After a busy day, this honey mustard chicken is a real lifesaver. With just a few common ingredients, it takes only minutes to prepare and about 20 minutes total to bake. The result is juicy, sweet-and-tangy chicken breasts that make weeknight dinners simple and satisfying.
If you want an easy way to brighten up chicken dinners, this straightforward recipe hits all the right notes. The honey-mustard glaze is balanced, keeps the chicken tender, and pairs well with a variety of sides.
This dish is quick to prep and bakes in the oven for a hands-off, flavorful meal. Try serving it with a simple salad or roasted vegetables for a complete plate.
Why you will love this honey mustard chicken recipe!
- Easy to make: Mix the sauce, brush it on the chicken, and bake — dinner is done.
- Pantry-friendly: Most ingredients are likely already in your kitchen.
- Delicious and juicy: Honey and mustard create a classic sweet-and-tangy glaze that helps keep the chicken moist.
Ingredients for Honey and Mustard Chicken
- Chicken: Skinless, boneless chicken breasts work best; butterfly or halve them so they cook quickly. You can use thighs, but increase the cooking time. Cook until the internal temperature reaches 165°F (74°C).
- Salt and pepper: Simple seasoning for the chicken.
- Mustard: Wholegrain gives texture, Dijon adds tang, and yellow provides a milder flavor — use your preference.
- Honey: Raw or natural honey gives the best flavor. Maple syrup is an acceptable substitute.
- Butter: Adds richness to the sauce; you can substitute oil if desired.
- Garlic: Fresh minced garlic offers the best flavor; garlic powder can be used in a pinch.
How to Make Honey Mustard Chicken
- Preheat the oven to 400°F (200°C). Grease the bottom of a baking dish with butter or oil.
- In a small bowl, whisk together the mustard, honey, melted butter, and minced garlic until smooth.
- Season the chicken with salt and pepper, place in the prepared baking dish, and brush both sides with the honey mustard sauce.
- Bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Let rest briefly before serving.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- For deeper flavor, marinate the chicken in the honey-mustard sauce for 30 minutes to 1 hour in the refrigerator.
- Use an instant-read thermometer to confirm doneness; it should read 165°F (74°C).
- Allow the chicken to rest for 5–10 minutes under tented foil so the juices redistribute.
- If you like a stronger glaze, brush additional sauce on the chicken after baking.
Can you make it ahead of time?
The chicken is best served immediately for maximum juiciness, but leftovers store well in the refrigerator for up to 4 days. Use cold slices on salads or in sandwiches, or reheat in a 360°F (180°C) oven for about 10 minutes or until warmed through.
Serving Suggestions
This honey mustard chicken pairs well with many sides — salads, potatoes, rice, or roasted vegetables all work nicely. Ideas to try:
- Mashed potatoes
- Roasted garlic potatoes
- Cucumber salad
- Tomato salad
- Homemade French fries
More Chicken Recipes
- Instant Pot BBQ Chicken
- Chicken Liver and Onions
- Chicken Caesar Salad
- Chicken Stroganoff
If you tried this recipe, please leave a star rating and share your experience in the comments below.
Honey Mustard Chicken
Ingredients
- 2 skinless chicken breasts, cut in half horizontally
- Salt and pepper, to taste
- 3 tablespoons honey
- 3 tablespoons mustard (wholegrain, Dijon, or yellow)
- 3 tablespoons butter, melted
- 2 large garlic cloves, minced
Instructions
- Preheat oven to 400°F (200°C). Grease the bottom of a baking dish with butter or oil.
- In a small bowl, combine mustard, honey, melted butter, and minced garlic; stir well.
- Season chicken with salt and pepper, arrange in the baking dish, and brush with the honey mustard sauce.
- Bake for about 15 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest a few minutes, then serve warm with your favorite sides.
Notes
- Marinating the chicken in the sauce for 30–60 minutes adds more flavor.
- Check doneness with an instant-read thermometer: 165°F (74°C).
- Rest the chicken for 5–10 minutes under tented foil to keep it juicy.
- Brush on extra sauce after baking for more glaze and flavor.
Nutrition
Carbohydrates: 14 g |
Protein: 13 g |
Fat: 10 g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredient brands and portion sizes. Use your preferred calculator for precise values.