Baked Honey Mustard Chicken

The true test of a family recipe is when the kids ask for seconds without any prompting. This baked honey mustard chicken, with its glossy, finger-licking sauce, passes that test every single time. It’s the kind of meal that turns a regular Tuesday into something a little special, without turning your kitchen into a war zone. I’ve been making some version of this dish for years—it’s my go-to when the calendar is packed but the soul needs something cozy. This particular baked honey mustard chicken recipe is the happy result of all those trials, a perfect balance of sweet, tangy, and savory that comes together with almost no effort. It’s the definition of comfort food, made easy, and it’s about to become your new busy-night favorite.

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Ingredients List for Baked Honey Mustard Chicken

This baked honey mustard chicken starts with a handful of simple, friendly ingredients you likely already have. The magic is in their combination.

• 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• 1/3 cup honey
• 1/3 cup Dijon mustard (yellow mustard works in a pinch for a milder taste)
• 2 tablespoons whole-grain mustard (for texture and a little pop)
• 2 tablespoons olive oil or melted butter
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon smoked paprika (regular paprika is fine)
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt, to taste
• Fresh parsley or chives, for garnish (optional)

Smart Swaps & Notes:

• Chicken: I often use thighs for their juiciness and forgiving nature. Breasts work beautifully too—just keep an eye on the cook time. For another delicious take on this flavor profile, check out my recipe for Honey Mustard Chicken Thighs.
• Mustard: All Dijon is great. All whole-grain is lovely, too. Use what you love.
• Sweetener: Pure maple syrup can stand in for the honey in a 1:1 swap.
• Dairy-Free: The recipe is naturally dairy-free as written if you use oil instead of butter.

Timing for Your Baked Honey Mustard Chicken

One of the best things about this recipe is how it fits into a real schedule. It’s one of those easy weeknight dinners that feels like a gift.

• Prep Time: 10 minutes (seriously, it’s mostly whisking)
• Cook Time: 25-30 minutes
• Total Time: About 40 minutes

Compared to many dinner ideas recipes that require constant stirring or complicated steps, this baked honey mustard chicken is largely hands-off once it’s in the oven. You get that time back to set the table, help with homework, or simply take a breath.

Step-by-Step Instructions

Making this baked honey mustard chicken is a straightforward joy. Follow these simple steps for a perfectly glazed, tender result every time.

1. Prep the Oven and Pan. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar-sized oven-safe skillet. This prevents sticking and makes cleanup a breeze.
2. Make the Glorious Sauce. In a medium bowl, whisk together the honey, Dijon mustard, whole-grain mustard, olive oil, minced garlic, vinegar, smoked paprika, onion powder, thyme, and pepper. Taste it (yes, do it!) and add a pinch of salt. The sauce should be a harmonious blend of sweet and tangy.
3. Coat the Chicken. Pat your chicken pieces dry with a paper towel—this helps the sauce cling better. Place them in the prepared baking dish in a single layer. Pour about two-thirds of the honey mustard sauce over the chicken, turning each piece to coat it thoroughly. Reserve the remaining sauce for later.
4. Bake to Perfection. Bake the chicken in the preheated oven for 20 minutes. Then, carefully remove the dish and spoon the reserved sauce over the top. This double-glazing technique builds layers of flavor and creates that beautiful, glossy finish. Return the dish to the oven and bake for an additional 5-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sauce is bubbly and caramelized at the edges.
5. Rest and Serve. Let the baked honey mustard chicken rest in the pan for 5 minutes after pulling it from the oven. This allows the juices to redistribute, ensuring every bite is moist. Garnish with fresh herbs if you have them.

Nutritional Information

A serving of this baked honey mustard chicken (about 6 ounces of chicken with sauce) provides a satisfying and balanced meal.

• Calories: ~320
• Protein: ~35g (Excellent for muscle repair and keeping you full)
• Carbohydrates: ~18g (Primarily from the natural honey)
• Fat: ~12g
• Key Notes: Chicken is a fantastic source of lean protein and B vitamins. The honey offers natural sweetness and antioxidants, while mustard contains selenium and anti-inflammatory properties. Using olive oil adds heart-healthy monounsaturated fats.

Equipment Needed

You don’t need any fancy gadgets for this baked honey mustard chicken. A regular kitchen will have everything.

