Why You’ll Love Baked Honey Mustard Chicken Recipe
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It’s quick and easy—just prep the glaze, season the chicken, bake, and you’re done.
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The flavor hits the sweet side with honey and the tangy side with mustard, making it appealing to a wide range of tastes.
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It uses basic pantry ingredients and uncomplicated steps—no special equipment or hard-to-find items.
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Since it’s baked (not fried), it’s a lighter way to enjoy a rich flavor profile.
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It’s versatile: serve with rice, salad, mashed potatoes or steamed veggies and it works beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooking spray
6 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried parsley
Directions
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Preheat the oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish with cooking spray.
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Season the chicken breasts with salt and pepper. Place them in the prepared baking dish.
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In a small bowl, combine honey, mustard, basil, paprika, and parsley; mix well. Pour half of the honey‑mustard mixture over the chicken and brush to cover.
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Bake in the preheated oven for 15 minutes. Then turn the chicken pieces over and brush with the remaining honey‑mustard mixture. Continue baking until the chicken is no longer pink and the juices run clear (an instant‑read thermometer should reach at least 165 °F / 74 °C). This takes about 10–15 more minutes.
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Let the chicken rest for 10 minutes before serving.
Servings and timing
Serves: 6
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes
Variations
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Use bone-in chicken breasts or thighs for a more rustic result—just increase the baking time accordingly.
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Swap in Dijon mustard or a grainy mustard for a sharper tang.
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Add a splash of apple cider vinegar or lemon juice to the glaze for extra brightness.
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Sprinkle chopped fresh herbs (like parsley or chives) over the finished chicken for added freshness.
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For a spicy kick, stir in a pinch of cayenne pepper or chili flakes into the glaze.
Storage/Reheating
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Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
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To reheat, place the chicken in a preheated oven at 325 °F (165 °C) for about 10–15 minutes, or until warmed through. You can also reheat in the microwave on medium power, covering the dish to retain moisture.
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If the glaze has thinned or separated, you can refresh it by brushing on a little extra warmed honey‑mustard mixture before reheating.
FAQs
What kind of mustard works best?
Prepared yellow mustard works fine, but if you prefer a sharper flavor you can use Dijon or a grainy mustard.
Can I use chicken thighs instead of chicken breasts?
Yes — you can use boneless or bone-in thighs. If bone-in, increase the bake time until the internal temperature reaches 165 °F (74 °C).
Is the cooking time exactly 30 minutes?
The recipe lists about 30 minutes of baking, but exact time depends on your oven and the thickness of the chicken pieces. Always check for doneness using a thermometer.
Can I marinate the chicken ahead of time?
Absolutely. You can mix the glaze, coat the chicken and marinate in the fridge for up to a few hours ahead to enhance flavor, then bake as directed.
Can this be made in an air fryer?
Yes — you could adapt this for an air fryer by cooking the seasoned chicken at about 375 °F (190 °C) for roughly 15–20 minutes, flipping halfway, and brushing the glaze accordingly.
What sides pair well with this dish?
Rice, quinoa, steamed or roasted vegetables, a green salad, mashed potatoes or even crusty bread all work nicely.
Can I make this gluten-free or low carb?
Yes — the main ingredients are naturally gluten-free. For a lower-carb version, serve with non-starchy sides like roasted veggies or a salad instead of rice or potatoes.
What if my glaze becomes too runny during baking?
If the sauce thins too much, you can remove the chicken, place the glaze in a small saucepan, simmer for a minute or two to thicken, then return the chicken and brush with the thicker glaze before serving.
Can I cook this on the grill instead of baking?
You can grill the chicken. Preheat your grill to medium-high, brush the chicken with the glaze, grill until the internal temperature reaches 165 °F (74 °C), flipping and brushing additional glaze as needed.
How do I know the chicken is done without a thermometer?
If you don’t have a thermometer, check that the juices run clear when you cut into the thickest part of the breast (no pink), and that the meat is opaque all the way through.
Conclusion
This baked honey mustard chicken delivers on flavor, simplicity, and family-friendly appeal. With a minimal ingredient list and straightforward steps, it’s a go-to recipe for busy weeknights or when you want something satisfying without fuss. Pair it with your favorite side, and you’ve got a reliable, crowd-pleasing dinner.
Baked Honey Mustard Chicken
Baked Honey Mustard Chicken is a simple and flavorful dish made with boneless chicken breasts, tangy mustard, sweet honey, and aromatic herbs. Perfect for a quick and easy weeknight dinner.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 skinless, boneless chicken breast halves
- ½ cup honey
- ½ cup prepared mustard
- 1 teaspoon dried basil
- 1 teaspoon paprika
- ½ teaspoon dried parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a lightly greased 9×13 inch baking dish.
- In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well.
- Pour the honey mustard mixture over the chicken, making sure each piece is well coated.
- Bake in the preheated oven for 30 to 45 minutes, or until the chicken is no longer pink and the juices run clear.
Notes
- You can marinate the chicken in the honey mustard sauce for extra flavor before baking.
- Serve with rice, steamed vegetables, or a fresh green salad.
- Adjust the mustard-to-honey ratio to your taste preference.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 260
- Sugar: 18g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 85mg
