Baked Honey Mustard Chicken – Simple, Juicy, and Packed With Flavor
This is the kind of weeknight dinner that makes everyone happy: tender chicken, a glossy honey mustard glaze, and barely any fuss. The sauce comes together in a minute, and the oven does the rest. You’ll get a nice balance of sweet, tangy, and savory in every bite.
Serve it with rice, potatoes, or a crisp salad, and you’re set. If you’re new to baking chicken, this is a forgiving place to start—hard to mess up, easy to love.
Ingredients
Method
- Heat the oven. Preheat to 400°F (200°C). Lightly grease a 9x13-inch baking dish or line with parchment for easy cleanup.
- Prep the chicken. Pat the chicken dry with paper towels. If the breasts are thick, pound them to an even 3/4–1-inch thickness so they cook evenly.
- Make the sauce. In a bowl, whisk together Dijon, whole grain or yellow mustard, honey, melted butter, garlic, vinegar or lemon juice, paprika, salt, and pepper until smooth.
- Coat the chicken. Place the chicken in the baking dish. Spoon about two-thirds of the sauce over the top, turning the pieces to coat. Reserve the rest for basting.
- Bake. Bake uncovered for 15 minutes. Remove the dish, spoon the remaining sauce over the chicken, and return to the oven.
- Finish cooking. Bake another 10–15 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part. Total bake time is usually 25–30 minutes for breasts, 30–35 for thighs.
- Rest and serve. Let the chicken rest 5 minutes so the juices settle. Spoon the pan sauce over the top. Garnish with chopped parsley or thyme if you like.
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Get Your Program TodayWhat Makes This Special
This recipe uses a short list of pantry staples to create big flavor. The honey brings gentle sweetness, mustard adds a bright kick, and a touch of butter makes everything silky.
You’ll also get light browning without searing on the stovetop. The result is juicy chicken with a sauce you’ll want to spoon over everything. It’s practical for busy nights but hits the table looking like a weekend meal.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (about 2 pounds) or 6–8 thighs
- Mustard: 3 tablespoons Dijon mustard + 1 tablespoon whole grain or yellow mustard
- Honey: 3 tablespoons
- Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
- Butter: 2 tablespoons, melted (or 1 tablespoon olive oil for a lighter option)
- Apple cider vinegar or lemon juice: 1 tablespoon
- Paprika: 1 teaspoon (smoked or sweet)
- Salt and pepper: 1 teaspoon kosher salt + 1/2 teaspoon black pepper
- Fresh herbs (optional): Chopped parsley or thyme for garnish
How to Make It
- Heat the oven. Preheat to 400°F (200°C).
Lightly grease a 9×13-inch baking dish or line with parchment for easy cleanup.
- Prep the chicken. Pat the chicken dry with paper towels. If the breasts are thick, pound them to an even 3/4–1-inch thickness so they cook evenly.
- Make the sauce. In a bowl, whisk together Dijon, whole grain or yellow mustard, honey, melted butter, garlic, vinegar or lemon juice, paprika, salt, and pepper until smooth.
- Coat the chicken. Place the chicken in the baking dish. Spoon about two-thirds of the sauce over the top, turning the pieces to coat.
Reserve the rest for basting.
- Bake. Bake uncovered for 15 minutes. Remove the dish, spoon the remaining sauce over the chicken, and return to the oven.
- Finish cooking. Bake another 10–15 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part. Total bake time is usually 25–30 minutes for breasts, 30–35 for thighs.
- Rest and serve. Let the chicken rest 5 minutes so the juices settle.
Spoon the pan sauce over the top. Garnish with chopped parsley or thyme if you like.
How to Store
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken with sauce for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm gently in a covered skillet over low heat with a splash of water or stock, or microwave in short bursts.
Avoid overcooking—just heat until warmed through.
Why This is Good for You
Chicken is a solid source of lean protein, which helps keep you full and supports muscle health. Using mustard and honey for flavor means you don’t need heavy cream or tons of oil. Dijon brings antioxidants from mustard seeds, and garlic adds a little immune-supporting boost.
If you use thighs, you’ll get more iron and a bit more fat; if you use breasts, you get a leaner profile. Either way, it’s a balanced, satisfying meal—especially with a veggie side.
Pitfalls to Watch Out For
- Overcooking: Dry chicken happens fast. Check temperature early, especially if your pieces are small or thin.
- Uneven thickness: Pound thick parts so everything cooks at the same rate.
- Too sweet or too sharp: Taste the sauce before baking.
If it’s too sweet, add more Dijon or a splash of vinegar. If it’s too tangy, add a teaspoon of honey.
- Watery sauce: Chicken releases juices. If the sauce looks thin, remove the chicken at the end and simmer the sauce in a small pan for 2–3 minutes to thicken.
- Skipping salt: The right amount of salt wakes up the honey and mustard.
Season the chicken and the sauce lightly.
Variations You Can Try
- Creamy Honey Mustard: Stir 2 tablespoons of Greek yogurt or sour cream into the sauce after baking, then spoon it over the chicken.
- Herb Lovers: Add chopped fresh thyme or rosemary to the sauce before baking. Both pair well with mustard.
- Spicy Kick: Add 1–2 teaspoons hot sauce or a pinch of red pepper flakes. A little cayenne also works.
- Sheet Pan Dinner: Bake the chicken on a sheet pan with halved baby potatoes and green beans tossed in olive oil, salt, and pepper.
Start the potatoes 10 minutes early, then add the chicken.
- Panko Crunch: Sprinkle lightly with seasoned panko in the last 10 minutes of baking for a crisp topping.
- Maple Mustard: Swap honey for pure maple syrup for a deeper, caramel note.
- Grain Bowl: Slice the chicken over brown rice or quinoa with steamed broccoli and drizzle with extra sauce.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Thighs stay juicy and are very forgiving. Bone-in thighs will take longer—usually 35–45 minutes.
Aim for 175°F (80°C) in the thickest part for the most tender texture.
Do I need to marinate the chicken?
No. The sauce clings and flavors the chicken as it bakes. If you have time, you can marinate for 30–60 minutes in the fridge for a deeper flavor, but it’s optional.
What mustard works best?
Dijon gives the best balance of tang and depth.
A mix of Dijon and whole grain adds texture. If you prefer milder flavor, use half Dijon and half yellow mustard.
How can I make it dairy-free?
Swap the butter for olive oil or avocado oil. The sauce will be a little less rich but still delicious.
Can I make this ahead?
Yes.
Mix the sauce up to 3 days in advance and store it in the fridge. You can also assemble the dish in the morning, cover, and refrigerate. Bake just before dinner.
What sides go well with this?
Roasted potatoes, buttered noodles, rice, quinoa, or couscous are great for soaking up the sauce.
For veggies, try green beans, asparagus, roasted carrots, or a crisp side salad.
How do I thicken the sauce if it’s too runny?
Transfer the pan juices to a small saucepan and simmer for a few minutes. For a glossy finish, whisk in a small knob of cold butter off the heat.
Is this good for meal prep?
Yes. It reheats well and works in bowls, wraps, and salads.
Store the sauce separately if you plan to reheat in a skillet to keep it from reducing too much.
Final Thoughts
Baked Honey Mustard Chicken is simple, reliable, and full of flavor. It’s a go-to recipe you can dress up for company or keep relaxed for a fast weeknight dinner. With a handful of pantry ingredients and a few smart tips, you get juicy chicken and a bright, silky sauce every time.
Keep this one in your back pocket—you’ll use it often.
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