Honey Mustard Baked Chicken

This no-fuss, one-pan-meal is destined to become a go-to favorite dinner. You can prep the entire dinner ahead of time and refrigerate to be baked on a busy weeknight, or you can gobble it up that night! Did someone say winner, winner chicken dinner?

Watch: How to make Honey Mustard Chicken Breast

 

Why you’ll love this Honey Mustard Chicken Recipe

This Honey Mustard Chicken was an instant winner at our house. In fact, I made it twice in one week to perfect the recipe and it was gobbled up with pleasure both times. This lazy day recipe uses pantry friendly ingredients to deliver a sweet and tangy one pan feast. Pair it with veggies, or just bake the Honey Mustard Chicken… just promise you’ll make this because I guarantee it will be love at first bite!

Ingredients for Honey Mustard Baked Chicken

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

What mustard is best for Baked Honey Mustard Chicken?

Mustard is made by mixing and/or grinding the seeds of the mustard plant with liquid.  We get different types of mustard depending on what seed and liquid is used.  I like to combine the following three different mustard to create a dynamic honey mustard sauce for this Honey Mustard  Chicken:

•Dijon Mustard: made from fine-ground hotter brown or black mustard seeds and white wine, which gives it a sharp, pungent flavor with a little heat.
•Stone Ground Mustard:  mustard usually made with the hotter brown or black mustard seeds, like Dijon mustard, but the seeds are only partially ground down, leaving some whole, to create a thick paste. Stone-ground mustard is typically robust and sharp in flavor.
•Yellow Mustard:  a mild, smooth mustard made from fine-ground yellow mustard seeds and turmeric for a clean mustard taste.

Can I substitute Dijon or Stone Ground Mustard?

If you don’t typically stock Dijon, Stone Ground and Yellow Mustard, then you can just use yellow mustard plus either Dijon or Stone Ground and use half of each (3 tablespoons each).  For example,  you can use half yellow mustard (3 tablespoons) and either half Dijon or half Stone Ground (3 tablespoons).

How to make Honey Mustard Chicken (Baked)

You can just bake the Honey Mustard Chicken and omit the green beans and potatoes if you prefer and go straight to step 4.

Step 1: Make the honey mustard sauce and set aside

There are many different combinations for honey mustard but my favorite is a quick whisking of:

• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons stone ground mustard
• 2 tablespoons yellow mustard

You can make the Honey Mustard Sauce up to 1 week ahead of time and store in an airtight container in the refrigerator until ready to use.

Step 2:  Potatoes

Add potatoes to a microwave safe dish with enough water to fill 1/4” up the sides. Cover, and microwave for 6 minutes. Drain water and add potatoes to a lightly greased 9×13 baking dish.  Par-boiling the potatoes ensures they will all be cooked when the chicken is done otherwise they will cook unevenly because they are stacked on top of each other.

Toss the potatoes with olive oil, salt and pepper then divide them in half and push to the sides of the pan, making room for the green beans down the middle.

Step 3:  Green Beans

While the green beans are on still on the cutting board, toss with olive oil, salt and pepper.  Each element of a dish should be seasoned so it is independently delicious and exponentially delicious all together.

Line the green beans down the center of the pan in between the potatoes – they will not be in a single layer but slightly overlapping.

Step 4:  Chicken

Add 1 tablespoon olive oil and all “chicken seasonings” to a large bowl and stir together to make a wet rub. Add chicken and massage the spices into the chicken with your hands. While the chicken is still in the bowl, coat both sides of the chicken evenly in the Honey Mustard Sauce. Transfer chicken to baking dish, and spoon over any remaining sauce/spices from the bowl.

Step 5:  Bake

Cover Honey Mustard Chicken, green beans and potatoes with foil and bake at 400 degrees for 25 minutes. Uncover and bake an additional 10-20 minutes OR until chicken is cooked through (an instant read thermometer should register 165 degrees F, cooking time may be more or less depending on thickness of chicken). Brush chicken again with Honey Mustard Sauce.

Step 6: Rest

Let chicken rest 5-10 minutes before slicing so the juices that have been pushed to the outside of the chicken while baking can be redistributed and reabsorbed.

