Introduction

This Baked Honey Mustard Chicken is a perfect balance of tangy mustard and sweet honey, creating a flavorful, juicy dish that’s simple to prepare. It’s an ideal weeknight dinner that feels special without requiring hours in the kitchen.

Four pieces of golden-brown chicken thighs with crispy, slightly charred skin are glazed with a shiny, sticky sauce in a white rectangular dish. Each piece is sprinkled with coarse black pepper and small green herb bits, likely parsley, adding a fresh touch on top. The chicken sits in a shallow pool of rich, amber-colored sauce that glistens with oil and seasoning specks. The white marbled surface under the dish softly reflects light, giving the whole image a clean, fresh feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 to 5 boneless skinless chicken breasts (8 oz each) or 6 boneless skinless chicken thighs
1/4 cup whole grain mustard
2 Tbsp dijon mustard
2 Tbsp yellow mustard
1/4 cup + 2 Tbsp honey
2 Tbsp olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup chopped yellow onion
1 Tbsp minced garlic (approx. 3 cloves)
4 small sprigs fresh rosemary

Instructions

Step 1: Preheat your oven to 190°C (375°F). In a mixing bowl, whisk together the whole grain mustard, dijon mustard, yellow mustard, honey, and 1 tablespoon of olive oil until smooth. Spray a 33 cm x 23 cm (13 x 9-inch) baking dish with non-stick cooking spray.
Step 2: In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 8 minutes until golden brown. Add the minced garlic and cook for an additional 30 seconds. Transfer this mixture evenly into the prepared baking dish.
Step 3: Season the chicken breasts or thighs with salt and freshly ground black pepper on both sides. Arrange them on top of the caramelized onion and garlic layer in the baking dish.
Step 4: Pour the mustard and honey mixture evenly over the chicken, making sure each piece is well coated. Place the fresh rosemary sprigs between the chicken pieces for added aroma.
Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F). If the sauce starts to brown too much, tent the dish loosely with foil during the last few minutes of baking.
Step 6: Remove the chicken from the oven and spoon some of the sauce over the top before serving. Enjoy your tender and flavorful honey mustard chicken!

Tips & Variations

Use chicken thighs instead of breasts for more juicy and flavorful meat.
Add a splash of white wine or chicken broth to the mustard mixture for a thinner sauce.
For a spicier kick, include a pinch of cayenne pepper or smoked paprika in the mustard sauce.
Serve with roasted vegetables or a simple green salad to balance the meal.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, spooning extra sauce over to keep the chicken moist.

How to Serve

This image shows five pieces of golden-brown glazed chicken thighs arranged closely together in the front and middle of a clear dish. The chicken is covered with a shiny, sticky sauce that has small black pepper flakes and bits of sesame seeds on it. Bright green chopped herbs are sprinkled on top, adding a fresh color contrast. At the back of the dish, there is a light beige rice or grain piled in a row alongside the chicken. The entire dish sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking. If using frozen chicken, thaw it completely before preparing this dish.

What can I substitute for fresh rosemary?

If fresh rosemary is not available, use 1 teaspoon of dried rosemary or substitute with other herbs like thyme or oregano for a different flavor profile.

Baked Honey Mustard Chicken Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

This Baked Honey Mustard Chicken recipe features tender, juicy chicken breasts or thighs coated in a flavorful blend of whole grain, Dijon, and yellow mustards with honey for sweetness. The chicken is baked atop a bed of caramelized onions and garlic, enhanced with fresh rosemary for an aromatic finish. Perfect for a delicious and easy weeknight meal, this dish balances savory and sweet flavors with a simple, hands-off cooking method.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 to 5 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken:

4 to 5 boneless skinless chicken breasts (8 oz each) or 6 boneless skinless chicken thighs

Mustard Honey Sauce:

1/4 cup whole grain mustard
2 Tbsp Dijon mustard
2 Tbsp yellow mustard
1/4 cup + 2 Tbsp honey
2 Tbsp olive oil, divided
Salt and freshly ground black pepper, to taste

Vegetables & Herbs:

1 cup chopped yellow onion
1 Tbsp minced garlic (approx. 3 cloves)
4 small sprigs fresh rosemary

Instructions

Prepare the mustard mixture: In a mixing bowl, whisk together whole grain mustard, Dijon mustard, yellow mustard, honey, and 1 tablespoon of olive oil until well combined.
Preheat oven and prepare baking dish: Preheat your oven to 190°C (375°F). Lightly spray a 33 cm x 23 cm (13 x 9-inch) baking dish with non-stick cooking spray to prevent sticking.
Caramelize onion and garlic: Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the chopped yellow onion and sauté for about 8 minutes until golden brown and softened. Add minced garlic and cook for an additional 30 seconds until fragrant. Transfer this mixture evenly into the prepared baking dish.
Season and arrange chicken: Season both sides of each chicken breast or thigh with salt and freshly ground black pepper. Place the chicken pieces on top of the caramelized onion and garlic layer in the baking dish.
Add mustard mixture and rosemary: Pour the prepared mustard and honey sauce evenly over the chicken, making sure each piece is fully coated. Tuck the sprigs of fresh rosemary between the chicken pieces to infuse aroma during baking.
Bake the chicken: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) at the thickest part. If the sauce starts to brown too much before the chicken is cooked, tent the dish loosely with foil to prevent burning.
Serve: Once baked, spoon the mustard sauce from the dish over the chicken breasts or thighs before serving to enhance flavor and moisture.

Notes

Use a meat thermometer to ensure the chicken is safely cooked to 74°C (165°F).
Tenting the dish with foil helps prevent the sauce from burning if baking longer.
Chicken thighs may take a few minutes longer to cook than breasts; check temperature accordingly.
For extra flavor, you can marinate the chicken in the mustard sauce for 30 minutes before baking.
Serve with rice, roasted vegetables, or a fresh green salad for a balanced meal.

Keywords: honey mustard chicken, baked chicken, chicken breasts, easy chicken recipe, weeknight dinner, oven baked chicken