I love how this recipe balances bold flavors with minimal effort. The sauce comes together in minutes, and browning the chicken adds an extra layer of flavor before it finishes baking in the oven. The end result is tender, juicy chicken in a thick honey mustard glaze that tastes like something from a restaurant—but without all the hassle. It’s perfect for weeknights or when I want to impress without stress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless skinless chicken breasts (about 1 inch thick)
1 teaspoon salt
1 teaspoon pepper
5 tablespoons extra virgin olive oil, divided
¼ cup Dijon mustard
3 tablespoons yellow mustard
¼ cup honey
1 teaspoon garlic powder
4 tablespoons salted butter, sliced into 1-tablespoon pieces
Chopped parsley, optional garnish
Directions
I preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with nonstick spray.
I pound the chicken breasts to an even thickness, about ½ to ¾ inch, and season both sides with salt and pepper.
In a large skillet over medium-high heat, I heat 2 tablespoons of olive oil and sear the chicken for about 2 minutes per side until golden brown. Then I remove the chicken and set it aside.
In a small bowl, I whisk together the remaining 3 tablespoons olive oil, Dijon mustard, yellow mustard, honey, and garlic powder.
I pour half of the sauce into the baking dish and place the seared chicken breasts on top. Then I spoon the remaining sauce over the chicken.
I place 1 tablespoon of butter on each chicken breast.
I bake the dish uncovered for 20–25 minutes or until the internal temperature of the chicken reaches 165°F.
I garnish with chopped parsley if I have it, then serve warm with my favorite sides.
Servings and timing
This recipe makes 4 servings. Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 30–35 minutes
Variations
I sometimes use chicken thighs instead of breasts—they stay extra juicy and flavorful.
For added flavor, I marinate the chicken in the sauce for a few hours before cooking.
I add a splash of apple cider vinegar or a squeeze of lemon to brighten the sauce.
I’ve tossed in rosemary or thyme for a slightly more herbaceous flavor.
When I want a touch of heat, I stir in a pinch of cayenne or a little hot sauce.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container for up to 3–4 days. Freezer: Once cooled, I freeze the chicken in a freezer-safe container for up to 3 months. Reheating: To reheat, I warm it in the oven at 350°F until heated through, or microwave individual portions in 30-second bursts.
FAQs
Can I use bone-in chicken?
Yes, I’ve made it with bone-in thighs or breasts. I just increase the baking time by 10–15 minutes and make sure the internal temperature reaches 165°F.
Is this recipe very sweet?
It’s sweet and tangy. If I want it less sweet, I reduce the honey slightly or add more mustard.
Can I make this ahead of time?
Absolutely. I prep and sear the chicken and mix the sauce earlier in the day, then assemble and bake it when I’m ready to eat.
What should I serve with this?
I love it with mashed potatoes, roasted vegetables, rice, or even a side salad. The sauce is great over just about anything.
Can I use only one kind of mustard?
Yes, I’ve made it with just Dijon or just yellow mustard. Dijon gives it a sharper tang, while yellow makes it milder and more classic.
Conclusion
Honey Mustard Chicken is the kind of recipe that never lets me down. It’s flavorful, creamy, and comes together quickly with pantry staples. Whether I’m cooking for the family or need something impressive for guests, it always delivers rich, comforting taste with very little effort.
Honey mustard chicken is a flavorful, easy dinner with tender baked chicken breasts smothered in a rich, creamy, sweet and tangy sauce. A perfect weeknight meal!
Ingredients
4 boneless, skinless chicken breasts (about 1 inch thick)
1 teaspoon salt
1 teaspoon pepper
5 tablespoons extra virgin olive oil, divided
¼ cup Dijon mustard
3 tablespoons yellow mustard
¼ cup honey
1 teaspoon garlic powder
4 tablespoons salted butter (cut into 1 tbsp slices)
Chopped parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Spray a 9×13 (or smaller) baking dish with nonstick cooking spray.
Pound chicken breasts to an even ½ to ¾ inch thickness. Season with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden, about 2 minutes per side. Set aside.
In a bowl, whisk together remaining 3 tablespoons olive oil, Dijon mustard, yellow mustard, honey, and garlic powder.
Pour half of the sauce into the bottom of the baking dish. Place seared chicken on top, then pour the rest of the sauce over the chicken.
Top each chicken breast with a tablespoon of butter.
Bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Garnish with chopped parsley, if desired. Serve warm.
Notes
Make ahead tip: Sauce can be made in advance and stored in the fridge for up to 3 days.
Serving suggestion: Great with rice, mashed potatoes, or roasted veggies.
Storage:
Refrigerate: Store leftovers in an airtight container for 3–4 days.
Freeze: Store cooled chicken in a freezer-safe container for up to 3 months.
