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Big bold flavor, one pan, and barely any effort—this baked honey mustard chicken is wildly flavorful, shockingly simple, and always a crowd pleaser. Featuring juicy chicken breasts baked in a glossy, sticky-sweet Chick-fil-A-inspired honey mustard sauce, this chicken dinner recipe is about to earn a permanent spot in your weekly rotation.

“I tried this recipe and it turned out really good. Thanks for the recipe.”

– AREL
Overhead photo of a baked and sliced chicken breast with honey mustard sauce on a bed of rice.

Update: This recipe was originally published in June 2022. I made edits to the post below to include more information about baking chicken with honey mustard sauce. 

Hi, friends! If you’ve been looking for a chicken dinner that’s equal parts wildly delicious and unbelievably easy, this honey mustard chicken baked in the oven is about to become your favorite dish: 

Table of Contents

About this baked honey mustard chicken

Imagine: boneless, skinless chicken breasts bathed in a silky, velvety sauce made from honey, mustard, garlic, and bold pantry spices. As the chicken bakes, the meat turns unbelievably tender and the honey mustard sauce thickens into a glossy glaze that keeps the chicken juicy while building layers of beautifully sweet, savory, and tangy flavors into every bite. 

Best of all, this honey mustard chicken recipe is simply made with just chicken breasts and a smattering of pantry staples. And it literally takes 5 minutes of hands-on preparation (or 10 minutes if you decide to make the best creamy honey mustard recipe), plus a quick jaunt in the oven to get this family-friendly dinner on the table.

Think: one pan and big flavor; no stress and definitely zero leftovers.

Why you’ll love this recipe

TL;DR? Get the details on this honey dijon chicken recipe below:

  • Deliciously Balanced Flavors. The combination of sweet honey softens the sharpness of tangy mustard, while a mixture of pantry spices lend savory flavors to create a sauce that’s deeply flavorful and perfectly satisfying. 
  • Juicy, Tender Chicken. Marinating and baking the chicken breasts with honey mustard sauce helps keep the meat moist, while also allowing the sauce to thicken into a beautiful glaze.
  • Pantry Staples. Think: mustard, honey, and basic spices. Chances are pretty good you already have everything you need. 
  • Easy and Approachable. Mix the sauce, marinate the chicken, bake right in the honey mustard sauce, and serve. 
  • Fuss-Free, 5-Minute Prep. The oven does the rest of the work for you.
  • Family-Friendly and Customizable. Mild enough for picky eaters, yet delicious enough for food lovers. Use chicken breasts to keep it lean, thighs for richer flavor, and toss in spices to customize the sauce. 
  • Any-Season Recipe. Light and easy enough for busy summer dinners, yet cozy enough for winters.
  • Meal-Prep Friendly. Season the chicken and soak it in the honey mustard sauce marinade up to 1 day in advance.
Overhead photo of raw chicken breasts, homemade honey mustard sauce, and seasonings neatly arranged on a kitchen counter.

Ingredients for baked honey and mustard chicken

Here’s what you’ll need to make this crazy delicious honey dijon chicken recipe:

  • Honey Mustard Sauce. Use your favorite mayo-based store-bought sauce or make the best homemade honey mustard sauce in about 5 minutes. 
  • Boneless, Skinless Chicken Breasts. When cooked just right, nothing is quite as tasty as juicy white meat chicken. Be sure to pound out the breasts to an even thickness to ensure even cooking. Swap: Boneless skinless chicken thighs or tenders work too, although you’ll need to adjust the bake time.
  • Garlic Powder and Onion Powder. These alliums bring big flavor without any sticky fingers or tears, making them a power couple for weeknight cooking. 
  • Smoked Paprika. Lends a bit of smoky goodness to this honey and mustard chicken. Swap:Use hot Hungarian paprika for a sweet-heat flavor, or use regular sweet paprika instead.
  • Italian Spice Blend. Made with a mix of Italian herbs like oregano, basil, and thyme, this spice-cabinet staple adds a bunch of flavor with just one bottle. Swap: Feel free to use another seasoning mix, like herbes de provence, Greek seasoning, Creole seasoning, or simply your favorite mix of herbs and spices.
  • Kosher Salt and Ground Black Pepper. Essential for enhancing all the deliciousness.

Recipe variations

This simple honey mustard chicken recipe is pure weeknight perfection if you ask me. That said, there’s always room to customize recipes to your liking! Here are a few of my favorite mustard chicken variations to consider:

  • Spicy Honey Mustard Chicken. If you’re among the some who like it hot, add some spice by adding up to a teaspoon of cayenne pepper to the mix.
  • Crunchy Topping. Add a crispy, crunchy topping to your mustard chicken by toasting panko (Japanese breadcrumbs) in a skillet and sprinkling them over the top of the chicken before serving.
  • Herby Honey and Mustard Chicken. Lean into the herb-angle and use extra dried thyme and dried basil and finish the chicken with fresh basil leaves for a “bistro” feel.
  • Honey Mustard Wings. If you’re in the mood for a dinner you can eat with just your fingers, substitute chicken wings for breasts.

