This honey mustard chicken is seared chicken breasts that are coated in a honey, mustard and butter mixture, then baked to perfection. A simple yet delicious dinner option!
Baked honey mustard chicken is packed full of flavor, and uses a handful of ingredients that you likely already have in the house. This is one of my go-to chicken dinner recipes! Serve your chicken with mashed red potatoes and asparagus salad for a memorable meal.
Baked chicken is such an easy yet satisfying way to do dinner, and this honey mustard chicken is no exception. Boneless skinless chicken breasts are smothered in a homemade honey mustard sauce and baked to juicy perfection in this amazingly delicious dish.
Table of Contents
Honey Mustard Chicken Ingredients
To make this recipe, you will need boneless skinless chicken breasts, olive oil, salt, black pepper, grainy mustard, Dijon mustard, honey, butter and parsley.
How Do You Make Honey Mustard Chicken?
Preheat the oven, then coat a baking dish with cooking spray. Heat the olive oil in a pan or large skillet, and season the chicken with salt and pepper. Sear the chicken breasts on both sides until they are golden brown. Whisk together both types of mustard, honey and melted butter. Spread half of the sauce into the bottom of the baking dish, then arrange the chicken on top. Drizzle the rest of the sauce over the chicken. Bake until the chicken is done. Add a sprinkle of fresh parsley, then serve and enjoy.
Tips For The Perfect Dish
- I think it’s worth the extra few minutes of time to sear the chicken and get a golden brown crust. If you’re short on time, it’s also fine to use raw chicken breasts and skip the searing.
- You can prepare the sauce up to 3 days before you plan to use it.
- The cook time on this recipe assumes you’re using medium to large chicken breasts, about 6-8 ounces each. If your chicken breasts are significantly larger or smaller, you may need to alter the baking time.
- If you’re not sure if your chicken is done, you can insert a meat thermometer into the thickest part of the breast. The temperature should register at least 165 degrees F.
Quick Tip
No parsley on hand? Try a different fresh herb such as chives, dill or basil.
Recipe FAQs
Honey mustard pairs well with a variety of proteins such as chicken, pork and salmon. It also goes with potatoes and vegetables such as broccoli, spinach or green beans.
It’s important to avoid overcooking your chicken. That is the biggest contributor when it comes to dry chicken. Baking the chicken covered also allows for it to simmer in the sauce without drying out.
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Flavor Variations
This recipe is delicious as-is, but you can easily change some of the ingredients to customize the flavors to your tastes.
- Protein: Instead of chicken breast, try using chicken thighs or drumsticks. You can also do pork chops, pork tenderloin or salmon.
- Vegetables: Feel free to add some vegetables to the baking dish along with the chicken. Some great options include potatoes cut into 1 inch pieces, broccoli, green beans or carrots.
- Toppings: Finish the dish with some crispy bacon, or add some shredded cheese during the last 10 minutes of the baking time.
Once you try this honey mustard chicken, you’ll find yourself making it on a regular basis. It’s just that good!
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Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Honey Mustard Chicken
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts
- 2 teaspoons olive oil
- salt and pepper to taste
- 1/4 cup grainy mustard
- 2 tablespoons Dijon mustard
- 5 tablespoons honey
- 3 tablespoons butter melted
- 1 tablespoon chopped parsley
- cooking spray
Instructions
- Preheat the oven to 375 degrees.
- Heat the olive oil in a pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
- Place the chicken in the pan and sear on both sides until golden brown.
- In a small bowl, whisk together the grainy mustard, Dijon mustard, honey and butter.
- Coat a rectangular baking dish with cooking spray.
- Spread half of the sauce into the bottom of the dish.
- Arrange the chicken breasts on top of the sauce, then drizzle the remaining sauce over the top of the chicken.
- Cover with foil, then bake for 20 minutes. Uncover and bake for an additional 10 minutes or until chicken is cooked through.
- Sprinkle with parsley, then serve.
Notes
- You can skip the browning step if you prefer, and simply add the seasoned uncooked chicken breasts directly to the baking dish. You will likely need to add an additional 5-10 minutes to the bake time.
