Baked Honey Mustard Chicken is a simple yet flavorful dish featuring juicy chicken breasts coated in a sweet and tangy honey mustard sauce. This easy, one-pan meal is perfect for busy weeknights and pairs well with a variety of sides, making it a family favorite.
Why You’ll Love This Recipe
- Requires only a few pantry staples
- Sweet and tangy flavors that complement the juicy chicken
- Easy to prepare with minimal effort
- Great for meal prep and leftovers
- Pairs well with rice, veggies, or a fresh salad
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Dijon mustard
- Honey
- Garlic, minced
- Olive oil
- Lemon juice
- Paprika
- Salt and pepper
- Fresh rosemary or parsley (for garnish)
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Make the sauce: In a small bowl, whisk together the Dijon mustard, honey, minced garlic, olive oil, lemon juice, paprika, salt, and pepper.
- Coat the chicken: Place the chicken breasts in the baking dish and pour the honey mustard sauce over them, ensuring they are well coated.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Rest and serve: Let the chicken rest for a few minutes before serving. Garnish with fresh rosemary or parsley.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Kick: Add red pepper flakes or a bit of cayenne pepper to the sauce.
- Different Mustards: Use whole-grain or spicy brown mustard for a different flavor.
- Extra Creamy: Mix a little Greek yogurt or mayonnaise into the sauce for a creamier texture.
- Herb-Infused: Add dried thyme or oregano for extra depth of flavor.
- Sheet Pan Meal: Add sliced carrots, potatoes, or green beans to the baking dish for a complete meal.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 350°F for 10 minutes or microwave in 30-second intervals until heated through.
- Freezing: Freeze the uncooked, marinated chicken for up to 3 months. Thaw overnight before baking.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work great in this recipe. Adjust cooking time as needed.
How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Can I make this ahead of time?
Yes, you can marinate the chicken in the sauce overnight for deeper flavor.
What sides go well with honey mustard chicken?
Serve with roasted vegetables, rice, mashed potatoes, or a fresh salad.
Can I grill this instead of baking?
Absolutely! Grill over medium heat for about 6-7 minutes per side.
What can I use instead of honey?
Maple syrup or a sugar-free sweetener can be used as a substitute.
How do I prevent the chicken from drying out?
Cover with foil while baking and let it rest before slicing to retain juices.
Can I make this dish dairy-free?
Yes, this recipe is naturally dairy-free.
What mustard works best for this recipe?
Dijon mustard provides the best balance of tanginess and smoothness, but yellow mustard can also be used.
Can I use bone-in chicken?
Yes, just adjust the cooking time as bone-in chicken takes longer to cook.
Conclusion
Baked Honey Mustard Chicken is a quick, flavorful dish that’s perfect for any night of the week. With its tangy-sweet sauce and juicy texture, this easy recipe will become a regular in your meal rotation. Try different variations and enjoy a fuss-free dinner that pairs well with almost anything!
Print
Baked Honey Mustard Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Baked Honey Mustard Chicken is a simple yet flavorful dish featuring juicy chicken breasts coated in a sweet and tangy honey mustard sauce. This easy, one-pan meal is perfect for busy weeknights and pairs well with a variety of sides, making it a family favorite.
Ingredients
- 4 boneless, skinless chicken breasts (or chicken thighs)
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon paprika
- Salt and pepper, to taste
- Fresh rosemary or parsley, for garnish
Instructions
- Preheat the Oven: Set to 375°F (190°C) and lightly grease a baking dish.
- Make the Sauce: In a small bowl, whisk together Dijon mustard, honey, minced garlic, olive oil, lemon juice, paprika, salt, and pepper.
- Coat the Chicken: Place the chicken breasts in the baking dish and pour the honey mustard sauce over them, ensuring they are well coated.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Rest & Serve: Let the chicken rest for a few minutes before serving. Garnish with fresh rosemary or parsley.
Notes
- Marinate for Extra Flavor: For deeper flavor, let the chicken marinate in the honey mustard sauce for at least 30 minutes or up to overnight before baking.
- Adjust Sweetness & Tanginess: If you prefer a sweeter sauce, add more honey. If you like it tangier, increase the mustard or lemon juice.
- Prevent Dryness: Covering the dish with foil during the first part of baking helps keep the chicken moist and juicy. Remove the foil to allow it to brown.
- Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). Overcooking can lead to dryness.
- Thighs vs. Breasts: Chicken thighs stay juicier than breasts and are a great option if you prefer more tender meat. Adjust cooking time accordingly.
- Sauce Thickness: If you want a thicker sauce, you can simmer it separately in a pan for a few minutes before pouring it over the chicken.
- Make It a Meal: Add sliced potatoes, carrots, or green beans to the baking dish for a complete, one-pan meal.
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