Oven Baked Honey Mustard Chicken (Printable)

Juicy chicken breasts baked in a rich honey mustard glaze with garlic and herbs. An effortless 45-minute meal.

# What You’ll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts, about 5 ounces each

→ Honey Mustard Sauce

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 4 tablespoons honey
05 - 2 tablespoons olive oil
06 - 1 tablespoon apple cider vinegar
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
09 - Salt and black pepper, to taste

→ Garnish

10 - Chopped fresh parsley
11 - Lemon wedges

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, minced garlic, thyme, salt, and pepper until well combined.
03 - Arrange the chicken breasts in the prepared baking dish. Pour the honey mustard sauce evenly over the chicken, turning each breast to coat thoroughly on all sides.
04 - Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
05 - For a golden caramelized finish, switch the oven to broil and cook for an additional 2 to 3 minutes, watching carefully to prevent burning.
06 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges alongside roasted vegetables, steamed rice, or a crisp green salad.

# Expert Advice:

01 -
  • The sauce doubles as a marinade and a glaze, so you get deep flavor with almost zero extra work.
  • It uses pantry staples you probably already have, which means no emergency grocery runs on a Tuesday evening.
02 -
  • Do not skip the resting step because cutting into the chicken immediately sends all those delicious juices running onto the plate instead of staying in the meat.
  • If you swap breasts for thighs, add about 5 extra minutes to the baking time and check the internal temperature before pulling them out.
03 -
  • Let the raw chicken sit in the sauce for even 15 minutes before baking and you will taste a noticeable difference in every bite.
  • Turn the broiler on only for the last couple of minutes and stay right there by the oven because honey goes from caramelized to burnt in seconds.

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