Baked Honey Mustard Chicken Recipe

ByRafael Mansero
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Introduction

This Baked Honey Mustard Chicken is a flavorful and easy weeknight meal featuring tender chicken breasts coated in a tangy, sweet mustard sauce. With just a few simple ingredients, you can create a comforting dish that pairs perfectly with your favorite sides.

A close-up image showing a fork holding a thick, juicy piece of cooked chicken breast with a light golden-brown outside and a tender, white inside. Below the fork, there are several slices of the same chicken breast, covered in a shiny, herb-speckled brown sauce with visible flecks of black pepper and small green herbs scattered on top. The chicken pieces have a moist texture with a slight glaze. The background is blurred with a white marbled surface, focusing attention on the chicken and sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon chicken seasoning blend (or to taste)
  • 2 tablespoons olive oil (divided)
  • ¼ cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon wholegrain mustard
  • ½ teaspoon white vinegar
  • ⅛ teaspoon paprika
  • 4 sprigs fresh rosemary (optional but recommended)

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray.
  2. Step 2: Heat 1½ tablespoons of olive oil in a skillet over medium heat.
  3. Step 3: Season the chicken breasts all over with the chicken seasoning blend. Add them to the skillet and brown for about 2 minutes on each side.
  4. Step 4: While the chicken is browning, prepare the honey mustard sauce by whisking together ½ tablespoon olive oil, honey, Dijon mustard, yellow mustard, wholegrain mustard, white vinegar, and paprika in a small bowl until well combined.
  5. Step 5: Transfer the browned chicken breasts to the prepared baking dish.
  6. Step 6: Pour the honey mustard sauce over the chicken, turning each piece to coat evenly.
  7. Step 7: Arrange the rosemary sprigs between the chicken breasts for added aroma and flavor.
  8. Step 8: Cover the dish with foil and bake for 20 minutes.
  9. Step 9: Remove the foil and continue baking for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Step 10: Take the chicken out of the oven and let it rest for 5 minutes before serving.

Tips & Variations

  • Use an Instant Read Meat Thermometer to ensure the chicken is perfectly cooked without drying out.
  • Swap rosemary with thyme or oregano for a different herb flavor.
  • For a spicy kick, add a pinch of cayenne pepper to the honey mustard sauce.
  • If you prefer a thicker sauce, simmer the sauce briefly before pouring it over the chicken.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, or microwave on medium power to avoid drying out the meat.

How to Serve

A white oval dish filled with a sliced cooked chicken breast covered in a shiny golden-brown glaze with small herbs and pepper bits on it. The chicken is cut into about eight thick pieces arranged neatly in the dish. Fresh green parsley leaves are sprinkled on top, adding contrast to the warm color of the chicken. In the dish, there are sprigs of fresh rosemary lying alongside the chicken, partially submerged in a light brown sauce that pools at the bottom. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts instead of boneless?

Yes, you can use bone-in chicken breasts, but you will need to increase the baking time by about 10-15 minutes and verify doneness with a meat thermometer.

Is it possible to make this recipe gluten-free?

Absolutely. Ensure your chicken seasoning blend and Dijon mustard are gluten-free, as some brands may contain gluten-containing ingredients.

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Baked Honey Mustard Chicken Recipe

★★★★★

4.8 from 88 reviews
  • Author: Rafael
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
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Description

This Baked Honey Mustard Chicken recipe features juicy, tender chicken breasts coated in a flavorful honey mustard sauce with hints of Dijon, yellow, and wholegrain mustards, accented by a touch of paprika and fresh rosemary. The chicken is first seared to lock in juices and then baked to perfection, making for an easy yet elegant weeknight dinner.

Ingredients

Scale

Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon chicken seasoning blend (or to taste)
  • 2 tablespoons olive oil (divided)
  • 4 sprigs fresh rosemary (optional but recommended)

Honey Mustard Sauce:

  • ¼ cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon wholegrain mustard
  • ½ teaspoon white vinegar
  • ⅛ teaspoon paprika
  • ½ tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
  2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray and set aside to prevent sticking.
  3. Sear Chicken: Heat 1½ tablespoons of olive oil in a skillet over medium heat. Season the chicken breasts evenly with the chicken seasoning blend. Place them in the skillet and cook for 2 minutes on each side until they develop a nice golden-brown color. This helps to lock in the juices and adds flavor.
  4. Make Honey Mustard Sauce: While the chicken is searing, whisk together ½ tablespoon olive oil, honey, Dijon mustard, yellow mustard, wholegrain mustard, white vinegar, and paprika in a small mixing bowl until smooth and well combined.
  5. Arrange Chicken: Transfer the browned chicken breasts from the skillet into the greased baking dish.
  6. Coat with Sauce: Pour the honey mustard sauce evenly over the chicken breasts, turning the chicken to coat all sides thoroughly with the sauce.
  7. Add Rosemary: Nestle the fresh rosemary sprigs between the chicken breasts to infuse a fragrant herbal note while baking.
  8. Bake Covered: Cover the dish tightly with aluminum foil to retain moisture, then bake in the preheated oven for 20 minutes.
  9. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes or until the chicken is thoroughly cooked. Use an Instant Read Meat Thermometer to check that the internal temperature has reached 165°F (74°C) to ensure doneness.
  10. Rest Chicken: Remove the dish from the oven and let the chicken stand for 5 minutes before serving to allow the juices to redistribute.
  11. Serve: Plate the chicken breasts with the pan juices and rosemary sprigs, ready to enjoy.

Notes

  • Use an Instant Read Meat Thermometer to ensure the chicken reaches 165°F for food safety.
  • If you don’t have fresh rosemary, dried rosemary can be used but add it earlier in the cooking process.
  • Adjust the amount of honey and mustard to suit your taste preferences for sweetness or tanginess.
  • This recipe works well with chicken thighs if preferred; adjust cooking time accordingly.
  • For a gluten-free option, ensure the mustard brands used are gluten-free.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: Honey Mustard Chicken, baked chicken, easy chicken recipe, healthy chicken dinner, chicken breasts, honey mustard sauce, baked chicken breasts

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