Baked Honey Mustard Chicken

The aroma of honey and mustard baking in the oven… it’s a scent that just screams “comfort food” in my Texas kitchen. I’ve made this baked honey mustard chicken recipe more times than I can count, and it’s always a hit, even with my picky eaters. There’s just something about the sweet and tangy glaze that makes even the most mundane chicken breast irresistible. I promise, this recipe is simple enough for a weeknight but delicious enough for company. You’ll get a juicy, flavorful chicken dish that’s sure to become a family favorite.

Why This Recipe Works

As a busy mom, I need recipes that are both easy and delicious, and this baked honey mustard chicken checks all the boxes! Here’s why it’s a winner in my house:

• Quick and Easy: Minimal prep time means dinner is on the table in under an hour.
• Kid-Approved: The sweet honey mustard glaze is a guaranteed hit with even the pickiest eaters.
• Versatile: Serve it with rice, roasted vegetables, or a simple salad for a complete meal.
• Make-Ahead Friendly: You can marinate the chicken ahead of time for even more flavor. I’ve done this many times with great results!

Ingredients

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Ingredient Notes

Let’s talk ingredients! Quality matters, but substitutions are welcome if you’re in a pinch.

• Dijon Mustard: Dijon provides a depth of flavor that yellow mustard just can’t match. However, if you only have yellow mustard, you can use it. Start with half the amount and taste as you go.
• Honey: Local honey is my favorite, but any honey will work. You could even substitute maple syrup for a slightly different flavor profile.
• Olive Oil: Use a good quality olive oil for the best flavor. Avocado oil also works well.
• Apple Cider Vinegar: This adds a touch of acidity that balances the sweetness of the honey. White vinegar or lemon juice can be used as substitutes.
• Chicken Breasts: For even cooking, try to use chicken breasts that are similar in size. You can also use chicken thighs if you prefer, but you’ll need to adjust the cooking time accordingly.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these easy steps for perfectly baked honey mustard chicken every time.

1. Preheat the oven: Preheat your oven to 375°F (190°C). Make sure your oven rack is in the center position.
2. Prepare the chicken: If the chicken breasts are uneven in thickness, pound them lightly with a meat mallet to ensure even cooking. This is a trick my grandmother taught me, and it really makes a difference!
3. Make the honey mustard glaze: In a medium bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, paprika, salt, and pepper. The mixture should be smooth and well combined. I sometimes add a pinch of red pepper flakes for a little kick!
4. Marinate the chicken: Place the chicken breasts in a baking dish (I usually use a 9×13 inch dish). Pour the honey mustard glaze over the chicken, making sure to coat each piece evenly. For the best flavor, let the chicken marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
5. Bake the chicken: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C). I always use a meat thermometer to be sure.
6. Rest and serve: Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Storage & Meal Prep

Leftovers are your best friend, especially when you’re juggling work, kids, and everything else! Here’s how to store and reheat your baked honey mustard chicken:

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it, but be careful not to overcook it, or it will dry out. I like to add a splash of water or chicken broth to the dish when reheating in the microwave to keep it moist.
• Make-Ahead: You can marinate the chicken up to 24 hours in advance. This is a great time-saver for busy weeknights!
• Batch Prep: Double or triple the recipe and bake all the chicken at once. Then, portion it out into containers for easy grab-and-go lunches or dinners.

Substitutions & Variations

Need to make some tweaks? No problem! Here are some tested substitutions and variations:

• Gluten-Free: This recipe is naturally gluten-free! Just make sure your Dijon mustard is also gluten-free.
• Dairy-Free: This recipe is naturally dairy-free!
• Spicy Honey Mustard: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the honey mustard glaze for a spicy kick. I’ve tried this with a little sriracha, and it was fantastic!
• Honey Garlic Chicken: Substitute the Dijon mustard with minced garlic for a honey garlic flavor. I’ve not personally tried it yet, but I’m sure it would be great.
• Chicken Thighs: Use boneless, skinless chicken thighs instead of chicken breasts. You’ll need to adjust the cooking time accordingly.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Marinating the chicken ahead of time (up to 24 hours) is a great way to boost the flavor and save time on busy weeknights. Just store the marinated chicken in the refrigerator.

How do I know when the chicken is done?

The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast; it should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, you can cut into the center of the chicken breast. The juices should run clear, and there should be no pink meat.

Can I use a different type of mustard?

While Dijon mustard is my preferred choice for its depth of flavor, you can substitute it with yellow mustard in a pinch. Start with half the amount and taste as you go, as yellow mustard is less intense than Dijon.

How should I store leftovers?

Store leftover baked honey mustard chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to let the chicken cool completely before storing it.

Is this recipe kid-friendly?

Yes, it is! The sweet and tangy honey mustard glaze is usually a hit with kids. If you’re concerned about the flavor being too strong, you can reduce the amount of Dijon mustard.

Can I freeze this recipe?

Yes, you can freeze cooked baked honey mustard chicken. Let it cool completely, then wrap each chicken breast individually in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 2-3 months.

Serving Suggestions

Here are a few ideas for serving your delicious baked honey mustard chicken:

• Serve it with a side of rice or quinoa for a complete and satisfying meal.
• Pair it with roasted vegetables like broccoli, asparagus, or Brussels sprouts.
• Serve it with a simple side salad for a lighter meal.
• Slice the chicken and use it in sandwiches or wraps.
• Garnish with fresh parsley or a sprinkle of paprika for a pop of color.

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