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
PIN THIS RECIPE TO SAVE FOR LATER
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!
Why you’ll love this Honey Mustard Chicken Recipe
- EXTRA JUICY: A quick brine creates mouthwateringly juicy chicken while you prep your veggies.
- EXTRA FLAVORFUL: A spice rub AND homemade honey mustard sauce are the key to complex flavor.
- EXTRA VEGGIES: Bake the honey mustard on its own or with potatoes and green beans that seep up the honey mustard drippings of the succulent baked chicken.
- EXTRA CONVENIENT: Prep the entire dinner ahead of time, refrigerate, then bake when ready.
Ingredients for Honey Mustard Baked Chicken
- Chicken: Use 4 large chicken breasts and slice then through the equator to create fillets. Alternatively, use 4 small chicken breasts pounded to an even thickness.
- Kosher salt: This is a coarse salt that is dissolved in warm water to create a brine for the chicken. Do NOT use the same amount of table salt in your brining solution, or your chicken will be too salty. If you only have table salt, use half the amount.
- Seasonings: Paprika, garlic powder, onion powder, dried parsley, cayenne pepper, salt and pepper season the honey mustard sauce to perfection.
- Honey: Mild clover honey is ideal.
- Mustard: As discussed, using three different mustards (Dijon, stone ground mustard and yellow mustard) creates the best complex honey mustard sauce! You may substitute any of the mustards if you donโt have them on hand.
ยท Vegetables: Red potatoes and green beans cook in the same amount of time as the chicken as they soak up the honey mustard sauce.
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 give 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 1/4โ 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 โ they will not be in a single layer but slightly overlapping.
Step 4: Chicken
Add 1 tablespoon olive oil and all โchicken seasoningsโ 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
How do you make honey mustard chicken thighs?
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 to the potatoes and green beans to render some of the fat and to give the chicken even more flavor.
Honey Mustard Chicken Thighs, Bone In:
- Remove skin from chicken thighs.
- Rub with spices according to directions.
- Sear for 3-5 minutes per side until golden then coat in ¼ cup Honey Mustard Sauce.
- Place Chicken thighs on top of green beans.
- 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
- Remove skin from chicken thighs.
- Rub with spices according to directions.
- Sear for 3-5 minutes per side until golden then coat in ¼ cup Honey Mustard Sauce.
- Place Chicken thighs on top of green beans.
- 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:
- Brine chicken breasts according to directions.
- Grease and preheat the grill to medium heat, 375-450ยฐF.
- Rub chicken with spices according to directions then coat in ¼ cup Honey Mustard Sauce.
- 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).
- 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:
- a big fruit salad such as my Perfect Fruit Salad or Winter Fruit Salad
- homemade Breadsticks, Dinner Rolls, Cornbread, or Cheesy Pull Apart Bread
- a big green salad, Wedge Salad, Cranberry Apple Salad or Creamy Bacon Pea Pasta Salad
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
Want to try this Honey Mustard Chicken Recipe?
Pin it to your DINNER, CHICKEN or ONE POT WONDER BOARD to save for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
ยฉCarlsbad Cravings by CarlsbadCravings.com
Honey Mustard Chicken Breast
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
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 1/2โ 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 1/4โ 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 โchicken seasoningsโ 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
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.ย For example,ย 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!ย You can completely assemble the Honey Mustard Chicken with the potatoes and green beans up to the point of baking, cover tightly and refrigerate.ย Cover and refrigerate the unused Honey Mustard Sauce separately.ย 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:ย
- Remove skin from chicken thighs.
- Rub with spices according to directions.
- Sear for 3-5 minutes per side until golden then coat in ¼ cup Honey Mustard Sauce.
- Place Chicken thighs on top of green beans.
- Cover and bake at 400 degrees F for 40 minutes, remove foil.ย 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, Bonelessย
- Remove skin from chicken thighs.
- Rub with spices according to directions.
- Sear for 3-5 minutes per side until golden then coat in ¼ cup Honey Mustard Sauce.
- Place Chicken thighs on top of green beans.
- Cover and bake at 400 degrees F for 20 minutes, remove foil and check for doneness.ย ย Continue to bake, uncovered, an additional 5-10 minutes if needed OR until cooked through.
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
Carlsbad Cravings Original
Zeina says
Did you really mean 1/4 cup kosher salt ?
Jen says
Yes, it is just the amount for the brine and then it gets rinsed off.
lori says
you are an amazing cook and person! I look so forward to reading all of your posts. I learn so much from your history of foods and spices, and your photography is out of this world. Keep up the great job! p.s. your husband is one lucky guy! you must give a lot of food away to stay as thin as you are….haha
Jen says
Thank you so much Lori for taking the time to comment and make my day! I love hearing that you enjoy reading my posts and my photography. I never expected a food blog to encompass so many different aspects, but I love sharing every single one! I’m excited for you to try this Honey Mustard Chicken recipe!
