Baked honey mustard chicken breasts are juicy, tender chicken coated in a sweet and tangy glaze of honey, Dijon mustard, olive oil, and apple cider vinegar. The sauce bakes into a glossy coating and leaves plenty of pan juices to spoon over the top. It takes about 15 minutes to prep and 35 minutes in the oven.
The key to juicy breasts is baking them covered for the first 20 minutes, then uncovering them to glaze, and checking the temperature with a thermometer. If you prefer the air fryer, try the air fryer honey mustard chicken thighs.
Table of Contents
Why This Baked Honey Mustard Chicken Works
Chicken breasts can dry out quickly, so this recipe uses a few simple steps to protect them.
- Pounding the thick ends to an even thickness means the whole breast cooks at the same rate.
- Covering the dish with foil for the first 20 minutes traps steam and keeps the meat moist.
- Uncovering the chicken for the last stretch lets the sauce thicken and cling to the surface.
- Dijon mustard and apple cider vinegar balance the honey, so the glaze is sweet but tangy rather than sugary.
Ingredients for Baked Honey Mustard Chicken Breasts
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1/3 cup honey
- 1/3 cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped fresh parsley, for garnish
How to Make Baked Honey Mustard Chicken Breasts
1. Prep the oven and dish. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Even out the chicken. Place the chicken breasts between sheets of plastic wrap or parchment and pound the thick ends until the breasts are an even thickness of about 3/4 inch. Pat dry and season both sides with the salt and pepper.
3. Mix the sauce. In a bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, and garlic powder until smooth.
4. Coat the chicken. Place the chicken in the prepared dish in a single layer. Pour the sauce over the top and turn the chicken once or twice to coat it completely.
5. Bake covered. Cover the dish tightly with aluminum foil and bake for 20 minutes.
6. Uncover and glaze. Remove the foil, spoon some of the pan juices over the chicken, and bake for another 10 to 15 minutes, until a thermometer inserted in the thickest part reads 165°F (75°C).
7. Rest and serve. Let the chicken rest for 5 to 10 minutes, then slice or serve whole. Spoon the pan sauce over the top and sprinkle with parsley.
How to Serve Baked Honey Mustard Chicken Breasts
Serve the chicken with rice, mashed potatoes, or roasted vegetables, and spoon the pan sauce over the side dish. Lemon orzo with peas makes a bright, easy side, and a green salad adds freshness. If you like oven-baked chicken with a crisp coating, the oven baked Parmesan crusted chicken is a good option to rotate in, and the air fryer chicken breast is handy when you want a faster dinner.
How to Store and Reheat Baked Honey Mustard Chicken Breasts
Cool the chicken and store it with the sauce in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze it for up to 3 months and thaw overnight in the refrigerator.
Reheat in a covered dish in the oven or in a skillet over medium-low heat with a spoonful of the sauce until hot. Leftover chicken should reach 165°F, as the Fight BAC! safe minimum internal temperatures list. Sliced cold chicken is also good on salads and in sandwiches.
Tips and Variations
- Use a thermometer. Chicken breasts are done at 165°F, and pulling them out right then is the best way to keep them juicy.
- Marinate ahead. Let the chicken sit in the sauce in the refrigerator for 30 minutes up to overnight for more flavor.
- Use different mustard. Whole-grain mustard adds texture, and yellow mustard gives a more classic flavor.
- Add herbs. A few sprigs of thyme or rosemary in the dish add a fragrant note.
- Add heat. Stir in a pinch of cayenne or a dash of hot sauce for a spicy glaze.
- Use thighs. Boneless chicken thighs stay juicy and may need a few extra minutes in the oven.
Frequently Asked Questions
How long do you bake honey mustard chicken breasts?
At 375°F, bake covered for 20 minutes, then uncovered for 10 to 15 minutes more. Thinner or smaller breasts may finish sooner, so start checking the temperature at 25 minutes total.
What temperature should chicken reach?
Chicken breasts are safe at an internal temperature of 165°F (75°C), measured in the thickest part of the meat.
Why pound the chicken breasts?
Chicken breasts are thicker at one end, so the thin end can dry out while the thick end finishes. Pounding them to an even thickness helps them cook evenly.
Can I use bone-in chicken?
Yes, but bone-in pieces need noticeably more time than boneless breasts. Use a thermometer and check that the thickest part reaches 165°F.
Can I thicken the sauce?
Yes. Pour the pan juices into a small saucepan and simmer for a few minutes, or whisk in a small cornstarch slurry, until it coats the back of a spoon.
Baked Honey Mustard Chicken Breasts
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 6 ounces each
- ⅓ cup honey
- ⅓ cup Dijon mustard
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- chopped fresh parsley for garnish
Instructions
Cooking
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Pound the thick ends of the chicken breasts until they are an even thickness of about 3/4 inch. Pat dry and season both sides with the salt and pepper.
- Whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, and garlic powder until smooth.
- Place the chicken in the dish in a single layer, pour the sauce over the top, and turn to coat.
- Cover tightly with aluminum foil and bake for 20 minutes.
- Remove the foil, spoon some of the pan juices over the chicken, and bake for another 10 to 15 minutes, until a thermometer in the thickest part reads 165°F (75°C).
- Rest for 5 to 10 minutes. Spoon the pan sauce over the chicken and sprinkle with parsley.
