil: Or you may use avocado oil.
- Honey: The honey balances out all the acidity from the mustard.
- Chicken stock: Just a few tablespoons of chicken stock get added to the marinade. This helps to keep the chicken moist while baking. You can also use vegetable stock if you have it.
- Mustard: I used two different mustards to take it to the next level: Yellow Dijon and whole grain.
- White vinegar: You could also use apple cider vinegar here.
- Sriracha sauce: I like a little bit of spice to my honey mustard chicken recipe, so I add a touch of Sriracha. You can adjust this to your taste buds, or omit it altogether if you’re not of fan of the heat.
- Thyme: A small handful of fresh thyme finishes this dish off.
Tips and substitutions
- You can swap the chicken with seafood if you prefer. Salmon or whitefish will work well.
- If you don’t have any chicken stock on hand, vegetable stock, or water will work as well.
- You can use any oil that you prefer; it doesn’t have to be olive oil. Avocado or grapeseed oil will be good, too.
- Maple syrup would be a good option as a substitute for the honey; just know the flavor will change slightly. Agave will also work.
- The best way to check if the chicken is cooked through is to use a food thermometer until it reaches an internal temperature of 165°F
- Serve with zoodles, pasta, mashed potatoes, rice, quinoa, or top over salad
How to make honey mustard Chicken
Here’s how you can make this honey mustard chicken perfectly each time.
1️⃣ Season the chicken and make the marinade
First, combine all the spices and rub the chicken thoroughly on all sides. Rubbing it into the chicken ensures you’re getting the maximum flavor. Next, in a small bowl, combine all the mustard sauce ingredients.
✏️ You can always make this honey mustard sauce ahead, like the day before, if you want. Sometimes I marinate the chicken ahead in the fridge, and make the sauce ahead for the following day. This cuts down on 10 minutes of prep time.
2️⃣ Sear the chicken
Preheat a non-stick pan over medium heat, add the oil, and sear the chicken on both sides until golden brown. Meanwhile, preheat the oven to 375°F.
✏️ You can start preheating the oven right when you start to sear the chicken. You do not want the oven to run for an additional 5-10 minutes while you prepare the chicken and the marinade.
3️⃣ Bake the chicken and serve
Next, transfer the chicken to an oven-safe dish and pour over the honey mustard sauce. Bake until cooked through, about 15-25 minutes (depending on the size of your chicken breasts). The internal temperature of each chicken breast should read 165°F. Finally, garnish with fresh thyme and serve.
✏️ Oven varies, and cook times always vary. I like to use a food thermometer to guide me when the chicken is ready.
Frequently asked questions
You do not need to cover the chicken while it is baking. This seems to be a personal preference for some, but not necessary. I prefer leaving the chicken uncovered until the internal temperature of the chicken reaches 165°F.
Depending on the oven, the best and safest temperature to bake the chicken is 375-400 °F. High temperatures help seal in the juices and flavor while allowing the chicken to cook undisturbed for a good 20 minutes. The best way to check if the chicken is done is to check with a food thermometer.
Any acidic ingredient will help tenderize the chicken. Ingredients like lemon juice, vinegar, yogurt, or mustard are all great ingredients to use in marinades to help tenderize chicken.
Yes. You can swap the chicken with salmon or cod.
Storing and Reheating
- Storing: Store leftover honey mustard chicken breast in a sealed container in the fridge for up to 3 days. You can freeze for up to 2 months.
- Reheating: Reheat leftovers in the microwave at 30-second increments or until it is heated through, or reheat them in a preheated oven at 350°F for 5-6 minutes.
