Baked Honey Mustard Chicken – super easy!

You’ll fall in love with this easy-to-make baked honey mustard chicken. The sauce is so good you’ll want to slurp it up with a spoon.

Tender chicken breasts roasted in sweet and tangy honey mustard sauce, with a hint of rosemary – this recipe is perfect for an easy dinner, whether you’re serving family or guests. It’s virtually fail-proof. Baked honey mustard chicken is pretty much guaranteed to turn out great every time. And everyone loves it!

Honey and mustard is a very popular combination. I love honey mustard vinaigrette – it’s perfect on almost any kind of salad. And during grilling season, I often use this tasty honey mustard marinade for chicken. Honey provides a golden sweetness, a perfect counterpoint to zesty mustard, especially whole grain mustard with all those little round mustard seeds. Adding rosemary to this duo adds just a bit of herbal flavor, a treat for the taste buds.

During winter months, don’t you love to have a nice casserole or roast in the oven? It warms up the house and smells so good. Put this chicken in the oven and potatoes to bake, or maybe a pan of diced sweet potatoes or crispy roasted potatoes. Serve an easy arugula salad or sautéed Brussels sprouts and you’ve got yourself a bang-up dinner with very little work involved.

About this recipe

This recipe is so easy. As always, the complete recipe is on the recipe card below. There’s no chopping or sautéing, no last minute prep. I love to make this baked chicken when I have guests because I can put it in the oven and pretty much forget about it. It’s easy to double or even triple the recipe. Make sure you serve the extra sauce on the side, it’s pure gold.

What you’ll need

• Boneless skinless chicken breasts – about 2 pounds, but this recipe can easily be doubled.
• Whole grain mustard – look for the kind that has whole mustard seeds in it.
• Dijon mustard – creamy Dijon rounds out the sauce.
• Honey – sun-warmed amber nectar that adds perfect sweetness.
• Olive oil – just 2 teaspoons!
• Rosemary – dried is fine, fresh is great if you have it.
• Seasoning: Nothing fancy here, just garlic powder, salt, pepper.

How to make it

It doesn’t get much easier than this recipe.

Mix the sauce in a small dish or measuring cup.

Put the chicken in a baking dish and sprinkle with salt and pepper. This ensures the chicken is well seasoned before even adding sauce.

Next you’ll pour the sauce over it, cover with foil and bake. Covering with foil for the first portion of the baking time allows the chicken to fully cook through and keeps the sauce from burning.

After 20 minutes, you’ll remove the foil. Take a minute to spoon some of that yummy sauce on top of the chicken before you return it to the oven, no foil this time. The sauce will thicken slightly and the chicken will finish cooking.

When it’s done, serve with the extra sauce. It’s irresistible!

FAQs

Make It Your Own

• Substitute boneless skinless chicken thighs. Or use bone in chicken thighs or breasts, with the skin removed. Chicken tenders are good, too. Since they take less time to cook, you can make them in a skillet on the stove. Adjust the amount of sauce if you’re cooking a smaller amount of chicken.
• Experiment with different types of mustard (and there are lots to choose from!).
• Increase or omit the garlic powder, or use fresh garlic.
• Replace the rosemary with thyme or sage.
• Like hot honey? Try hot honey chicken sheet pan dinner with Brussels sprouts and sweet potatoes.
• Rather have plain roasted chicken? Try roasted bone-in chicken breasts. They are juicy, economical, and so versatile.

Make-Ahead Ideas

To make ahead, simply prepare the dish for baking, cover, and refrigerate up to 8 hours until ready to bake. Take chicken out of the refrigerator to warm up a bit while the oven preheats.

Storage & Reheating Suggestions

Leftover honey mustard chicken is really great. Because of the sauce, it doesn’t dry out in the fridge. I like to sometimes dice it or thinly slice it when storing, because then it really soaks up the sauce. Store tightly covered for up to 3 days in the fridge or a month in the freezer.

To reheat, put chicken and sauce in a baking dish and heat for 15 minutes at 350°F or until heated through. Honey mustard chicken can be easily be reheated in a skillet on the stove over medium-low heat, too. We don’t recommend the microwave for reheating chicken as it tends to dry it out and make it tough.

Leftover Love

Make a pulled chicken sandwich. Shred leftover chicken and heat it with leftover sauce. Serve on a bun.

More baked chicken Recipes

There are so many delicious ways to bake chicken, whether it’s a casserole, sheet pan dinner, or stuffed. Try:

• Pizza Chicken – one pan, 5 ingredients!
• Chicken Caprese Quinoa Bake
• Bacon Wrapped Chicken Breast stuffed with avocado and cheddar
• Baked Chicken Parmesan and Broccoli (sheet pan dinner)
• Green Chile Chicken Quinoa Casserole
• Healthier Chicken Cordon Bleu Recipe
• Spinach and Feta Stuffed Chicken Breasts
• Soy and Honey Glazed Chicken Drumsticks
• Sheet Pan Honey Balsamic Chicken and Vegetables
• How to Roast Split Chicken Breasts (bone-in) – perfect for adding to recipes or just on their own
• Walnut Crusted Chicken by Sally’s Baking Addiction – sounds so delicious!