Honey Mustard Chicken Breasts

Ingredients

• 350 g (1 per person)chicken breasts
• 2 tbsphoney
• 2 tbspwholegrain mustard
• 1 tbspDijon mustard
• to tasteblack pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (395°F), or 180°C for a fan oven.

2. 2

   Mix the sauce

   Stir the honey, wholegrain mustard, Dijon mustard and black pepper together in a bowl.

3. 3

   Coat the chicken

   Put the boneless, skinless chicken breasts or thighs in a baking dish. Pour the mustard sauce over the top and bake for about 20 minutes, or until the chicken is tender.

4. 4

   Check and serve

   Check with a meat thermometer that the chicken has reached 75°C (165°F) in the centre. Take it out of the oven and serve with side dishes.

What is honey mustard chicken?

Honey mustard chicken is a familiar American-style combination of sweet honey and savoury mustard, baked with chicken until coated in sauce. This version keeps the preparation simple: mix the sauce, pour it over the chicken and let the oven do the work.

Wholegrain and Dijon mustards give the sauce two different qualities: a textured, rounded mustard flavour and a sharper note. Together with honey, they make a quick coating without a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 139 calories, 19g protein, 9g carbs, 3g fat.

The chicken provides most of the protein, while honey supplies most of the carbohydrates. The listed fat is modest and comes from the ingredients in the recipe; a side of vegetables and a measured portion of potatoes or rice can make the plate more balanced and satisfying.

Choosing the chicken

Breasts: boneless, skinless breasts are the main choice here and cook quickly, making them convenient for a short oven bake. If they vary a lot in thickness, check the thinner pieces first so they do not dry out.

Thighs: the method also mentions boneless, skinless thighs as an option. Their shape and thickness can differ from breasts, so use the temperature check rather than relying only on the stated time.

Getting the sauce right

Mixing: stir the honey and both mustards until evenly combined before adding the pepper. This helps distribute the sweet and savoury flavours over the chicken.

Coating: pour the sauce over the chicken in the baking dish. Make sure the pieces are covered across the top so each serving gets some of the mixture.

How to judge doneness

Timing: the recipe gives about 20 minutes in a 200°C oven, or 180°C fan oven, but the exact time can vary with the size and thickness of the pieces. Begin checking towards the end of the bake.

Temperature: use a meat thermometer to check the thickest part of the chicken reaches 75°C. Remove the dish once it has reached that temperature; the recipe also describes the chicken as tender when ready.

What to serve alongside

Vegetables: serve with green vegetables or a crisp salad for a fresh contrast to the sweet mustard coating. Keep the sides simple so the sauce remains the focus.

Something filling: potatoes, rice or bread can make the meal more substantial and give you something to serve with any sauce left in the dish.

Making it a quick dinner

The sauce comes together while the oven heats, and the chicken bakes in one dish. Prepare any side dishes during that time, allowing for their own cooking times.

With a total time of about 25 minutes, this works well for a weeknight meal. A thermometer is especially useful when cooking different-sized pieces together.

Recipe notes & tips

• Use a baking dish that holds the chicken in a single layer so the pieces are coated evenly.
• Stir the sauce thoroughly before pouring it over the chicken.
• Check the thickest piece with a meat thermometer rather than judging doneness by colour alone.
• Start checking the chicken around the 20-minute mark, especially if the breasts are small.
• Prepare your side dishes while the chicken bakes to keep the meal moving.

Variations

• Use chicken thighs: swap in boneless, skinless thighs and check their temperature before serving.
• Make it sharper: increase the Dijon slightly for a more pronounced mustard flavour.
• Make it sweeter: add a little more honey to the sauce before coating the chicken.
• Add vegetables: cook suitable vegetables alongside the chicken if your baking dish has room.
• Add herbs: mix chopped fresh herbs into the sauce for an extra savoury note.

Common mistakes to avoid

• Uneven chicken pieces: check the thickest part of each piece and remove pieces individually once they reach 75°C.
• Relying only on the timer: use a meat thermometer because chicken thickness affects how quickly it cooks.
• Poor sauce coverage: spread or turn the pieces so the honey mustard mixture coats the chicken.
• Crowding the dish: arrange the chicken in a single layer so it bakes evenly.
• Leaving it in too long: take the chicken out once it reaches 75°C to help prevent it becoming dry.

How to store

Refrigerate leftovers in a covered container once cooled and eat within 2 days. Reheat until steaming hot throughout, taking care not to overcook the chicken.

Frequently asked questions