This honey mustard chicken recipe delivers a sweet and tangy glaze over tender, juicy chicken with minimal effort. The combination of honey and Dijon mustard caramelizes into a sticky, finger-licking-good coating that’s pure comfort. It’s a weeknight hero that feels special enough for company.
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Why You’ll Love This Honey Mustard Chicken
- Effortless preparation: Just whisk the sauce and let the oven do the work.
- Perfect flavor balance: Sweet honey and tangy Dijon create a harmonious glaze.
- Versatile protein: Works with breasts, thighs, or drumsticks.
- Light yet satisfying: Caramelized glaze feels special without being heavy.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1/3 cup (80 ml) Dijon mustard
- 1/4 cup (60 ml) honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 tsp salt, plus more for seasoning chicken
- Fresh parsley, chopped (for garnish)
Tools: A medium mixing bowl, whisk, 9×13 inch baking dish, and a basting brush.
Notes: Use good-quality Dijon mustard and raw honey for best flavor. Don’t skip the apple cider vinegar—it balances the sweetness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 10 g |
| Carbs: | 20 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thickness matters. If your chicken breasts are very thick, consider pounding them to an even ¾-inch thickness. This ensures they cook evenly and don’t dry out while waiting for the center to cook through.
- Don’t substitute the mustard type lightly. Dijon has a specific sharp, white wine-based flavor that’s essential here. Yellow mustard will be too sharp and acidic, while whole grain mustard will change the texture of the glaze.
- Let your ingredients come to room temperature. If your honey is thick and crystallized, place the jar in warm water for a few minutes to loosen it up. This makes whisking the sauce much easier and ensures a smooth, emulsified consistency.
- Season the chicken directly. Don’t rely solely on the sauce for seasoning. A light sprinkle of salt and pepper on the chicken itself before adding the glaze builds layers of flavor from the inside out.
How to Make Honey Mustard Chicken
Step 1: Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels—this is a small step, but it’s crucial for getting a nice sear and helping the glaze stick. Season both sides of the chicken lightly with salt and pepper. You’ll notice that pre-seasoning makes a world of difference in the final taste.
Step 2: In your medium mixing bowl, combine the Dijon mustard, honey, olive oil, minced garlic, apple cider vinegar, smoked paprika, dried thyme, black pepper, and salt. Whisk it vigorously until the mixture is smooth, emulsified, and well-combined. The sauce should look glossy and have a pourable consistency. Give it a quick taste—you should get a hit of sweet honey first, followed by the tangy mustard and a hint of garlic.
Step 3: Place your seasoned chicken breasts in the baking dish, making sure they aren’t crowded. Pour about two-thirds of the honey mustard sauce over the chicken, reserving the rest for basting later. Use your basting brush or a spoon to make sure every part of the chicken is coated in that glorious glaze. The chicken should look thoroughly dressed and ready for the oven.
Step 4: Bake for 15 minutes. Then, carefully remove the dish from the oven. The glaze will have started to bubble and caramelize around the edges. Baste the chicken generously with the reserved sauce and the juices that have collected in the pan. This second layer of glaze will build up that beautiful, sticky coating we’re after.
Step 5: Return the dish to the oven and bake for another 8-12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The cooking time can vary depending on thickness, so start checking at 8 minutes. The finished chicken should be golden brown with a dark, caramelized glaze, and the juices should run clear.
Step 6: Once out of the oven, let the chicken rest in the baking dish for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. During this time, the glaze will thicken slightly as it cools. Garnish with freshly chopped parsley for a pop of color and freshness before serving.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Not recommended, as the sauced chicken can become watery when thawed.
- Reviving: Reheat gently in the oven or microwave until warmed through.
Serving Suggestions
Complementary Dishes
- Garlic mashed potatoes — The creamy, savory potatoes are the perfect canvas for that extra honey mustard sauce. You’ll want to drizzle every last bit over them.
