Oven Baked Honey Mustard Chicken (Print View)

Tender chicken baked in sweet honey mustard sauce. Ready in 45 minutes.

# What You'll Need:

→ Chicken

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

→ Honey Mustard Sauce

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - ¼ cup honey
05 - 2 tablespoons olive oil
06 - 1 tablespoon apple cider vinegar
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
09 - Salt and black pepper, to taste

→ Garnish

10 - Fresh parsley, chopped
11 - Lemon wedges

# Method:

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 and smooth.
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 the dish from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.

# Insider Tips:

01 -
  • Two kinds of mustard create layers of tang that balance the honey so it never feels cloying or one dimensional.
  • Everything comes together in one baking dish, which means you get a built in sauce and almost nothing to wash.
02 -
  • The sauce will look thin when you pour it in, but it reduces and concentrates as the chicken bakes, so resist the urge to add thickener.
  • Checking temperature with a meat thermometer is the single thing that transformed my chicken from sometimes dry to always juicy.
03 -
  • Let the coated chicken sit in the fridge for 30 minutes before baking if you have time, because the salt and acid start breaking down the fibers for more tenderness.
  • Taste your honey before measuring since some varieties are far sweeter than others, and adjust down a tablespoon if yours is particularly intense.

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