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Honey Mustard Chicken Breasts

Oven baked honey mustard chicken is a delicious and lean dinner with chicken breasts covered in a homemade honey mustard sauce. This easy recipe is an excellent quick sheet pan dinner that the whole family can enjoy.
Prep Time5 mins
Cook Time20 mins
Course: Dinner, Main Course
Cuisine: American, British
Keyword: chicken breasts, dairy free, dijon, egg free, gluten free, honey, honey mustard, nut free, soy free
Servings: 4
Calories: 145kcal
Cost: Cheap

Ingredients

  • 350 g chicken breasts (1 per person)

Honey Mustard Sauce

  • 2 tbsp honey
  • 2 tbsp whole grain mustard
  • 1 tbsp dijon mustard
  • black pepper

Instructions

  • Preheat the oven to 200°C / 395°F / 180°C fan oven.
  • Combine the ingredients for the mustard sauce in a bowl.
  • Add boneless skinless chicken breasts or chicken thighs to a baking dish. Pour the mustard sauce over the top, and place it in the oven to bake for about 20 minutes, or until the chicken is tender.
  • Use a meat thermometer to ensure that the chicken breasts have reached an internal temperature of 75°C or 165°F before removing them from the oven and serving with side dishes.

Notes

Can I make honey mustard chicken in the slow cooker? – Absolutely! Add boneless skinless chicken thighs or chicken breasts to a slow cooker with the sauce ingredients, and leave it to cook for a few hours until the chicken has cooked through and is tender.
What size baking dish do I need? – Use a dish that’s big enough to contain all chicken fillets without crowding the baking dish. You can use a baking sheet covered sheet pan if you intend to bake many chicken breasts at once. Your dish has to be safe for use in an oven.

Leftovers

Leftover honey mustard chicken can be stored in the fridge for up to 4 days, or frozen for up to 3 months. If you have any leftover mustard sauce, this can also be stored separately, either in the fridge for a few days or frozen for later use.

Top tips

Here’s how you make perfect honey mustard chicken:
  • Regardless of which cut of chicken you use, you should make sure to cook through it completely. Eating raw chicken can be dangerous. Use a meat thermometer to be certain. It has cooked through and is considered safe to eat when it has reached 75°C or 165°F.
  • On the other hand, be careful as not to overcook the chicken, or it could dry out.
  • The mustard chicken marinade can be stored separately for later in the fridge or freezer and used in future meals as long as it has not touches the raw or cooked chicken.
  • Honey mustard chicken is ideal for meal prep, or for cooking a large batch to freeze for later.

Other cuts of chicken

Using chicken tenders – These are thinner and cook faster. Chicken tenders might only need to bake for about 5 minutes to cook through completely.
Using chicken thighs – Boneless skinless chicken thighs require slightly longer to bake than chicken breasts. The result is often a tender and more juicy chicken as chicken thighs contain more fat than chicken breasts.
Using chicken thighs with bones – Chicken with bones require a much longer cooking time than boneless skinless chicken. I recommend baking these in the oven for about 40 minutes. The chicken skin will be crispy, while the meat is fall off the bone tender.