MAR
28

Easy Honey Mustard Baked Chicken

Kid Friendly Recipes, Main Dish, Poultry, Quick Meals | 50 comments

You are going to go nuts when you eat this recipe for Easy Honey Mustard Baked Chicken and realize that I’ve been holding this in my back pocket since well before Christmas.

This simple, no-fuss, delicious recipe for Easy Honey Mustard Baked Chicken has been made over and over again and is a seriously hot commodity in our house.

Easy Recipe for Baked Honey Mustard Chicken

I have made this recipe almost every time we’ve had company for dinner in the last few months. Everyone loves it and wants the recipe. No one realizes how simple it is to prepare because it tastes so much better than simple.

My dad quite literally spooned out the leftover sauce from the pan to have a few more tastes before he washed the pan for me. (Now when I do something like that I refer to it as “Pulling a Dad.” Love you, Dad! I know you are reading this.)

We had it over Christmas paired with Erica’s Smashed Potatoes with Parmesan Herb Gremolata and Roasted Broccoli. It was a welcome meal in the bellies of my sister, her boyfriend, my brother, and his girlfriend, after a long day snowmobiling out in the cold.

Easy Recipe for Baked Honey Mustard Chicken

Easy Honey Mustard Baked Chicken rescues me time and time again when I want something good for dinner but I don’t really have a lot of time (or ingredients) on my hands.

All you need is honey, dijion mustard, coarse mustard, chicken tenderloins or thighs, and a few springs of fresh rosemary. When I have a few extra minutes I sauté a half an onion and a few cloves of garlic before adding the rest of the ingredients to the pan, but it is just as good without.

I’ve subbed thyme for rosemary when that is what I had on hand instead. I’ve used pork chops instead of chicken. No matter what, it is always good and no one seems to be getting tired of it.

Easy Recipe for Baked Honey Mustard Chicken

Just when I worry that I’ve made this recipe too many times and too close together, my sister exclaims “Yes! Honey Mustard Chicken!” as she spots it on the table.

It is indeed a keeper. I only wish I had more recipes that were this easy and this good to keep in my back pocket for busy evenings.

What are your go-to easy and amazing dinner recipes?

Easy Baked Honey Mustard Chicken

Yield: seres 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Print Save Recipe

Ingredients:

1/4 cup of grainy, course mustard
1/4 cup smooth dijion mustard
1/2 cup honey (I love Bee Raw Honey)
3 teaspoons extra virgin olive oil
1/2 of a small yellow onion, diced
2 cloves garlic, minced
2 1/2 pounds boneless skinless chicken tenderloins
salt and pepper
3 - 4 small sprigs of fresh rosemary

Directions:

In a small bowl, combine the mustards, honey, 2 teaspoons of the olive oil, and rosemary oil (optional).

In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.

I like to use my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this because this piece can be used for the whole recipe and go from stove to oven to table. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.

Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.

Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.

Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.

Notes:

Chicken thighs also work well. I prefer boneless skinless thighs, but you can use bone-in or skin-on if you prefer. I have also used pork chops, but I brown both sides of the chops first before baking.

adapted from Honey Mustard Chicken

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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50
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Lisa - March 28, 2013 @ 11:23 am

    I’ve made a similar recipe before and it was absolutely fantastic! One of my favorite baked chicken recipes. And I used rosemary fresh from my garden–even better. :)

    [Reply]

  • 2
    Erin @ The Spiffy Cookie - March 28, 2013 @ 12:11 pm

    I love honey mustard chicken. I’ve made something similar to this many times and I love it!

    [Reply]

  • 3
    Meagan - March 28, 2013 @ 9:38 pm

    Another great recipe! Chicken is one of those meals anyone can work wonders with — so simple.

    [Reply]

  • 4
    scott - March 29, 2013 @ 2:18 pm

    This recipe looks delicious.

    [Reply]

  • 5
    nancy - April 01, 2013 @ 1:08 pm

    sounds good. Does seem like a long cook time at high
    heat for little tenderloins?

    [Reply]

    • Katie

      Katie replied: — April 1st, 2013 @ 8:25 PM

      You can lower the cook time if your chicken gets done faster. I put a lot of chicken in my pan so they are close together and somewhat crowded so I want to make sure it is cooked through.

  • 6
    nancy - April 01, 2013 @ 1:12 pm

    one more thing, as I ‘d like to try this.
    Did you transfer the chicken to the pretty rectangular dish
    (or use that to bake with maybe a tin foil cover?) thanks.

