Baked Honey Mustard Chicken

by Sabrina Snyder

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12 Comments

5 from 8 votes
6 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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Baked Honey Mustard Chicken is an easy dinner recipe featuring tender chicken with a sweet, tangy sauce that’s perfect for busy weeknights.

You’re in for a treat with this great Chicken Recipe. If your kids love honey chicken, other great options to try include our Sticky Honey Indonesian Chicken or Slow Cooker Honey Garlic Chicken.

chicken baked in honey sauce

Sabrina’s Baked Honey Mustard Chicken Recipe

Baked Honey Mustard Chicken is one of the easiest chicken recipes because of how quick it is to prepare. You can whip it up for a weeknight dinner and eat the leftovers for lunch the next day. The cook time is a little long, but the prep is so easy that it makes up for it.

Recipe Card

Dinner, then Dessert

Baked Honey Mustard Chicken Recipe

Baked Honey Mustard Chicken is an easy dinner recipe featuring tender chicken with a sweet, tangy sauce that's perfect for busy weeknights.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
chicken baked in a honey mustard sauce
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Ingredients
 

  • 6 chicken thighs , bone-in and skin on
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 cup honey
  • 1/4 cup yellow mustard

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken thighs with salt and pepper.
  • In a small bowl, combine the honey and yellow mustard.
  • Add the chicken thighs to a large skillet or baking dish and cover with honey mustard sauce.
  • Bake in the preheated oven for 30 minutes.
  • Spoon sauce over the chicken thighs to re-coat them.
  • Bake for an additional 10 to 15 minutes.

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 368mg | Potassium: 469mg | Fiber: 1g | Sugar: 23g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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Chef’s Note

Coat your baking pan with 1 to 2 teaspoons of olive oil or spray it with cooking spray to keep your chicken from fusing to the pan when you bake it. Taking a few seconds beforehand to prep the dish is worth it: you won’t have to scrape the chicken off the pan to serve it, and you won’t have to soak your pan for days before you can scrub it.

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About this Recipe

This Baked Honey Mustard Chicken is an easy, dependable dinner that combines tender, juicy chicken with a rich honey mustard sauce that’s equal parts sweet, tangy, and savory. As it bakes, the sauce caramelizes around the chicken, creating a flavorful glaze that keeps every bite moist and delicious. With minimal prep and simple ingredients, this recipe is perfect for busy weeknights while still feeling special enough for family dinners or casual entertaining.

Pairing Suggestions

There are so many great side to serve along side of this delicious chicken dish. Try my Ultimate Loaded Mashed Potatoes and Rainbow Roasted Vegetables. You can also make Honey Bacon Baked Beans or my award winning Baked Mac and Cheese!

How to Store

  • Serve: You should not leave cooked chicken our for longer than 2 hours at room temperature.
  • Store: Last night’s dinner can be tomorrow’s lunch. Baked chicken leftovers are good in the fridge for up to 3 days before they go bad.
  • Freeze: In an airtight container, cooked chicken can stay frozen for up to 4 months.

Variations

  • Garlic: Sprinkle a little garlic powder and black pepper into the sauce mixture for some extra flavor without having to change this chicken dinner recipe too much.
  • Marinade: You can marinade your chicken in the honey garlic sauce overnight if you want to infuse it with a much stronger flavor. Add a little lemon juice to the sauce to tenderize the meat.
  • Chicken breasts: You can use bone-in chicken breasts for this recipe if you want a healthier dinner.
  • Cayenne: If you want a bit of spice in this dish, add a 1/4-½ teaspoon of cayenne pepper to the recipe when making the honey mustard mixture.

More Lip Smackin Glazed Chicken

Photos used in the previous post:

old chicken 2
old chicken pic

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This is the simplest of recipes but one of the best because it lets you serve an entree that everyone will love, esp kids, while leaving you lots of time to enjoy your family/guests! No fuss, no expense, and no hard to get ingredients!

    Reply

  7. Dear Sabrina,
    I love very much all your recipes, first of all the Armenians.
    I’m not Armenian, I’m Hungarian but like very much Armenian people.
    The history of Armenians is very sad – I had learn it only from books (thank God!) but there are many celabrated, well-known personality among them. I think that you are too a very prominent and outstanding woman. Thank you your fantastic recipes!
    With love
    Marianne

    Reply

  8. The easiest and fastest way to have a very delicious chicken. My side dish was chips made in my air fryer and a bowl of mixed salad with a dressing of garlic, herbs, balsamic vinegar and olive oil. Thanks for this recipe. It wasn’t the last time I made it.

    Reply