Honey Mustard Chicken Recipe
Let Me Tell You About My Honey Mustard Chicken (And That One Time It Went Wrong…)
Alright, pull up a chair, friend. So, this honey mustard chicken recipe has been through plenty of dinner table drama in my kitchen. True story: years back, I made this for my partner’s parents, and I was so nervous I put in a triple dose of mustard (accidentally grabbed the extra-spicy kind, too—classic me). We all laughed so hard, and I think it was the beginning of a beautiful friendship with both honey mustard and my in-laws. These days, when I just need something foolproof and good (or honestly, just want to use up the tail end of a mustard jar), this is my go-to.
Why I Keep Coming Back to This (And Sometimes Give Up Halfway)
I make this when I want dinner sorted in 30 minutes, without any fuss. My family goes absolutely bonkers for this — probably because the sauce is basically just a glorious puddle of sticky-savory magic, great for sopping up with bread or, well, fingers. I’ll say, there’s something about mustard that used to scare me (mild childhood trauma: don’t ask), but honestly, the honey mellows it beautifully. Bonus: if you get distracted scrolling TikTok mid-cook, it’s pretty forgiving.
What You’ll Need (And a Few Things You Can Swap Out)
- 4 boneless, skinless chicken breasts (sometimes I grab thighs—they’re juicier! Or, I’ve even used tofu. Just cut it thick.)
- 1/4 cup Dijon mustard (grandma insisted on Grey Poupon, but I just use whatever’s on sale)
- 2 tbsp yellow mustard (gives it a nice twang, but leave out if you can’t be bothered)
- 1/3 cup honey (truth: maple syrup works if you’re out — tried it, not mad about it)
- 2 tbsp olive oil (some folks swear by butter; both are tasty, just depends how indulgent you’re feeling)
- 3 garlic cloves, minced (garlic powder if you’re in a rush, but real is best)
- 1 tsp smoked paprika (optional, but I think it adds a warm depth; usually eyeballed, to be honest)
- Coarse salt and a bunch of freshly cracked pepper (measurements? Who’s got time!)
- A little fresh parsley for sprinkling, because why not?
Here’s How I Usually Throw It Together
- Preheat the oven to 200°C (400°F). Or, if it’s roasting-hot outside, you could pan-sear; but actually, oven is just easier and less splatter-y.
- Mix up the sauce. In a jug or little bowl, whisk together both mustards, honey, olive oil, garlic, paprika, salt, and pepper. I just use a fork and chase lumps around. Sometimes it looks weird — don’t panic, it’ll smooth out when it bakes.
- Sizzle the chicken: Drizzle a bit of olive oil in your baking dish, then plop the chicken in. Pour sauce over and give ’em a little turn so they’re coated. Lick your fingers (purely optional, but I can’t resist at this stage).
- Bake uncovered about 25 minutes. I usually check at 20; if you go for thighs or bigger pieces, might need more. Don’t stress if they’re still a bit pink in the thickest part — stick ’em back in for 5 mins. (Once, mine took forever, so I cranked the heat up and… don’t do that. Just be patient).
- Broil/grill for a bit: Sometimes for extra brown bits, I flip on the grill/broiler for the last 2-3 mins. Do watch it! I definitely forgot once and it came out, um, extra-toasty.
- Let it sit a few mins before serving. Don’t ask me why — something to do with juices, but also it just tastes better a little less volcanic.
- Toss on parsley if you’ve got it. Or not. Up to you, truly.
What I Wish I’d Known (Notes I’ve Picked Up Along the Way)
- I always think more honey will make it better. Turns out, too much and it’s pancake-syrup chicken — I’d stick to the recipe (mostly).
- Try not to swap all the mustard for ketchup… tastes like cafeteria sweet-n-sour chicken and not in a good, nostalgic way.
- If your sauce breaks (gets all oily), just give it a stir at the end; it’ll be fine. Sauce is forgiving like that.
Variations I’ve Played With (Including One That Flopped)
- With thighs: So juicy, it’s almost unfair to breasts.
- Sheet pan dinner: Toss in baby potatoes or carrots. Once tried broccoli — don’t. Turns into sad, floppy trees.
- Spicy: Sriracha, chili flakes, or hot honey are all fun. Not too much though unless your family likes living dangerously.
- Tofu version: Cube up extra-firm tofu, same sauce, just don’t overbake. Even my meat-loving mate likes it.
Do You Need Fancy Equipment? Eh, Not Really
I use a ceramic baking dish, but you can do this on a rimmed sheet pan or even just a giant cast iron skillet if that’s what you’ve got — one time, I used a foil-lined cake tin, and it worked just fine, though it did look a bit wonky coming out of the oven.
How to Store (Though It Rarely Survives the Night)
If you do end up with leftovers (miracle!), stick them in an airtight container in the fridge. They’ll keep happily for 2-3 days, but honestly, someone in my house usually nabs them for a midnight snack.
How to Serve (And My Slightly Odd Tradition)
I usually pile it on a mound of fluffy rice — jasmine is best, but I’ve been known to use microwaveable in a pinch. Sometimes, we sandwich the chicken in soft rolls, drizzle more sauce, and call it dinner. My sister dunks hers in extra mustard, which is a bit much, tbh. Oh, and salad — but really, who’s here for the greens?
Pro Tips (Okay, Fine, ‘What Not To Do’…)
- I once tried to rush the marinating — don’t. 10 minutes helps, but if you can, let it sit for 30. Way more flavor.
- Don’t skip tasting the sauce before slathering. (Actually, I find it works better if you do a little taste test — sometimes mustards are wild unpredictable.)
- If you’re doubling the recipe, don’t just double the honey. Start with 1.5x or your chicken will swim in sweetness.
FAQ (Stuff People Actually Ask Me…)
- Can I make this on the stovetop?
Yep! Sear the chicken first for color, then pour sauce over, lower the heat and cover. Tastes just as good, but you’ll have more splatters, so mind your tee shirt. - Do I have to marinate ahead?
Nope. But, if you remember, even a 20 minute sit (while you check your phone) helps. Overnight? Dreamy, but who plans that far ahead? - Does it freeze?
It does, but I think it’s a bit drier when reheated. If you do freeze, make extra sauce for drizzling after! - What if my sauce splits?
Give it a good whisk or just spoon it over anyway. Trust me, nobody will notice except maybe your cousin the chef.
Oh, Before I Forget…
If you’re curious about more mustard adventures, I often riff off this Serious Eats honey mustard chicken for inspiration, and if you want to get nerdy about chicken safety, this food safety guide is helpful (though sometimes I ignore all the advice and just poke the meat to check!). Don’t even get me started on side dish possibilities — these roasted potatoes and this chicken are a dream team.
Right, that’s enough from me — hope you enjoy making the mess (and eating the results) as much as I do.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/3 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
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2In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, salt, and black pepper until well combined.
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3Place the chicken breasts in the prepared baking dish. Pour the honey mustard sauce over the chicken, making sure each piece is evenly coated.
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4Bake uncovered for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
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5Remove from the oven, garnish with fresh chopped parsley, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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