Baked Honey Mustard Chicken
This Baked Honey Mustard Chicken features juicy chicken tenderloins cooked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary. It’s a simple, 7-ingredient recipe that requires little to no prep to assemble and bake!
★★★★★
“I made this for dinner tonight and I’m so glad that I did! It was so easy to make (few ingredients) and the taste was phenomenal! I paired it with some wild rice and zucchini. My husband loved it as well….I’ll definitely be making this again in the near future.”
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The Quick and Easy Chicken Dinner I’ve Been Making for Years
This simple, no-fuss honey mustard chicken recipe is a family favorite that I’ve made hundreds of times over the years. My kids, husband, and extended family all adore this recipe — which is fine by me because it takes less than 10 minutes to assemble.
Just when I was starting to worry that that I’d made this recipe one too many times, my sister exclaimed “Yes! Honey mustard chicken!” when she spotted it last week on the dinner table. That settles it! I’m never throwing this recipe out of my recipe box.
Here’s why we LOVE this recipe:
✔ Minimal Prep Work and Ingredients: This fast and easy chicken recipe 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.
✔ Easy to Customize: You can use pretty much any cut of chicken you like, as well as any kind of mustard(s). This is a flexible recipe that works with what you’ve got!
✔ Oven Baked and Grilling Options: Guess what? I’ve tested this recipe for the grill as well, making this a no-fuss weeknight dinner any time of year.
Enjoy!
-Katie
The 7 Ingredients You’ll Need
You’ll be amazed at how these simple ingredients give such rich flavors. For the complete ingredient list and detailed instructions to make this honey dijon chicken, scroll to the bottom of this post for the FREE printable recipe card.
- Honey — You can use any variety you like.
- Mustard — Over the many, many years I’ve been making this recipe, I’ve found that using a blend of Dijon and whole grain mustard delivers the best, most complex flavor. But really you can use any mustard or blend of mustards you have on hand.
- Olive Oil — Helps thin the honey mustard and make it more of a sauce.
- Aromatics — Yellow onion and garlic give the honey mustard baked chicken even more flavor.
- Chicken — I almost always use chicken tenderloins to shorten the cook time, but breasts or thighs work too.
- Fresh Rosemary — Can be swapped with fresh thyme or oregano, if desired.
How to Make Honey Mustard Chicken in the Oven
- Prepare the honey mustard sauce for chicken: In a small bowl, combine two types of mustard, honey, and olive oil. Set the honey mustard mixture aside. Then sauté the onion and garlic.
- Assemble the honey mustard chicken bake: If you’re using a pan that’s oven-safe, place the chicken tenderloins in a single layer atop the veggies and season the chicken with salt and pepper. Pour the honey mustard sauce over top, and arrange the rosemary sprigs in the pan.
- Bake the honey mustard chicken: Bake until the chicken pieces are fully cooked through, removing the aluminum foil covering halfway through the bake time.
- Serve: Discard the rosemary sprig. Then, serve spooning extra sauce over the honey mustard chicken tenders.
The above is simply a quick summary of this easy chicken recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- Want even more flavor? 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. I like to use my Le Creuset Cast Iron Rectangular Roaster to bake this recipe in.
- Having a really busy or lazy day? Skip the onion and garlic steps completely. Just stir the honey, mustards, and all 3 tsp of the olive oil together. Then proceed with the rest of the recipe.
What to Serve with Honey Mustard Chicken
We most often serve this Easy Honey Mustard Baked Chicken alongside our favorite sides: Smashed Potatoes with Parmesan Herb Gremolata and Roasted Broccoli.
The delicious savory, sweet chicken in sticky honey mustard sauce served alongside the potatoes and broccoli was a welcome meal in the bellies of all of my visiting family after a long day snowmobiling out in the cold.
Here are some other side dish ideas:
- Roasted Sweet Potatoes
- Cream Cheese Chive Duchess Potatoes
- Roasted Brussels Sprouts
- Roasted Cauliflower
- Roasted Green Beans
A simple side salad also goes well with this great recipe. We often use mixed greens, lettuce, cucumber, shredded carrot, and tomato for a simple green salad. Check out these 3 Simple Salad Dressing Recipes to go along with your salad.
Can I Make this in a Slow Cooker or Instant Pot?
I don’t see why not. It might be a good idea for lazy days, but I haven’t tried it myself. Here are my suggestions:
- I predict, however, that in the slow cooker the homemade honey mustard sauce will be less thick due to the condensation of the slow cooker. You may want to thicken the sauce using a cornstarch slurry.
- If I were to test out and Instant Pot honey mustard chicken with my pressure cooker, I would probably follow the guidelines in this Instant Pot Mustard Chicken Recipe to start with. And, of course follow all manufacturer required safety protocols and instructions.
Can I Use Chicken Breasts or Thighs Instead?
Yes, you can use boneless skinless chicken breasts or thighs in this recipe in place of the chicken tenderloins.
I recommend cutting the chicken breasts in half. Then, browning both sides of the chicken stove top in a large skillet first since they’re a thicker cut of chicken and take longer to cook. Even with the browning, you’ll likely have a slightly longer cook time.