If you love honey and mustard, check out this honey dijon salmon brussel sprouts recipe next.

Overhead photo of four raw boneless, skinless chicken breasts coated in spice mixture.

Chef expert tips for perfect results every time

  • Use Quality Honey Mustard. Since it’s the star of the dish, it really matters here. Be sure to use a creamy, mayo-based sauce for the best results.
  • Pound the Chicken Lightly. Be sure to use a meat mallet or rolling pin to pound the chicken breasts to an even thickness so they cook evenly and stay juicy.
  • Season Boldly. Chicken breasts are very mild in flavor, so do not skimp on salt, pepper, and spices. The flavors mellow and enhance the sauce as they bake. 
  • Spoon the Sauce Over Chicken Halfway. About halfway through baking, use a spoon or baster to ladle some of the honey mustard over the chicken to build flavor and help the meat remain juicy.
  • Use a Thermometer. Chicken breasts are done when they reach an internal temperature of 165°F (after resting). Be sure to use an instant read thermometer to prevent overbaking. 
  • Let Chicken Rest. for 5 minutes Be sure to let the honey mustard baked chicken rest for at least 5 minutes before serving so the juices can redistribute.
  • Garnish It. Remember, you eat with your eyes first. A flurry of fresh herbs (think: fresh thyme and fresh basil), freshly cracked black pepper, and a little flakey sea salt can take this dish from ho-hum to oh-yum.
  • Make Ahead Smartly. You can marinate the chicken in honey mustard sauce up to a day in advance and refrigerate. Then simply bake when ready to serve.

FAQs: Frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is the best way to pound out chicken?

I personally like to get out my plastic cutting board, a large zip-top bag, two pieces of plastic wrap, or parchment paper, and a meat pounder. Place the chicken between the plastic or parchment, then use the pounder like a hammer to slowly and gently ease the chicken breast into an even thickness. Don’t strike too hard or you’ll risk splitting the meat. Remember: slow and steady wins the race!

How do I keep chicken breasts from drying out?

To prevent the chicken from drying out while baking in the oven, be sure to pound the breasts into even thickness, marinate the meat in honey mustard sauce overnight, and don’t over-bake the chicken.

Can I use chicken thighs instead of breasts?

You sure can. If you prefer juicy dark meat chicken, use boneless, skinless chicken thighs. Just be sure to add a few minutes to the baking time.

Should I bake honey mustard chicken covered or uncovered?

Both! You’ll start by baking the chicken covered with aluminum foil—this keeps the meat juicy and moist. Then, uncover the chicken to finish baking—this helps the honey mustard sauce thicken slightly and encourages the browning and light caramelization.

How do I know when honey mustard chicken breast is done?

Chicken should be always be cooked to an internal temperature of 165°F for food safety. That said, I recommend pulling it out of the oven when it hits around 160°F. The chicken will keep cooking from the ambient heat during the resting period. 

Can I make this recipe ahead of time?

You can absolutely prep the honey mustard baked chicken breasts a day ahead of time:

Season and marinate the chicken in honey mustard before covering and storing in the refrigerator (uncooked) for up to 24 hours in advance. Then, let the chicken come to room temperature for 30 minutes before baking.

And note, if you are making your own honey mustard sauce, you can do that up to a week in advance.

Overhead photo of a baking dish honey mustard dressing and four raw seasoned chicken breasts (before baking).

Serving chicken breast with honey mustard sauce

You don’t need much to turn this recipe for baked honey mustard chicken into a full-blown meal. Some of my family’s favorite things to pair it with include:

  • Serve over Potatoes. Serve it over a bed of some creamy rustic mashed potatoes or a pile of crispy potato bites.
  • Spoon over Grains. If you prefer grains to ‘taters, serve the saucy chicken over fluffy rice, quinoa, broccoli floret rice, or your favorite grain.
  • Alongside Veggies. The sweet honey mustard goes particularly well with asparagus, broccoli, green beans, and artichokes. But, whatever veggie you love works too. I personally love crispy zucchini fries here.
  • Next to a Salad. Slice and serve on top of your favorite entrée salad for a boost of protein. 

Unique serving suggestions

  • Over Slaw. Slice the chicken and layer it over spicy coleslaw or your favorite slaw for a quick weeknight BBQ vibe.
  • Serve with Couscous. Pair with Israeli lemon couscous salad for a bright and fresh side idea. honey mustard
  • Tuck into Tacos. Spoon the chicken and honey mustard sauce into tortillas and top with pickled jalapeno peppers for a hand-held dinner idea.
  • Turn Leftovers into Chicken Salad. If you’ve got leftovers, let them cool and throw them in the fridge. The next day, chop it up and turn them into honey mustard chicken salad for sandwiches, wraps, lettuce wraps, and more.
Overhead photo of four baked honey and mustard chicken breasts garnished with fresh herbs in a baking pan.