    [Reply]

    • Katie

      Katie replied: — April 1st, 2013 @ 8:26 PM

      I covered it to the rectangular dish just for the logistics of the photo. I normally bake it in a Le Creuset Braiser which comes with a lid. If you use a pan that doesn’t have a lid, just cover with foil for the covered portion of cooking.

  • 7
    nancy - April 02, 2013 @ 6:41 am

    thank you so much.

    [Reply]

  • 8
    Allison - April 10, 2013 @ 7:43 pm

    Made this for dinner tonight and it was perfect!

    [Reply]

  • 9
    rachel - April 14, 2013 @ 12:12 pm

    Could I use chicken breasts instead of thighs/tenderloins??

    [Reply]

    • Katie

      Katie replied: — April 15th, 2013 @ 1:23 PM

      Yes., but they will take longer to cook unless you cut them into smaller pieces

  • 10
    Erika Isley - April 15, 2013 @ 4:14 pm

    I was looking for ,grany, course mustard that the recepie calls for , but i don`t really know what it looks like.Can you please explain and share the brand name you use?Thank you.

    [Reply]

  • 11
    buttercream bakehouse - April 17, 2013 @ 1:23 pm

    That looks insanely yummy and I love your photography.

    [Reply]

  • 12
    Jan Geden - April 23, 2013 @ 4:15 pm

    Hi Katie,
    It’s Jan from Crate and Barrel. I LOVE this website and if you don’t mind I would like to post some of your recipes on our Twitter feed from time to time. I started out with this one today and it will go up at 5 pm. I am a big chicken fanatic so I can’t wait to try this one myself. Looks like it couldn’t be any easier. My one question is how big should those chicken tenders be. Cooking them at 400 for 50 minutes seems like a long time. I’m worried they might dry out. Thanks and again, great site!

    [Reply]

    • Katie

      Katie replied: — April 23rd, 2013 @ 10:47 PM

      Hi Jan,
      It was so great to meet you yesterday! I don’t mind you sharing my recipes on the Crate and Barrel twitter stream at all. I just buy a bag of chicken tenderloins from Costco and use those. I put a lot in the pan so they take longer to cook since they are close together. I have never felt that they were dried out. I think the sauce and cooking for part of the time with the lid on really helps. You can cut the time down though if you are concerned. I always feel that the meat is really tender and tasty. Sometimes I use boneless, skinless thighs if I don’t have tenderloins.

  • 13
    Michaelanne - April 30, 2013 @ 6:31 pm

    Katie- Thank you for the recipe! I am going to make this tonight :) . All I have on hand is chicken breasts… I’m crossing my fingers I get a “mmm” from the boyfriend. We eat a lot of chicken and it gets hard to find somewhat healthy chicken recipes. What other baked chicken recipes do you recommend?

    [Reply]

  • 14
    Traci - April 30, 2013 @ 7:13 pm

    Made this for supper tonight…,.it was a big hit. Next time I’ll use a little less rosemary.

    [Reply]

  • 15
    Dave - June 09, 2013 @ 1:20 pm

    What are the red things on top of the chicken? Anybody know?

    [Reply]

    • Katie

      Katie replied: — June 9th, 2013 @ 8:15 PM

      It is from the coarse mustard.

  • 16
    beth james - July 10, 2013 @ 4:22 pm

    You probably never have any leftovers but I’ll ask anyway – is it good cold? I’m wanting to have company for a summer supper, i.e., cold dishes so I don’t have to heat up the oven. Thanks.

    [Reply]

    • Katie

      Katie replied: — July 15th, 2013 @ 2:25 PM

      I’ve never tried it cold, sorry.

  • 17
    Angie - September 11, 2013 @ 5:07 pm

    What if I can’t find the grainy mustard in my tiny town. Is it ok without it?

    [Reply]

    • Katie

      Katie replied: — September 12th, 2013 @ 10:11 AM

      you can sub dijion mustard for it. I have done that before when I’ve been out of grainy mustard.

  • 18
    Tracy - October 07, 2013 @ 1:33 am

    Hi can this be cooked in a fan forced oven and if so what temps would you suggest?

    [Reply]

    • Katie

      Katie replied: — October 7th, 2013 @ 8:33 AM

      I believe convection ovens usually suggest cooking at 25 degrees lower temperature than what the recipe indicates.

