This Baked Honey Mustard Chicken features tender, juicy chicken breasts baked in a tangy-sweet honey mustard glaze. It’s a fuss-free, family-friendly dish that comes together in under an hour.
Why You’ll Love This Recipe
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Simple prep – just whisk, brush, and bake
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Bold flavor – honey and mustard blend into a lightly caramelized sauce
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Healthy twist – baked, not fried, using lean chicken
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Versatile – easy to pair with vegetables, rice, or salad
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 boneless, skinless chicken breasts
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⅓ cup Dijon mustard
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¼ cup whole-grain mustard (or use all Dijon)
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⅓ cup honey
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2 tbsp olive oil
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2 garlic cloves, minced
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½ tsp paprika
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½ tsp dried thyme (or 1 tsp fresh)
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¼ tsp salt
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¼ tsp black pepper
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Optional garnish: chopped fresh parsley
directions
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Preheat the oven to 400 °F (200 °C). Lightly grease a baking dish or line with parchment for easier cleanup.
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Prepare the glaze: In a bowl, whisk together Dijon mustard, whole‑grain mustard, honey, olive oil, minced garlic, paprika, thyme, salt, and pepper until smooth.
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Coat the chicken: Place chicken breasts in the baking dish. Reserve about 2 tablespoons of glaze for later. Brush the remaining glaze evenly over each chicken breast.
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Bake the chicken, uncovered, for 25 minutes. Then brush with reserved glaze and return to the oven for another 10–12 minutes, or until an instant‑read thermometer reads 165 °F (74 °C) at the thickest part.
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Rest & serve: Remove from oven and allow chicken to rest for 5 minutes. Sprinkle with chopped parsley if desired. Serve warm.
Servings and timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 35–40 minutes
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Total time: 45–50 minutes
Variations
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Creamier sauce: Add 2 tbsp Greek yogurt or sour cream to the glaze before baking.
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Spicy kick: Stir in ½ tsp cayenne or drizzle sriracha into the glaze.
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Citrus hint: Add 1 tbsp fresh lemon juice to the glaze or scatter lemon slices in the baking dish.
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Herb swap: Use rosemary or oregano instead of thyme.
storage/reheating
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze cooked chicken in a sealed container for up to 3 months.
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Reheating: Warm gently in a 325 °F oven for 10–15 minutes, or reheat individual slices in the microwave for about 60 seconds, checking that internal temperature reaches 165 °F.
FAQs
Can I use bone‑in chicken instead?
Yes—bone-in breasts or thighs work well. Bake for 40–50 minutes or until internal temperature hits 165 °F.
What’s the best honey to use?
Any mild honey works—wildflower, clover, or orange blossom all pair nicely with mustard.
Can I make this ahead of time?
Absolutely—coat and bake the chicken, then store. Reheat when ready and brush with fresh warmed glaze.
Is this gluten‑free?
Yes, provided your mustard is gluten‑free (some mustards use additives). Always check labels.
Can I reduce the sugar content?
Yes—swap half the honey for apple cider vinegar, maple syrup, or reduce by 1–2 tablespoons.
How do I know when it’s done?
Use an instant-read thermometer inserted in the thickest part; it should read 165 °F (74 °C).
Can I grill instead of bake?
Yes—grill over medium heat for about 6–8 minutes per side, brushing regularly with the glaze.
What can I serve with it?
Great side options include roasted vegetables, steamed rice, quinoa salad, or green beans.
Can I double this recipe?
Yes—use a larger baking dish or two dishes. Adjust baking time slightly if pieces overlap.
Can I use mustard powder?
Yes—replace 2 tsp prepared mustards with 1 tsp mustard powder mixed into the glaze.
Conclusion
This Baked Honey Mustard Chicken is a deliciously simple, flavorful main dish perfect for weeknight dinners or casual gatherings. Its tangy-sweet glaze and minimal prep make it a go-to recipe for satisfying, fuss-free meals. Enjoy!
