Baked Honey Mustard Chicken
This Baked Honey Mustard Chicken is sweet, tangy, and sticky in the best way possible. A two-mustard glaze made with Dijon and whole grain mustard is combined with honey, garlic, and olive oil to create a caramelized coating that bakes right onto juicy chicken breasts. It comes together in under 40 minutes using pantry staples you likely already have on hand, making it the perfect easy weeknight dinner.
Equipment
- Oven-safe baking dish (9x13 inch)
- Small mixing bowl
- Whisk or fork
- Instant-read meat thermometer
- Cutting board
- Sharp chef's knife
- Aluminum foil (optional, for easy cleanup)
- Spoon or pastry brush For glazing the chicken
Ingredients
- 2 large chicken breasts about 6–8 oz each; pounded to even thickness if needed
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons honey raw unfiltered honey recommended
- 2 cloves garlic minced; or substitute 1/2 tsp garlic powder
- 1 tablespoon olive oil
- salt to taste
- black pepper freshly ground, to taste
For Garnish (Optional)
- fresh rosemary or thyme a few sprigs for garnish
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with a small drizzle of olive oil or cooking spray.
- Pat the chicken breasts dry with paper towels, pound to an even 3/4-inch thickness if needed, and season both sides generously with salt and freshly ground black pepper.
- In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, minced garlic, and olive oil until smooth and well combined.
- Place the chicken breasts in the prepared baking dish and spoon or brush the entire honey mustard glaze generously over the tops and sides of each breast. Pour any remaining glaze (thinned with a tablespoon of water) into the bottom of the dish.
- Bake uncovered for 22 to 28 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the glaze is golden and caramelized.
- If the glaze looks pale, switch the oven to broil and cook for an additional 2 to 3 minutes on the top rack, watching closely to prevent burning.
- Remove from the oven and let the chicken rest for 5 minutes before slicing. Garnish with fresh rosemary or thyme and spoon the pan juices over the top before serving.
Notes
- Use a meat thermometer for best results — chicken is safe and juicy at 165°F (74°C). Color alone is not a reliable indicator of doneness.
- Pound the chicken breasts to an even thickness of about 3/4 inch to ensure uniform cooking and prevent dry edges.
- Let the chicken sit out for 15 minutes before baking to bring it closer to room temperature, which promotes more even cooking.
- Don't skip the olive oil in the glaze — it acts as a buffer between the honey and the oven heat, preventing the glaze from scorching.
- For extra caramelization, switch to the broil setting for the last 2–3 minutes. Watch carefully as honey can char quickly under direct heat.
- Chicken thighs work great as a substitute — boneless, skinless thighs stay juicy and just need a slightly longer bake time of 30–35 minutes.
- Spicy variation: Add 1 teaspoon of sriracha or a pinch of cayenne to the glaze for heat. Maple variation: Swap honey for pure maple syrup for a deeper, earthier sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 3 months.
- To reheat, place in a covered baking dish with a splash of water or broth at 325°F for 15–18 minutes to keep the chicken moist.
- The honey mustard glaze can be made up to 3 days ahead and stored in a sealed jar in the refrigerator — just stir before using.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 20gProtein: 38gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.5gCholesterol: 100mgSodium: 620mgPotassium: 580mgFiber: 0.5gSugar: 18gVitamin A: 2IUVitamin C: 4mgCalcium: 3mgIron: 8mg
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