Baked Honey Mustard Chicken Breasts | Easy Oven-Baked Recipe

If you’re looking for a weeknight dinner that feels special but doesn’t require much fuss, these Baked Honey Mustard Chicken Breasts are exactly what you need. Tender, juicy chicken is coated in a glossy blend of honey, Dijon, and warm spices, then baked until it’s deeply flavorful with just the right hint of caramelization. The sauce is a beautiful balance of sweet and tangy, with little savory notes that keep every bite interesting. You can get everything into the oven in minutes, and while it bakes, you’ll have time to set the table or steam a quick side. Expect a dish that’s family-friendly, elegant enough for guests, and just as good for meal prep. It’s simple, dependable, and endlessly adaptable to your taste.

What Makes This Baked Honey Mustard Chicken a Keeper

This recipe hits that sweet spot of flavor, texture, and ease. Baked honey mustard chicken offers a perfect balance of comforting sweetness and zippy tang, all wrapped around tender, juicy chicken breasts. The sauce doubles as a marinade and a glaze, so you’re getting layers of flavor from the inside out. It’s also a great “bridge” dish—familiar enough for picky eaters, yet interesting enough to feel fresh. You can lean more savory or more sweet with tiny tweaks, and it pairs beautifully with roasted vegetables, rice, or a crisp salad. Most of all, it’s forgiving: even if you’re new to cooking chicken, the method and sauce help keep it moist. With a few smart steps and a thermometer, your chicken will be perfectly cooked every time.

What You’ll Need: Ingredients for Baked Honey Mustard Chicken Breasts

• Boneless, skinless chicken breasts (4 pieces, 6–8 oz each): The lean, protein-packed star of the dish; mild flavor that welcomes bold sauces.
• Kosher salt (1 to 1.5 teaspoons): Seasons the chicken and helps draw out natural flavors; kosher salt is easier to pinch and distribute evenly.
• Freshly ground black pepper (1/2 teaspoon): Adds gentle heat and complexity without overpowering the sauce.
• Dijon mustard (3 tablespoons): Brings tangy depth and a slight creaminess that balances the honey.
• Whole-grain mustard (2 tablespoons): Adds texture, visual appeal, and a subtle pop of acidity; you can use all Dijon if you prefer.
• Honey (1/3 cup): The sweet backbone of the sauce; caramelizes as it bakes, creating glossy, golden edges.
• Fresh garlic, minced (2–3 cloves): Provides savory aroma and flavor that keeps the sauce from being too sweet.
• Lemon juice (1 tablespoon): A touch of bright acidity that lifts the honey and mustard; balances richness.
• Olive oil (1–2 tablespoons): Helps the sauce cling to the chicken and promotes browning; adds a round, fruity note.
• Smoked paprika (1 teaspoon): Offers gentle smokiness and a warm color; sweet paprika works if you prefer less smoke.
• Dried thyme (1 teaspoon) or fresh thyme (2 teaspoons, chopped): Earthy, herbal notes that complement mustard beautifully.
• Onion powder (1/2 teaspoon, optional): Adds a mellow, savory base flavor without chopping onions.
• Fresh parsley, chopped (for garnish): Brightens the final dish with a fresh, green finish.
• Optional: low-sodium chicken broth (1/4 cup): For deglazing and turning pan juices into a light sauce.
• Optional: cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water): For thickening the pan sauce if you like a glossy finish.

How to Make It: Step‑by‑Step for Baked Honey Mustard Chicken Breasts

1. Preheat and prep the pan. Heat your oven to 400°F (205°C). Line a baking dish or sheet pan with foil or parchment for easy cleanup, and lightly grease it with a dab of oil or nonstick spray.
2. Prep the chicken. Pat the chicken breasts dry with paper towels to remove surface moisture. If they’re very thick on one end, place them between two sheets of parchment and gently pound to an even 3/4-inch thickness for consistent cooking. Season both sides with kosher salt and black pepper.
3. Stir together the sauce. In a medium bowl, combine Dijon, whole-grain mustard, honey, garlic, lemon juice, olive oil, smoked paprika, thyme, and onion powder if using. Taste and adjust: add a squeeze more lemon for brightness, extra Dijon for tang, or a drizzle of honey if you prefer sweeter.
4. Coat the chicken. Spoon 2–3 tablespoons of the sauce into a small bowl and set aside for basting or serving (this portion will stay “clean”). Toss the chicken in the remaining sauce until well coated. If time allows, marinate for 15–30 minutes for deeper flavor; otherwise, proceed.
5. Arrange in the pan. Lay the chicken in a single layer, leaving a bit of space between pieces so they roast rather than steam. Spoon any extra sauce from the mixing bowl over the top.
6. Bake and baste. Place the pan on the center rack and bake for 10 minutes. Pull it out briefly and baste with some of the clean, reserved sauce for extra shine and flavor.
7. Finish baking. Return to the oven and bake another 8–12 minutes, depending on thickness. Start checking at the 18-minute mark. The chicken is done when the thickest part registers 165°F (74°C) on an instant-read thermometer and the juices run clear.
8. Optional broil for color. If you’d like a deeper glaze, switch to broil for 1–2 minutes at the end. Watch closely to avoid burning the honey.
9. Rest the chicken. Transfer to a plate or cutting board and tent loosely with foil for 5–8 minutes. Resting helps the juices redistribute so each bite stays moist.
10. Make a quick pan sauce (optional). Set the baking pan on the stovetop over medium heat (or scrape juices into a small skillet). Add 1/4 cup chicken broth and simmer, stirring up any browned bits. For a thicker glaze, whisk in the cornstarch slurry and simmer 30–60 seconds until glossy. Spoon over the chicken and sprinkle with chopped parsley.

