An easy, feel-good chicken dinner I make on repeat.

Some nights I am craving a good ole’ fashioned baked chicken breast. I don’t want the fuss of having to follow a complicated recipe.

Cleanup needs to take less than 5 minutes. (Which is always easier when it’s baked in a casserole dish!) And it’s a bonus if I can meal prep it ahead of time!

While Spinach Artichoke Stuffed Chicken and Honey Balsamic Chicken taste incredible, a new kid in town has recently stolen my heart…. 

This Baked Honey Mustard Chicken recipe!

(Imagine baked chicken and honey mustard dressing had a delicious food baby.) 

It’s the juiciest, most tender, and mouthwatering, baked chicken recipe with so much flavor.

Maybe even ever. <– Bold statement, I know.

But seriously, I would serve this up to the most culinary-advanced of relatives and watch as their mouths drop and their eyes pop. It’s become an instant family favorite—especially when everyone learns how easy it is to make these honey mustard baked chicken breasts at home! 

I wish I could give this more than 5 stars. This dish was amazing! It is permanently added to my rotation.

– Ashley V.
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Honey mustard glazed chicken with thyme sprigs on top and next to a jar full of Dijon mustard.
A white casserole dish with chicken breasts that have been baked in the oven and are covered in a honey-colored sauce.

Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

Honey, mustard, thyme, paprika, salt, and garlic as ingredients for this honey mustard chicken recipe.
  • Salt and Pepper. Adjust these to your taste preference.
  • Chicken. Boneless, skinless chicken breasts are used. Or, you can opt for chicken tenders. You can also go for boneless skinless chicken thighs, but you will need to adjust the cooking time accordingly. 
  • Mustard. Dijon mustard is the preferred type but yellow mustard or spicy brown may be substituted. Avoid whole grain mustard for the best texture.
  • Honey. An equal 1:1 ratio of honey to mustard balances the sweetness and tanginess.
  • Thyme. Fresh thyme adds an herbal richness to the sauce and pairs beautifully with the mustard. You can also use ¼ teaspoon of dried thyme.
  • Garlic. A fresh garlic clove is used, but garlic powder may also be substituted. (Wondering, what is a clove of garlic? This post has you covered.)
  • Worcestershire. This secret ingredient adds a special umami flavor that balances out the sweetness of the honey.
  • Paprika. This ground spice adds a brilliant pop of color and a subtle smokiness to the dish.

Step-by-step Instructions

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

Prep the chicken.

You want to pound the chicken pieces thin so they cook quickly and evenly.

Wrap the chicken in plastic wrap or a zipper bag. Use a meat mallet to pound 4- to 5-ounce portions until they’re about 1-inch thick.

A hand hitting a piece of chicken to show how to tenderize with a meat mallet.
Equal sized chicken breast portions for juicy, tender, meat.

Make the sauce.

Once the chicken is ready, it’s time to whip up the honey mustard marinade. Whisk mustard, honey, oil, Worcestershire, thyme, garlic, salt, pepper, and paprika in a large bowl until smooth.

Reserve 2 tablespoons of the honey mustard sauce. DON’T FORGET THIS STEP!

Honey mustard sauce ingredients for a chicken marinade.
Honey mustard sauce being whisked together in a bowl.

Marinate the chicken.

Place chicken into the bowl with the homemade honey mustard sauce. Toss until it is well-coated.

Marinate in the refrigerator for at least 20 minutes, or up to overnight.  

You can transfer it to a gallon-sized Ziploc bag for easier storage.

A clear glass bowl full of chicken covered in a honey mustard marinade.
A Ziploc bag showing how to meal prep and store chicken before cooking.

Bake in the oven.

Preheat the oven to 375°F. Place the chicken in a lightly greased 9-inch baking dish and bake for 20–25 minutes, until the internal temperature reaches 160°F. Remove from the oven and brush with the reserved honey mustard sauce—the chicken will finish cooking to 165°F as it rests.

A casserole dish full of raw chicken that has been marinading before cooking.
A pastry brush that is basting a piece of chicken immediately after being removed from the oven.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work great and stay extra juicy. Just plan for a slightly longer cook time.

How do I know when the chicken is done?

The chicken is ready when it reaches 160°F internally. It will continue cooking as it rests and finish at 165°F.

Can I make this recipe ahead of time?

You can prep the honey mustard sauce ahead and store it in the fridge for up to 3 days. For best texture, bake the chicken fresh.

How do I store leftover baked honey mustard chicken?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Does it reheat well?

Yes! Reheat gently in a 350°F oven or in the microwave in short bursts. Covering it helps keep the chicken from drying out.

Can I freeze it?

You can freeze the cooked chicken for up to 2 months, but the sauce may separate slightly when reheated. It’s best enjoyed fresh or refrigerated.

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What to serve with it?

This easy chicken recipe is the perfect main dish for a tasty weeknight meal. Throw in your favorite sides, like any of these, and you’re good to go.

Air Fryer Okra and Air Fryer Green Beans are surprisingly quick and easy.

Whip up some Cauliflower Potato Salad or Greek Cucumber Salad for a low-carb option.

It tastes great when paired with Lemon Garlic Roasted Asparagus, Sautéed Zucchini and Squash, or Instant Pot Mashed Red Potatoes.

