Baked honey mustard chicken is a go-to dinner that mixes sweet and tangy flavors with tender chicken that stays juicy every time. It’s the kind of meal that smells amazing while baking and fills the kitchen with cozy, homey vibes.
This recipe solves getting crispy skin without dryness, prevents glaze burning, and keeps chicken flavorful and juicy for several days with simple steps and common ingredients.
I’ve found that getting crispy skin without drying out the meat is tricky, especially when using different cuts. This recipe solves that by balancing simple ingredients and a glaze that doesn’t burn or turn bitter. It’s a baked chicken recipe that’s easy to follow and feels just right after a busy day.
It works because it keeps things straightforward—no fussing over tricky steps or long marinating times—yet still gives you chicken that’s golden and juicy. You pop it in the oven for about 35-40 minutes, then let it rest so the flavors settle, making weeknight dinners much less stressful. If you want something to go alongside this, I often serve it up with my Garlic Butter Chicken Thighs recipe, which everyone enjoys.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or other gluten-containing ingredients whatsoever.
- The baked honey mustard chicken is dairy-free since it uses only olive oil, mustard, honey, and fresh herbs from the ingredients list.
- This honey mustard chicken recipe is not suitable for vegan or vegetarian diets because it includes chicken as the main protein source.
- The baked chicken recipe fits low-carb and keto diets due to minimal carbohydrates from the small honey amount used in the mustard sauce.
- The recipe is nut-free and safe for those with nut allergies, containing no nuts or nut-derived ingredients in the preparation.
Why You Will Love This Recipe
- Crunchy skin with juicy meat inside
Patting the chicken dry before baking and finishing it under the broiler for a few minutes gives a crispy outer layer while locking in moisture, especially with bone-in thighs at 375°F for about 40 minutes. - Depth from layered flavors
Using a mix of Dijon, whole grain, and yellow mustards with caramelized onions and fresh herbs creates a sweet-and-tangy sauce that’s more complex than just honey and mustard alone. - Bright balance with lemon zest and smoked paprika
A hint of lemon zest and smoked paprika cuts through the honey’s sweetness, adding subtle smoky notes and freshness that keeps the baked honey mustard chicken tasting lively instead of overly sweet. - Held its flavor and texture well for days
This recipe stores neatly in the fridge and freezes without losing taste or texture, making it reliable for planning meals ahead when you want an easy honey mustard chicken on hand.
How To Make Baked Honey Mustard Chicken
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 5 servings 1x
- Category: main course
- Method: baking
- Cuisine: American
- Diet: gluten-free, dairy-free
Description
Baked honey mustard chicken is a reliable dinner choice that brings together the sweet and tangy in a way that feels comforting.
Ingredients
- 8 bone-in, skin-on chicken thighs, or 4 to 5 boneless, skinless chicken breasts (6 to 8 ounces each)
- 1 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup honey (use raw or pure honey)
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon yellow mustard
- 2 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons fresh rosemary, finely chopped
- 1½ teaspoons fresh thyme, finely chopped
- Zest of 1 lemon (about 1 teaspoon)
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat your oven to 375°F. Lightly oil a 9×13-inch baking dish using a neutral cooking spray or a drizzle of olive oil. This helps prevent sticking and promotes even cooking while allowing airflow beneath the chicken pieces.
- Place 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped yellow onions and cook for 8 to 10 minutes, stirring every few minutes, until they are soft and have turned a rich golden brown. Add the minced garlic and cook for one more minute to release its aroma, taking care not to burn it. Transfer the onion and garlic mixture to an even layer on the bottom of the prepared baking dish.
- Use paper towels to carefully remove any moisture from the surface of the chicken. This is especially important for skin-on thighs, as dry skin browns much better and crisps during roasting rather than steaming.
- Evenly sprinkle salt, freshly ground black pepper, lemon zest, and smoked paprika over both sides of the chicken. These will add subtle layers of flavor and counterbalance the honey’s sweetness.
