Easy Honey Mustard Chicken – Baked & Juicy
A juicy, oven-baked honey mustard chicken recipe featuring a sweet, tangy glaze made with honey, Dijon mustard, garlic, and apple cider vinegar. Perfect for easy weeknight dinners, meal prep, and family meals in just 35 minutes.
Servings 4 people
Calories 392kcal
Ingredients
- 4 boneless skinless chicken breasts (6–8 oz each / about 2 lb total)
- ⅓ cup raw honey
- ¼ cup Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves finely minced
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley optional, for garnish
- Metric
- 900 g boneless skinless chicken breasts
- 110 g raw honey
- 60 g Dijon mustard
- 15 g yellow mustard
- 15 ml apple cider vinegar
- 15 ml extra-virgin olive oil
- 2 garlic cloves about 6 g, minced
- 2 g paprika
- 6 g kosher salt
- 1 g ground black pepper
- 4 g chopped fresh parsley optional
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or an oven-safe cast iron skillet.
- Pat the chicken completely dry using paper towels. Season both sides evenly with the salt, black pepper, and paprika.
- In a medium bowl, whisk together the honey, Dijon mustard, yellow mustard, apple cider vinegar, olive oil, and minced garlic until smooth and glossy.
- Reserve 2 tablespoons of the glaze if you'd like extra sauce for serving.
- Arrange the chicken in the prepared baking dish in a single layer.
- Pour the honey mustard glaze evenly over the chicken, coating every piece thoroughly.
- Bake uncovered for 22–25 minutes, or until the thickest portion reaches an internal temperature of 165°F (74°C).
- For extra caramelization, broil for 1–2 minutes, watching carefully so the honey doesn't burn.
- Spoon the hot pan glaze over the chicken.
- Rest the chicken for 5 minutes before serving.
- Garnish with chopped parsley and serve with roasted vegetables, potatoes, rice, or salad.
Notes
Boneless chicken thighs can be substituted and may require an additional 3–5 minutes of cooking.
Always verify doneness with an instant-read thermometer.
Reserve fresh glaze before coating raw chicken if you plan to use extra sauce for serving.
Store leftovers in an airtight container for up to 4 days.
Freeze cooked chicken for up to 3 months.