There are some dinners that just feel like a hug in a bowl, and for my family, this Honey Mustard Chicken is definitely one of them. It’s the kind of meal we turn to after a long day, when we need something nourishing and full of flavour without spending hours in the kitchen. It all started as an experiment, mixing a bit of this and a bit of that, trying to replicate a dish I’d enjoyed at a local pub. After a few tries, this version was born, and it’s been a staple on our weekly rotation ever since.

What makes this baked chicken recipe so special is the sauce. It’s not just sweet; it has a wonderful tangy depth from two types of mustard, a savoury kick from a splash of soy sauce, and a gentle warmth from fresh garlic. As it bakes, the honey mustard sauce reduces down into a glorious, sticky glaze that coats every single piece of chicken. The chicken itself becomes incredibly tender and juicy, practically melting in your mouth. My kids absolutely devour this every time I make it, mopping up every last drop of sauce with a piece of crusty bread.

This is a wonderfully adaptable chicken dinner that works beautifully for a simple midweek meal but is also special enough to serve when you have friends over. The aroma that fills the house as it cooks is just divine – a sweet and savoury scent that promises a delicious meal is on its way. We’re going to walk through how to create this dish from scratch, ensuring your chicken is perfectly cooked and the sauce is balanced just right.

Recipe Overview

This recipe brings together tender chicken breasts with a vibrant, tangy chicken sauce that caramelises beautifully in the oven. The flavour is a delightful balance of sweet, sharp, and savoury. I’ve found that searing the chicken in a pan before baking is the key to locking in the juices and creating a lovely golden crust. It’s an extra step, but one that makes all the difference to the final texture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Honey Mustard Chicken

• Genuine Flavour: We’re not using any pre-made sauces here. This homemade honey mustard sauce has a real depth to it. The sharp Dijon mustard cuts through the sweetness of the runny honey, while the wholegrain mustard adds a lovely texture and a milder, tangy note.
• Comes Together in Under 40 Minutes: From start to finish, you can have this beautiful chicken dinner on the table in about 35 minutes, making it ideal for those busy weeknights when time is tight.
• Flexible Recipe: This recipe is very forgiving. You can easily swap the chicken breasts for thighs (you’ll just need to cook them a little longer). You can also add a pinch of smoked paprika for a smoky undertone or fresh herbs like thyme or rosemary.
• Works Wonderfully for Meal Prep: The chicken tastes fantastic the next day. I often make a double batch and use the leftovers for salads or sandwiches throughout the week. It’s a great way to get ahead.
• Family Tested: This is a recipe that always gets compliments in my house. My husband, who’s usually picky, asked for seconds the first time I made it, which is always the ultimate seal of approval!

Honey Mustard Chicken

⏱️ 10 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using good quality ingredients really makes a difference, especially for the sauce. I recommend using a good, floral runny honey and a proper Dijon mustard. I often use Maille Dijon because it has a fantastic sharp flavour that stands up to the sweetness of the honey.

• 4 boneless, skinless chicken breasts (about 150-180g each)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried parsley, plus extra for garnish
• Salt and freshly ground black pepper, to taste
• For the Honey Mustard Sauce:
• 80ml runny honey
• 60g Dijon mustard
• 30g wholegrain mustard
• 2 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil

Ashley’s Tip: Don’t be afraid to taste and adjust the sauce before you use it. If you prefer it sweeter, add a little more honey. If you like it tangier, a little more Dijon or apple cider vinegar will do the trick. Getting the balance right for your palate is key!

How to Make Honey Mustard Chicken

The process for this baked chicken is straightforward. We’ll start by making the sauce, then searing the chicken to get a beautiful colour, and finally, bringing it all together in the pan to simmer until the sauce is thick and glossy.

1. Prepare the Sauce: In a medium mixing bowl, whisk together all the ingredients for the honey mustard sauce: the runny honey, Dijon mustard, wholegrain mustard, soy sauce, apple cider vinegar, and olive oil. Mix until everything is smooth and well combined. Set it aside for now.
2. Season the Chicken: Pat the chicken breasts dry with a paper towel. This helps them get a really nice sear. Season both sides generously with salt, black pepper, and the dried parsley.
3. Sear the Chicken: Heat 1 tbsp of olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 4-5 minutes on each side, until they are golden brown. Don’t worry about cooking them through at this stage; we’re just building flavour and colour. What works best for me is not moving them around too much, just let them sit and develop that lovely crust.
4. Add the Garlic: Reduce the heat to medium. Add the minced garlic to the pan and cook for about 30-60 seconds, stirring constantly until it’s fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
5. Pour Over the Sauce: Pour the prepared honey mustard sauce over the chicken in the pan. Use a spatula to scrape down the sides of the bowl to get every last drop. Bring the sauce to a gentle simmer.
6. Simmer and Thicken: Let the sauce simmer for 5-7 minutes, spooning it over the chicken occasionally. It will begin to thicken and become a rich, glossy glaze. The chicken will finish cooking in the sauce. Ensure the chicken is cooked through by checking it has reached an internal temperature of 74°C (165°F), as recommended by the Food Standards Agency.
7. Rest and Serve: Remove the pan from the heat. Let the chicken rest in the sauce for a few minutes before serving. This allows the juices to redistribute, resulting in more tender meat. Garnish with a sprinkle of fresh or dried parsley before serving.

