I’m on a roll with chicken lately and there’s likely more to come. Really we probably eat chicken more than any other type of meat at my house, I just sort of avoid posting chicken recipes (or any other meat for that matter) because for me it’s hard to get a good picture of it. It’s easier to make a cupcake look pretty than it is a piece of chicken.
Anywho, this chicken is seriously delicious and it’s unbelievably easy to prepare! I quick saute of some onions and garlic, then a speedy blend of some mustards and honey, add it all to the chicken, throw it in the oven and voila! Rave worthy chicken that no one could resist.
I love the simple depth of flavor this chicken has and the slight texture from the coarsely ground mustard. I also love what the few sprigs of rosemary bring to the dish, just the perfect amount of fresh herb flavor. I could eat this sauce by the spoonful! Honey mustard is just one of those genius combinations.
Just note with this recipe that cook times with chicken breast always vary because they can all vary so widely in side. I recommend using about 6 – 8 oz breasts, if they are anything larger I’d cut them into halves through the thickness so they don’t take forever to bake. Enjoy!
Baked Honey Mustard Chicken
Yield: About 6 servings
Ingredients
- 2 lbs - 2 1/4 lbs boneless skinless chicken breast halves (4 - 6 medium chicken breasts)
- 1/4 cup whole grain , coarse mustard
- 2 Tbsp dijon mustard
- 2 Tbsp yellow mustard
- 1/4 cup + 2 Tbsp honey
- 3 tsp olive oil , divided
- Salt and freshly ground black pepper
- 1/2 cup chopped yellow onion
- 2 cloves garlic , minced
- 4 small sprigs rosemary
Instructions
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Preheat oven to 375 degrees. In a mixing bowl whisk together coarse mustard, dijon mustard, yellow mustard, honey and 2 tsp olive oil. Spray a large baking dish with non-stick cooking spray (large enough to fit chicken without over crowding).
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In a small skillet, heat remaining 1 tsp olive oil over medium heat. Add onion and saute 3 minutes then add garlic and saute 30 seconds longer. Pour into prepared baking dish and spread into an even layer. Season each chicken breast with salt and pepper on both sides, then set chicken over onion layer in baking dish.
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Pour mustard mixture evenly over chicken, working to cover each chicken breast entirely. Lay sprigs of rosemary between chicken breasts, then cover dish with foil. Bake in preheated oven 20 minutes then uncover and bake until chicken has cooked through, about 15 - 25 minutes longer (note that cook time will vary based on thickness of chicken breasts so just keep an eye on it. It should register 165 degrees in thickest part of breast on an instant read thermometer. It could be less or more time than that listed). Serve warm, spoon more sauce over chicken as desired.
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Recipe source: adapted from Good Life Eats
Mindy: Hi
This sound delish! The coarse mustard is what quantity? 1/4 cup? ?? January 27, 2015 at 6:13pm
Jaclyn: Sorry about that, can’t believe I missed that but yes its a 1/4 cup. January 28, 2015 at 9:12am
Jennie @ The Diary of a Real Housewife: My son loves honey mustard! Looks like a great recipe January 27, 2015 at 6:39pm
ATasteOfMadness: This chicken looks amazing! I just threw out a whole bunch of chicken because it went bad. I didn’t know what to do with it! If only I saw this recipe earlier… January 27, 2015 at 8:36pm
Catherine: Looks so tasty and healthy too. January 27, 2015 at 9:57pm
Mandy: I made this last night, and it was another huge hit with the hubby! I even have enough left over for my lunch today (which I’m really excited about). Thanks so much, again! January 28, 2015 at 8:23am
Jaclyn: I’m so glad you both liked this recipe! Thanks so much for leaving a comment! January 28, 2015 at 9:10am
Noreen: I just took some chicken breasts out of the freezer. So excited to try this tonight. Sounds sooo yummy!! Thank you! January 28, 2015 at 11:46am
Miss Bloomers: I just tried this tonight! It was very good and a definite repeat. I overcooked the chicken a bit, a little tough, but that’s easy enough to fix for next time. January 31, 2015 at 7:26pm
Cathy: I have never heard of whole grain, course mustard. What is it and where do I find it? February 3, 2015 at 5:07pm
