Tender and juicy Baked Chicken Breasts with a delicious honey mustard sauce takes only minutes to make!
Baked Chicken Breasts couldn’t be any easier to prepare for a quick and easy dinner idea! Smothered in a Honey Mustard Sauce with a kick of garlic and lemon juice, this will become your new favourite chicken breast recipe!
JUICY BAKED CHICKEN BREASTS
Complicated steps? Out the window with this one. This recipe is just a throw-it-all-in-a-baking-dish recipe and let the oven do it’s thing, using boneless, skinless chicken breasts.
The acidity in the mustard and lemon juice help keep this chicken extra juicy and tender while baking. The sauce provides a delicious even covering around each breast, sealing all of those crucial juices in. No dry chicken breast over here!
HOW LONG DO YOU BAKE CHICKEN BREAST?
With this recipe, you are going to bake them first 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 get that beautiful, golden browned colour with crisp and caramelised edges!
The best part about this recipe? No marinating, PLUS no need to make a separate sauce to serve them with. While the chicken bakes, the juices in the pan mix together with the honey mustard sauce creating EXTRA sauce.
WHAT GOES WITH CHICKEN AS A SIDE DISH?
For a complete meal, throw some veggies in the same dish in the last 10-15 minutes of cooking time. Veggies like asparagus spears, halved brussels sprouts, broccoli florets, green beans or cauliflower florets.
You could also steam them separately, or roast them on a separate pan!
Other sides:
- Rice
- Noodles
- Mashed Potatoes
- Cauliflower rice
- Zucchini noodles
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Ingredients
- 4 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons whole grain mustard
- 1 tablespoon smooth and mild Dijon mustard
- 4 cloves garlic, minced
- 1-2 tablespoons fresh lemon juice, adjust to taste
- 2 pounds (1 kg) boneless skinless chicken breasts, (4 large chicken breasts)
- Salt and cracked black pepper, to season
- 1/2 teaspoon paprika
- 2 sprigs rosemary
- 2 tablespoons fresh chopped parsley, to garnish (optional)
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 3/4 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.
Kimberly says
Thanks, this recipe is amazing. Just made this, and it is sooooo juicy. I didn’t have much faith in the rosemary really making a statement; however, it totally permeated the dish. This recipe scored and is now in my dinner rotation. Thanks again.
Niaz Sabaghchian says
I love you website I always check it out to see if you have new videos. thank you
gourmand says
Thank you for sharing Karina!
Just looking at it makes my eyes happy, with your recipe I might be successful in creating this in my kitchen
IslandAngel says
This is a great recipe … soooo simple and great flavour. I doubled it , no problem. Served with baked acorn squash and beluga lentils … yummy
Laura says
I modified this a little and used white wine instead of water, thick chicken breasts so on 180 for 1/2 hr then banged up to 220 to caramelise. With green beans, home made oven chips all cooked at same rate, twas delicious! Thank you.
Joe Hill says
We made this tonight and loved it. Followed the recipe 100%. When we plated the chicken, we spooned the sauce from the pan over the breasts but wished the sauce from the pan would have been thicker so it would not run over everything on our plates. How could we make it thicker? Thank you!
Joe
Mara says
Made this recipe several times with no modifications! It is very good. I wonder if it would be possible to cook the chicken in a slow cooker? Obviously the top wouldn’t be the same but the taste would still be there.
Deb Steer says
Looking forward to trying this tonight but was just wondering if I could make the mustard sauce ahead and marinate the chicken in it until im ready to cook it? Cheers.
becca says
Was so easy and very delicious! adding to the favourites
Arielle says
This recipe looks delicious! When adding the water, is it added underneath the foul/parchment paper or directly on top?
Leslie says
This was such a great recipe, even my picky teenage son liked it. I only used one large chicken breast cut in half since it’s the two of us. So cut the sauce in half as well. Mine didn’t turn out as dark colored (perhaps because I didn’t have/use paprika) as the picture but the chicken was so tender and the flavor was great! I used a garlic paste which was super easy. I would have never thought to put the water in but I’m sure this is what helped keep the chicken moist. The parchment paper did burn once I started to broil so I will use foil next time. There will be a next time – this is a keeper. I am not a good cook at all but this was easy to follow.
Dee says
I tried this recipe tonight & it was so very good. I cut up carrots in 4ths and put them all around in the beginning cause they take longer to cook. The carrots & chicken was so tasty. So much better than eating out. Thanks for a great recipe! I think I’ll make this for Easter.
Srilali Grace. April 8 ,2019 says
I was looking for a good recipe to make tender, delicious chicken breasts then I found you recipe it looked mouth watering .
I had all necessary ingredients in my store cupboard and I followed your recipe exactly the way you have shown, but I didn’t line the baking tray ,also I sliced some red and yellow peppers and laid them as a base underneath the chicken breasts .The dish turned out just like the one in your picture. It was juicy tender and very very tasty. The best chicken I have made my husband and the guests loved it.
Thank you so much for sharing .This will go down as one of favourite dishes .
Grace says
I was looking for a good receipe to make tender and delicious chicken breasts then I found your recipe and It looked mouthwatering.
I had all necessary ingredients in my store cupboard and I followed your recipe exactly the way you have shown. but I didn’t line the baking tray ,also I sliced some red and yellow peppers and laid them as a base underneath the chicken breasts. The dish turned out just like the one in .your picture .It was juicy tender and and very tasty . The best I have made and my husband and the guests loved it .Thank you so much for sharing . This will go down as one of my my favourite recipes.
Grace says
When I was surching a recipe I found this one
Shero says
This recipe was delicious exactly as written. It’s a keeper!
Olga Elder says
Easy, tender, juicy (not dry) and yummy flavor…definitely a keeper for those nights when healthy and easy are a goal. I didn’t have coarse mustard on hand so just used plain Dijon.
Michelle says
Made this evening. Now a family favourite. It’s a keeper!
Aminah says
Your recipe helped me make the best chicken I have cooked in a while! My husband LOVED it. Thank you!
Elizabeth says
I was in the grocery store the other day and wanted to make something different… and put “baked chicken breast” in google on my phone… This recipe came up. I made it today and it was delicious. I had it with roasted potatoes and salad. This recipe is a keeper.
Pat says
So easy and so good! I love it!
Maria B Rugolo says
This recipe followed exactly as written was was tasty and delicious! I made it with a side of roasted potatoes but will definitely make rice next time because the sauce was plentiful and oh-so-tasty!
Little A says
Very good recipe. I made it tonight for my daughter home from college. We cooked asparagus the last ten minutes with the chicken per the recipe and loved it. Don’t forget the broiling at the end..this will be in the rotation going forward. Thank you.
Daniela says
Another amazing recipe. My boyfriend loved the chicken’s after-taste!
Adriana says
Great recipe, the sauce was delicious. Thank you for sharing.
Karina says
I am so glad to hear that you loved the recipe! The sauce really is great isn’t it?! Thanks for following along with me!
xo
Naomi says
Should I cover it in the first cooking?
Karina says
You do not need to cover in the first cooking but it does not hurt. You will want to cover it after baking to keep all the flavor and juices contained. Enjoy your chicken! Thank you for following along with me! XO
Vicki says
My daughter and I both have made this recipe.
The sauce is really good. Could probably just put it on toast and it would be amazing lol. I added smoked jalapeno powder to mine.
Brenna says
Is there a reason for greasing the pan a.n.d. using parchment? Usually, I’m a one or the other type of cook, but if there’s something I’m missing, I’m happy to give it a go. Thanks for all the amazing dinners, Karina – your blog is one of my go-tos!
Karina says
AW! Thank you so much! I prefer to do both so it is an easy release. It also depends on your cookware too.
Devjani says
The picture looked so good … i was in a hurry so made it in a pan . Didnt get the colour but tasted delicious. Thanks
John says
No recipe means no value to this page.
Karina says
Thanks so much John. I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Anna says
Planning on halving this recipe.. would I also need to half the amount of water added to baking sheet?
Karina says
I would half the water unless you can see that it is sticking or turning black on the pan. It should be great! Thanks for choosing one of my recipes!! XO
Sam says
Beautiful photos! Can’t wait to try this at home. Thank you so much for sharing this honey mustard chicken recipe!
Jen says
Looks delicious! I love honey mustard sauces but I’m unable to have seeds anymore. Would this work with another mustard? Thank you.
Karina says
Yes, of course! I would try to match another mustard or even omitting it out of this recipe. Certain mustards may leave and/or change the taste drastically with other sauces. It is a great chicken recipe and you are welcome to alter it to your liking and lifestyle. Thanks so much for following along with me!
keith says
Sounds good and healthy 🙂 doing it this afternoon 🙂