Baked Honey Mustard Chicken
Say goodbye to boring chicken dinners with this Baked Honey Mustard Chicken recipe! Featuring tender, juicy chicken coated in a delicious blend of sweet honey and tangy mustard, this dish is a flavor-packed solution for busy weeknights or a comforting family meal. It’s as simple to make as it is satisfying, with a golden caramelized glaze that will leave everyone wanting seconds.
One cold weeknight, I decided to experiment with pantry staples and whipped up this Baked Honey Mustard Chicken. My husband declared it “restaurant-worthy,” and my kids loved dipping extra bread into the sweet and savory sauce. Now it’s a family favorite—perfect for quick dinners and even meal prepping for the week.
Why You’ll Love Baked Honey Mustard Chicken
•Quick and Easy: Minimal prep and a no-fuss baking method.
•Flavor-Packed: Sweet honey and tangy mustard create a mouthwatering glaze.
•Healthy: A wholesome option with natural ingredients.
•Versatile: Great with rice, veggies, or a simple salad on the side.
Ingredients Notes for Baked Honey Mustard Chicken
•Chicken Breasts or Thighs: Use skinless, boneless options for even cooking.
•Honey: Adds sweetness and helps caramelize the glaze.
•Mustard: Dijon mustard for tanginess; adjust with yellow or whole-grain for variety.
•Garlic: Freshly minced for depth of flavor.
•Paprika: Adds a smoky undertone to the glaze.
•Olive Oil: Keeps the chicken moist and prevents sticking.
Recipe Steps
1.Preheat and Prep:
•Preheat your oven to 375°F (190°C).
•Lightly grease a baking dish or line with parchment paper.
2.Make the Honey Mustard Glaze:
•In a bowl, whisk together honey, mustard, minced garlic, olive oil, paprika, salt, and pepper until well combined.
3.Coat the Chicken:
•Place the chicken in the baking dish and generously coat with the honey mustard mixture.
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•Save some glaze for basting later.
4.Bake:
•Bake uncovered for 25–30 minutes (for breasts) or 30–35 minutes (for thighs), basting with the reserved glaze halfway through.
•Ensure the internal temperature reaches 165°F (74°C).
5.Broil for a Finish:
•For a golden glaze, broil on high for 2–3 minutes at the end of baking.
6.Serve:
•Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley or thyme if desired.
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 4 days.
•Freezer: Freeze for up to 3 months. Thaw and reheat in the oven for best results.
Variations & Substitutions
•Spicy Kick: Add a pinch of cayenne or red pepper flakes to the glaze.
•Herbal Twist: Mix in fresh rosemary or thyme for earthy undertones.
•Vegan Option: Use tofu or cauliflower steaks and swap honey for maple syrup.
Frequently Asked Questions
Q: Can I use bone-in chicken?
A: Yes, adjust the cooking time to 40–50 minutes for bone-in pieces.
Q: What side dishes go well with this recipe?
A: Serve with roasted veggies, mashed potatoes, or a crisp green salad.
Q: Can I make the glaze ahead of time?
A: Absolutely! Prepare and store the glaze in the fridge for up to 3 days.
This Baked Honey Mustard Chicken is an effortless recipe that delivers gourmet results. Sweet, tangy, and beautifully caramelized, it’s bound to become a regular on your dinner table!
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Baked Honey Mustard Chicken
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon whole-grain mustard optional, for texture
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Prepare the Sauce: In a small bowl, whisk together the Dijon mustard, honey, olive oil, whole-grain mustard (if using), minced garlic, dried thyme, salt, and black pepper.
- Coat the Chicken: Place the chicken breasts in the prepared baking dish. Pour the honey mustard sauce over the chicken, ensuring each piece is well coated.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. Baste the chicken with the sauce halfway through cooking.
- Optional Broil: For a caramelized top, turn the oven to broil during the last 2-3 minutes of cooking. Watch closely to avoid burning.
- Garnish and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
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