Honey Mustard Chicken
Video
Equipment
- baking dish
Ingredients
- 4 medium chicken breasts, 4 oz each, boneless, skinless
- 1 teaspoon paprika
- 1 teaspoon ground mustard seed
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 2 tablespoons olive oil, divided
Mustard sauce:
- 1/4 cup honey
- 3 tablespoons chicken stock
- 2 tablespoons dijon mustard
- 1 tablespoon wholegrain mustard
- 1 teaspoon white vinegar
- 1 teaspoon sriracha sauce, or to taste
- a small handful of fresh thyme, to garnish
Instructions
- In a small bowl combine all the mustard sauce ingredients (1/4 cup honey, 3 tablespoons chicken stock, 2 tablespoons dijon mustard, 1 tablespoon wholegrain mustard, 1 teaspoon white vinegar, and 1 teaspoon sriracha sauce) set aside.
- Combine all the spices (1 teaspoon paprika, 1 teaspoon ground mustard seed, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground pepper and rub the 4 medium chicken breasts thoroughly on all sides.
- Preheat a non-stick pan over medium heat, add the 2 tablespoons olive oil, and sear the chicken on both sides for 2 minutes until golden brown.
- Meanwhile preheat the oven to 375°F.
- Transfer the chicken to an oven-safe dish and pour over the mustard sauce. Bake until cooked through, about 15-25 minutes (depending on the size of your chicken breasts).
- The internal temperature of each chicken breast should read 165F. Remove from oven, garnish with a small handful of fresh thyme, and serve.
Notes
- Chicken: I prefer using chicken breast, but you may use boneless and skinless thighs. You can swap the chicken with seafood if you prefer. Salmon or white fish will work well.
- Chicken stock, vegetable stock, or water will work
- Oil: Use any oil. Avocado or grapeseed oil will be good, too.
- Honey: Maple syrup will be a good option as a substitute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What You Can Serve It With
- Baked parmesan potato wedges
- Cilantro lime cauliflower rice
- Roasted Garlic Cauliflower
- Mashed Cauliflower
- Crispy Sweet Potato Fries
- Cilantro Lime Rice
- Garlic Brussel Sprouts
Chicken recipes you may like
- Easy Hawaiian Grilled Chicken Bowl
- Grilled Cilantro Lime Chicken
- Creamy Tuscan Chicken
- Spanish Chicken and Rice
- Baked BBQ Chicken Breast Recipe
- Lemon Garlic Marinated Chicken
- Balsamic Chicken Breast
- Chicken Caeser Wrap
Oh my God, this is delicious and the preparation is so easy thank you
Thanks for the feedback. Glad you loved it
Looks like a great recipe, but I cannot figure out where to pin the recipe and if I can’t pin it, it’s useless
Hi. It is at the very bottom of the post, but thanks for bringing that to my attention. I need to have my team move it to the top.
Made this tonight, very nice indeed. Simply served it with rice and tenderstem broccoli, the perfect meal.
I love Honey Mustard chicken and I am always on the hunt for all sorts of recipes with chicken, mustard and honey in it. My search for the dish brought me across this recipe and this leaves me with a regret as to why I came across this one so late. Now, every Sunday is dedicated to this dish for brunch.
Yum! I made this tonight, juicy and flavor I could not get enough of. Made a few substitutions/additions just based on what I had in my pantry and still turned out great. Quick recipe as well!
I used apple cider vinegar in place of white vinegar. Since I didn’t want to open a whole carton of stock for just 3 tablespoons, I dissolved about a skittle sized amount of better than boullion In 1/4 cup of water. Used just grey poupon country mustard instead of the whole & Dijon combo. 1/4 teaspoon Tabasco. Then added ~1/4 cup finely shredded onion and 4 cloves of roasted garlic.
Made this tonight. Really yummy.
Your marinade/glaze looks thicker than mine so perhaps I didn’t measure it out properly… but it sure tasted good and I’ll definitely be making it again!
I didn’t have dijon mustard, nor final thing sparatchi or something… But I loved it! Husband not as keen, I may have had too much honey, extra sweet, but bit sour too, loved it, may try again adding cream lol, not so healthy . Thank you, lovely
sparatchi? sriracha, it’s literally printed right there. it’s the most popular hot sauce in the united states.