Oven Baked Honey Mustard Chicken (Printer-Friendly)
Tender glazed chicken with sweet honey and tangy mustard, baked until golden and juicy.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Sauces & Condiments
02 - 1/4 cup Dijon mustard
03 - 1/4 cup whole grain mustard
04 - 1/3 cup honey
05 - 2 tablespoons olive oil
→ Spices & Seasonings
06 - 2 garlic cloves, minced
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Garnish
10 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with cooking spray or a thin layer of olive oil.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, smoked paprika, salt, and black pepper until smooth and well combined.
03 - Arrange the chicken breasts in the prepared baking dish. Pour the honey mustard sauce evenly over each piece, ensuring full coverage on all sides.
04 - Bake uncovered for 25–30 minutes, or until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F when checked with a meat thermometer.
05 - For a golden, caramelized finish, switch the oven to broil and cook for an additional 2–3 minutes, watching closely to prevent burning.
06 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.
# Expert Advice:
01 -
- The double mustard trick, using both Dijon and whole grain, creates layers of tang that a single mustard never could.
- Cleanup is essentially one dish, which means more time lingering at the table and less time scrubbing.
02 -
- If you marinate the chicken in the sauce for an hour or two in the fridge, the flavor penetrates deeply and the texture becomes even more tender.
- Chicken thighs work beautifully here but add about five extra minutes to the baking time and check for doneness.
03 -
- Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute instead of running out onto the plate.
- A quick pass under the broiler is the difference between a good weeknight dinner and one people ask you to make again.