Easy Honey Mustard Baked Chicken
This Easy Honey Mustard Baked Chicken is one of our favorite recipes.
Chicken Tenderloins are baked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary.
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I first shared this recipe 3 years ago, and it has become one of the most popular recipes here on Good Life Eats.
It is pretty popular in my home, too.
All 4 kids and husband approved!
Recently, I took the concept of this recipe and adapted its simplicity with some different flavors to create this Chili Marmalade Baked Chicken.
Original Post: Published March 28, 2013:
You are going to go nuts when you eat this recipe for Easy Honey Mustard Baked Chicken.
Especially when I tell you 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.
It is a seriously hot commodity in our house.
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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 this Easy Honey Mustard Baked Chicken over Christmas paired with Smashed Potatoes with Parmesan Herb Gremolata and Roasted Broccoli. Â
This recipe for Easy Roasted Cauliflower also pairs well if you prefer cauliflower to broccoli.
Another potato recipe that we like to serve with this Easy Honey Mustard Baked Chicken is Cream Cheese Chive Duchess Potatoes.Â
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.
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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.
I almost always have all of the ingredients on hand without having to do any special shopping preparation.
I often have a pot of rosemary in the yard, but I’ve even used some dried rosemary in a pinch.
I’ve also substituted fresh or dried thyme for rosemary when that is what I had on hand instead.
This is really a very forgiving recipe.
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.
I’ve used pork chops instead of chicken.
I have found that pork chops do work better when you brown both sides of them first to get a nice crust before baking.
No matter what, this recipe is always good.
No one seems to be getting tired of it.
Click HERE to save this recipe for Easy Honey Mustard Baked Chicken to Pinterest!
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.
Even Logan and Madeline love it – finding something for dinner that everyone loves, including 2 kids, can be a bit of a challenge at times.
It is indeed a keeper.
I only wish I had more recipes like this Easy Honey Mustard Baked Chicken 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?
Love this recipe for Easy Honey Mustard Baked Chicken?
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Easy Baked Honey Mustard Chicken
Ingredients
- 1/4 cup of grainy, course mustard
- 1/4 cup smooth dijion mustard
- 1/2 cup 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
Instructions
- In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
- 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.
- 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.
- 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.
Recommended Products
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Le Creuset Cast Iron Roaster -
Honey -
Stone Ground Mustard -
Dijon Mustard
-
Extra Virgin Olive Oil -
Stainless Steel Serving Utensils
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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. 🙂
I love honey mustard chicken. I’ve made something similar to this many times and I love it!
Another great recipe! Chicken is one of those meals anyone can work wonders with — so simple.
This recipe looks delicious.
sounds good. Does seem like a long cook time at high
heat for little tenderloins?
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.
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.
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.
thank you so much.
Made this for dinner tonight and it was perfect!
Could I use chicken breasts instead of thighs/tenderloins??
Yes., but they will take longer to cook unless you cut them into smaller pieces
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.
Here is what I use: http://beavertonfoods.com/index.php?main_page=product_info&cPath=6_7&products_id=19
That looks insanely yummy and I love your photography.
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!
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.
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?
Made this for supper tonight…,.it was a big hit. Next time I’ll use a little less rosemary.
What are the red things on top of the chicken? Anybody know?
It is from the coarse mustard.
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.
I’ve never tried it cold, sorry.
You can always “bake” in a crock pot on a porch or patio to keep from heating the kitchen. I do a lot of my summer cooking this way.
What if I can’t find the grainy mustard in my tiny town. Is it ok without it?
you can sub dijion mustard for it. I have done that before when I’ve been out of grainy mustard.
Hi can this be cooked in a fan forced oven and if so what temps would you suggest?
I believe convection ovens usually suggest cooking at 25 degrees lower temperature than what the recipe indicates.
Thanks for the recipe! Made it last night, and it was so yummy!
I wonder if I can adapt the liquid to make it suitable or slow cooker?!
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.
Do you think Maple Syrup could substitute for the honey if one is allergic to honey?
Yes, because I’ve used maple syrup when I’ve been out of honey.
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
Hi – do you think I can prepare everything a day prior? (up to the point of baking).
I haven’t tried that, but I don’t see why not.
Do you mind sharing what smoothe Dijon mustard you use? I am cooking this with girlfriends tomorrow night.
used Grey Poupon
And also, if you don’t have a baking dish with a lid, would tin-foil work?
absolutely! 🙂
Thank you so much for all your help
your welcome!
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!
would this be ok without the rosemary because im allergic.
yes, you could leave it out or substitute thyme instead.
Could I substitute the honey and both mustards for just honey mustard?
I haven’t tried that yet.
This sounds delicious! I’m only one person, so, can I make and freeze and reheat later? Thanks!
yes
Would frozen chicken breast work?
