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 tastes great with so many different flavors. It’s amazing with creamy garlic sauce. It’s amazing as Lemon Chicken or 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 flavorful and tender 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!)
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.
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.
I call for boneless skinless chicken breasts in the recipe, but you could also use chicken thighs if you prefer. Go with the boneless skinless still, and leave them rolled up so you don’t need to adjust the cooking time.
What Kind Of Mustard Should I Use?
For this honey mustard sauce, I like using Dijon 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 mustard, 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.
How To Bake Honey Mustard Chicken
Once you’ve got your ingredients, all you do is mix them up, pour them over the chicken breasts, 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 xo
Podcast Episode About Making Honey Mustard Chicken
Listen to me explain briefly about how to make this chicken, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
PrintHoney Mustard Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
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
- Preheat the oven to 400°F.
- Meanwhile, in a small bowl, combine the honey, mustard, rosemary, and oil.
- Put the chicken in a baking dish smooth side up. Pour the honey mustard mixture on top.
- 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.)
- Serve the chicken with the pan sauce spooned on top and garnished with rosemary.
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This post originally appeared in August 2020 and was revised and republished in August 2023.