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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!
You may also like my baked honey mustard salmon recipe. It’s so good!
My recipe for baked honey mustard chicken is a succulent, 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 recipe will be a family favorite for years to come! Especially because it’s so easy to prepare! If you love baked chicken breasts, then you will love my barbeque baked chicken recipe too.
Why I love this recipe
- 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 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.
Ingredients you will need
- Chicken breasts: I always opt to use boneless and skinless breasts. A lot of recipes use chicken thighs, but I like the leaner versatility of a chicken breast 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 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: I used two different mustards in this chicken recipe 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.
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 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 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. 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.
Tips and substitutions
- 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 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.
- 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 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
- Baked BBQ Chicken Breast Recipe
- Lemon Garlic Marinated Chicken
- Balsamic Chicken Breast
- Chicken Caeser Wrap
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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.
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.