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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)
Juicy Oven Baked Chicken Breast
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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
- 1/2 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wasn’t sure how this would go over but everyone loved it and left me craving more since it was quickly eaten by all…absolutely delicious!!
Thank you, Karina, for this absolutely perfect recipe. I modified the honey as I do not like too much of a sweet taste, and halved some of the ingredients – made it for two people.
Is it okay to substitute regular, yellow mustard for 2 tablespoons whole grain mustard? I was hoping to try this recipe tonight and don’t have whole grain mustard. Thanks!
Tried this out today for something different and healthy – it was quick to do and enjoyable with the nice flavour! I was a little hesitant about it coming out dry but it really wasn’t. Thanks for the idea, I’ll be back to look for more!
I tried your dish tonight with asparagus and mashed potatoes. My husband and I loved it so much. My husband especially liked the honey/mustard sauce.
Thank you!
I have made a few of your dishes and I find nothing but joy.. I cook and you are one who impresses me… Not complicated and delish… Thank you Tracey Roetman…BC Canada
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.
I love you website I always check it out to see if you have new videos. thank you
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
This is a great recipe … soooo simple and great flavour. I doubled it , no problem. Served with baked acorn squash and beluga lentils … yummy