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Baked Honey Mustard Chicken – super easy!

5
/5
47 mins
4 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 01/17/2022Updated: 09/06/2022

This post may contain affiliate links. Please read my disclosure policy.

Chicken, text overlay reads "super easy honey mustard chicken!
Chicken, text overlay reads "the best honey mustard chicken!
Chicken, text overlay reads "baked honey mustard chicken - so easy and hands-off!"
Chicken, text overlay reads "baked honey mustard chicken - super easy dinner!"

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.

Recipe Overview

Why you’ll love it: The sauce is just so good and the recipe is super easy to make.

How long it takes: 47 minutes
Equipment you’ll need: baking dish, oven, small mixing bowl, foil
Servings: 4

Sliced chicken breast on a plate with honey mustard sauce and fresh rosemary.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About this recipe
  • 3 What you’ll need
  • 4 How to make it
  • 5 FAQs
  • 6 Make It Your Own
  • 7 Make-Ahead Ideas
  • 8 Storage & Reheating Suggestions
  • 9 Leftover Love
  • 10 More baked chicken Recipes
  • 11 Get the Recipe: Baked Honey Mustard Chicken – super easy!

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.

Close up of slice of chicken on a fork.

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.
Overhead view of ingredients needed including two types of mustard.

How to make it

It doesn’t get much easier than this recipe.

Mix the sauce in a small dish or measuring cup.

Sauce ingredients in a small glass bowl.

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

Raw chicken seasoned with salt and pepper.

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.

Uncooked chicken covered with sauce.

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.

Sauce being spooned over chicken in baking dish.

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

Close up of chicken with honey mustard sauce.

FAQs

What goes well with honey mustard chicken?

Roasted root vegetables are a perfect accompaniment to this saucy chicken. Try roasted whole carrots or roasted beets. Roasted cauliflower or Brussels sprouts are wonderful, too. There’s plenty of the honey mustard sauce to flavor those as well as the chicken. This chicken is also amazing with mashed potatoes or steamed white rice. Nutritious cauliflower rice is a good low carb option.

What can I add to chicken breast for flavor?

Usually I like to marinate chicken breast for added flavor. I have lots of great chicken marinades to choose from. However, you’ll find there’s no need to marinate the chicken for extra flavor in this recipe. The sauce adds plenty of flavor.

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.
Honey mustard chicken on a fork placed on a white plate.

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!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Slice of chicken on a fork with honey mustard sauce.
Recipe

Get the Recipe: Baked Honey Mustard Chicken – super easy!

5 from 3 votes
Prep Time: 5 mins
Cook Time: 42 mins
Total Time: 47 mins
4 servings
Print Rate Recipe
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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.

Ingredients

  • ¼ cup whole grain mustard
  • ¼ cup Dijon mustard
  • ½ cup honey
  • 2 teaspoons olive oil
  • 1 teaspoon dried crushed rosemary (or 2 teaspoons fresh rosemary)
  • ½ teaspoon garlic powder (or 1 clove minced fresh garlic)
  • 2 pounds boneless skinless chicken breast
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon coarse ground ground black pepper

Instructions

  • Preheat oven to 425ºF. Spray a large baking dish with nonstick cooking spray.
  • In a small mixing bowl, whisk together whole grain mustard, Dijon mustard, honey, olive oil, crushed rosemary, garlic powder, and ¼ teaspoon salt.
  • Sprinkle both sides of chicken with remaining ¼ teaspoon salt and pepper and place in prepared baking dish. Pour mustard mixture on top of chicken. Cover baking dish with foil.
  • Bake for 20 minutes, remove the foil, and spoon the sauce over the chicken. 
  • Bake for another 22 minutes with the foil removed, or until internal temperature of the chicken reads 165ºF on an instant read thermometer when taken in the thickest part of the breast.
  • Serve immediately with sauce on top.

Notes

  • Store leftover chicken 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. You can also reheat in a skillet on the stove over medium-low heat. We don’t recommend the microwave for reheating chicken as it tends to dry it out and make it tough.
Alternatives:
  • 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.
  • Increase or omit the garlic powder, or use fresh garlic.
  • Replace the rosemary with thyme or sage.

Nutrition Information

Serving: 8oz. chicken, Calories: 544kcal, Carbohydrates: 37g, Protein: 72g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 193mg, Sodium: 1011mg, Fiber: 2g, Sugar: 35g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. PAT says

    January 21, 2022 at 11:23 am

    5 stars
    GREAT RECIPE. ONE OF THE BEST CHICKEN RECIPES
    THAT WE HAVE COOKED. THANK YOU. PAT

    Reply
    • Rachel Gurk says

      January 23, 2022 at 9:40 pm

      I’m so glad to hear it! Thank you for taking the time to leave a review, it truly means so much to me!

      Reply
  2. Ana says

    January 17, 2022 at 12:53 pm

    5 stars
    Delicious!!!!

    Reply
    • Rachel Gurk says

      January 23, 2022 at 9:45 pm

      So glad you liked it!

      Reply

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