Tap stars to rate!

5 from 8 votes

Baked Honey Mustard Chicken

By: London Brazil
Baked Honey Mustard Chicken is the kind of easy dinner you can count on when you want something flavorful without a lot of work. Tender chicken bakes in a sweet, tangy honey mustard sauce that comes together with simple pantry ingredients.
Honey mustard baked chicken breasts on a white dinner plate.
Yield 4 servings
Prep 10 minutes
Cook 25 minutes
Total 55 minutes
Print Pin Comment
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Ingredients 

  • 1 – 1 ¼ pounds chicken breasts pounded and cut into 4-5 oz. portions
  • 2 tablespoons Dijon mustard*
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • ½ teaspoon Worcestershire sauce
  • ¾ teaspoon fresh thyme finely chopped*
  • 1 clove garlic crushed
  • ½ teaspoon salt to taste
  • ⅛ teaspoon black pepper to taste
  • ⅛ teaspoon paprika

Instructions 

  • Preheat oven to 375 degrees.
  • Prepare chicken by pounding to 1-inch thick and cutting into 4-5 ounce portions.
    1 – 1 ¼ pounds chicken breasts
  • Whisk mustard, honey, oil, Worcestershire, thyme, garlic, salt, pepper, and paprika in a large bowl until smooth.
    2 tablespoons Dijon mustard*, 2 tablespoons honey, 2 tablespoons olive oil, ½ teaspoon Worcestershire sauce, ¾ teaspoon fresh thyme, 1 clove garlic, ½ teaspoon salt, ⅛ teaspoon black pepper, ⅛ teaspoon paprika
  • Reserve 2 tablespoons of the honey mustard sauce.
  • Place chicken into the bowl with the sauce. Toss until chicken is well coated.
  • Marinate chicken in the refrigerator for at least 20 minutes, or up to overnight. (You can transfer it to a gallon-sized Ziploc bag for easier storage.)
  • Place chicken breasts in a 9-inch square baking dish that has been lightly coated with non-stick cooking spray.
  • Bake chicken in preheated oven for 20-25 minutes, or until the internal temperature reaches 160 degrees. (It will increase by 5-10 degrees once removed from the oven reaching a final temperature of 165 degrees.)
  • Brush chicken with reserved honey mustard sauce.
  • Serve with a sprig of fresh thyme and enjoy.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 8 votes

Notes

  • Herbs: You can also use ¼ teaspoon of dried thyme.
  • Mustard: Yellow mustard or spicy brown mustard can be substituted for an added kick.
  • Chicken: Using a meat mallet, pound your chicken breasts until they reach about 1-inch thick.  
  • Marinade: Reserve a couple tablespoons of the marinade before adding the meat to top the chicken after cooking.

        Nutrition

        Calories: 225kcal, Carbohydrates: 7g, Protein: 25g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 461mg, Potassium: 430mg, Fiber: 1g, Sugar: 6g, Vitamin A: 154IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 1mg

        Nutrition information is automatically calculated, so should only be used as an approximation.

        Made this recipe?Leave a comment below!

        Other Baked Chicken Breast Recipes

        Chicken is not only good for you, it is also super versatile. Try any of these recipes next.

        5 from 8 votes (2 ratings without comment)

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        Recipe Rating




        Comments

        1. 5 stars
          This recipe is to die for!!! Followed exactly and was super delicious! I sliced my 2 huge, thick chicken breasts in half crosswise, marinated in the refrigerator for 20 minutes each side, then baked at 425 degrees for 25 minutes. Perfectly moist, tender, and tasty. Thank you for this keeper.

          Reply

          1. Yay! So happy to hear you enjoyed the recipe, Dede! Thanks so much for taking the time to leave a comment and rating!

            Reply

        2. 5 stars
          started making this a few months back and have fallen in love with the recipe!
          We make it almost weekly. Thanks for an easy, healthy, clean recipe!

          Reply

          1. Yay! So happy to hear you enjoyed the recipe, Cali! So glad you are making this regularly. Thanks so much for taking the time to leave a comment and rating!

            Reply

        3. 5 stars
          Absolutely delicious! My husband & I just loved it. So easy to make, too. I’ve already passed the recipe on to several co-workers & friends. Your recipes are fantastic! Thanks so much, London! 😊

          Reply

          1. Yay! So happy to hear you enjoyed the recipe, Jacquie! Thank you for passing this recipe on! And thanks so much for taking the time to leave a comment and rating!

            Reply

        4. 5 stars
          I wish I could give this more than 5 stars. This dish was amazing! It is permanently added to my rotation.

          Reply

          1. Yay! So happy to hear you enjoyed the recipe, Ashley! WoW! I’m so glad you loved it! Thanks so much for taking the time to leave a comment and rating!

            Reply

          1. Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!

            Reply

        6. Great recipe, London! I think grilled chicken recipes are equally good and quite easy to make. They also keep the nutrition of chicken intact and are extremely healthy to serve your family.

          Reply

          1. You’re so right, Mischelle! Grilled chicken is delicious – it just gets so hot here in the South I rarely want to go stand over the grill – but the flavor is totally worth it 🙂

            Reply