Oven Baked Honey Mustard Chicken (Printable)

Tender chicken baked in a sweet and tangy honey mustard glaze for an easy family dinner.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Honey Mustard Sauce

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 4 tablespoons honey
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 tablespoon fresh lemon juice
08 - 1/2 teaspoon paprika
09 - Salt and black pepper, to taste

→ Garnish

10 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, lemon juice, paprika, salt, and pepper until smooth and well combined.
03 - Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish in a single layer.
04 - Pour the honey mustard sauce evenly over the chicken breasts, turning each piece to ensure thorough coating on all sides.
05 - Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F when checked with a meat thermometer.
06 - For a caramelized golden top, switch the oven to broil for 2 to 3 minutes, watching carefully to prevent burning.
07 - Remove from the oven, garnish with freshly chopped parsley, and serve hot.

# Expert Hacks:

01 -
  • The double mustard trick, using both Dijon and whole grain, creates layers of tang and texture that a single mustard never could.
  • Cleanup is minimal since everything bakes in one dish, which means more time to relax after dinner.
  • It reheats beautifully the next day, making it perfect for meal prep or a no stress lunch.
02 -
  • Do not skip drying the chicken because wet skin repels sauce and you will lose half the flavor before it even hits the oven.
  • If you have time, letting the chicken marinate in the sauce for an hour or two in the fridge transforms the dish from good to genuinely memorable.
03 -
  • Let the baked chicken rest for five minutes before slicing so the juices redistribute instead of running out onto your cutting board.
  • The sauce will look thin when you pour it on but it thickens beautifully as it bakes and reduces around the chicken.

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