Tender and juicy Baked Chicken Breasts with Honey Mustard Sauce takes only minutes to make and will satiate all of your sweet and savoury cravings in one!
These baked chicken breasts couldn’t be any easier to prepare for a quick and easy dinner! Smothered in a honey mustard sauce with a healthy kick of garlic and lemon juice, this is one recipe you’ll simply have to add to your dinner repertoire.
BAKED CHICKEN BREASTS
Worried you’ve stumbled across another complicated chicken recipe? Well, don’t be because this baked chicken breasts recipe is dazzlingly simple, you’ll soon be able to whip it up without any effort at all. This recipe is a throw-it-all-in-a-baking-dish type recipe. Pop your baking dish in the oven and let the oven work its magic.
If you’ve been following us for a while, you’ll know that when it comes to juicy chicken breasts, we consider ourselves experts. After mastering Creamy French Mustard Chicken, Chicken Piccata and Balsamic Baked Chicken Breast, we figured it was high-time to get a classic honey mustard chicken recipe out there.
For this baked chicken breasts recipe, we opted for boneless, skinless chicken breasts for a juicy, succulent consistency. The acidity in the mustard and lemon juice helps the chicken to retain its moisture while baking. The sauce provides a delicious, even blanket around each breast, sealing in all of those crucial juices. No dry chicken breast over here!
HOW LONG SHOULD YOU COOK CHICKEN BREASTS IN THE OVEN?
With this recipe, you are first going to bake them until they are just done (about 20-30 minutes, depending on the thickness of your breasts). Then broil them for the last 3-4 minutes to achieve beautiful, golden, brown baked chicken breasts with crispy, caramelised edges!
The best thing about this baked chicken breasts recipe? No marinating, plus – no need to make a separate sauce. While the chicken bakes, the juices in the pan blend together with the honey mustard mixture creating extra sauce.
WHAT TO SERVE WITH BAKED CHICKEN BREASTS
To complete the meal, throw some veggies in the same dish during the last 10-15 minutes of cooking time. This will allow your chosen veggies to absorb some of the flavour from the pan juices. Grilled Asparagus, Cheesy Garlic Roasted Brussels Sprouts, broccoli florets, Buttery Sautéed Green Beans or Roasted Cauliflower.
You could also steam them separately, or roast them on a separate pan!
OTHER SIDES:
- Rice
- Noodles
- Mashed Potatoes
- Cauliflower rice
- Mashed Cauliflower
- Zucchini noodles
MORE CHICKEN RECIPES
Honey Mustard Chicken, Avocado + Bacon Salad
Salmon In Foil with Honey Mustard Sauce
Chicken & Potatoes (One Pan)
Easy Baked Chicken Breast
Ingredients
- 4 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons whole grain mustard
- 1 tablespoon mild Dijon mustard smooth and
- 4 cloves garlic minced
- 1-2 tablespoons fresh lemon juice adjust to taste
- 2 pounds boneless skinless chicken breasts 4 large chicken breasts
- 1 pinch salt to season
- ½ teaspoon paprika
- 2 sprigs rosemary
- 2 tablespoons fresh parsley chopped, to garnish, optional
- 1 pinch cracked pepper
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
- Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon ¾ of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
- Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
- Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
- Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.
EllyG says
Made with chicken breasts for hubby and Quorn fillets for me. Had to make a few tweaks as did not have all the ingredients. Used mixture of Olive and vegetable oils, Dijon and English mustard, garlic powder and dried rosemary. Was really delicious and so very easy to make. Hubby commented on how much he enjoyed it so it’s a big thumbs up from us.
Patricia Jane Fawcett says
I have loved every recipe I have tried from your web site. I recently used quite a few of your recipes and adapted them to canning chicken breast by cooking them in roasting bags in the oven and then putting them into jars and sealing them in my canner. They are delicous and time saving meals in a jar. I have been am a retired professional cook and all your recipes are healthy, tasty, and full of good natural herbs and spices. I have page marked your site for future use. Thanks for your efforts!
Marina v. K. says
one of the best chicken breast recipes — thank you so much for sharing! The meat was very moist and flavours very rich. Definitely a keeper
Ronda says
I made this recipe the night before with a half a chicken and it is amazing. It even was better the next night, it takes the flavor of the rosemary and its just so delicious. Thank you for sharing.
SA says
My husband and I loved this recipe!
Cal Abriola says
Your recipes are always right on. Thank you. I should comment more often and will try and do so.
Debi says
First off, thank you for this recipe! It’s delicious! I saw a few comments that talked about adding water but can’t find anywhere in the instructions that say to do that.
Janice Sharp says
Absolutely delicious is the verdict from myself and partner. He is very fussy and dislikes chicken but said it was lovely and would definitely eat again. I didn’t use wholegrain mustard but English mustard in it’s place as he doesnt like bits . Thank you for sharing the recipe.
Marcia says
This is the first time that I have come across one of your recipes and would like to be on your e-mail