Honey Mustard Chicken
Baked Honey Mustard Chicken is an easy recipe that’s packed with flavor, and made with minimal ingredients. The dish is a sweet and tangy delight topped with bacon. Serve with rice and enjoy all the saucy goodness.
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
A Note from Kim
Dinner Done Right
This honey mustard chicken is one of those dinners I come back to again and again when I want something comforting but still easy. The sauce is sweet, tangy, and full of flavor, and it does such a great job of keeping the chicken tender and juicy while it bakes. I love serving it over rice or mashed potatoes so nothing goes to waste. Every bite gets coated in that buttery honey mustard sauce!
What really makes this recipe a weeknight win is how quickly it comes together. With just a little prep and about 30 minutes in the oven, dinner is done and everyone’s happy. It’s one of those meals that feels special without requiring a lot of effort, and it’s always a hit with both kids and adults. Plus, it pairs easily with whatever sides you have on hand, which makes it even easier to fit into busy nights.
With love (and lots of good eats), 
Ingredients You’ll Need
The ingredients you’ll need to make this Honey Mustard Chicken recipe are simple and most you probably already have in your kitchen. Here’s everything you’ll need:
- Bacon. Use your favorite high-quality bacon for amazing flavor! We love hickory smoked or applewood smoked bacon.
- Dijon mustard. The intense, sharp, and complex taste of whole grain mustard is a good balance to the sweetness of the honey in the sauce. I wouldn’t recommend using yellow mustard.
- Honey. Adds natural sweetness to the sauce and the overall dish. If you’d like to decrease the sweetness and/or sugar, use a bit less.
- Dried rosemary leaves. Use any herbs you’d like for extra flavor. Dried rosemary has a nice peppery, lemony, and woodsy taste that works well with the other flavors in this recipe. Dried thyme leaves would be another great option. If using fresh rosemary, use 1/2 tablespoon.
- Chicken breast. We typically opt to use boneless skinless chicken breasts, however boneless skinless chicken thighs or chicken tenders would work great too.
- Butter. Adds richness while the chicken bakes.
- Salt & pepper. To bring out all of the flavor.
- Chives. Optional to garnish and add color and freshness. Fresh parsley is a good substitute.
How to Make Honey Mustard Chicken
Follow the simple steps below and you’ll have a delicious chicken dinner the whole family will love. Ready in just about 30 minutes! Here’s the simple process:
- Fry the bacon. Preheat oven to 375 degrees F. In a small skillet or pan, cook bacon until crisp. Remove to drain and crumble. Set aside.
- Stir the sauce with chicken and bake. In a 9×9-inch glass baking dish, stir mustard, honey, rosemary, chicken, salt and pepper together until well mixed. Dot the top with butter and bake 20 minutes.
- Stir and add bacon. Remove from oven, stir, top with cooked bacon and bake another 5 minutes.
- Serve. Stir again, top with chives and enjoy over rice or with another desired side dish.
Expert Tips
- Cut chicken breasts into pieces that are approximately the same size (about 1-inch), so that they all cook at the same rate.
- Love a little heat? Make this dish spicy by adding a pinch of cayenne pepper to the mix. You could also add a sprinkle of red chili pepper flakes to individual servings.
- I highly recommend investing in a meat thermometer otherwise there is no accurate way to check and see when your chicken is cooked without slicing it open and loosing valuable juices.
- When checking the temperature of the chicken, make sure you insert the thermometer at the thickest part of the meat. The safe internal temperature for cooked chicken breasts is 165 degrees F, so I usually bake it to 160 degrees because it will continue to bake at least to 165 degrees as it rests for 10 minutes.
Frequently Asked Questions
A traditional honey mustard chicken recipe is typically made with either chicken breasts or chicken thighs that are coated in a honey mustard sauce and then either seared or baked.
Because the chicken for this recipe is cut into pieces, it bakes pretty fast. This recipe takes a usually takes a total cook time of 25 minutes.
Definitely! This recipe works great for meal prepping, as it keeps fresh for about 5 days. To meal prep this, be sure to let everything cool before transferring it to the fridge. Store the entire recipe or individual portions in an airtight container(s). Don’t forget to store all of the sauce with the chicken.
Serving Suggestions
This sweet and tangy chicken pairs perfectly with just about any side! Here are some recipes you can make to round out your meal:
- Veggies. Cauliflower Au Gratin, Mashed Potatoes, Mashed Sweet Potatoes, Cheesy Potato Casserole, Roasted Red Potatoes, Roasted Vegetables, Roasted Broccoli
- Salads. Simple Kale Salad, Brussels Sprouts Salad, Broccoli Salad, Green Bean Salad, White Bean Couscous Salad, Wedge Salad
- Other sides. Baked Mac & Cheese, White Rice, Soft Dinner Rolls, Deviled Eggs
Storage Recommendations
- Storing. Leftovers should be stored in an airtight container in the fridge. They’ll last up to 5 days. Make sure to store the chicken in all of the sauce.
- Reheat in the microwave. Be careful when reheating chicken in the microwave as it can easily become rubbery and dry. Reheat for 30-second intervals until warm.
- Reheat on the stove. Warm in a skillet over medium-low heat.
- To freeze. Let the chicken cool completely before sealing in a freezer bag. Frozen chicken will last up to 3 months. To thaw, place in the fridge overnight.
More Chicken Recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Honey Mustard Chicken
Ingredients
- 4 slices hickory smoked bacon
- 1/4 cup dijon mustard
- 1/2 cup honey
- 1/2 teaspoon dried rosemary leaves (not ground)
- 2 chicken breasts, cut into 1-inch pieces
- 1 1/2 tablespoons butter, cut into several pieces
- salt and pepper, to taste
- chives for garnish, optional
EMAIL ME THE RECIPE!
Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!
Instructions
- Preheat oven to 375 degrees F (190 degrees C). In a small skillet, cook 4 slices hickory smoked bacon until crisp. Remove to drain and crumble. Set aside.
- In a 9×9-inch glass baking dish, stir 1/4 cup dijon mustard, 1/2 cup honey, 1/2 teaspoon dried rosemary leaves (not ground), 2 cubed chicken breasts, salt and pepper together until well mixed. Dot the top with several pieces of 1 1/2 tablespoons butter and bake 20 minutes.
- Remove from oven, stir, top with cooked bacon and bake another 5 minutes.
- Stir again, top with chives and serve over rice.
Notes
- Storing. Leftovers should be stored in an airtight container in the fridge. They’ll last up to 5 days. Make sure store the chicken in all of the sauce.
- Reheat in the microwave. Be careful when reheating chicken in the microwave as it can easily become rubbery and dry. Reheat for 30-second intervals until warm.
- Reheat on the stove. Warm in a skillet over medium-low heat.
- To freeze. Let the chicken cool completely before sealing in a freezer bag. Frozen chicken will last up to 3 months. To thaw, place in the fridge overnight.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!