Tips From My Kitchen

• Temperature Control: Honey can burn quite easily. Once you add the sauce to the pan, make sure to keep the heat at a medium to low setting to allow it to simmer gently and thicken without catching on the bottom of the pan.
• The Secret Step: I learned that deglazing the pan after searing the chicken adds another layer of flavour. Before adding the garlic, you can add a splash of white wine or chicken stock to the hot pan and scrape up any browned bits from the bottom. Let it bubble away for a minute before proceeding with the recipe.
• Make-Ahead: The honey mustard sauce is brilliant for making in advance. You can whisk it together and store it in an airtight jar in the fridge for up to 5 days. This makes the final cooking process even faster.
• Storage: Leftover honey mustard chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat it gently in a pan on the hob or in the microwave.

Equipment You’ll Need

• Large, oven-safe frying pan or skillet
• Sharp knife and cutting board
• Medium mixing bowl and a whisk
• Tongs or a spatula for turning the chicken
• Meat thermometer (highly recommended for perfectly cooked chicken)

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Here are a few of our favourite ways to change things up:

• Spicy Version: For those who like a bit of heat, add 1/2 teaspoon of red chilli flakes or a teaspoon of sriracha to the honey mustard sauce. It adds a lovely warmth that complements the sweetness.
• Creamy Honey Mustard Chicken: For a richer, more decadent sauce, stir in 60ml of double cream or crème fraîche during the last few minutes of simmering. It creates a wonderfully luscious and comforting dish.
• Different Protein: This tangy sauce works beautifully with other proteins. Try it with pork chops (sear them for 5-6 minutes per side) or salmon fillets. If using salmon, you’ll only need to cook it for about 8-10 minutes in the sauce. For another fish idea, you might also like these Salmon Cakes Canned Salmon Recipe.

What to Serve With Honey Mustard Chicken

This dish is fantastic with sides that can soak up all of that delicious, sticky sauce. Here are some of our go-to pairings:

• Creamy Mashed Potatoes: The ultimate companion. The smooth, buttery mash is the perfect vehicle for the sweet and tangy sauce.
• Steamed Green Beans or Asparagus: A simple green vegetable provides a fresh, crisp contrast to the richness of the chicken and sauce.
• Fluffy Rice or Quinoa: A simple grain side works well to create a balanced and filling meal. If you’re feeling adventurous, you could even pair it with the rice from our Stuffed Peppers With Rice Recipe Dinner.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc cuts through the sweetness beautifully. For beer lovers, a light lager or pilsner is a great choice.

Frequently Asked Questions

Honey Mustard Chicken

Juicy, pan-seared chicken breasts coated in a sweet and tangy homemade honey mustard sauce. A quick and flavorful weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts (about 150-180g each)
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp dried parsley plus extra for garnish
• Salt and freshly ground black pepper to taste

For the Honey Mustard Sauce

• 80 ml runny honey
• 60 g Dijon mustard
• 30 g wholegrain mustard
• 2 tbsp soy sauce or tamari for a gluten-free option
• 1 tbsp apple cider vinegar

Method

 

1. Prepare the Sauce: In a medium mixing bowl, whisk together all the ingredients for the honey mustard sauce: the runny honey, Dijon mustard, wholegrain mustard, soy sauce, apple cider vinegar, and olive oil. Mix until everything is smooth and well combined. Set it aside for now.
2. Season the Chicken: Pat the chicken breasts dry with a paper towel. This helps them get a really nice sear. Season both sides generously with salt, black pepper, and the dried parsley.
3. Sear the Chicken: Heat 1 tbsp of olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 4-5 minutes on each side, until they are golden brown. Don't worry about cooking them through at this stage; we’re just building flavour and colour. What works best for me is not moving them around too much, just let them sit and develop that lovely crust.
4. Add the Garlic: Reduce the heat to medium. Add the minced garlic to the pan and cook for about 30-60 seconds, stirring constantly until it's fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
5. Pour Over the Sauce: Pour the prepared honey mustard sauce over the chicken in the pan. Use a spatula to scrape down the sides of the bowl to get every last drop. Bring the sauce to a gentle simmer.
6. Simmer and Thicken: Let the sauce simmer for 5-7 minutes, spooning it over the chicken occasionally. It will begin to thicken and become a rich, glossy glaze. The chicken will finish cooking in the sauce. Ensure the chicken is cooked through by checking it has reached an internal temperature of 74°C (165°F), as recommended by the Food Standards Agency.
7. Rest and Serve: Remove the pan from the heat. Let the chicken rest in the sauce for a few minutes before serving. This allows the juices to redistribute, resulting in more tender meat. Garnish with a sprinkle of fresh or dried parsley before serving.

Notes

Serve with roasted vegetables or mashed potatoes. Store leftovers in an airtight container in the fridge for up to 3 days.

I truly hope you enjoy making this Honey Mustard Chicken as much as we do. It’s a simple, honest dish that delivers so much flavour and comfort. It’s a reminder that a fantastic meal doesn’t need to be complicated. If you give it a try, I would love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking!
– Ashley