- In a bowl, whisk together the honey, Dijon mustard, whole grain mustard, yellow mustard, the remaining 1 tablespoon of olive oil, chopped rosemary, and thyme until smooth and well mixed. This blend not only coats the chicken but also provides different textures and tangy notes.
- Place the seasoned chicken on top of the caramelized onions in the baking dish, skin-side up if you’re using thighs. Spoon the honey mustard glaze generously over each piece. If you want, gently turn the chicken to coat both sides, but keep skin-side up to promote crisping.
- Bake uncovered for 35 to 40 minutes. Use an instant-read meat thermometer to check doneness: For bone-in thighs, the internal temperature should reach 175°F for optimal juiciness. For boneless breasts, cook until 165°F to avoid dried-out meat. If using smaller cuts, start checking earlier to avoid overcooking.
- About 2 to 3 minutes before baking time ends, set your oven to broil. Keep a close eye as the skin crisps and browns quickly. Remove the dish once you see a golden, slightly crispy finish.
- Remove the chicken from the oven and let it rest at room temperature for 5 minutes. Resting helps the juices settle, especially important for the leaner cuts like breasts, resulting in tender, juicy bites when carved or served.
Notes
- Combining Dijon, whole grain, and yellow mustards contributes to a layered flavor and pleasing texture. If you don’t have whole grain mustard, it’s better to omit than substitute with something else to keep the integrity of the glaze.
- Use pure or raw honey to preserve the ideal balance of sweetness and shine in the glaze. Avoid using maple syrup or other sweeteners, as they change the texture.
- Fresh rosemary and thyme give the glaze an earthy brightness that complements the chicken well. If fresh herbs aren’t available, use about one-third less dried herbs for a similar effect.
- This step is key to achieving crisp skin on bone-in thighs. Skipping this can result in soggy skin.
- The sweetness from slowly cooked onions enhances the overall flavor without extra sugar. Avoid rushing this step or the onions won’t develop the right flavor.
- Adds a subtle smoky warmth but no heat. Skip if you don’t have it; the recipe will still be flavorful.
- Using a meat thermometer avoids undercooked or dry chicken. Bone-in thighs require a higher target temp (175°F) because of connective tissue breakdown; boneless breasts cook to 165°F.
- Useful if the honey mustard glaze browns too quickly during baking. Loosely covering helps prevent burning without affecting the crisp skin finish at the end.
- Leftovers keep well refrigerated up to 5 days in airtight containers. The cooked chicken freezes for up to 3 months; thaw in the refrigerator overnight before reheating gently.
- This chicken pairs well with simple sides such as roasted vegetables, garlic mashed potatoes, or a light green salad. Spoon some caramelized onions from the pan over the sides or chicken for extra flavor.
Nutrition
- Serving Size: 1 chicken thigh or breast
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Ingredient Notes
- Chicken: Choose bone-in, skin-on thighs for juicier bites and crispy skin. Pat dry before baking to help the skin crisp up well. Boneless breasts or thighs also work if watched closely to avoid drying out.
- Honey: Use raw or pure honey for natural sweetness and shine in the glaze. It balances mustard’s tang without overwhelming the dish. Maple syrup isn’t a great substitute here since it changes texture.
- Dijon Mustard: Pick smooth Dijon for tangy depth and creaminess in the sauce. It’s the base of the honey mustard flavor. Avoid cheap, overly vinegary versions that might dominate the dish.
- Whole Grain Mustard: Adds texture and sharpness with its visible mustard seeds. It brings a subtle bite and complexity missing from regular mustard chicken recipes. If you don’t have it, skip rather than replace.
- Yellow Mustard: Milder and less tangy, it softens the sharpness of Dijon and whole grain mustards. This rounds out the sauce for a more balanced taste. You can leave it out if unavailable.
- Garlic: Fresh minced garlic brings savory aroma and flavor. Avoid using garlic powder to keep the sauce from tasting flat. Mince finely to infuse the glaze evenly.
- Olive Oil: Use good-quality extra-virgin olive oil to help blend the glaze ingredients and add moisture. Divide amounts—some for caramelizing onions, some for mixing with mustard and honey.
