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baked honey mustard chicken recipes
Ash Tyrrell

Baked Honey Mustard Chicken Recipe

I have to say, this baked honey mustard chicken has quickly become one of my favorite dishes to prepare. The way the sweet honey mingles with the tanginess of three different mustards is pure magic.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 4 to 5 boneless skinless chicken breasts (about 8 oz each): Opt for fresh chicken as it cooks evenly and stays juicy.
  • 1 tablespoon coarse whole-grain mustard: Adds nice texture and a pop of tang.
  • 2 tablespoons Dijon mustard: Smooth and rich for depth of flavor.
  • 2 tablespoons yellow mustard: This balances the tang with a milder mustard taste.
  • 1/4 cup + 2 tablespoons honey: Sweetens the dish perfectly.
  • 2 tablespoons olive oil divided: For sautéing and blending the sauce.
  • 1 cup chopped yellow onion: Fresh onions bring natural sweetness when caramelized.
  • 1 tablespoon minced garlic about 3 cloves: Enhances overall flavor.
  • 4 small sprigs of fresh rosemary: Adds an earthy aromatic note.
  • Salt and freshly ground black pepper to taste.

Method
 

  1. Start by preheating your oven to 375°F. While the oven warms up, whisk together the coarse mustard, Dijon mustard, yellow mustard, honey, and one tablespoon of olive oil in a bowl. This combination creates a sweet and tangy sauce that’s the heart of the recipe.
  2. Heat the remaining tablespoon of olive oil in a small skillet over medium heat. Add the chopped onion and sauté for about 7-8 minutes until they turn golden and soft. Toss in the garlic and sauté for another 30 seconds, just enough to release its aroma. Spread this mixture evenly across the bottom of your baking dish.
  3. Season the chicken breasts with salt and freshly ground black pepper on both sides. Arrange them in a single layer on top of the onion and garlic mixture in your baking dish.
  4. Evenly pour the mustard sauce over the chicken, using a basting brush if needed, to coat each piece thoroughly. Place the rosemary sprigs between the chicken breasts to infuse the dish with their earthy, savory fragrance. You can also topped it with cheese if you want.
  5. Bake the chicken in the preheated oven for 25-30 minutes, checking halfway through to ensure the sauce isn’t browning too much. If needed, tent the dish with aluminum foil. You’ll know the chicken is perfectly done when its internal temperature reaches 165°F at the thickest point.
  6. After removing the dish from the oven, allow the chicken to rest for about five minutes. This helps the juices redistribute, keeping the meat tender and juicy. Serve warm with a generous drizzle of the sauce.

Notes

  • For richer flavor, let the onions caramelize for a minute or two longer. Be sure to stir frequently to avoid burning.
  • Use chicken breasts that are uniform in size to ensure even cooking. If one is larger, consider slicing it in half horizontally.
  • If you’re pressed for time, pre-make the mustard sauce and refrigerate it for up to 3 days. This way, you can have it ready in a flash.
  • Love a spicier kick? Add a pinch of crushed red chili flakes to the mustard mixture.