Baked Honey Mustard Chicken

Four chicken breasts inside a white pan, cooked, and covered in a mustard honey sauce.

Honey Mustard Chicken is a simple oven baked chicken recipe. Chicken breasts are smothered in a homemade sweet & savory honey mustard marinade, and it all cooks in one pan in the oven! Only a few minutes of prep work needed before the oven does all the work.

Course Dinner, Main Course

Cuisine American

Keyword baked honey mustard chicken, honey mustard chicken, honey mustard chicken breast

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 371kcal

Author Jessica - Together as Family

Ingredients

4 boneless skinless chicken breasts (about 2-2½ pounds)
1/2 cup honey
1/3 cup dijon mustard
3 tablespoons olive oil
2 tablespoons yellow mustard
1 tablespoon white vinegar
1 teaspoon paprika
1 teaspoon dried parsley
½ teaspoon salt
½ teaspoon black pepper

Instructions

Heat oven to 375° F. Prepare a 9x13 baking dish and spray it well with cooking spray.
Lay the chicken breasts into the baking dish.
* See note below if you want more than 4 servings.
In a small bowl, stir together the honey, dijon mustard, olive oil, yellow mustard, vinegar, paprika, parsley, salt & pepper.
Pour the honey mixture over the chicken. Turn chicken over, and then back again, to make sure all the chicken breasts are coated in the sauce. You can also spoon extra sauce over the chicken.
Bake for 45-55 minutes. Halfway through the cook time, flip each chicken breast over and spoon sauce onto the chicken, and let it cook for the remaining time.
Baking time will vary depending on the size of the chicken you are using. Once the internal temperature of the chicken has reached 165°, remove from the oven and serve hot.

Notes

Serving Size Tip : The recipe makes enough marinade for 4 large chicken breasts. However, no one in my family likes a big hunk of chicken breast on their plate and my kids won't eat all of it (I feed 4 kids and I prefer the thinner sliced chicken), so here is what I do. I use 4 large chicken breasts and cut them each in half, horizontally, so I am left with 8 thinner & smaller pieces of chicken. 6 chicken breasts will feed my family + there are two leftover for someone to have seconds or for leftovers the next day on a salad or something.

If you are doing it this way, I would recommend using a cookie sheet (with sides on it, not a flat one) to cook the 8 thinner chicken breast pieces. Sometimes you can also just squeeze in the eight smaller/thinner chicken pieces into the 9x13 baking pan. The recipe as is, with the 4 larger chicken breasts will work just fine in a 9x13 baking dish. Cook time will be different using cutting chicken breasts in half horizontally for thinner chicken pieces, so just watch closely and take it out when the chicken is up to temperature. It won't need the longer cook time as the 4 larger chicken breasts.

Mustard : If you want less of a dijon mustard kick to the chicken, try using honey mustard in it's place or use half dijon mustard + half honey mustard. Using all honey mustard will definitely make the chicken sweeter, but it would be much more mild if you're concerned with that. You can also substitute the yellow mustard with honey mustard or even spicy mustard if that's what you prefer.

Olive Oil : I always use extra-light tasting virgin olive oil anytime a recipe calls for olive oil. Regular olive oil has a very heavy taste to it, but if you use a light-tasting and a virgin olive oil, the taste is much better! In my opinion! of course, regular olive oil is great too if you like that.

Cook Time : The cook time will vary depending on the size and thickness of the chicken breast you are using. I cut my chicken in half, horizontally, so I end up with 8 thinner pieces of chicken. The thinner cuts of chicken will cook in about half the time listed, around 25-30 minutes.

Nutrition