Oven Baked Honey Mustard Chicken (Printable)

Tender chicken glazed with honey mustard sauce, oven-baked to golden perfection

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.3–1.5 lbs)

→ Sauce

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

→ Garnish

11 - 2 tablespoons chopped fresh parsley

# How-To:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish or similar shallow pan that will accommodate the chicken in a single layer.
02 - In a medium bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, smoked paprika, dried thyme, salt, and black pepper until fully incorporated and smooth.
03 - Arrange chicken breasts in the prepared baking dish. Pour the honey mustard sauce evenly over the chicken, turning each piece to ensure thorough coating on all sides.
04 - Bake uncovered for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbling with slight caramelization around the edges.
05 - For enhanced color and caramelization, switch the oven to broil on high for 2 to 3 minutes. Watch closely to prevent burning the sauce.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Spoon the remaining sauce over each piece and garnish with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • The sauce creates its own beautiful caramelization while the chicken stays incredibly moist
  • Everything comes together in one dish with almost zero active cooking time
02 -
  • Marinating for 1-2 hours transforms this from good to absolutely incredible
  • The broiler step is optional but creates that restaurant-quality caramelized finish
03 -
  • Pat the chicken dry before adding the sauce for better adhesion
  • Room temperature chicken cooks more evenly than cold from the fridge

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