Honey Mustard Chicken

This Juicy and tender 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 decadent meal that everyone will love.

This honey mustard chicken dish is a succulent and flavorful chicken recipe that’s made with honey, dijon mustard, and whole grain mustard, a combination with spices, and baked to perfection. The homemade honey mustard marinade is so easy to make that’s then smothered over the chicken breast and baked to perfection. Also, for a complete meal option in the same dish, you may add some potatoes and veggies. This easy baked chicken recipe will be a family favorite for years to come!

Why this baked chicken recipe is so amazing

• Healthy: A healthy low carb chicken recipe that’s made with healthy and clean ingredients. A perfectly healthy recipe to enjoy with the family.
• Easy: It is very easy to put this recipe together. Takes a few minutes to mix the marinade, brown the chicken on your stovetop, and pop the oven.
• Delicious: The flavors in this chicken dish will blow your mind away. It is definitely a family favorite.

Ingredients you will need

Boneless, skinless chicken breasts
Spices: paprika, mustard seed, ground mustard seed, cayenne pepper, salt & pepper,
Olive oil
Honey
Chicken stock
Dijon mustard
Wholegrain mustard
White vinegar
Sriracha sauce
a small handful of fresh thyme, to garnish

How to make this baked chicken breast

• Season the chicken: First, combine all the spices and rub the chicken thoroughly on all sides.
• Make the marinade: Next, in a small bowl combine all the mustard sauce ingredients.
• Brown 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.
• Bake the chicken: Next, 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.
• Finally, garnish with fresh thyme and serve.

FAQ’s and Tips

• Chicken: We 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.
• Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. Also, you can freeze for up to 3 months.
• Serve with zoodles, pasta, potatoes, rice, quinoa, or top over salad

Should I bake chicken covered or uncovered

You do not need to cover the chicken while it is baking. This seems to be a personal preference for some but really not necessary. We personally prefer leaving the chicken uncovered until the internal temperature of the chicken reaches 165°F.

What is the best temperature to bake chicken at

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.

What to serve with the mustard chicken

• Baked parmesan potato wedges
• Cilantro lime cauliflower rice
• Cheesy Cauliflower Bake 
• Roasted Garlic Cauliflower
• Mashed Cauliflower
• Garlic Brussel Sprouts
• Roasted Smoked Sweet Potatoes

Othe healthy and easy chicken recipes

• Easy Hawaiian Grilled Chicken Bowl
• Grilled Cilantro Lime Chicken
• Creamy Tuscan Chicken
• Lemon Garlic Marinated Chicken
• Balsamic Chicken Breast
• Chicken Caeser Wrap

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Honey Mustard Chicken

Juicy and tender chicken breast marinated with a honey and mustard marinade and then baked to perfection.

4.94 from 15 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 273kcal

Author: Rena

Ingredients

• ▢ 4 medium boneless, skinless chicken breasts 4 oz each
• ▢ 1 tsp paprika
• ▢ 1 tsp ground mustard seed
• ▢ 1/4 tsp cayenne pepper or to taste
• ▢ 1/2 tsp kosher salt
• ▢ 1/8 tsp ground pepper
• ▢ 2 tbsp olive oil divided

Mustard sauce:

• ▢ 1/4 cup honey
• ▢ 3 tbsp chicken stock
• ▢ 2 tbsp dijon mustard
• ▢ 1 tbsp wholegrain mustard
• ▢ 1 tsp white vinegar
• ▢ 1 tsp sriracha sauce or to taste
• ▢ a small handful of fresh thyme to garnish

Instructions

• Combine all the spices and rub the chicken thoroughly on all sides.
• In a small bowl combine all the mustard sauce ingredients.
• Preheat a non-stick pan over medium heat, add the 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.

Video

Notes

Substitutes:

• Chicken: We 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.

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 273kcal | Carbohydrates: 19g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 592mg | Potassium: 464mg | Fiber: 1g | Sugar: 18g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

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