HOW LONG DOES IT TAKE TO BAKE CHICKEN?

This Honey Mustard Chicken takes anywhere from 25-40 minutes to bake depending on the size and thickness of your chicken breasts.  I highly recommend investing in a meat thermometer otherwise there is no accurate way to check and see when your chicken is cooked without slicing it open and loosing valuable juices.

When checking the temperature of the chicken, make sure you insert the thermometer at the thickest part of the meat.  The safe internal temperature for cooked chicken breasts is 165 degrees F, so I usually bake it to 160 because it will continue to bake at least to 165 as it rests for 10 minutes.

How to make Mustard Baked Chicken in advance

You can completely assemble the Honey Mustard Chicken with the potatoes and green beans up to the point of baking, cover tightly and refrigerate.  Cover and refrigerate the unused Honey Mustard Sauce separately.

When ready to bake, either let the dish sit at room temperature for 30 minutes (preferable) or be prepared to add an extra 10 minutes or so to the baking time.

Honey Mustard Chicken Recipe Variations

I chose boneless, skinless chicken breasts because they are leaner but emerge unbelievably juicy with a brine, but you are welcome to use chicken thighs if you prefer.  You do not need to brine chicken thighs.

To make Honey Mustard Chicken with chicken thighs, you can use either bone-in or boneless chicken thighs, but be sure to remove the skin, otherwise the chicken and potatoes will be swimming in grease.  I also recommend searing the chicken thighs before adding them to the potatoes and green beans to render some of the fat and to give the chicken even more flavor.

How do you make honey mustard chicken thighs?

Honey Mustard Chicken Thighs, Bone In: 

1. Remove skin from chicken thighs.
2. Rub with spices according to directions.
3. Sear for 3-5 minutes per side until golden then coat in ¼ cup Honey Mustard Sauce.
4. Place Chicken thighs on top of green beans.
5. Cover and bake at 400 degrees F for 40 minutes, remove foil.  Check for doneness then continue to bake uncovered an additional 10-15 minutes if needed or until chicken is cooked through and registers 175 degrees F.

Honey Mustard Chicken Thighs, Boneless 

1. Remove skin from chicken thighs.
2. Rub with spices according to directions.
3. Sear for 3-5 minutes per side until golden then coat in ¼ cup Honey Mustard Sauce.
4. Place Chicken thighs on top of green beans.
5. Cover and bake at 400 degrees F for 20 minutes, remove foil and check for doneness.   Continue to bake, uncovered, an additional 5-10 minutes if needed OR until cooked through.

How do you make honey mustard grilled chicken?

This Honey Mustard Chicken is so tantalizing you are going to want to make it in every form!  To make Grilled Honey Mustard Chicken:

1. Brine chicken breasts according to directions.
2. Grease and preheat the grill to medium heat, 375-450°F.
3. Rub chicken with spices according to directions then coat in ¼ cup Honey Mustard Sauce.
4. Grill chicken over direct heat undisturbed for 5-7 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F).
5. Remove chicken to cutting board and baste additional Honey Mustard Sauce.  Let rest 5 minutes before slicing.  

What to serve with Honey Mustard Baked Chicken

This Honey Mustard Chicken really is a meal-in-one but that doesn’t mean we can’t add more!  I like to serve it with:

Looking for more Chicken Recipes?

Cajun Honey Mustard Chicken
Honey Dijon Glazed Chicken
Cobb Salad with Honey Mustard Chicken
Sheet Pan Honey Mustard Pretzel Chicken
Italian Mozzarella Chicken Foil Packets
Chicken in Creamy Mushroom Sauce
Oven “Fried” Chicken

Tools Used in This Recipe

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Stainless Steel Mixing Bowl Set

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Small Whisk

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Casserole Dish 9×13 inches

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Microwave Safe Bowl with Lid 2.5 qt.

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Kitchen Knife Set

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Wood Chopping Block

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See Favorite Tools

Honey Mustard Chicken Breast

Baked Honey Mustard Chicken with OPTIONAL potatoes and green beans is a a no-fuss, one-pan-meal! The chicken breasts emerge outrageously juicy from a quick brine and then are slathered in a spice rub and smothered in the BEST honey mustard sauce – no boring, one note honey mustard chicken here!  The potatoes and green beans are tossed with salt and pepper then seep up the honey mustard drippings of the succulent baked chicken.  You can prep the entire dinner ahead of time then refrigerate and bake.  Did someone say winner, winner chicken dinner?