• A 9×13 inch baking dish or large oven-safe skillet
• A medium mixing bowl
• A whisk
• Measuring cups and spoons
• Tongs or a fork for turning the chicken
• An instant-read thermometer (the best tool for perfect doneness, every time)

Why You’ll Love This Baked Honey Mustard Chicken

This recipe earns its spot in the regular rotation for so many reasons.

• Maximum Flavor, Minimum Fuss. In 10 minutes of active prep, you create a sauce that tastes like it simmered for hours. It’s the ultimate solution for easy weeknight dinners.
• Family-Approved & Adaptable. The sweet-and-tangy profile is a universal crowd-pleaser. It’s easy to adjust the honey or mustard levels to suit your family’s taste.
• Meal Prep Hero. This baked honey mustard chicken reheats beautifully and can be paired with different sides all week. It also freezes like a dream.
• Pantry-Staple Friendly. No special trips to the store required. It’s food that feels like home, made from ingredients you already trust.

Healthier Alternatives for the Recipe

This baked honey mustard chicken is already quite wholesome, but you can easily tweak it to meet specific dietary goals.

• Lower Sugar: Replace half the honey with a sugar-free maple syrup alternative or simply reduce the honey to 1/4 cup. The mustard and spices will still carry plenty of flavor.
• Higher Protein: Stick with chicken breasts and ensure you’re getting a full 6-8 ounce serving. Pair it with a side of quinoa or lentils.
• Gluten-Free: The recipe is naturally gluten-free. Just double-check your mustard labels if you have celiac disease, as some brands may include gluten-containing additives.
• Whole30/Paleo: Use compliant mustard and substitute the honey with date paste or omit the sweetener entirely for a more savory, mustard-herb baked chicken.

Serving Suggestions

This versatile baked honey mustard chicken plays well with almost any side. Here are some of my favorite ways to round out the plate.

• For Sopping Up Sauce: Creamy mashed potatoes, buttery egg noodles, or a simple pile of fluffy white rice are classic and perfect for enjoying every last drop of that glorious honey mustard sauce.
• For a Lighter Plate: Roasted vegetables like broccoli, asparagus, or carrots. A crisp green salad with a simple vinaigrette provides a refreshing contrast.
• For Something Different: Try serving it over cauliflower rice for a low-carb option, or alongside a warm, crusty baguette. If you love the ease of hands-off cooking, the sweet-and-savory vibe of this dish reminds me of my Slow Cooker Honey Garlic Chicken, which is another fantastic set-it-and-forget-it option.

Common Mistakes to Avoid

A few simple tips will guarantee your baked honey mustard chicken turns out perfectly.

• Skipping the Pat-Dry. Moisture on the chicken creates steam and prevents the sauce from adhering properly, leading to a less flavorful crust. A quick pat with a paper towel makes a big difference.
• Overcooking the Chicken. This is the most common pitfall, especially with breasts. Use that meat thermometer! Pull the chicken at 165°F—it will continue to cook as it rests. Overcooked chicken becomes dry, no matter how good the sauce is.
• Using All the Sauce at Once. Reserving some sauce for the mid-bake baste is a pro move. It refreshes the flavor and gives the finished dish a professional, lacquered look.
• Crowding the Pan. Arrange the chicken in a single layer with a little space between pieces. If they’re piled on top of each other, they’ll steam instead of bake, and the sauce won’t caramelize.

Storing Tips for the Recipe

This baked honey mustard chicken is arguably even better the next day, as the flavors continue to meld.

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Cool the chicken and sauce completely, then transfer to a freezer-safe bag or container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For the best texture, reheat gently. Place the chicken and sauce in a covered oven-safe dish at 300°F until warmed through, or warm it slowly in a skillet with a splash of water or chicken broth to loosen the sauce. The microwave works in a pinch, but can sometimes toughen the meat.

Conclusion

At the end of a long day, a meal like this baked honey mustard chicken is more than just sustenance—it’s a warm, flavorful hug for your family. It proves that you don’t need complicated techniques or a dozen ingredients to create something truly special and satisfying. Simple ingredients, warm memories. I hope this recipe finds its way onto your table again and again, becoming one of those trusted weeknight dinner ideas you can always count on.

If you’re looking for other ways to enjoy that sweet-and-savory combination, you might love my Honey Mustard Salmon for a pescatarian twist, or the rich, sticky glaze on my Irish Whiskey Glazed Chicken. I’d love to hear how your baked honey mustard chicken turns out. Let me know in the comments, and don’t forget to tag @HarmonyMeal on Pinterest so I can see your beautiful creations.

FAQs about Baked Honey Mustard Chicken

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