This simple baked honey mustard chicken is an easy weeknight winner. With just a few pantry-friendly ingredients you get a bright, sweet-and-tangy sauce that pairs perfectly with tender baked chicken.
This same honey-mustard profile works well on salmon and pork too.
Why you’ll love it
Dijon fans will appreciate this quick honey mustard chicken. The balance of sweet honey with a tangy Dijon bite is classic and reliable. It’s an especially good option when you want a flavorful baked chicken that doesn’t demand constant attention at the stove.
This recipe is forgiving, fast, and made from common ingredients you likely already have on hand.
What you’ll need
- Chicken – boneless, skinless chicken breasts
- Garlic powder – used with salt & pepper to season the chicken
- Honey – adds sweetness and helps create a glossy sauce
- Dijon mustard – provides creaminess and bright, tangy flavor
- Chicken broth – thins the sauce and adds savory depth
- Cornstarch – thickens the sauce for a smooth finish
Tools for this recipe
Basic kitchen tools are all you need.
- A 9×13 baking dish or similar pan
- An instant-read thermometer to check doneness (helps avoid overcooking)
- A whisk and mixing bowl to combine the sauce ingredients
How to make baked honey mustard chicken
Overview — full ingredient amounts and step-by-step instructions are in the recipe card below.
Preheat the oven and arrange the seasoned chicken breasts in a baking dish. Bake uncovered for 10 minutes to start the cooking process without the sauce. While the chicken begins to bake, whisk the honey, Dijon, chicken broth and cornstarch until smooth.
Remove the chicken, pour the sauce evenly over the breasts, then return to the oven and bake until the chicken reaches 165°F and the sauce is glossy and slightly thickened. Let the chicken rest a few minutes, spoon extra sauce over top, and finish with chopped parsley if desired.
Helpful tips
- Bake the chicken for 10 minutes before adding the sauce so the honey doesn’t burn or stick to the pan during high-heat cooking.
- Cooking time depends on breast size. Most average breasts will finish within the listed time, but use an instant-read thermometer and let the meat rest so it comes up to a safe 165°F.
Substitutions and variations
- If you don’t enjoy Dijon, swap in a milder mustard, but expect a sweeter result — Dijon helps balance the honey.
- Boneless skinless chicken thighs can be used; add 5–10 extra minutes of baking and aim for a slightly higher internal temperature for tenderness.
What to serve with honey mustard chicken
- Starchy sides are great for soaking up the sauce — mashed potatoes, rice, or baked potatoes work well.
- Vegetable sides such as sautéed cabbage, green beans, or broccolini add a fresh contrast.
- A simple salad provides brightness and balances the richness of the sauce.
Leftovers and storage
- Refrigerate leftovers in an airtight container for 3–4 days.
- Reheat gently in a saucepan over low heat to preserve moisture and texture.
- You can freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
More easy chicken recipes
- Easy 3-Ingredient Shredded Chicken and Gravy
- Baked Ricotta Chicken
- Cream of Mushroom Soup Chicken Bake
- Baked White Wine Chicken Breasts
- Baked Tomato Basil Chicken
Please leave a star rating and review if you try this baked chicken — feedback helps others find reliable, easy recipes. Tag your photos with the usual social channels if you share them.
Easy Baked Honey Mustard Chicken
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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
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Preheat oven to 400°F and move the rack to the top third of the oven.
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Place the chicken breasts side-by-side in a 9×13 baking dish. Sprinkle with garlic powder, salt, and pepper.
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Bake the chicken, uncovered, for 10 minutes.
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While the chicken bakes, whisk together honey, Dijon, chicken broth, and cornstarch until smooth.
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Remove the chicken from the oven and pour the sauce over the breasts.
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Return to the oven and bake, uncovered, another 15–20 minutes or until the chicken reaches 165°F internally.
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Spoon sauce over the chicken, let rest 5 minutes, then sprinkle with parsley and adjust seasoning before serving.
Notes
- You can swap Dijon for another mustard, but Dijon’s sharpness helps balance the honey’s sweetness, so the flavor will change if you do.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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