Servings: 4 -6 servings

Total Time: 1 hour hr

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

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Ingredients

Chicken

• 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator)
• 1/4 cup kosher salt
• 4 cups warm water
• olive oil
• 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt
• 1/2 teaspoon pepper
• Pinch-1/8 teaspoon cayenne pepper

Honey Mustard Sauce

• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons stone ground mustard
• 2 tablespoons yellow mustard

Vegetables (optional)*

• 2 tablespoon olive oil divided
• salt and pepper
• 2 lbs. red potatoes cut into 1/2” cubes
• 1 lb. green beans ends trimmed

Instructions

• Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry.
• Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove ¼ cup to coat chicken before it bakes – save the rest of the sauce for after the chicken bakes. Set aside.
• Add potatoes to a microwave safe dish. Add enough water to fill 1/4” up the sides. Cover, and microwave for 6 minutes. Drain water and add potatoes to a lightly greased 9×13 baking dish. Add one tablespoon olive oil, ¾ teaspoon salt and ¼ teaspoon pepper. Toss to evenly coat then divide potatoes in half and push to the sides of the pan, making room for the green beans down the middle (see photos in post).
• While the green beans are on the cutting board, toss with 1 tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon pepper. Line green beans down the center of the pan in between the potatoes (they will not be in a single layer but slightly overlapping).
• Add 1 tablespoon olive oil and all “chicken seasonings” to a large bowl; stir together to make a wet rub. Add chicken and massage spices into the chicken with hands. Using the ¼ cup reserved Honey Mustard Sauce, coat both sides of the chicken evenly in sauce. Transfer chicken to baking dish, and spoon over any remaining sauce/spices from the bowl.
• Cover pan with foil and bake at 400 degrees for 25 minutes. Uncover and check for doneness with a meat thermometer. If needed, continue to bake, uncovered, an additional 10-20 minutes OR until chicken is cooked through (an instant read thermometer should register 165 degrees F, cooking time may be more or less depending on thickness of chicken). Let chicken rest 5-10 minutes before slicing chicken. Serve with remaining Honey Mustard Sauce.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

*You can use less potatoes and/or green beans and adjust olive oil, salt and pepper accordingly.

Can I substitute Dijon or Stone Ground Mustard?

If you don’t typically stock Dijon, Stone Ground and Yellow Mustard, then you can just use yellow mustard plus either Dijon or Stone Ground and increase the measurements to 3 tablespoons each instead of 2 each.  For example,  you can use half yellow mustard (3 tablespoons) and either half Dijon or half Stone Ground (3 tablespoons)

CAN I MAKE HONEY MUSTARD CHICKEN AHEAD OF TIME?

Yes!  You can completely assemble the Honey Mustard Chicken with the potatoes and green beans up to the point of baking, cover tightly and refrigerate.  Cover and refrigerate the unused Honey Mustard Sauce separately.  When ready to bake, either let the dish sit at room temperature for 30 minutes or be prepared to add an extra 10 minutes or so to the baking time.

Honey Mustard Chicken Thighs, Bone In: 

1. Remove skin from chicken thighs.
2. Rub with spices according to directions.
3. Sear for 3-5 minutes per side until golden then coat in ¼ cup Honey Mustard Sauce.
4. Place Chicken thighs on top of green beans.
5. Cover and bake at 400 degrees F for 40 minutes, remove foil.  Check for doneness then continue to bake uncovered an additional 10-15 minutes if needed or until chicken is cooked through and registers 175 degrees F.

Honey Mustard Chicken Thighs, Boneless 

1. Remove skin from chicken thighs.
2. Rub with spices according to directions.
3. Sear for 3-5 minutes per side until golden then coat in ¼ cup Honey Mustard Sauce.
4. Place Chicken thighs on top of green beans.
5. Cover and bake at 400 degrees F for 20 minutes, remove foil and check for doneness.   Continue to bake, uncovered, an additional 5-10 minutes if needed OR until cooked through.

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