Honey Mustard Chicken Recipe

White baking dish filled with four baked chicken breasts covered with homemade honey mustard sauce.

4.92 from 12 votes

This phenomenal Baked Honey Mustard Chicken is cooked to juicy perfection in a simple, classic, and flavorful marinade made from honey, brown mustard, and freshly minced garlic. Ready in just 30 minutes.

Prep Time5

Cook Time22

Marinating Time (optional)4

Total Time4 27

Servings: servings

Calories: 375kcal

Chef: Jessica Randhawa

Ingredients

▢ 4 large boneless skinless chicken breasts
▢ 1 tablespoon olive oil
▢ salt and black pepper - to season
▢ 2 tablespoon soy sauce - (tamari for gluten-free)
▢ ¼ cup honey
▢ ¼ cup spicy brown mustard - dijon mustard or whole grain mustard
▢ 2 tablespoon fresh lemon juice
▢ 4 cloves garlic - minced

Instructions

Preheat oven to 400 degrees F and spray a large 11 x 8-inch baking dish with non-stick cooking spray.
Add the chicken breasts to your baking dish and drizzle with olive oil. Sprinkle both sides with salt and black pepper, to season, and turn to coat.
Meanwhile, add the soy sauce, honey, spicy brown mustard, lemon juice, and minced garlic to a small bowl. Whisk well to combine.
Pour your prepared sauce over the top of the chicken breasts. Thoroughly coat each chicken breast in sauce (I like to use kitchen tongs to rotate each chicken breast 1-2 times).
Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional 5-15 minutes, or until internal temperature registers 160 degrees as measured with a digital meat thermometer.
Remove from the oven and allow the chicken to rest for 5 minutes before slicing.

Notes

You can also prepare your marinade and chicken ahead of time. Combine the chicken breasts, olive oil, salt, pepper, and marinade in a gallon-size zip-lock bag and refrigerate until ready to bake.
I did not feel the need to sear my chicken breasts before baking. If you decide to use bone-in skin-on chicken thighs, this is a step that I would recommend.
Poultry should be cooked to an internal temperature of 160 degrees F and allowed to rest for 5 minutes before slicing.

Nutrition

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