Made this last night for dinner. The best honey mustard chicken I have ever had hands down. I used Cherry Republic Cherry Artisan Mustard for the grainy mustard. DELICIOUS- I am so glad I found you. Everything that I have made from using your recipes has been excellent. Great flavors Thank you for sharing.
I’m allergic to butter can I make the sauce without it?
You may want to try a little olive oil instead!
Absolutely banging. Just finished it and it was beautiful. Skipped the searing step and the meat was so tender and juicy, I can’t tell you the noises we were making. Delicious. Served with roasted baby potatoes and broccoli.
So good! I’ve passed over this recipe in the past, but decided to try it out … It is the best! The honey-mustard mixture is perfect and the seared chicken makes the dish delicious! A definite go-to chix recipe!
Can this be prepared 24 hours ahead of time then baked?
You can prepare the sauce ahead of time but I wouldn’t sear it ahead of time as there could be a food safety issue with storing partially cooked chicken for that long.
Hi! This sounds delicious. Is it possible to cook ahead and freeze, or does the sauce separate when thawed?
I think it should be fine but I haven’t tried freezing it myself!
I make a doubłe batch and use foodsaver..toss it in the freezer..comes out awesome.
I made this last night and we really enjoyed it! I served it over rice which was so yummy with the chicken sauce.
I’ve been looking for a great honey mustard chicken recipe and this looks like *the* one to try! If I made this with an ovenproof stainless steel skillet for both the stove and baking steps, do you think I would have to reduce the oven cooking time a bit due to the conductivity of the foil-covered metal, or just keep an eye on it? Thank you, Jill
It should be fine in a skillet!
Honestly this recipe was AMAZING! I used thin sliced breasts so they cook faster but it was so yummy! A definite yes in my home! The sauce I may even double next time just to eat on its own 😂 Two thumbs up!
Have just made this but using chicken breasts with skin on. Accompanied by rosemary, thyme and garlic diced potatoes, rainbow carrots and asparagus. Gave the chicken a bit longer as the breasts were huge( 200g each), and gave it half an hour covered then basted for 15 mins with the sauce. Served leftover sauce on side. Absolutely delicious. Great recipe I’ll be using a lot.
This turned out SO good. Only had Dijon, and used a tiny bit of spicy brown mustard for kicks and giggles… WOW. Phenomenal. I could totally meal prep this.
Would it be OK to marinate chicken in the sauce ahead of time?
Yes that’s fine!
What an easy recipe. I used herbs we province instead of suggested herbs, but think I will make it exactly as written as I think it would be better. Otherwise, it was pretty good.
I just finished making this and tried a bite and ended up eating the whole breast. Definitely the best honey mustard chicken I have ever had. This is now my favourite chicken dish. I made one slight change. I seared it in a cast iron skillet then removed the chicken and added the sauce and chicken back to the skillet and baked as instructed. i just wanted less dishes.
So delicious!! We love this recipe and have made it a couple of times for our friends who love it as well.
I made this but skipped the grainy mustard and did only dijon and I added 3 minced garlic cloves. When done I put chicken and sauce over rice and my 14 year old daughter ate two and we had no left overs!!! It was delicious!!!
So glad to hear you enjoyed it, thanks for reporting back!
SUPER GOOD! I only had dried parsley, and my chicken breasts looked smaller so I probably should of used another one because there was lots of sauce. But the flavor was amazing, thank you for the recipe 🙂
So glad you enjoyed it, thank you for reporting back!
OMG this is the best Honey Mustard Chicken I have ever tasted!!
So glad to hear you enjoyed it, thanks for coming back to comment!
I made it tonight and it was delicious. I substitute honey with agave and it was still delicious . I’ve tried other honey mustard recipe and this by far is my favorite . Thank you.
So happy to hear you enjoyed it, thanks for reporting back!
I made this chicken exactly as the recipe says and it came out perfectly. The meat had a very lovely flavour and was soft and tender. The foil-covering step is important to get a nice tender result!
SO glad you enjoyed it, thanks for reporting back!