Honey Mustard Chicken

Honey? Mustard? Chicken? Yes, please! This is an incredible combination that’s incredibly easy to make and serve—try my recipe tonight!

Honey? Mustard? Chicken? Yes, please! This is an incredible combination that’s incredibly easy to make and serve—try my recipe tonight!

One of the best things about chicken is that it goes so well with so many flavors. It’s amazing with creamy garlic sauce. It’s amazing as Lemon Chicken. It’s amazing in tikka masala, in cacciatore, and with balsamic.

But while all of those are definitely delicious, you’d be hard-pressed to find a recipe that’s both delicious and easier to make than Honey Mustard Chicken. In fact, with the exception of the chicken, you probably have all the ingredients in your kitchen already.

(Personally, I also really like Honey Mustard Chicken because kids tend to like it, too. Delicious, easy, AND family-friendly? You can’t beat that!)

On-hand Ingredients

All you need to make my version—besides the chicken of course—is honey, mustard, olive oil, salt, pepper, and rosemary. I prefer fresh rosemary, but if you don’t have that you can totally use dried rosemary leaves.

I also like using Dijon-style mustard because it has a sharpness that’s nicely complemented by the sweetness of honey. And because I tend to have it on hand. But you can use whatever kind of mustard you like—whole grain, smooth, Dijon, even the bright yellow stuff. Or you can combine more than one type, which a lot of recipes do. The only kind of mustard I’d avoid, because it’s pretty spicy and sometimes pretty sweet, is a Chinese-style hot mustard.

You’ll also see recipes that use butter instead of olive oil, and that can work, too. But I like olive oil because, again, I always have it on hand. Plus, it skips the step of having to melt the butter.

Just Mix and Bake

Once you’ve got your ingredients, all you do is mix them up, pour them over the chicken, and bake. Voila!

You’ll see recipes that brown the chicken first, but that’s one more pan to wash. And I find the chicken gets plenty browned in the oven.

While the chicken is cooking, I can throw together a quick salad, make some rice or quinoa, or even prep a few veggies to cook in the oven along with the chicken. Asparagus, sweet potatoes, or carrots would all be great.

See? An incredible combination of flavors that’s incredibly easy to make. You even have time to add a side dish. Serve Honey Mustard Chicken for dinner tonight, and thank me tomorrow. ;)

Enjoy!

Christine

 

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Honey Mustard Chicken


  • Author: Jill Hough
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

Honey? Mustard? Chicken? Yes, please! This is an incredible combination that’s incredibly easy to make and serve—try my recipe tonight!


Ingredients

  • 1/3 cup honey
  • 1/3 cup Dijon-style mustard
  • 2 Tbsp. fresh rosemary leaves (or 1 Tbsp. dried rosemary leaves), plus more for garnish
  • 1 Tbsp. olive oil
  • 4 (7-8 oz.) boneless skinless chicken breasts
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Meanwhile, in a small bowl, combine the honey, mustard, rosemary, and oil.
  3. Put the chicken in a baking dish smooth side up. Pour the honey mustard mixture on top.
  4. Sprinkle the chicken with the salt and pepper. Bake until the chicken is cooked through and browned, 35 to 40 minutes. (If the chicken gets too brown, cover it loosely with foil.)
  5. Serve the chicken with the pan sauce spooned on top and garnished with rosemary.
Honey Mustard Chicken

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