Timing and Prep at a Glance

• Prep time: 10–15 minutes (includes mixing the sauce and seasoning the chicken)
• Optional marinating: 15–30 minutes for richer flavor
• Bake time: 18–22 minutes at 400°F (205°C)
• Rest time: 5–8 minutes before slicing or serving
• Total time: About 30–40 minutes without marinating; 45–60 minutes with marinating

The chicken is ready to enjoy when an instant-read thermometer reads 165°F (74°C) in the thickest part, and the surface looks glossy and lightly caramelized. After a short rest, slice or serve the breasts whole with a drizzle of pan juices and a sprinkle of parsley.

Helpful Tips for Consistently Juicy Results

• Use an instant-read thermometer. This is the simplest way to avoid overcooking. Start checking at 18 minutes and pull the pan when you hit temperature or very close to it.
• Even out the thickness. A quick, gentle pounding ensures the chicken cooks evenly and stays tender from end to end.
• Adjust the sauce to your taste. Too sweet? Add a little more Dijon or a splash of lemon. Too tangy? Stir in another teaspoon of honey. You’re in charge of the balance.
• Don’t overcrowd the pan. Space between pieces helps the chicken roast and caramelize rather than steam, which keeps the texture appealing.
• Reserve clean sauce for basting or serving. Set aside a few spoonfuls before coating raw chicken. Never baste late in cooking with sauce that touched raw meat.
• Optional quick brine for extra insurance. If you have 15–30 minutes, submerge the chicken in 1 quart cold water mixed with 2 tablespoons kosher salt, then rinse and pat dry before proceeding. Brining adds moisture and seasoning throughout.
• Broil with care. Honey browns fast. If you broil, keep the pan on the middle rack and watch continuously to avoid scorching.
• Make it your own. Add a pinch of chili flakes for heat, swap thyme for rosemary, or stir in a spoonful of Greek yogurt for a creamier sauce.

Nutrition at a Glance

These numbers are approximate and will vary based on brands and exact amounts, but here’s a general idea for one serving (one breast, about 6–8 oz) with sauce:

• Calories: ~360
• Protein: ~36 g
• Carbohydrates: ~24 g
• Total fat: ~9 g
• Saturated fat: ~1.5 g
• Fiber: 0–1 g
• Total sugars: ~22 g
• Sodium: ~600–700 mg (varies with salt and mustard)

Honey contributes the bulk of the carbs here, so if you’re watching sugar, consider reducing it slightly and increasing the Dijon for more tang. The dish is naturally dairy-free and typically gluten-free (double-check your mustard brand if you’re sensitive).

Your Top Questions, Answered

Can I use chicken thighs or bone-in pieces instead?

Yes. Boneless, skinless thighs will bake in about 20–25 minutes at 400°F (205°C). Bone-in, skin-on pieces take longer: plan for 35–45 minutes, depending on size. Always rely on a thermometer and pull at 165°F (74°C). Keep an eye on the glaze toward the end so the honey doesn’t over-brown; you can tent with foil if needed.

Can I make this ahead or freeze it?

Absolutely. You can mix the sauce up to 3 days ahead and store it covered in the fridge. To meal prep, bake as directed, cool, then refrigerate for up to 4 days. Reheat gently at 300°F (150°C) covered with foil, or in a skillet with a splash of broth. To freeze, coat raw chicken in sauce and freeze up to 3 months; thaw in the fridge overnight and bake as usual.

What if I don’t like Dijon—can I use yellow mustard?

You can. Yellow mustard will make the sauce milder and a touch sweeter, so consider keeping a spoonful of Dijon or adding a splash of lemon for balance. Whole-grain mustard adds nice texture if you have it. Taste and adjust before baking to nail the flavor you love.

A Few Final Thoughts

There’s something comforting about a dish that’s both simple and special, and this Baked Honey Mustard Chicken delivers that feeling in every bite. It’s the kind of recipe you can count on: quick to assemble, reliably juicy, and flexible enough to match your mood or what’s in your pantry. Share it on a busy evening when everyone needs a warm, satisfying dinner, or serve it for friends with a bright salad and crusty bread. Either way, it brings people together around flavors that feel familiar yet fresh. Enjoy the process, trust your taste, and don’t forget to celebrate the little win of a home-cooked meal. May this become one of those recipes you return to whenever you need something delicious without the stress.