Rosie says
Fellow Carlsbad resident here ๐ just wanted to say thank you for all your phenomenal recipes. You have helped get me out of my cooking rut, and my family thanks you too! I have learned so many tips and tricks from you and appreciate all the research and info you provide along with your amazing recipes!
Jen says
Hi neighbor, what a small world! Thank you so much for taking the time to say HI! I am so happy my recipes have helped you get out of your cooking rut and you’re learning some tips along the way! I hope you continue to find many new favorites here!
Stephanie S. says
Had all the ingredients so made this for the family over the weekend, it was absolutely delicious and perfect for a winter evening. I really haven’t jumped onboard with the sheet pan dinner trend but this is a game changer and a do-over. Thank you!
Jen says
You are so welcome Stephanie! I’m so pleased this Honey Mustard Chicken was a winner and changed your opinion of one pan meals!
Sandy says
mmm this sounds soo good! I love me some chicken things!
“4. Place Chicken things on top of green beans.”
I love funny typos ๐ You have so many good yummy recipes! Thanks again for sharing with all of us!
Jen says
LOL! Thanks for pointing that out Sandy, all fixed :)! I hope you love the Honey Mustard Chicken!
Beth Grimm says
Keep up the good work Jen! Your site is my “go to” for new and interesting recipes.
The honey mustard recipe was wonderful and the chicken so amazingly tender
with brining! The green beans were special also soaking up all those tasty juices.
I will definately make again!
Jen says
I am so honored to be your “go to” site Beth, thanks so much! I’m so pleased you loved this Honey Mustard Chicken recipe and that it will be a repeat! I’m so glad you discovered the magic of brining your chicken!
Sandy says
This is a delicious, easy weeknight dinner! It’s also very forgiving – I just cut the potatoes into bite-size pieces and skip the microwave step. I also don’t cover the pan while it bakes, and it’s done in 35 minutes. We’ve had it twice now, once with broccoli and once with green beans.
Jen says
Hi Sandy, I’m so pleased this is a new weeknight go-to dinner! That is awesome you’ve made this Honey Mustard Chicken twice already and customized it with broccoli as well! yum!
Misty says
Strange question … if I bake this at 350, how long do you recommend? Iโm waiting on a replacement part for my oven control panel so I canโt turn the temperature up above 350.
Jen says
Hi Misty, I would add an extra 15 minutes or so but in the end it will come down to the size of the chicken breasts. Enjoy!
janet says
If I’m using the frozen boneless, skinless chicken breasts that aren’t too thick, can I just pound them to flatten them a little, instead of cutting? Also, if using thighs, how many to use? Thank you!
Jen says
Hi Janet, yes you can definitely use those and just check to see if they’re done earlier. As far as thighs, I would use the equal amount of weight. enjoy!
Aimee says
I made this tonight and it was so delicious! I loved how the sauce and juices dripped onto the green beans and potatoes underneath. Definitely will make this again.
Jen says
Thank you so much Aimee! The dripping juices are my favorite part too! I’m so happy its a repeat!
Patricia says
Can you use canned whole green beans instead of fresh??
Going to make for dinner
Jen says
Hi Patricia, I haven’t personally tried it with canned beans but I imagine they would work great. Enjoy!
Grace says
I only have frozen chicken tenderloins. How would I alter the recipe to use these?
Jen says
Hi Grace, you can use defrosted chicken tenderloins and (depending on their size) add them 12-18 minutes before the veggies are done. Enjoy!
Kaydee says
We donโt get Kosher salt where I live. How do I brine it without kosher salt?
Jen says
Hi Kaydee, you may use 1/3 the amount of table salt. Enjoy!
Skysis says
Made it, really enjoyed it. It’s a keeper. Thanks for the recipe.
Jen says
You’re so welcome!
Katie says
Tried this recipe tonight-it was amazing. I cant believe it was this good. We are still talking about it. We skipped the spuds and cooked more green beans. Thanks for the recipe 5 Stars!
Jen says
WAHOO! Thanks for our awesome comment Katie, I’m thrilled it was such a hit!
Grace says
I loved the flavor of this chicken, it was amazing!
Jen says
Thank you so much Grace!
Michael Thelen says
Iโm going to make this for dinner it looks so delicious
Jen says
Thank you, I hope you love it!
Brittany says
Hi,
Can you marinate the chicken in the sauce overnight beforehand?
Thank you!
Jen says
Absolutely!
