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Honey mustard chicken with caramelized glaze, parsley garnish, side salad, and dipping sauce in a ramekin on a gray plate.

Honey Mustard Chicken

Sticky, sweet, tangy Honey Mustard Chicken that takes 10 minutes of prep, bakes in the oven, and makes weeknight dinners effortless. Tender chicken with caramelized glaze that reheats perfectly for leftovers.
5 from 1 vote
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Course: dinner
Cuisine: American
Keyword: Baked honey mustard chicken, Creamy honey mustard chicken recipe, Easy honey mustard chicken recipe, Honey Mustard Chicken, Honey mustard chicken and rice, Honey mustard chicken breasts, Honey mustard chicken marinade
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinating Time: 15 minutes
Total Time: 50 minutes
Servings: 4
Calories: 290kcal
Cost: $11

Equipment

  • 1 9x13 inch baking dish (For baking chicken)
  • 1 Medium mixing bowl (For glaze)
  • 1 set Measuring cups/spoons
  • 1 Whisk or fork (For mixing sauce)
  • 1 Meat thermometer (Ensure 165°F internal temp)

Ingredients

  • 4 Boneless chicken breasts - Pounded to ¾ inch thickness
  • 3 tablespoon Dijon mustard - Smooth style
  • 3 tablespoon Honey - Regular or raw
  • 2 tablespoon Olive oil - Or avocado oil
  • 3 cloves Garlic - Minced
  • 1 tablespoon Lemon juice - Freshly squeezed
  • Salt - To taste
  • Black pepper - To taste
  • 1 tablespoon Whole grain mustard - Optional, for texture
  • 1 teaspoon Apple cider vinegar - Optional, for tang
  • ½ teaspoon Smoked paprika - Optional, adds depth
  • Few sprigs Fresh thyme - Optional, for garnish

Instructions

  • Pound chicken breasts to an even ¾-inch thickness, pat dry, season with salt and pepper, and let sit at room temperature for 15 minutes.
  • Whisk together Dijon mustard, honey, and whole grain mustard, then add garlic, olive oil, lemon juice, apple cider vinegar, and smoked paprika until smooth; divide sauce in half for marinating and finishing.
  • Coat chicken with half the glaze in a baking dish, marinate for at least 15 minutes (up to 2 hours), bake at 400°F for 20 minutes, then brush with reserved sauce and continue baking for 5–7 more minutes until browned.
  • Remove chicken from oven once internal temperature reaches 165°F, rest for 5 minutes before slicing, spoon pan juices over the top, and garnish with fresh thyme.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1chicken breast | Calories: 290kcal | Carbohydrates: 15g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 380mg | Potassium: 450mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg