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.
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
Jolene says
I thickened mine per instructions
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.