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Honey Mustard Chicken

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?
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -6 servings



  • 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


  • 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 1/4 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 9x13 baking dish. Add one tablespoon olive oil, 3/4 teaspoon salt and 1/4 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, 1/4 teaspoon salt and 1/8 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 1/4 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.



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)


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 1/4 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 1/4 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.