Sara says
Has anyone tried it with sweet potatoes? Thanks!
marti main says
OMG…..this recipes is AWESOME and easy to make….but next time I’ll double the rub and the sauce….just wanted to say how amazing this recipe is…..my daughter in law had sent me a link for the recipe…she asked last night if I made it…..I told her yes and that it was sooooooo good…..10 minutes later I said to her again….hey did i tell you the chicken was soooooo good…must have said it about 10 time during a 2 hour period…….in fact it was soooooo good that i am making it again tomorrow….thanks for the amazing recipe
Jen says
Yassssss! Thank you so much for your awesome comment Marti, you made my day! I’m thrilled you loved this Honey Mustard Chicken SO much! Thank you, thank you!
Stacey says
I only have sea salt and Himalayan can I use that for the brine?
Jen says
Hi Stacey, yes you may use sea salt instead of kosher salt. Enjoy!
Crystal Cameron says
Thank you so much for this recipe. It was amazing! I usually want to tweak stuff I find online but this is perfect as is ( I did use smoked paprika because that’s what I had).
Jen says
Thanks so much Crystal! I’m so happy you loved it so much!
Stacey S says
Was very delicious!
Jen says
Thank you so much!
Carla says
This was so good. My family wants it all the time
Jen says
I love hearing that, thanks Carla!
Vicki says
Wow, I’ll be making this ASAP! My husband loves chicken nuggets with honey mustard…this looks so much better, plus it’s a whole meal with the potatoes and beans. Will report back, and I’m betting it will be a hit.
Jen says
Sounds like this would be right up his alley! I hope your bet was right!
Betsy says
What does slicing down the equator mean?
Jen says
It means to slice it horizontally through the center to create two smaller fillets.
Shermila says
Can I place on a Pyrex dish and bake
Jen says
Any 9×13 should work great, enjoy!
Betsy R says
My husband and mother-in-law loved this meal! My husband wants me to make the honey mustard sauce for everything now. The green beans were a slightly over cooked for my preference but still very yummy. Thanks for a simple recipe.
Jen says
You’re so welcome Betsy, I’m so happy it was a winner!
Kristie says
Your directions were a little confusing I added the 1/4 cup of the honey mustard sauce to the chicken and rubbed it all and then when I added chicken to the pan I added the rest spooning it over from the other bowl so directions were a little bit hard to read not realizing until too late that that extra sauce was for after the chicken was cooked ๐
Jen says
Hi Kristie, I’m sorry you found the directions a bit confusing. It is a good idea to read a recipe all the way through before beginning.
Christy says
About how many calories per serving?
Jen says
You can calculate info at: https://www.myfitnesspal.com/recipe/calculator Enjoy!
Audrey says
Hi,
These look so yummy. Can you use pork chops instead of chicken?
Jen says
Yes, I think pork chops would be tasty as well. Cook them just to 145 degrees F. Enjoy!
Alyssa says
Are you supposed to steam the green beans first?? I triple checked and don’t see it mentioned anywhere. Our greenbeans were still raw. Great dish, just at a loss on the green beans.
Jen says
Hi Alyssa, no I don’t steam them first and they turn out great. I’m sorry yours were still crunchy, you can definitely steam them first next time.
Dana says
I really enjoy your recipes as they are delicious! We don’t use a microwave, so how would you suggest that the potatoes be prepared for the recipe?
Jen says
Hi Dana, you can roast them first or simmer with a little water in a saucepan. Enjoy!
Gail says
Jsyk, I’ve discovered air chilled chicken breasts at Costco and they are much more tender without any additional brining. Chilling that way is also is healthier because chicken is not dunked in water with other chicken and their bacteria. Also, I think that it because chicken doesn’t absorb water, it weighs 8% more. You’re not paying for added water.
Jen says
That is brilliant, thank you so much for sharing Gail!
Summer Yule says
So good! I did need the additional 20 minutes uncovered cooking time. The extra sauce made the meal absolutely perfect. Thank you for this delicious recipe!
Jen says
You’re so welcome Summer, I’m so pleased you loved it!
Jackie says
Can you cook and freeze
Jen says
Yes! The vegetables don’t freeze as well, but the chicken freezes great.
Sharon K Selby says
This is a great recipe that I have added to our family favorites.
Jen says
Thank you Sharon! So happy this is a family favorite!
Karen L says
Do you think this could be converted to a slow cooker recipe?
Jen says
I haven’t tried it, but you can experiment! This website could be helpful in converting the recipe! https://www.myfearlesskitchen.com/how-to-convert-oven-times-to-slow-cooker-times/
Kristin says
I think this chicken sounds delicious, and I’d like to try it. I was wondering how the recipe changes if I don’t want to make the vegetables with it. Does the cooking time decrease at all? I was trying to read through the comments to see if anyone asked this, but I haven’t come across this question as I skimmed through. Thanks!
Jen says
Hi Kristin, no timing adjustments necessary. Enjoy!
Kristin says
Thanks for the reply, Jen! We LOVED the chicken! As always, your recipes are full of flavor, and the chicken was juicy and delicious. Thanks for doing what you do!
Jen says
Thank you for taking the time to let me know how you enjoyed it!