I use frozen chicken but I thaw it first.
Can you make this a day ahead and put it in the fridge and then to the oven the next day?
Looks really good… can honey be substituted (bf is allergic to honey)?
you could try it with maple syrup
In the summer, I “bake” in a crock pot on the porch or patio…..
But this is going in the oven tonight!
I was dubious as this cooked. All I could smell was the mustard. But…OH, MY!! This was so good! I used boneless, skinless thighs but made the mistake of not trimming the fat well, so the final results were a little soupier than they should have been. Also made the Smashed Potatoes but left out the add-ins (one of us is extremely picky), and they were awesome with just olive oil, salt, and pepper! Thanks so much for two easy recipes that will even impress company!
Made recipe with chicken breast which I had on hand. I do not like chicken breast, they are too dry, however, with this recipe they were very juicy and tasty. I went back for seconds. This recipe is definitely a keeper, I will make it again and again.
I’m going to try this tonight. Looks and sounds yummy!! I don’t have fresh rosemary on hand. Can I use dried and if so, how much?
I would try 1/2 – 1 teaspoon. Good luck!
I’m going to try this tonight. Looks and sounds yummy!! I don’t have fresh rosemary on hand. Can I use dried and if so how much? Thanks
Oops, sorry for the repost. My first one didn’t show up until just now. Thanks for the response and the recipe.
i just HAD to stop back to leave a comment on this recipe, i made it last night & it turned out AMAZING! thank you for sharing this, it will most certainly be worked into my dinner rotation!
wow… Thank you so much for this recipe! I will be making it over and over again throughout the years, definitely will be one I’ll keep all my life. So delicious!
I want to double the recipe !! should I use 2 9×13 rectangular dishes and 1 bag costco tenderlions per dish……same temperature and same time ???
THANK YOU
How many pounds is a Costco bag of tenderloins? If you want to double it, just double all of the amounts listed in the recipe and split it between two 9×13 pans. The baking time and temp are the same as long as you can fit both on the middle rack of the oven together or if you have double ovens and can bake them separately.
I made this tonight and it turned out delicious! It was very easy and definitely will be making this again! Thanks for sharing!
Do you think this would freeze well?
I have frozen it after baking and it has been fine. I have not tried freezing it prior to baking.
That looks amazing!
Do you think this could be cooked on the BBQ?
I haven’t tried that but I suppose you could baste the chicken with the sauce while it grills. Let me know if you try it. 🙂
Made this last night and it was AMAZINGGGG!! My 10 year old son and hubby both loved it too! Baked some sweet potatoes and roasted some broccoli to go with…perfect meal, thanks for sharing!!!
This recipe was delicious! I love the rosemary flavor! I did a cookoff between this recipe and my own concoction of sauteed tenderloins that I had coated in 1st flour, 2nd egg wash, 3rd crushed honey mustard and onion pretzels. The winner was… a combination! Your sauce on top of my crunchy chicken tenders was my favorite! Thanks for a great recipe!
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.
Thanks for posting about Easy Honey Mustard Baked Chicken. I like your post. Thanks for sharing information. I love it.
I made this the other night and it came out very good! I like that it was so easy and doesn’t contain over processed ingredients. The leftovers were even good the next day! I will be making this at LEAST once a month.
So glad you liked it!
I had a similar recipe From Southern Living magazine that I loved. Â It had curry in addition to the honey & the mustard. Â Unfortunately, I have lost the recipe and cannot remember the exact amounts of each ingredient. Â I may try your recipe and add just a bit of curry.
I would love to hear how that turns out for you!
My husband and I both HATE honey-mustard everything (he won’t even touch mustard at all; I love yellow & spicy— not Dijon); HOWEVER, we both absolutely LOVED this recipe!! The honey lessens the vinegar taste, but the stone-ground/coarse-ground mustard is the key to this meal!Â
I made it per direction but only drizzled the mixture over the chicken– as an ‘entry to’ our tastebuds that were already defensive to honey-mustard.
Baked & devoured later– my husband wants it again.
Thank you for showing us “honey mustard chicken” is a yummy main (moist and great for leftovers) Â and nothing near the commercialized product they bring you as dipping sauce!Â
so glad you liked it!
How many does this recipe feed in one sitting? I’m planning on making this for my girlfriend tonight and she’s a small eater compared to me which is the opposite lol. Thanks!Â
serves 6
I am trying this recipe now!… I hope it tastes just as good as it looks. Can’t wait until it’s done!
Enjoy!
I did make this and it came out delicious but I feel like its missing something in the sauce.. I added the dijion mustard,honey, and I used mustard seed I never really cook with mustard or use it much at all so I’m a bit clueless as to what u mean by COURSE MUSTARD?? I looked everywhere for it I’m not sure if it’s a seasoning I looked through all seasonings at like 4 diff grocery stores and all I could find was mustard seed and ground mustard???