- Fresh Rosemary: Choose bright green sprigs, finely chopped to release oils that boost aroma. It pairs well with chicken and counterbalances the sweetness. Dried rosemary can be used, but use less.
- Fresh Thyme: Adds gentle earthiness that complements rosemary and mustard. Strip the leaves from woody stems before chopping. Dried thyme works in a pinch but fresh is more fragrant.
- Lemon Zest: Grate just the yellow outer skin to add a lively brightness that cuts through the honey’s sweetness. Avoid the white pith, which tastes bitter and can spoil the glaze’s flavor.
- Smoked Paprika: Bring subtle warmth and a touch of smoky depth that isn’t spicy. Look for bright red color with a smooth texture. Skip if unavailable; it’s not critical but adds character.
- Kosher Salt: Use coarse kosher salt for seasoning the chicken evenly. It helps bring out natural meat flavors and controls overall taste better than fine table salt in baking.
- Black Pepper: Freshly cracked black pepper adds mild heat and complexity. Grind it fresh for the best aroma and avoid pre-ground pepper, which loses punch quickly.
- Yellow Onion: Finely chopped and slowly caramelized, it builds a natural sweetness and richness beneath the chicken. Use a sweet yellow onion for this step. Avoid rushing the cooking or the flavor won’t develop fully.
Recipe Baking Tips
- If the chicken skin stays soggy, pat pieces dry with paper towels before seasoning, then broil uncovered for 2-3 minutes near the end of the 35-40 minute baking time.
- If the honey mustard sauce darkens too fast, tent the baking dish loosely with foil 20 minutes into baking to prevent burning while allowing chicken to cook fully.
- For boneless chicken breasts drying out, check internal temperature at 30 minutes; remove when it reaches 165°F and rest 5 minutes before serving.
- If glaze isn’t coating evenly, spoon 2 tablespoons of honey-mustard mixture over chicken 15 minutes into baking to refresh flavor and moisture.
- When caramelized onions seem undercooked, cook over medium heat for 8-10 minutes before adding garlic to deepen sweetness and build the sauce base.
Serving Suggestions
Serve baked honey mustard chicken with steamed green beans or roasted Brussels sprouts. You can also offer garlic mashed cauliflower as a lower-carb side.
A fresh kale salad with lemon vinaigrette pairs well alongside simple quinoa or brown rice to complement the mustard chicken recipe.
Use baked honey mustard chicken sliced over mixed greens to make a quick chicken salad. Add ingredients like cherry tomatoes or avocado for texture.
You could add leftover chicken to grain bowls with roasted vegetables or fold it into gluten-free pasta dishes for variety.
Top baked honey mustard chicken with chopped fresh parsley or thyme before serving. Add a drizzle of extra honey mustard sauce for those who want more tang.
Offer a side of roasted garlic aioli or Dijon mustard dip to complement the mustard chicken flavor without adding gluten.
Recipe variations
- You can use bone-in, skin-on chicken thighs for juicy baked honey mustard chicken with crispy skin and rich flavor. Either chicken breasts work for a leaner baked chicken recipe.
- Add a honey mustard glaze using ¼ cup honey, 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, and 1 tablespoon yellow mustard for layered tang in this easy honey mustard dish.
- Either caramelized yellow onions or fresh garlic can be cooked in 1 tablespoon olive oil and placed beneath chicken to enrich the mustard chicken recipe with savory depth.
- If using larger portions, increase chicken to 8 thighs or 4–5 breasts and bake at 375°F for 35-40 minutes; this pairs well with BBQ chicken breast for varied easy honey mustard meals.
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How to Store?
To keep your baked honey mustard chicken fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days to maintain flavor and texture safely.
Refrigeration: Place baked chicken recipe in an airtight container in the fridge up to 4 days. Reheat gently to keep moisture.
Freezing: Wrap baked honey mustard chicken tightly in plastic wrap and place in a freezer container up to 3 months. Thaw overnight in fridge.
Other Recipes You’ll Love
- Crispy Baked Chicken Thighs
- Garlic Butter Chicken Thighs
- Korean Fried Chicken
- Honey Soy Chicken Drumsticks
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