Honey Mustard Chicken (Printable)

Juicy chicken coated in honey mustard sauce, baked until golden. An easy, flavorful dinner ready in under an hour.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)

→ Sauce

02 - 1/4 cup Dijon mustard
03 - 1/4 cup whole grain mustard
04 - 1/3 cup honey
05 - 2 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Preheat your oven to 400°F. Grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - In a medium bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, smoked paprika, thyme, salt, and pepper until smooth.
03 - Place the chicken breasts in the prepared baking dish. Pour the honey mustard sauce over the chicken, turning each breast to coat thoroughly.
04 - Bake, uncovered, for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the sauce is bubbling and slightly caramelized.
05 - For extra color, broil on high for 2–3 minutes at the end, watching carefully to avoid burning.
06 - Remove from oven, let rest for 5 minutes. Spoon sauce over the chicken and garnish with fresh parsley before serving.

# Helpful Tips:

01 -
  • The sauce creates this incredible sticky glaze that makes everything taste restaurant-quality
  • It comes together in literally ten minutes of active work
  • The leftovers somehow taste even better the next day
02 -
  • I burned my first batch by walking away during the broil step—set a timer and stay nearby
  • Chicken breasts vary wildly in size so use a meat thermometer instead of trusting the clock
  • The sauce thickens as it cools, so serve immediately if you prefer it pourable
03 -
  • Pat the chicken dry before adding the sauce for better adhesion
  • Use a glass baking dish so you can monitor the caramelization on the bottom
  • Double the sauce recipe if you love extra drizzling over rice or vegetables

Return