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.
Servings: 4
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 (see note)
- 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.¼ cup whole grain mustard, ¼ cup Dijon mustard, ½ cup honey, 2 teaspoons olive oil, 1 teaspoon dried crushed rosemary, ½ teaspoon garlic powder
- 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.2 pounds boneless skinless chicken breast, ½ teaspoon kosher salt, divided, ¼ teaspoon coarse ground ground black pepper
- 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.
Video
Notes
- Storage/reheating: 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.
- Chicken: The recipe makes quite a lot of sauce so feel free to use extra chicken if you happen to have it. You can easily substitute boneless skinless chicken thighs if you prefer dark meat, or a combination of both. Bone in chicken thighs or breasts are fine, too (I usually remove the skin first).
- Try different mustard. Experiment with different types of mustard.
- Seasoning. Increase or omit the garlic powder, or use fresh garlic for more flavor. Replace the rosemary with thyme or sage, if you prefer.
Nutrition
Serving: 8oz. chicken | Calories: 426kcal | Carbohydrates: 37g | Protein: 50g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 898mg | Potassium: 914mg | Fiber: 2g | Sugar: 35g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg
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