Baked Honey Mustard Chicken
Baked Honey Mustard Chicken coats tender chicken in a sweet-tangy glaze, offering a quick, healthy dish perfect for busy weeknights or cozy family dinners with effortless prep. This simple recipe delivers easy weeknight dinners that balance bold flavors with wholesome ingredients.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 350 kcal
- 4 boneless skinless chicken breasts or thighs (about 1.5 lb or 680g)
- ¼ cup 60ml honey
- ¼ cup 60g Dijon mustard
- 2 tbsp 30ml olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp paprika 2 tbsp (5g) chopped fresh parsley or thyme
- Substitution: Use maple syrup for honey; whole grain mustard for Dijon; rosemary for parsley.
Prep Sauce
I whisk ¼ cup honey, ¼ cup Dijon mustard, 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, ¼ tsp pepper, and optional ½ tsp paprika in a bowl for these Baked Honey Mustard Chicken dishes.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For deeper flavor, marinate the chicken in the honey mustard sauce for 30 minutes up to overnight before baking.
- Do not overcrowd the baking dish; give chicken pieces room to bake evenly and brown nicely.
- Brush the chicken with additional sauce halfway through baking to boost glaze richness.
- Chicken thighs provide juicier results, while breasts are leaner and require careful baking time.
- The recipe is naturally gluten-free when using gluten-free mustard and ingredients.
- Leftovers keep well in the refrigerator for up to 3-4 days.
- This dish freezes well for up to 2 months; thaw and reheat gently to preserve flavor and texture.
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Keyword Baked Honey Mustard Chicken