  • 19
    Kristen W. - November 01, 2013 @ 9:04 am

    Thanks for the recipe! Made it last night, and it was so yummy!

    [Reply]

  • 20
    Bridie - January 04, 2014 @ 7:07 pm

    I wonder if I can adapt the liquid to make it suitable or slow cooker?!

    [Reply]

    • Katie

      Katie replied: — January 4th, 2014 @ 8:20 PM

      I haven’t tried that but if I were to experiment with a slow cooker I would probably just leave the honey mustard proportions as they are in the original recipe, and maybe cook it at the end with the cover off for a little while.

  • 21
    Chris B - January 07, 2014 @ 8:13 pm

    Do you think Maple Syrup could substitute for the honey if one is allergic to honey?

    [Reply]

    • Katie

      Katie replied: — January 7th, 2014 @ 9:53 PM

      Yes, because I’ve used maple syrup when I’ve been out of honey.

  • 22
    Bridget Cantafio - February 18, 2014 @ 7:48 pm

    Hi Katie,
    Just wanted to say I stumbled on your website while googling recipes using chicken tenderloins. I have a 3 year old and I am always trying new recipes because it is important to me that she eats healthy home cooked meals. This was so easy and absolutely delicious! I served it with Chunky Mashed potatoes (I leave the skin on after steaming them, then half mash them and add a little butter, milk, Himalayan Crystal Saft and parsley). My vegetable side was asparagus with lemon and butter. My daughter and Husband loved it! Next time I will make this with brown rice or quinoa because it is healthier but this one time, the potatoes were a nice treat with this dish especially with the sauce from the chicken! Thanks and I’ll checking out other recipes you have posted!
    Bridget

    [Reply]

  • 23
    Kate - March 19, 2014 @ 12:12 pm

    Hi – do you think I can prepare everything a day prior? (up to the point of baking).

    [Reply]

    • Katie

      Katie replied: — March 19th, 2014 @ 4:08 PM

      I haven’t tried that, but I don’t see why not.

  • 24
    Kate - March 27, 2014 @ 7:24 am

    Do you mind sharing what smoothe Dijon mustard you use? I am cooking this with girlfriends tomorrow night.

    [Reply]

    • Katie

      Katie replied: — March 27th, 2014 @ 10:51 AM

      used Grey Poupon

  • 25
    Kate - March 27, 2014 @ 7:25 am

    And also, if you don’t have a baking dish with a lid, would tin-foil work?

    [Reply]

    • Katie

      Katie replied: — March 27th, 2014 @ 10:50 AM

      absolutely! :)

  • 26
    kate - March 28, 2014 @ 2:27 pm

    Thank you so much for all your help

    [Reply]

    • Katie

      Katie replied: — April 8th, 2014 @ 1:26 PM

      your welcome!

  • 27
    Allison - April 08, 2014 @ 12:24 pm

    Oh. My. God. We just had this for dinner and it was AMAZING!!! I hate mustard and I’m not a fan of honey and yet I’ve always liked the two together. Go figure ;) Up until now I have always relied on a jar but we have just realised what a rip off they are in terms of flavour, not to mention the many nasties I’m sure are lurking in there.

    This really was superb – easy and great with new potatoes and carrots. Now I have to find an excuse for having it again tomorrow night as well!

    [Reply]

  • 28
    dessa - April 11, 2014 @ 3:48 pm

    would this be ok without the rosemary because im allergic.

    [Reply]

    • Katie

      Katie replied: — April 12th, 2014 @ 4:42 PM

      yes, you could leave it out or substitute thyme instead.

  • 29
    Ivan - April 26, 2014 @ 6:18 pm

    Could I substitute the honey and both mustards for just honey mustard?

    [Reply]

    • Katie

      Katie replied: — April 28th, 2014 @ 12:28 PM

      I haven’t tried that yet.

  • 30
    Kellye - May 20, 2014 @ 10:08 am

    This sounds delicious! I’m only one person, so, can I make and freeze and reheat later? Thanks!

    [Reply]

    • Katie

      Katie replied: — May 21st, 2014 @ 12:59 PM

      yes

  • 31
    Sandy - May 27, 2014 @ 11:17 am

    Would frozen chicken breast work?

    [Reply]

    • Katie

      Katie replied: — May 27th, 2014 @ 9:29 PM

      I use frozen chicken but I thaw it first.

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