- Simple roasted asparagus — The slight bitterness of asparagus balances the sweetness of the chicken beautifully, and they can roast alongside it on another tray.
- Buttery egg noodles — Toss them with a little parsley and butter; they soak up the sauce wonderfully and make the meal feel extra cozy.
Drinks
- A crisp Chardonnay — Its slight oakiness and acidity cut through the richness of the glaze and cleanse the palate between bites.
- A light lager or pale ale — The carbonation and mild hop bitterness provide a refreshing contrast to the sweet and sticky chicken.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are fantastic for resetting your taste buds.
Something Sweet
- Lemon sorbet — Its bright, clean citrus flavor is the perfect palate-cleanser after the rich, savory main course.
- Simple almond biscotti — The nutty, not-too-sweet cookies are lovely for dipping into coffee or tea, ending the meal on a light note.
- Fresh berry salad with mint — A mix of raspberries, blueberries, and blackberries with a hint of mint feels refreshing and light.
Top Mistakes to Avoid
- Overcooking the chicken. Since the sugar in the honey can cause the exterior to darken quickly, it’s easy to think the chicken is done before the center is fully cooked. Always use a meat thermometer to check for 165°F (74°C) at the thickest part.
- Not reserving sauce for basting. If you use all the sauce at the beginning, it can thin out and burn in the pan. Reserving a portion for the mid-way baste ensures a thick, layered glaze.
- Using cold honey straight from the pantry. If your honey is too thick and cold, it won’t incorporate smoothly into the sauce, leaving you with a separated, greasy glaze. A quick warm water bath fixes this.
- Skipping the rest time. Slicing into the chicken immediately after baking will cause all those precious juices to run
Honey Mustard Chicken
Make the best Honey Mustard Chicken with this easy recipe. A sweet & tangy glaze coats tender, juicy chicken for a perfect weeknight meal. Get the recipe now!
Ingredients
For the Chicken and Sauce
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
1/3 cup Dijon mustard
-
1/4 cup honey
-
2 tbsp olive oil
-
2 cloves garlic (minced)
-
1 tbsp apple cider vinegar
-
1/2 tsp smoked paprika
-
1/2 tsp dried thyme
-
1/4 tsp black pepper
-
1/2 tsp salt (plus more for seasoning chicken)
-
Fresh parsley (chopped (for garnish))
Instructions
-
Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels—this is a small step, but it’s crucial for getting a nice sear and helping the glaze stick. Season both sides of the chicken lightly with salt and pepper. You’ll notice that pre-seasoning makes a world of difference in the final taste.01
-
In your medium mixing bowl, combine the Dijon mustard, honey, olive oil, minced garlic, apple cider vinegar, smoked paprika, dried thyme, black pepper, and salt. Whisk it vigorously until the mixture is smooth, emulsified, and well-combined. The sauce should look glossy and have a pourable consistency. Give it a quick taste—you should get a hit of sweet honey first, followed by the tangy mustard and a hint of garlic.02
-
Place your seasoned chicken breasts in the baking dish, making sure they aren’t crowded. Pour about two-thirds of the honey mustard sauce over the chicken, reserving the rest for basting later. Use your basting brush or a spoon to make sure every part of the chicken is coated in that glorious glaze. The chicken should look thoroughly dressed and ready for the oven.03
-
Bake for 15 minutes. Then, carefully remove the dish from the oven. The glaze will have started to bubble and caramelize around the edges. Baste the chicken generously with the reserved sauce and the juices that have collected in the pan. This second layer of glaze will build up that beautiful, sticky coating we’re after.04
-
Return the dish to the oven and bake for another 8-12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The cooking time can vary depending on thickness, so start checking at 8 minutes. The finished chicken should be golden brown with a dark, caramelized glaze, and the juices should run clear.05
-
Once out of the oven, let the chicken rest in the baking dish for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. During this time, the glaze will thicken slightly as it cools. Garnish with freshly chopped parsley for a pop of color and freshness before serving.06
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