Skip to Content

Baked Honey Mustard Chicken

10 Shares
Mixing Dijon, yellow, and whole-grain mustard with honey, produces the most amazing sauce!
Baked Honey Mustard Chicken

If you are looking for a deliciously flavored chicken entree that is also very easy to make, this baked chicken with mustard is exactly it. Mixing Dijon, yellow, and whole-grain mustard with honey produces the most amazing sauce. Pair it with Garlic Butter Rice for a finger-licking meal!

Baked Honey Mustard Chicken

Ingredients You’ll Need:

Baked honey mustard chicken is made using the following ingredients:

  • Boneless, skinless chicken breasts
  • Salt and pepper
  • Whole grain mustard
  • Dijon mustard
  • Yellow mustard
  • Honey
  • Olive oil
  • Red pepper flakes
  • Dried parsley
  • Onion
  • Garlic
  • Rosemary

If you are feeding young children, you might want to avoid the red pepper flakes.

Baked Honey Mustard Chicken

How To Make Baked Honey Mustard Chicken?

Honey mustard chicken oven-baked is simple and quick to make:

  1. Preheat the oven to 375 F. In a small bowl, combine the whole grain mustard, Dijon mustard, yellow mustard, honey, and one tablespoon of olive oil. Make sure the honey is fully incorporated.
  2. Heat 1 ½ tablespoons of olive oil in a small skillet and saute the chopped onion until golden brown. Add the garlic, red pepper flakes, and dried parsley and cook for 30 seconds more.
  3. Spray a 12×7-inch baking dish with cooking spray and sprinkle the onion/garlic mixture evenly on the bottom.
  4. Season the chicken breasts with salt and freshly grated pepper on both sides and place them into the baking dish over the onion mixture.

Pour the honey mustard sauce evenly over the chicken breasts, place a few sprigs of fresh rosemary in between them, and bake for 30 minutes, basting once after 15 mins.

What To Serve With Honey Mustard Chicken

Baked honey mustard chicken goes perfectly with a side of rice or potatoes. Our favorite rice side dishes are Garlic Butter Rice, and Mushroom Rice, Green Beans. As for potatoes, Bacon, and Potatoes, The Best Mashed Potatoes, and Homemade Scalloped Potatoes.

How To Store Leftover Chicken?

Baked honey mustard chicken can be stored for up to 3 days in an airtight container in the fridge, or up to 3 months in the freezer. You can also use a freezer-safe bag.

Baked Honey Mustard Chicken

Baked Honey Mustard Chicken

Baked Honey Mustard Chicken

Mixing Dijon, yellow, and whole-grain mustard with honey, produces the most amazing sauce!
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 SERVINGS
Calories: 270kcal
Author: Katherine - Yummfully

Equipment

  • Small bowl
  • 12x7-inch baking dish
  • Oven
  • Knife and cutting board

Ingredients

  • 3 large boneless, skinless chicken breasts
  • 4 tablespoons whole-grain mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons yellow mustard
  • cup honey
  • 2 ½ tablespoons olive oil, divided
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon dried parsley
  • Salt and freshly ground pepper
  • 1 ½ cups onion, finely chopped
  • 3 garlic cloves, minced
  • 4-5 fresh rosemary sprigs

Instructions

  • Preheat the oven to 375 F. Combine the whole grain mustard, Dijon mustard, yellow mustard, honey, and one tablespoon of olive oil in a small bowl. Make sure the honey is fully incorporated.
  • Heat 1 ½ tablespoons of olive oil in a small skillet and saute the chopped onion until golden brown. Add the garlic, red pepper flakes, and dried parsley and cook for 30 seconds more.
  • Spray a 12x7-inch baking dish with cooking spray and sprinkle the onion/garlic mixture evenly on the bottom.
  • Season the chicken breasts with salt and freshly grated pepper on both sides and place them into the baking dish over the onion mixture.
  • Pour the honey mustard sauce evenly over the chicken breasts, place a few sprigs of fresh rosemary in between them, and bake for 30 minutes, basting once after 15 mins.

Nutrition

Calories: 270kcal | Carbohydrates: 20g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 393mg | Potassium: 16mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1mg | Calcium: 0.3mg | Iron: 1mg

 

10 Shares
Recipe Rating