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This simple baked honey mustard chicken recipe is a weeknight delight! It has a handful of ingredients that combine to create some sweet and savory magic.
This flavor combo works great in my Honey Mustard Salmon and Crockpot Honey Mustard Pork Chops as well.
Why you’ll love it
Dijon lovers, this easy honey mustard chicken recipe is one for the must-try list. If you’re already a fan of this classic pairing, you know that the sweetness of honey offset by the slight kick of Dijon is an unbeatable combo.
I’m a fan of this honey Dijon chicken since it frees up the stovetop and is one of those really effortless oven chicken recipes that’s big on flavor with readily available ingredients. I’d wager that you have most if not all of them on hand already!
What you’ll need
- Chicken – we’re using boneless/skinless chicken breasts
- Garlic powder – along with salt & pepper, this infuses savory flavor right onto the chicken
- Honey – one of the headliners of the iconic honey mustard duo
- Mustard – Dijon mustard makes a fantastic creamy, zesty counterpoint. I like Maille or Grey Poupon brand.
- Chicken broth – for the base of the sauce and adding moisture
- Cornstarch – to thicken it up
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- My 9×13 baking dish is great for a variety of bakes and casseroles.
- A digital instant read thermometer takes the guesswork out of whether chicken is cooked or not.
- Combine the sauce ingredients effortlessly with a classic metal whisk in a mixing bowl.
How to make baked honey mustard chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven to 400F. Place the chicken in your baking dish, and season with salt & pepper and garlic powder. Bake the chicken for 10 minutes. Meanwhile, whisk together the sauce ingredients in a bowl.
Take the chicken out of the oven, pour the sauce over top, and continue to bake until it’s cooked through. Let it rest for 5 minutes, season with extra salt & pepper if needed, and garnish with fresh chopped parsley.
Helpful tips
- I cook the chicken without the sauce for the first 10 minutes so that the honey doesn’t cement on the baking dish as it’s cooked at a fairly high heat.
- Cooking time will vary depending on the size of the chicken breasts. Most (unless they’re particularly large) should be cooked by the end of the suggested cooking time, especially if you let them rest so they come up to safe temperature of 165F, but don’t be afraid to pop them back in the oven for a little longer if needed.
Substitutions and variations
- This is obvious, but only make this recipe if you actually enjoy the taste of Dijon mustard. It does have a little zing. If you want to sub the mustard, you can, but keep in mind the sharpness of the Dijon balances the sweetness of the honey, and another mustard variety may end up in a super sweet result.
- You can use boneless skinless chicken thighs, but I would add on another 5-10 minutes to step 3 of the recipe. Chicken thighs are best at 175F+ internal temperature to ensure tenderness.
What to serve with honey mustard chicken
- I like a starch for all the sauce. Try Mashed Potatoes, rice, or a Classic Baked Potato.
- For a veggie side, Simple Sautéed Cabbage, green beans, or broccolini are all winners.
- A salad on the side is a fantastic fresh complement. Try this Homemade Olive Garden Dressing or Creamy Balsamic Dressing.
Leftovers and storage
- Store any leftovers of this baked chicken for 3-4 days in the fridge in an airtight container.
- Warm it up in a saucepan over low heat for best results. Slowly reheat to prevent the chicken from drying out.
- This one can be frozen for up to 3 months.
Leave a star rating and review below for this easy baked chicken recipe! I hope you enjoy the honey mustard sauce as much as I did. You can also find me on Instagram and tag me #saltandlavender.
Easy Baked Honey Mustard Chicken
Ingredients
- 4 chicken breasts boneless skinless
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1/4 cup honey
- 1/4 cup Dijon mustard see note
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- Chopped parsley optional, to taste
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Place the chicken breasts side-by-side in a 9×13 baking dish. Sprinkle them with the garlic powder and salt & pepper.
- Once the oven has been preheated, bake the chicken for 10 minutes, uncovered.
- Meanwhile, whisk the sauce ingredients together (honey, Dijon, chicken broth, cornstarch).
- Take the chicken out of the oven and pour the sauce over top.
- Return it to the oven and bake it, uncovered, for another 15-20 minutes or until the chicken is cooked through (165F).
- Take the chicken out of the oven and spoon the sauce over top. Let it rest for 5 minutes prior to serving. Sprinkle parsley over top if using and season with extra salt & pepper as needed.
Notes
- You may swap the Dijon mustard with another kind of mustard, but keep in mind the sharpness of the Dijon does cut some of the sweetness of the honey, and some mustards may make the dish super sweet.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made a double batch of this chicken and then put it in meal prep containers with roasted veggies and potatoes. It was a hit!
Love that!! 😀 Glad to hear it! Appreciate your review, Rebecca.
Another big hit! Followed the recipe exactly and it wasn’t too sweet nor too sharp. The honey and dijon balance each other perfectly in the amounts specified.
That’s so nice to hear, Ash! Thank you so much for coming back to leave a review. It’s really appreciated. 🙂