Jazz up your dinner routine with this flavorful baked honey mustard chicken. The sweet and tangy glaze is simple to whip up, and even the kids love it!
Serve it over rice so you can soak up all that flavorful sauce. It’s an easy throw together dinner that the whole family can agree on!
Reasons to Make This Honey Mustard Chicken Breast
- It doesn’t call for any fancy mustard, so the kids won’t turn up their noses. (Mine can’t be the only ones who won’t touch the grainy mustard!)
- Browning the chicken breast before baking adds a rich depth of flavor.
- Baking the chicken in the oven means you don’t have to stand over the skillet. I love using my Meater thermometer to take away all the fuss!
- The sauce, oh the sauce. So simple, but so packed with flavor! If you love sweet and tangy, you are going to want to lick your plate clean.
- Dinner is ready in 40 minutes with very little prep.
- This dish looks fancy enough for company, but is easy enough for busy weeknights. You can even prep the sauce in the morning, or the night before if you like.
Covering the baking dish helps keep the moisture in the pan. You don’t want all the liquid from the sauce to evaporate.
Mustard not only adds flavor to this dish, it’s acidic nature will also help tenderize the chicken as it bakes.
No, you can use any kind your family likes. My family prefers regular yellow mustard, but you can use dijon mustard, whole grain mustard, or even a combination of any of them.
HOW TO MAKE BAKED HONEY MUSTARD CHICKEN
- PREP – If your chicken breast are not the same thickness, pound them with a meat mallet so they are about the same thickness. Preheat your oven to 375°. Spray a 9×13″ pan with cooking spray.
- BROWN – Heat the oil and butter in a heavy skillet over medium or medium high heat. Brown the chicken breasts for 3-5 minutes per side.
- SAUCE – While the chicken is browning, whisk together the melted butter, honey, mustard, salt, paprika, and pepper in a small bowl.
- ASSEMBLE – Arrange the browned chicken in the baking dish. Don’t forget to scrape all the browned bits from the skillet into the pan – that adds so much flavor! Pour the sauce over the chicken.
- BAKE – Cover the pan with foil and bake at 375 degrees for about 20 minutes. Remove the foil, flip the chicken, and bake another 5 minutes, or until the chicken is done. (165°)
- SERVE – Serve the chicken over hot cooked rice or pasta. If desired, garnish with green onions.
You can store any leftover chicken in the refrigerator for 3-4 days in an airtight container. Make sure you save all the sauce as well!
To reheat, we simply plate the chicken and heat it in the microwave for a minute or two. It’s usually a good idea to add a bit of water. I like using this microwave cover to prevent splatters. You could also reheat it in a skillet.
I haven’t personally frozen the leftovers, but I think it would work well. Just chill the chicken and sauce, then transfer to a freezer safe container. Like most chicken dishes, it should last 3-4 months in the freezer.
- To ensure even cooking, pound your chicken breasts so they are all approximately the same thickness.
- For the juiciest chicken, use a meat thermometer instead of guessing! Remove the chicken from the oven when it reaches 163°, then let it sit for a minute or two until the internal temperature is 165 degrees.
- Browning the chicken breast first really does add a ton of flavor, but you can skip the step if you don’t want to wash an extra pan. You will need to increase the baking time to 30-40 minutes.
- Letting chicken rest for about 5 minutes before serving will ensure that it is at its juiciest!
- If you like a lot of sauce, double the honey mustard chicken sauce recipe.
- I sometimes add a teaspoon or two of curry powder to the sauce. Yummy!
- Fresh rosemary is a tasty addition. So is garlic.
- Using smoked paprika instead of regular paprika adds a nice earthy flavor.
- You can use chicken thighs instead of breasts, just keep in mind that the cooking time will vary.
MORE TASTY BAKED CHICKEN RECIPES:
- Baked Orange Chicken
- Alice Springs Chicken Recipe
- Baked Chicken Strips
- Potato Chip Chicken
- Pesto Mozzarella Chicken
- Baked Bruschetta Chicken
HONEY MUSTARD CHICKEN RECIPE
Honey Mustard Baked Chicken
Browned, then topped with a simple honey mustard glaze, this chicken is out of the world flavorful!
- 2 pounds boneless, skinless chicken breast (3-4 breasts)
- 1 Tbsp salted butter
- 1 Tbsp vegetable oil
- 2 Tbsp salted butter, melted
- 1/3 cup honey
- 2 1/2 Tbsp yellow mustard
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- Preheat oven to 375 degrees. Spray a 9x13" pan with cooking spray.
- If your chicken breasts are different thicknesses, pound them with a mallet or rolling pin till they are similar thickness. This helps them cook evenly.
- Heat butter and oil in a large non stick skillet over medium or medium high heat. Brown chicken breasts for 3-5 minutes per side.
- While the chicken is browning, make the sauce. Whisk melted butter, honey, mustard, salt, paprika, and pepper together in a small bowl; set aside
- Transfer the browned chicken to the prepared pan. Make sure to scrape all the browned bits into the baking dish, they add flavor!
- Pour the sauce evenly over the chicken.
- Cover the pan with foil. Bake at 375° for 20 minutes. Uncover and flip the chicken. Bake an additional 5 minutes, or until internal temperature is 165°.
- Serve chicken and sauce over hot fluffy rice or pasta. Make sure to drizzle the sauce over the top!
-If you like your chicken saucy, you can double the sauce recipe.
-Sometimes I add 1-2 teaspoons of curry powder to the sauce. Delish!
Amount Per Serving: Calories: 382Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 144mgSodium: 423mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 47g
This easy honey mustard chicken is a recipe that my whole family enjoys – even the one kid that says he doesn’t like mustard!
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