Baked Honey Mustard Chicken is a family favorite that’s ready in 30 minutes! Chicken breasts are baked in a homemade honey mustard sauce spiked with rosemary and paprika.
An Easy, Flavorful Chicken Breasts Recipe!
Say goodbye to “plain” or “boring” baked chicken! With this easy honey mustard chicken recipe, basic baked chicken takes on tons of mouthwatering, sweet-and-tangy flavor that will wake up your tastebuds! And best of all, it’s super easy to make.
In this crowd-pleasing favorite, a sweet homemade sauce is basted repeatedly over the chicken as it bakes, creating a beautiful layer of sticky honey mustard baked right into the meat. The chicken stays moist, thanks to that layer of sauce, and the sauce itself caramelizes to a light, golden brown. No one could resist this flavor-packed chicken dinner. This winning dinner idea gives our favorite baked chicken recipe a run for its money!
What You’ll Need
So what will you need for this finger-lickin’ dish? Just a handful of easy ingredients, and a little bit of time! Here’s a quick overview. Be sure to scroll down to the recipe card for specific amounts.
- Chicken: I use boneless, skinless chicken breasts here, but you could also use chicken tenders, or other cuts of chicken (see below for more details!).
- Honey Mustard: I recommend this recipe for homemade honey mustard, but you can use any honey mustard sauce that you like.
- Olive Oil: Extra virgin olive oil is my go-to!
- Paprika: Made of dried, ground peppers, paprika is mild and earthy, without being spicy.
- Rosemary: Dried rosemary is fine, or you can mince some fresh rosemary leaves (no stems!).
- Salt and Pepper: To taste.
- Fresh Parsley: For an optional garnish.
Can I Use Chicken Thighs Instead of Chicken Breasts?
Definitely! Boneless, skinless thighs may take a little bit longer to cook through, but they make a great substitute for chicken breast. Plus, thighs are naturally more moist!
What About Bone-In Chicken?
If you would like to make this recipe with bone-in, skin-on chicken, that’s fine too! Bone-in chicken takes significantly longer to cook than boneless chicken. Depending on your oven, the size of the chicken thighs, and your baking dish, it can take from 35 minutes up to an hour, or even a little more.
You can choose to remove the skin, or leave it on – either way, it will be delicious! If you do leave the skin on, make sure to bake the chicken skin-side-up so that it will get crispy.
How to Make Honey Mustard Chicken
The method for this dish is all about basting the chicken. To get a good sticky layer of baked honey mustard, you should baste it at least three times – but feel free to add an extra time or two after removing the foil, if you like!
- Preheat the Oven and Make the Honey Mustard. To start, preheat your oven to 375°F. Next, make the sauce by combining the honey mustard sauce, olive oil, paprika, and dried rosemary in a small bowl or jar. Stir or shake until well-combined.
- Coat the Chicken with Honey Mustard Sauce. Trim any excess fat or skin away from the chicken breasts, and place them in a shallow baking dish. Season the chicken with salt and pepper, and then spoon the honey mustard sauce evenly over the chicken.
- Cover, and Bake. Cover the dish with aluminum foil, and bake the chicken for 20 minutes.
- Uncover, Baste, and Bake Again. After 20 minutes, remove the foil, and spoon the warm honey mustard sauce over the chicken again. Put the dish back into the oven, and bake for an additional 10 minutes, or until cooked through to 165°F.
- Baste and Broil the Chicken. Spoon the sauce over the chicken once again. Turn the oven to BROIL. Close the oven door, and broil the chicken for one or two minutes, or until golden brown.
- Enjoy! Rest the chicken for 5 minutes before slicing. Serve warm.
Tips and Tricks
These easy tips for making honey mustard chicken will put you on the path to dinner success! Read on, and get ready for some seriously tasty chicken, on the table with no hassle!
- Check for Doneness: In general, chicken is done when you cut through the thickest part of the chicken (all the way to the bone, if you’re using bone-in cuts), and the juices run clear. I also find that chicken has the best texture when it’s easy to cut and/or pull away from the bone. However, the easiest way to test for doneness is with an Instant Read thermometer. Measure the thickest part of the chicken, and don’t let the thermometer touch the bone.
- Maple Mustard: For a different twist, you can substitute pure maple syrup for the honey! Maple mustard is a great flavor profile that goes well with chicken.
- Add Veggies: Make a side dish right alongside your chicken by adding washed, peeled, and chopped potatoes, carrots, broccoli, onion… whatever you like! Make sure you cut the veggies fairly small so they’ll cook in time.
To serve this chicken, I love having bread for soaking up that wonderful sauce, and some kind of easy veggie. Try one of these simple recipes, and bon appetit!
- Bread: While ready-made dinner rolls would be just fine here, I highly recommend an indulgent loaf of Buttery Beer Bread, if you have the time! It’s a simple bake that’s loaded with rustic flavor. Or go for something more unique and try Bolillos (Mexican dinner rolls).
- Salad: A classic Greek Salad is always a great option with chicken, but if you’d like something different, what about a heaping dish of Spicy Mango Slaw?
- Green Beans: It doesn’t get better than Sautéed Green Beans with Bacon! These vibrant green beans with the smoky taste of bacon are an easy family favorite.
- Potatoes: This chicken also goes great with some starchy potatoes. I love it with Oven Roasted Potatoes or Garlic Mashed Potatoes. It would also be delicious with a Twice Baked Potato Casserole.
Storing and Reheating Leftovers
- To store leftover honey mustard chicken in the fridge, just cover it well or place it in an airtight container. Refrigerate for up to four days.
- To store in the freezer, just place the cooled chicken and sauce into freezer bags, and press out as much air as you can before sealing. Mark with the date, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
- To reheat, just place the chicken and sauce in an ovenproof dish, cover with foil, and bake at 350°F until heated through. Alternatively, reheat the chicken and sauce in a covered skillet over low heat.
More Simple Chicken Breast Recipes
Here are a few of my favorite recipes utilizing chicken breasts:
- Easy BBQ Oven Pulled Chicken
- Creamy Chicken Florentine
- Crockpot Chicken and Dumplings
- Garlic Brown Sugar Chicken
- Crockpot Mississippi Chicken
- Creamy Cajun Chicken Pasta
- Greek Chicken Souvlaki
- Lemon Pepper Chicken
Baked Honey Mustard Chicken
- 2 pounds boneless, skinless chicken breasts
- ½ cup honey mustard sauce
- 3 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Preheat the oven to 375°F degrees.
- In a small bowl, combine the honey mustard sauce, extra virgin olive oil, paprika, and dried rosemary. Stir until well-combined.
- Trim and place the chicken breasts in an oven-safe baking dish. Season the chicken with salt and pepper. Gently spoon the honey mustard mixture evenly over the chicken.
- Cover the dish with aluminum foil, and bake for 20 minutes. Uncover, spoon the warm honey mustard sauce over the chicken, and bake for an additional 10 minutes, or until cooked through to 165°F.
- Spoon the sauce over the chicken one last time, and broil for 1 – 2 minutes, or until golden brown.
- Rest the chicken for 5 minutes before slicing. Serve warm.
StorageFridge: Cover casserole dish tightly with saran warp or foil, or place it in an airtight container. Refrigerate for up to four days. Freezer: Place the cooled chicken and sauce into freezer bags, and press out as much air as you can before sealing. Mark with the date, and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Reheat: Place the chicken and sauce in an ovenproof dish, cover with foil, and bake at 350°F until heated through. Alternatively, reheat the chicken and sauce in a covered skillet over low heat.
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