Baked Honey Mustard Chicken
Honey mustard chicken balances sweet honey with sharp Dijon and whole-grain mustard, and the sauce bakes right along with the chicken into a sticky glaze. Evening out the breasts before baking means they cook through at the same time the sauce thickens, so the chicken stays juicy.
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Rest
- 5 mins
- Total Time
- 40 mins
- Servings
- 4 servings
How do you make Baked Honey Mustard Chicken?
Pound 4 chicken breasts to an even 2 cm and season with salt, pepper and smoked paprika. Whisk 80 ml honey, 60 ml Dijon, 2 tbsp whole-grain mustard, 1 tbsp olive oil, lemon juice, garlic and thyme. Pour over the chicken in a baking dish and bake at 200°C (400°F) for 20-25 minutes, basting once, until it reaches 74°C (165°F). Rest for 5 minutes.
- Total time
- 40 mins
- Calories
- 370 per serving
- Protein
- 46 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Chicken
Honey mustard sauce
To serve
Equipment
23 x 33 cm (9 x 13 inch) baking dish · Meat mallet or rolling pin · Small bowl and whisk · Instant-read thermometer
Quick Directions
Prepare the chicken
Heat the oven to 200°C (400°F).
Mix the sauce
Whisk the honey, Dijon, whole-grain mustard, olive oil, lemon juice, garlic and thyme together in a small bowl until smooth.
Coat the chicken
Arrange the chicken in a single layer in the baking dish.
Bake and baste
Bake for 20-25 minutes, spooning the sauce from the dish over the chicken halfway through, until the glaze is bubbling and the thickest part of the chicken reads 74°C (165°F).
Thicken the glaze (optional)
For a stickier finish, switch the oven to broil and cook the chicken for 1-2 minutes, watching closely because honey burns quickly.
Rest and serve
Rest the chicken for 5 minutes, then spoon the sauce over the top and sprinkle with parsley.
Step-by-Step Instructions
Follow these detailed steps to make the perfect baked honey mustard chicken.
Prepare the chicken
Heat the oven to 200°C (400°F). Pound the thick end of each breast between sheets of plastic wrap until the chicken is an even 2 cm thick. Pat dry and season both sides with the salt, pepper and smoked paprika.
Mix the sauce
Whisk the honey, Dijon, whole-grain mustard, olive oil, lemon juice, garlic and thyme together in a small bowl until smooth.
Coat the chicken
Arrange the chicken in a single layer in the baking dish. Pour the sauce over it and turn each piece to coat, finishing smooth side up.
Bake and baste
Bake for 20-25 minutes, spooning the sauce from the dish over the chicken halfway through, until the glaze is bubbling and the thickest part of the chicken reads 74°C (165°F).
Thicken the glaze (optional)
For a stickier finish, switch the oven to broil and cook the chicken for 1-2 minutes, watching closely because honey burns quickly. If the sauce in the dish is thin, pour it into a small saucepan and boil for 2-3 minutes until syrupy.
Rest and serve
Rest the chicken for 5 minutes, then spoon the sauce over the top and sprinkle with parsley. Serve with roasted potatoes, rice or green vegetables.
Recipe Tips
- Use a baking dish just big enough to hold the chicken. In a large dish the sauce spreads thin and can scorch at the edges.
- Set aside a few spoonfuls of sauce before it touches the raw chicken if you want extra for drizzling or dipping.
- Mustards vary in saltiness. Taste the sauce before adding any extra salt.
Variations
- Skillet version: sear the seasoned chicken in 1 tbsp oil for 5-6 minutes per side, then add the sauce for the last 2-3 minutes and simmer until glossy and the chicken reaches 74°C (165°F).
- Use 8 boneless, skinless chicken thighs and bake for 22-28 minutes.
- Add 500 g halved baby potatoes or Brussels sprouts tossed in oil around the chicken and roast together; give the potatoes a 15-minute head start.
Nutrition (per serving)
| Calories | 370 |
|---|---|
| Protein | 46 g |
| Carbs | 25 g |
| Fat | 10 g |
| Saturated fat | 2 g |
| Fibre | 0.8 g |
| Sugar | 23 g |
| Sodium | 890 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container with the sauce for up to 4 days.
- Freezer
- Freeze cooked chicken with the sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered in a 180°C (350°F) oven for 10-15 minutes or in a covered pan with a splash of water, until hot to 74°C (165°F).
Baked Honey Mustard Chicken FAQs
How long do you bake honey mustard chicken?
Bake chicken breasts pounded to 2 cm thick at 200°C (400°F) for 20-25 minutes, until the thickest part reads 74°C (165°F). Thicker, unpounded breasts can take 30-35 minutes.
What mustard is best for honey mustard chicken?
Dijon gives a sharp, smooth sauce, and adding whole-grain mustard brings texture and a milder bite. Yellow mustard also works but makes a tangier, less complex sauce.
How do I stop the honey from burning?
Bake at 200°C (400°F) rather than hotter, use a dish that fits the chicken snugly so the sauce stays deep, and baste halfway. If you broil at the end, stay by the oven and give it no more than 1-2 minutes.
Can I marinate the chicken in honey mustard sauce?
Yes. Coat the chicken in the sauce, cover and refrigerate for up to 8 hours, then bake as directed. The sauce has little acid, so it won't make the chicken mushy.
Is honey mustard chicken gluten-free?
Yes, as written. Honey, mustard, garlic and herbs are naturally gluten-free. If you need to be strict, check the mustard labels, because a few flavoured mustards contain added ingredients.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
