Baked Honey Mustard Chicken
This baked honey mustard chicken recipe features tender chicken breasts coated in a sticky, caramelized glaze made from sweet honey and tangy Dijon mustard. Ready in under an hour with minimal prep and pantry staples.
Equipment
- 9x13-inch baking dish - ceramic or glass works great
- Meat thermometer - instant-read
- Small mixing bowl
- Whisk or fork
- Sharp chef's knife
- Cutting board - use separate one for raw chicken
- Measuring spoons
- Measuring cups
- Aluminum foil - for tenting the dish if needed
- Basting brush - optional, silicone works best
- Cast iron skillet - optional, for crispier edge on glaze
Ingredients
- 4 boneless, skinless chicken breasts - about 6-8 oz or 170-225 g each
- 3 tablespoons Dijon mustard - whole grain mustard also works well
- 3 tablespoons honey - use pure, raw honey for best flavor
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 cloves garlic - about 1 teaspoon, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika - sweet or smoked
- 0.5 teaspoon salt - or to taste
- 0.25 teaspoon black pepper - or to taste
- fresh parsley or thyme - chopped, for garnish optional
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Pat chicken breasts completely dry with paper towels. Trim any excess fat and season both sides lightly with salt and pepper.
- In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, garlic powder, onion powder, paprika, and a pinch of salt until smooth.
- Place seasoned chicken in prepared dish. Spoon about three-quarters of the glaze over chicken and spread evenly with a brush or spoon. Reserve remaining glaze for basting.
- Bake uncovered for 20 minutes. Remove from oven, baste with reserved glaze and pan juices, then return to oven.
- Continue baking for 10-15 minutes until internal temperature reaches 165°F (74°C) at thickest part. Tent with foil if glaze browns too quickly.
- Rest chicken in dish for 5 minutes. Spoon pan juices over chicken, garnish with fresh herbs if desired, and serve.
Notes
- Don't skip patting chicken dry: Surface moisture prevents caramelization. Take 30 seconds to dry chicken thoroughly before coating.
- Use room-temperature chicken: Remove from refrigerator 15-20 minutes before cooking for more even cooking.
- Check internal temperature, not the clock: Oven temperatures and chicken breast sizes vary. A meat thermometer is the only reliable way to know when it's perfectly cooked.
- Don't overcrowd the pan: Each piece needs space for heat to circulate. If doubling the recipe, use two baking dishes.
- Use quality Dijon mustard: The mustard is the dominant flavor, so a cheap yellow mustard won't give the same complex result.
- Baste during cooking: That second application of glaze halfway through builds up the glossy, lacquered surface on the finished chicken.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
- Reheating: Best reheated in a 350°F oven with a splash of broth for 15-20 minutes. Microwave with a damp paper towel for a quicker option.
- Make it spicy: Add 1/2 to 1 teaspoon cayenne pepper or red pepper flakes to the glaze for sweet heat.
- Chicken thigh variation: Bone-in, skin-on thighs work beautifully - add 10-15 minutes to bake time. The skin crisps up under the glaze.