Savory, juicy Baked Honey Mustard Chicken baked in a zesty sauce! Perfect for serving with your favorite veggies over noodles or rice.
Tell me you are fans of honey mustard sauce. Because I am a big fan. There are few things I would pour a boat-load of honey mustard sauce on. But then I’m a sauce person. The kind that needs fries with my ketchup and about a gallon of ranch for my chicken tenders.
So yeah, I love me some honey mustard sauce.
This is one of the easiest weeknight dinners I’ve ever made. All you have to do is whisk together a few ingredients for your sauce, pour it over the chicken, and let it bake for about 40 minutes. Ta-da! Juicy, savory chicken covered in a honey mustard glaze – a perfect, healthy chicken dish for serving along with your favorite veggies!
Baked Honey Mustard Chicken
Ingredients
- 4 boneless skinless chicken breasts - pounded to even thickness
- ½ cup honey
- ½ cup yellow mustard
- ½ teaspoon Italian seasoning
- salt and pepper to taste
- ½ teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat oven to 350 degrees and lightly grease a baking dish.
- In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.
- Toss chicken in the sauce to coat and place in your prepared dish. Pour remaining sauce over the chicken.
- Bake for 30 minutes, then turn chicken over and bake another 10 minutes or until cooked through. Serve with with rice or noodles and your favorite veggies.
Thanks Tiffany – this is the easiest and tastiest honey mustard chicken receip that I have found. My family loved it!
Way to go, Sara! Super excited to hear that you and your family enjoyed this recipe so much!
thanks for sharing this honey baked chicken
The honey mustard was very good. My only complaint was that the sauce did not thicken up.but i would make it adain
This is so delicious and easy to make. The sauce is very yummy too! I made it for supper tonight and nobody said a WOrd as they cleaned their plates lol!
That’s a complete win! 🙂
Delicious recipe. Can i use frozEn chiCken? How much longer wOuld it take?
I do suggest thawing first if possible! Just because of how much water it will add to your dish if you use frozen.