For dark meat, I prefer boneless skinless chicken thighs. Follow the recipe as written with this substitution. If you like bone in, skin on thighs, then I recommend giving the skin side of the chicken a nice sear first so the skin is nicely browned.
More Easy Weeknight Chicken Dinners
FYI, you can also browse all of the chicken recipes through the Ingredient Index!
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Baked Honey Mustard Chicken Recipe
Baked Honey Mustard Chicken is one of our favorite recipes. Chicken tenderloins are baked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary. This recipe for Honey Mustard Chicken is sure to please even your pickiest eater!
Ingredients
For the Honey Mustard Sauce
- 1/4 cup of grainy, course mustard
- 1/4 cup smooth dijion mustard
- 1/2 cup honey
- 3 teaspoons extra virgin olive oil
For the Chicken
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 2 1/2 pounds boneless skinless chicken tenderloins
- salt and pepper, to taste
- 3 - 4 small sprigs of fresh rosemary
Instructions
- Make the honey mustard sauce. In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil. Combine using a small wire whisk or a spoon and stir until smooth. Set aside.
- Sauté the aromatics. In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil. I like to use my Le Creuset Cast Iron Rectangular Roaster 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.
- Assemble. Place the chicken tenderloins on top of the onion and garlic mixture (or transfer to a baking dish if your skillet isn't oven-safe). Salt and pepper the tops of the chicken according to your personal preference. Pour the honey mustard mixture over top. Arrange the rosemary sprigs around the chicken in the pan.
- Bake. Bake the chicken covered at 400ºF for 15 - 20 minutes.Remove the cover, baste the chicken with the sauce, and return to the oven and cook for an additional 20 - 30 minutes uncovered, or until the sauce has thickened, the chicken is browned on top, and is cooked through.
Notes
Chicken: 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.
Having a really busy or lazy day? Skip the onion and garlic steps completely. Just stir the honey, mustards, and all 3 tsp of olive oil together. Proceed with the rest of the recipe.
To store: Store leftovers chicken in an airtight container in the refrigerator for 3-4 days. Reheat at partial power in the microwave, 30-60 seconds at a time, or on the stovetop in a lidded skillet.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 414Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 135mgSodium: 596mgCarbohydrates: 21gFiber: 2gSugar: 18gProtein: 45g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Amanda says
Delicious! Family really enjoyed it. Going to make again this weekend for some friends. Thanks for the great recipe!
Katie says
Glad to hear it!
Eleanor says
Could you add cream to the honey mustard sauce to make it extra saucy?? Or would it split?
Katie says
I haven’t tried that before, but I definitely want to now! If you try it let me know how it goes. In the meantime, I’ll put it on my to-do list to experiment with this.
Katie says
Here is another mustard chicken recipe you might like to try, and it does have a creamier sauce thanks to the half and half. I cooked it in a stovetop pressure cooker because it was before the InstantPot existed, but you could adapt the instructions to that. https://www.goodlifeeats.com/chicken-with-tarragon-mustard-sauce/
Tam says
Thank you so much for sharing this recipe. My 8 year old loves it! I probably make it at least twice a month. The Dijon and the grainy mustard are just perfect together. Sometimes I’ll throw little potatoes to roast right with the chicken. So good!
Katie says
I’m so glad you love it as much as we do! Thanks for stopping by to let me know. 🙂
Cheryl says
We love this recipe! My father in law spoons out the “sauce” as well 🙂 I just got an instant pot though, and was wondering if you have tried cooking this in one and if so what directions you follow?? I was thinking it would be a good IP candidate due to the liquid of the sauce. Thanks, Katie!
Katie says
Hi Cheryl, I’m so glad the recipe is a hit! I haven’t tried that yet but I will definitely put it on my list because I think you’re right – it would be a great candidate with the sauce. I’ll report back when I’ve tested it and am satisfied with the recipe. Have a great day and thanks for stopping by!
Megan says
What do you like to serve as the side dishes with this?
Katie says
A vegetable or salad and some kind of potato usually.
Here are a few favorites:
http://www.goodlifeeats.com/roasted-brussels-sprouts-with-bacon-and-balsamic/
http://www.goodlifeeats.com/browned-butter-parmesan-mashed-potatoes/
http://www.goodlifeeats.com/smashed-potatoes-with-parmesan-gremolata/
http://www.goodlifeeats.com/cream-cheese-chive-duchess-potatoes/
http://www.goodlifeeats.com/rosemary-and-garlic-roasted-potatoes/
http://www.goodlifeeats.com/roasted-sweet-potatoes-with-garlic-and-sage/
Chuck fonde says
1/2 cup is way too much honey for my taste. A couple of tablespoons is more than enough
Katie says
Feel free to adjust it according to your preferences.
Ida says
This looks amazing! Could this be done without the honey and olive oil? i’m using no oils or honey to cook (super clean eating phase), and wonder if the mustard and flavor will still “stick” to the chicken?
Katie says
I have not tried it omitting the honey as that would drastically change the flavor. You could decrease the honey and most likely get away with omitting the olive oil.