Jaclyn: I actually looked at whole foods first and the only one they had was coarse dijon then I just looked at Walmart and they had just what I was looking for, I used this one: http://www.amazon.com/Inglehoffer-Mustard-10-Ounce-Squeezable-Bottles/dp/B000EY3OMS. Grey Poupon should be fine too. February 5, 2015 at 5:47pm
sylvie: Cooked, served with pasta and…approved by the whole family! February 4, 2015 at 9:43am
Jaclyn: So glad it was enjoyed, thanks for your review! February 4, 2015 at 9:33pm
Nikole Adkins: I made this a few nights ago and my husband and I both loved it. We served it with a yellow saffron rice that comes in a little $0.59 pouch. What a cheap and easy meal. I just used Grey Poupon coarse mustard and Grey Poupon Dijon mustard. I felt so sophisticated. I know you remember those silly commercials “Pardon me, do you have any Grey Poupon?” ” But of course.” February 6, 2015 at 12:44am
Jaclyn: Thanks for your feedback Nikole! Glad you and your husband both liked it :)! February 6, 2015 at 4:59pm
RC: I totally remember those commercials. Too funny! I used the same mustard & felt the same way. Already started making this dish it’s a quick and easy prep with little dishes and clean up! Can’t wait to try it in 20 min! ! July 27, 2015 at 3:46pm
Karen Good: Do you think it could be done in the crockpot? August 12, 2015 at 8:14am
DC Marvel: This is delicious, thnx so much for sharing!
Just made it, and this recipe wiwi become part of the go-to roster of easy and delicious recipes :)
I made one slight modification…our oven has a lower heat setting, so after baking and noted on the recipe, i also broiled for a few extra minutes to enhance the color. Just sharing in case this helps anyone else :) December 20, 2015 at 8:47pm
Nancy Hunt: How many calories per serving?? January 23, 2016 at 11:02am
Nicole: Can this be made ahead and frozen? February 10, 2016 at 6:59pm
DC Marvel: Yes, it freezes really well. I always save a few portions in the freezer to eat during the week. It’s yummy!! :) March 10, 2016 at 1:50pm
Kelly: Holy smokes, this looks amazing! Making this tonight, as we’ve already got some chicken tenders thawing on the counter. Thanks! February 14, 2016 at 2:59pm
Tracy O.: I made this tonight, and it was great!!! Big hit!! I will definitely be making it again. Thanks!! March 1, 2016 at 5:01pm
Foster: Made this for the first time tonite. Wow! Sometimes honey/mustard recipes can me too mustardy but this has great balance. Borrowed a tip from another recipe and sautéed onions and garlic for a few minutes and used as a base in baking dish. After 20 minutes, basted with breasts with all of the sauce every few minutes until done. Thank you and bless your heart. Foster April 19, 2016 at 9:30pm
Janelle: Made this tonight and although we are huge lovers of mustard it was a miss for hubby and I! Too much tang to the mustard and too overpowering. Perhaps if the ration of honey/mustard was altered it would be better? Was very easy to make though! April 20, 2016 at 7:57am
Toni: Have now made this recipe twice and making a third time tonight for Mothers Day It is a Hugh hit Thank you so much Happy Mothers Day everyone ❤️ May 8, 2016 at 2:46pm
Linda Muhammad: sounds good I’m going to try it today September 9, 2016 at 12:09pm
Andrea: My husband and I just finished eating this chicken and it was amazing! I served it with roasted potatoes and broccoli. Next time I want to add a dash of red pepper flakes and serve it over rice. Love it! March 4, 2017 at 5:46pm
Jaclyn: So glad you loved it Andrea! March 27, 2017 at 11:54am
Ana: I made this last night, followed recipe exactly and WOW! It was delicious!! Huge hit, bf had 2nds! Thanks you so much for sharing this…I can’t wait to make it again. March 12, 2017 at 3:31pm
Jaclyn: I’m so glad you liked it Ana! March 13, 2017 at 12:39pm
Jessica: I made this with maple syrup because my honey had crystallized & it was delish! The whole ground mustard is necessary but you could probably do without either the dijon or yellow if you only have one. I cut the recipe in half and served with kale colcannon. NOMZ. April 12, 2017 at 7:51am
Lynn: Just put the honey jar in the microwave for a very short time and you can melt the crystals. June 19, 2017 at 8:24pm
Lynn: Too sweet for me. I halved the honey the second time – much tastier. June 19, 2017 at 8:24pm