Hey y’all! If you’re in the mood for a crowd-pleasing chicken dish that’s equal parts sweet, tangy, and savory, this Baked Honey Mustard chicken will become your new favorite. With melt-in-your-mouth juicy chicken, a sticky honey-mustard glaze, and effortless prep, it’s perfect for busy weeknights, family dinners, or even potlucks. Let’s get cooking!
Why You’ll Love This
- Quick prep time – just 10 minutes to get this in the oven!
- Perfect balance of sweet and tangy flavors the whole family loves.
- Minimal cleanup thanks to one baking dish.
- Juicy, tender chicken breasts every time.
- Easy to customize with simple pantry swaps.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/3 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/3 cup honey
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chopped parsley, for garnish (optional)
Directions
Step 1: Preheat Oven & Prepare Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray.
Step 2: Mix the Honey Mustard Sauce
In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, smoked paprika, salt, and black pepper until well combined.
Step 3: Arrange Chicken & Pour Sauce
Place the chicken breasts in the prepared baking dish in a single layer. Pour the honey mustard sauce evenly over the chicken, coating each breast fully.
Step 4: Bake to Perfection
Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce is bubbly and thickened.
Step 5: Rest & Serve
Remove from oven and let the chicken rest for 5 minutes. Spoon the sauce over the top and garnish with chopped parsley if desired. Serve hot!
Notes
- If your chicken breasts are very thick, consider slicing them in half lengthwise for even cooking.
- Let chicken rest after baking to keep it juicy and lock in flavor.
- Leftover sauce makes a delicious drizzle for roasted veggies or rice.
Variations
- Spicy Kick: Add 1 teaspoon hot sauce or a pinch of red pepper flakes to the sauce.
- Sheet Pan Dinner: Scatter baby potatoes and green beans around the chicken and bake all together.
- Chicken Thighs: Swap breasts for boneless, skinless thighs and adjust bake time as needed.
Required Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Meat thermometer (recommended)
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, cover and warm in a 325°F (163°C) oven or microwave gently until hot.
- This dish is not recommended for freezing as the sauce may separate.
Suggested Pairings & Serving Recommendations
- Serve over fluffy jasmine rice or creamy mashed potatoes to soak up the sauce.
- Pair with roasted veggies like broccoli, carrots, or asparagus.
- Add a crisp green salad for a lighter meal.
Pro Tips
- Use a digital meat thermometer to ensure perfectly cooked, juicy chicken.
- Let the sauce thicken by broiling for the last 2-3 minutes, but watch closely!
- Turn leftovers into a tasty wrap or sandwich with fresh greens and the extra sauce.
FAQ
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great but may need a few extra minutes baking.
Is it okay to prepare the honey mustard sauce ahead of time?
Absolutely—mix the sauce up to 3 days in advance and keep it refrigerated until ready to use.
Can I use yellow mustard instead of Dijon or whole grain?
You can substitute yellow mustard for a milder, slightly sweeter flavor—just keep the total mustard quantity the same.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/3 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/3 cup honey
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chopped parsley, for garnish (optional)
Instructions
-
1Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray.
-
2In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, smoked paprika, salt, and black pepper until well combined.
-
3Place the chicken breasts in the prepared baking dish in a single layer. Pour the honey mustard sauce evenly over the chicken, coating each breast fully.
-
4Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce is bubbly and thickened.
-
5Remove from oven and let the chicken rest for 5 minutes. Spoon the sauce over the top and garnish with chopped parsley if desired. Serve hot!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
35gg
Fat:
12gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
21gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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