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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 decadent meal that everyone will love, and it’s ready in just over 30 minutes!
This baked honey mustard chicken dish is a succulent and flavorful chicken recipe that’s made with honey, dijon mustard, and whole grain mustard, a combination of 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.
Baked chicken recipes can get to be boring, but this baked honey mustard chicken is anything but! It’s packed with flavor, and the marinade helps to ensure the chicken comes out perfectly moist every time.
Also, for a complete meal option in the same dish, you can even add some potatoes and veggies. This easy-baked chicken recipe will be a family favorite for years to come! Especially because it’s so easy to prepare! If you love anything baked chicken breasts then you will love our barbeque baked chicken recipe
Why this chicken breast recipe is the best
- Healthy: This baked honey mustard chicken recipe is a healthy low-carb chicken recipe that’s made with healthy and clean ingredients. You can rest assured that this is a perfectly healthy recipe to enjoy with the family.
- Easy: 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 recipe 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.
- Versatile: I like using some sriracha to give this honey mustard marinade a little kick. However, you can adjust the amount to your liking. Don’t like a lot of heat? Scale back the sriracha a bit. Or even add more if you like spice!
Ingredients you will need
- Chicken breasts: I always opt to use boneless and skinless breasts for this honey mustard chicken. A lot of recipes use thighs, but I like the leaner versatility of a chicken breast or you may even use chicken tenders.
- Spices: We 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: A great neutral vegetable oil that can be used at high temperatures, high-quality olive oil has natural aromatic flavors that are robust and so delicious.
- Honey: The sweet portion of this sweet and savory chicken recipe comes from the honey. It’s a natural sugar, not too sweet, and also has an excellent flavor.
- Chicken stock: Just a few tablespoons of chicken stock gets added to the marinade. This helps to keep the chicken moist while baking. You can also use vegetable stock if you have it.
- Mustard: We are going to be using two mustard in this chicken recipe to take it to the next level: Dijon and whole grain. While providing an excellent flavor, the whole grain mustard also provides some texture to our honey mustard chicken breasts.
- White vinegar: In addition to the tang from the mustard, white vinegar provides an additional tanginess. 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. It provides some color to garnish and top off your baked chicken.
How to make honey mustard Chicken
- Season the chicken: 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.
- Make the honey mustard chicken 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.
- Garnish: Finally, garnish with fresh thyme and serve.
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. We 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.
Tips and substitutions
- 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.
- If you don’t have any chicken stock on hand, vegetable stock, or water will work as well.
- You can really 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.
- The best way to check if the chicken is cooked through is to use a food thermometer until it reaches an internal temperature of 165F
- Serve with zoodles, pasta, mashed potatoes, rice, quinoa, or top over salad
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 350F for 5-6 minutes.
What to serve with Honey mustard chicken
- Baked parmesan potato wedges
- Cilantro lime cauliflower rice
- Cheesy Cauliflower Bake
- Roasted Garlic Cauliflower
- Mashed Cauliflower
- Crispy Sweet Potato Fries
- Cilantro Lime Rice
- Garlic Brussel Sprouts
- Healthy Mashed Potatoes
chicken recipes you may like
- Easy Hawaiian Grilled Chicken Bowl
- Grilled Cilantro Lime Chicken
- Creamy Tuscan Chicken
- Baked BBQ Chicken Breast Recipe
- Lemon Garlic Marinated Chicken
- Balsamic Chicken Breast
- Chicken Caeser Wrap
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Honey Mustard Chicken
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.