Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs are a fantastic substitute. They stay extra juicy and soak up the honey mustard flavor beautifully. Just be sure to check for doneness—thighs may take a few minutes longer to bake than breasts, depending on their size.

What kind of mustard is best for this recipe?

I use a mix of Dijon mustard and whole grain mustard for the best balance of tang and texture. If you only have one or the other, it’ll still work. Yellow mustard will give a slightly sharper, more classic flavor if that’s what your family prefers.

Can I make this recipe ahead of time?

Yes! You can marinate the chicken in the honey mustard sauce for up to 24 hours in the fridge. This gives the chicken more time to soak up all the delicious flavor and makes dinner even easier when you're ready to cook.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days . To reheat, cover and warm in the oven at 300ºF or use the microwave for short intervals. I recommend adding a spoonful of sauce or broth to keep the chicken moist while reheating.

Baked Honey Mustard Chicken Breasts Everyone Loves

Description

This baked honey mustard chicken breast is cozy, quick, and coated in a sweet and tangy glaze that’s perfect for any night of the week.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 tablespoon olive oil
3 tablespoons honey
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 cloves garlic, minced
Fresh thyme (optional, for garnish)

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Instructions

Preheat oven to 400ºF (200ºC).
In a small bowl, whisk together olive oil, honey, whole grain mustard, Dijon mustard, salt, and minced garlic until smooth.
Pound chicken breasts lightly to even thickness.
Place chicken in a baking dish and coat evenly with the honey mustard sauce.
Cover with foil and bake for 25–30 minutes, or until internal temperature reaches 165ºF.
Optional: Uncover for the last 5 minutes for extra caramelization.
Let rest for 5 minutes, then garnish with fresh thyme before serving.

Notes

Double the sauce if you want extra for drizzling after baking. You can also marinate the chicken up to 24 hours in advance for deeper flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 270
Sugar: 9g
Sodium: 400mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 35g
Cholesterol: 90mg