Hi there, glad you liked it. I’m sorry you weren’t sure what I mean by coarse mustard. Here is what I use: http://www.target.com/p/inglehoffer-original-stone-ground-mustard-10-oz/-/A-12935602 It probably would have been even better if you had used that instead of mustard seed (I haven’t tried that, but good to know that it was still pretty good using that instead!).
Hi! I just made this and it’s sooooo tasty! Definitely going into my menu rotation. Only question, does your get super liquidy (is that a word)? I thought it would thicken and be more of a glaze. Maybe the pan I used was too big?
Mine does not get super liquidy. You could try only baking it covered for 10 minutes rather than 20 to allow it to thicken more. Glad you liked it!
Made this last night, and my husband loved it! Â I like rosemary, so I twisted it off the stalks and sprinkled it over the chicken. Â Will definitely make again. Â Thanks for a great recipe.
I made this tonight, and it was delish!!!!! Followed recipe for the most part, I only had dried herbs. But I did add diced peppers and onions on top of chicken then topped with shredded mozzarella, covered and baked as directed. OUT OF THIS WORLD YUMMY!! My kids (7&2) even loved it!! Thank you for sharing!
So glad you liked it! Thanks for stopping by 🙂
If I do not like stone ground mustard what can it be replaced with we prefer it more on the sweet side?
If you do not like stone ground mustard due to the texture, then you can substitute dijion mustard for that. I think it is plenty sweet with the amount of honey and would not recommend adding extra sweetener.
Made this tonight and it was delicious! I used tenderloins and also thighs so I could see which worked better. The cook time for the the tenderloins was far too long, took them out at 42 minutes and they were tasty but a little dry. I left the thighs in a few minutes longer, maybe 45 and they were absolutely PERFECT! definitely recommend using them for this meal.Â
Glad you liked it and thank you for sharing your feedback! I find that tenderloins really vary in size, some I have purchased are tiny while others are larger (I definitely prefer the larger sized tenderloins), as well as the challenge with oven temperatures having variance across the board. Have a great day!
I have had a a recipe which sounds like this one; however, the recipe is even easier. My friend used chicken tenderloin and then used bottles of purchased Bottles of Honey Mudtard dressing instead of the honey, mustards, etc. The Honey Mustard can be purchased at Sam’s. My friend still sliced onionover the chicken before pouring the Honey Mustard over the chicken.
Has anyone else tried this??? Would like to hear from you.
I have not tried that before. Sounds interesting!
How would I adjust temp/cooking time for doubling the recipe?Â
If you use a larger pan rather than stuffing it all together in one big mass then you shouldn’t have to adjust much if at all (sorry I haven’t tried doubling yet so I don’t have a better answer), however I would recommend monitoring the internal temp of the chicken and cooking until it reaches the recommended safe 165 degrees F for cooking poultry.
This recipe was just OK. I followed the recipe exactly and wasn’t overly thrilled about the outcome. The chicken came out a little dry despite the sauce. I added a little more seasoning just for taste. If I had not, I feel like the chicken itself would have been a little too bland for my liking. Just my opinion. However, I will say the honey mustard sauce created was not overwhelming and came put perfect.Â
I guess my comment was deleted. I thought this recipe was JUST OK! I had high expectations after reading reviews and again it was just ok. I followed the recipe exactly and wasn’t thrilled with the outcome. I added a little more seasoning to the chicken which I thought was a plus to the dish, but the chicken seemed dry in the end. Â The sauce I will say was pleasant and not overwhelming in honey mustard flavor.Â
Your comment was not deleted. New comments go into holding until I can approve them so that I can sort out all of the spam comments for a better user experience.
Hi Katie!! I miss you!
This looks so delicious and I know my kids will love it, I’m going to make it soon!!
Thank you! 🙂 It is a favorite in our house. I miss you too! We are flying to Orlando this summer to go to Cocoa Beach. Maybe we can meet up?
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?
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.
1/2 cup is way too much honey for my taste. Â A couple of tablespoons is more than enough
Feel free to adjust it according to your preferences.
What do you like to serve as the side dishes with this?
A vegetable or salad and some kind of potato usually.
Here are a few favorites:
https://www.goodlifeeats.com/roasted-brussels-sprouts-with-bacon-and-balsamic/
https://www.goodlifeeats.com/browned-butter-parmesan-mashed-potatoes/
https://www.goodlifeeats.com/smashed-potatoes-with-parmesan-gremolata/
https://www.goodlifeeats.com/cream-cheese-chive-duchess-potatoes/
https://www.goodlifeeats.com/rosemary-and-garlic-roasted-potatoes/
https://www.goodlifeeats.com/roasted-sweet-potatoes-with-garlic-and-sage/