Honey Mustard Chicken

This honey mustard chicken is a busy weeknight staple, with a sweet-tangy sauce that turns chicken breasts into a family favorite in no time. It comes together with simple pantry ingredients and bakes in one dish for easy cleanup.

Flavor: Chicken breasts with a sweet and buttery honey mustard sauce that bakes into the pan juices and has a tangy finish.
Skill Level: It’s so easy, just a one-bowl sauce, one baking dish, and the oven does the work.
Time-Saving Tip: Mix the sauce while the oven preheats, or assemble everything up to 4 hours ahead and allow it to marinate for an easy make-ahead dish.
Serving Suggestions: Great over rice, mashed potatoes, or alongside Parmesan roasted broccoli to catch the extra sauce.

chicken , butter , dijon , mustard , honey , garlic , thyme , vinegar , salt and pepper with labels to make Honey Mustard Chicken

Honey Mustard Chicken Ingredients

Chicken Breasts: Pound to even thickness for even baking. Thighs work too and stay extra juicy, just a
dd a few minutes of cooking time as needed.
Butter: Helps the sauce turn smooth and rich; unsalted butter lets you season the dish to taste.
Honey: Mild honey keeps the sauce balanced; hot honey adds some heat as well as sweetness.
Mustard: Use your favorite mustard. Dijon adds tang and depth, and whole-grain adds texture. Adding a little yellow mustard keeps the flavor classic and balanced.
Apple Cider Vinegar: Brightens the sauce and balances the sweetness. Lemon juice or white wine vinegar work in a pinch.

adding honey mustard sauce to casserole dish to make Honey Mustard Chicken

How to Make Honey Mustard Chicken

Pound chicken to even thickness and season (full recipe below).
Make the sauce and pour it over the top of the chicken in a casserole dish.
Bake uncovered until the chicken reaches 165°F in the thickest part.

Before serving, let the chicken rest for 5 minutes, then spoon the pan sauce over the top.

Pound the thickest end of the chicken breast so the chicken cooks at the same rate.
Pat dry with a paper towel before seasoning so the spices stick and the sauce clings better.
If the sauce tastes too sweet, add an extra teaspoon of apple cider vinegar. If the sauce tastes too tangy, adjust with a small drizzle of honey.
Use an instant-read meat thermometer and pull the chicken out of the oven when the internal temperature reaches 165°F in the thickest part.
For extra sauce, double the sauce ingredients and bake in a slightly larger dish.

sliced Honey Mustard Chicken with potatoes and veggies

Leftovers Worth Saving

Fridge: For meal prep, store leftover chicken and sauce in airtight containers for up to 4 days.
Freeze: Freeze cooled chicken with sauce for up to 3 months.
Reheat: Warm gently in the microwave with a little extra sauce, or reheat covered in the oven at 325°F until heated through.
Leftover Ideas: Slice into wraps, grain bowls, salads, or tucked into a toasted sandwich with lettuce and pickles.

Perfect Pairings for Honey Mustard

Did you make this Honey Mustard Chicken? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Preheat the oven to 400°F. Lightly grease a 2.5 to 3-quart baking dish.
Pound the thickest part of each chicken breast so they are even in thickness. Pat dry.
Season both sides with salt, pepper, and garlic powder and place in the prepared baking dish.
To make the sauce, melt the butter in a small bowl. Whisk in honey, Dijon, yellow mustard, apple cider vinegar, and thyme. Pour the sauce over the chicken.
Bake uncovered 20-25 minutes or until the chicken reaches 165°F in the thickest part.

The chicken can be prepared as directed in the pan and refrigerated to marinate up to four hours if desired.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

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