Storing leftover honey mustard baked chicken breasts

  • Refrigerator Storage: After baking, allow the honey mustard chicken to cool completely before storing in an airtight container in the fridge for up to 5 days. 
  • Freezing Instructions: You can freeze the marinated (uncooked) honey mustard chicken in a freezer-safe bag for up to 2 to 3 months. Alternatively, you can freeze the baked chicken breasts (after cooling) for up to 2 to 3 months if you prefer. 
    • Thaw overnight in the refrigerator before baking or reheating.
  • Reheating Instructions: You can either gently reheat the baked honey mustard chicken in a 325 to 350°F preheated oven or in short bursts in the microwave until warm throughout.
Close-up photo of a honey mustard baked chicken breast.

If you thought juicy, flavorful chicken breasts were a culinary myth, you haven’t tried this recipe for baked honey mustard chicken.

Simple to prepare, deliciously flavorful, and perfectly comforting, this chicken with glossy honey mustard sauce is everything a great meal should be. With just 5-10 minutes of prep, you can get this easy chicken recipe on the dinner table. And that, my friends, is what I call a weeknight winner-winner chicken dinner.

If you give this baked chicken a try don’t forget to come back and drop a comment below or tag me on social media. I truly love cheering you on in the kitchen!

Until next time, friends, cheers,

Cheyanne

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More one pan chicken breast dinners!

Close-up overhead photo of baked honey mustard chicken garnished with fresh basil in a large baking dish.

Baked Honey Mustard Chicken

4.34 from 3 votes
Author: Cheyanne Holzworth
Total Time: 27 minutes
Prep Time: 5 minutes
Cook Time: 22 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Big bold flavor, one pan, and barely any effort—this baked honey mustard chicken is wildly flavorful, shockingly simple, and always a crowd pleaser. Featuring juicy chicken breasts baked in a glossy, sticky-sweet Chick-fil-A-inspired honey mustard sauce, this chicken dinner recipe is about to earn a permanent spot in your weekly rotation.

Equipment

  • 1 8×11-inch Baking Dish

Ingredients 

  • 1 Cup Honey Mustard Sauce – homemade or a quality mayo-based brand; DIVIDED (SEE NOTES)
  • 4 small Boneless Skinless Chicken Breasts – pounded to a ¾ to 1-inch thickness (about 1 ½ pounds) (SEE NOTES)
  • 1 tsp EACH: Garlic Powder, Onion Powder, Smoked Paprika + Italian Seasoning
  • as needed Kosher Salt and Ground Black Pepper
  • Optional garnishes: Torn Basil and/or Chopped Flat-Leaf Parsley

Instructions

  • Preheat Oven and Grease Baking Pan: Arrange the oven rack to the center position. Then close the oven door and preheat the oven to 375-degrees F convection or 400-degrees F standard.
    Grease the inside of an 8×11-inch baking dish with non-stick cooking spray. Then set it aside. (SEE NOTES)
  • Combine Chicken Seasonings: In a small bowl, mix the garlic powder, onion powder, paprika, and basil, with ¾ teaspoon of salt, and a heaping ¼ teaspoon of pepper.
  • Pat Dry and Season Chicken Breasts: Pat the chicken breasts dry and season both sides evenly with the seasoning mix.
  • Add Chicken to Baking Dish: Transfer the chicken breasts to the prepared dish, placing them in an even, single layer (not overlapping.)
  • Pour Honey Mustard Sauce Over Chicken: Pour 3/4 cup of honey mustard sauce evenly over the chicken breasts.
  • Bake Honey Mustard Chicken: Cover the baking dish with aluminum foil and bake for 15 minutes.
    Remove foil, pour remaining honey mustard over chicken.
    Return to oven and bake, uncovered, for 10-15 minutes, or until a meat thermometer inserted into the thickest part of the middle of the breast reads 165-degrees.
  • Let Chicken Rest: Remove the chicken from the oven and lightly tent the baking dish with foil. Allow the chicken to rest for 5-10 minutes before serving.
  • Serve Baked Honey Mustard Chicken: Garnish with fresh chopped parsley or basil and enjoy!

Notes

  • Chicken size: If your chicken breasts are large or over 2 pounds, use a 9×13 pan to cook the chicken. You will need to use more sauce; see photos for reference and use your best judgement.
  • Pound out the chicken: To ensure your chicken cooks juicy and even, use a meat mallet or rolling pin to pound them out to an even ¾ to 1-inch thickness. To make the process mess-free, work with 1 chicken breast at a time and place it into a large resealable bag. Place the bag on your clean work surface and pound the chicken, working from the middle out toward the edges of the chicken breast.
  • Honey Mustard Sauce: For the best flavor use a thick and creamy honey mustard sauce. I recommend making your own, but a good-quality brand works too!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 253kcal    Carbohydrates: 25g    Protein: 24g    Fat: 3g    Saturated Fat: 1g    Polyunsaturated Fat: 0.5g    Monounsaturated Fat: 1g    Trans Fat: 0.01g    Cholesterol: 72mg    Sodium: 442mg    Potassium: 418mg    Sugar: 12g    Vitamin A: 34IU    Vitamin C: 1mg    Calcium: 6mg    Iron: 0.4mg
Course: entree, Main Course
Cuisine: American

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Close-up photo of a honey mustard chicken breast baked in the oven.