This Honey Mustard Chicken recipe is a dish that makes everyone happy. It’s great for a quick dinner during the week, a relaxed get-together, or a simple Sunday meal.

It’s simple to cook, uses things you might already have, and the mix of sweet honey and sharp mustard always tastes great.

Recipe Overview

This dish is all about soft, juicy chicken with a yummy, sticky honey mustard coating. It’s the right mix of sweet and tasty, and you can eat it with many things.

You can have it with roasted veggies, a fresh salad, mashed potatoes, or even rice.

Everyone will like it, and it’s easy enough for new cooks to make. I think you’ll be surprised at how fast it is to cook.

It’s become one of my favorite recipes when I want something filling and tasty without much work.

Ingredients for Honey Mustard Chicken

5 lbs of chicken breasts without bones or skin (about 3-4 breasts)
1/2 cup of honey
1/4 cup of Dijon mustard (a type of mustard)
2 tablespoons of yellow mustard
1 tablespoon of olive oil
1 teaspoon of garlic powder
1/2 teaspoon of paprika (a type of spice)
1/4 teaspoon of salt
1/4 teaspoon of black pepper

I like to use chicken breasts, but you can use chicken thighs without bones or skin if you want. They will be even juicier!

If you don’t have Dijon mustard, you can use all yellow mustard. But Dijon mustard makes the flavor richer.

You can change how much honey and mustard you use. Some people like it sweeter, and some like it more sour.

Step-by-Step Instructions

First, turn your oven on to 375°F (190°C). Get a 9×13 inch baking dish. You don’t need to put oil or butter on it.
In a bowl, mix the honey, Dijon mustard, yellow mustard, olive oil, garlic powder, paprika, salt, and pepper. Mix it well so the sauce is smooth.
Put the chicken breasts in the baking dish.
Pour the honey mustard sauce on the chicken. Make sure each piece is covered. Use a spoon or brush to spread the sauce.
Put the baking dish in the oven.
Bake for 25-30 minutes. The time depends on how thick the chicken is. The chicken is done when it’s cooked all the way and the inside temperature is 165°F (74°C). A meat thermometer helps a lot!
When the chicken is cooked, take it out.
Let the chicken sit for a few minutes before you eat it. This makes the chicken softer and tastier.

Variations & Tips

For more flavor, add a little lemon juice to the honey mustard sauce.

If you like it spicy, add a little cayenne pepper or some hot sauce.

To make it earlier, you can make the sauce and put the chicken in it. Keep it in the fridge for up to 24 hours. Let the chicken get to room temperature before baking.

You can keep leftover chicken in a closed container in the fridge for up to 3 days.

To warm it up, you can use a microwave, a pan on the stove, or the oven.

Eat this yummy chicken with roasted asparagus, a green salad, or creamy mashed sweet potatoes.

Key Details of Honey Mustard Chicken

Prep time: 10 minutes (time to get it ready)
Cook time: 25-30 minutes
Total time: 35-40 minutes
Servings: 4-6 people
Things you’ll need: 9×13 inch baking dish, medium bowl, whisk (for mixing)

FAQ

Can I use chicken with bones?

Yes, but it will take longer to cook. Use a meat thermometer to make sure the inside temperature is 165°F (74°C).

Can I grill the chicken instead of baking?

Yes! Turn your grill on to medium-high heat. Grill the chicken for about 5-7 minutes on each side, or until it’s cooked. Put the honey mustard sauce on it during the last few minutes.

Can I make this in a slow cooker?

Yes. Put the chicken in the slow cooker and pour the sauce on top. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is done.

Is this recipe gluten-free?

Yes, if your Dijon mustard is gluten-free (most are, but check the label). Gluten is something some people can’t eat.

Can I freeze this?

You can freeze the cooked chicken. Let it cool down, then put it in a closed container or freezer bag for up to 3 months. Let it thaw in the fridge overnight before you warm it up.

What if my sauce is too thick or too thin?

If it’s too thick, add a tablespoon of water or chicken broth until it’s how you like it. If it’s too thin, cook it in a small pan on low heat for a few minutes to make it thicker.