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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
Made this tonight using bone in chicken thighs and legs. Turned out perfect! The flavor was outstanding. Cooked along with roasted sweet potatoes at the same time. Definitely a keeper. Thank you
Thanks for the positive feedback. Glad you loved it
This has become a family favourite recipe. I like to add carrots cut into sticks to the base of the oven dish, and serve with rice or potatoes
Love those sides. Thanks for the feedback
Did this in my air fryer. Huge success! Just followed same instruction using a small flat pan for two. Added small potatoes chopped onion in my other small air fryer 15 minutes added to chicken then added broccoli last 15 minutes. No mess at all Easy clean up and food was all gone too!
This recipe was so easy and so tasty!!! Thank You!
Thanks!
Very delicious !
Thanks Bev
Loved this Honey Mustard Chicken recipe! It’s so delicious and flavorful! It’s our family’s new favorite dish. Will make it again on the weekend.
Thanks! I am glad you loved it.
I will try it in my kitchen and put it in my list
You will love it.
I don’t have mustard seed but do have stone ground mustard. Will that work okay?
It should be fine. You don’t need the mustard seeds.
This looks very good. I like how you use a combination of mustards. Jt seems like it might be somewhat spicy though. We can’t really do anything very spicy. Question: How would I make it less spicy?
Hi Nina. You can easily skip the cayenne pepper and sriracha.
Even without all the spices or mustard varieties, this recipe is fast, simple, and delicious. I divided the chicken breast into fillets for 20 minute baking after searing.
So glad you liked it. Thanks for the feedback
The recipe is easy to make and healthy. I tried it yesterday and it tastes sooooo good and delicious. Thanks .
Easy, healthy and super tasty.
Thank you Rena, I really like your recipes. Fo you have a book?
Hi there. No book yet. Soon though.
Delicious!
First recipe I tried off this website! I’m impressed!!! Will definitely make again
Thanks for the feedback
Second time making this recipe! The first one was perfection but I wanted to skip any pan searing to save on time & dishes.
I baked the chicken with the dry rub & added the mustard sauce after. So delicious! Thank you for the recipe.
Thanks for the Feedback. We are so glad you liked this recipe.
Is so yummy… new favourite chicken dish. So easy to prepare and great to grill on the BBQ and than place in a bbq safe dish and continue cooking… DELICIOUS
Thanks for the feedback! Glad you liked it.
Learned some new stuff with very detailed information.
Thank you
The recipe lists olive oil but it never appears in the directions. ???
Hi. Yes sorry. We just fixed it. You add it on the skillet to sear the chicken
Hey, i don´t have dijon mustard in my local stores. Is dijon mustard necessary? I would love to try this recipe out 🙂
Hi. You can use any other mustard
Can’t wait to try this tomorrow night…..
Thank you!
I made this recipe yesterday, and it was so good that I even wanted to dip bread in the sauce. The chicken was bursting with flavor, and so juicy. My husband loved it. I wish I had remembered to take a picture, because it was gorgeous to look at too. Thank you for sharing the recipe. I will be making this alot.