Honey Mustard Chicken

Ingredients

• 2skinless chicken breasts, cut in half horizontally
• to tastesalt and pepper
• 45 ml (3 tablespoons)honey
• 45 ml (3 tablespoons)mustard (wholegrain, Dijon, yellow or your favourite)
• 45 ml (3 tablespoons)butter, melted
• 2 largegarlic cloves, minced

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Grease the bottom of a baking dish with butter.

2. 2

   Mix the sauce

   Put the mustard, honey, melted butter and minced garlic in a small bowl, then stir until combined.

3. 3

   Coat the chicken

   Season the chicken cutlets with salt and pepper and arrange them in the prepared baking dish. Brush them with the honey mustard sauce.

4. 4

   Bake until cooked

   Bake in the preheated oven for about 15 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).

5. 5

   Serve warm

   Serve the chicken warm with a side of your choice and a salad.

What is honey mustard chicken?

Honey mustard chicken is an American-style dish built around the sweet-and-tangy combination of honey and mustard. This version coats chicken cutlets in a simple sauce and bakes them in one dish.

The chicken breasts are cut in half horizontally so they cook quickly. Butter and garlic round out the sauce, while the choice of mustard lets you adjust its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 197 calories, 13g protein, 14g carbs, 10g fat.

The chicken provides most of the protein, while the honey contributes carbohydrates and the butter supplies much of the fat. Serve it with salad or vegetables, and add a starch such as potatoes or rice if you want a more filling plate.

Choosing the mustard

Wholegrain: gives the sauce a textured finish and a mild mustard flavour.

Dijon: brings a sharper, smoother tang, while yellow mustard makes the sauce milder. Use one variety or your preferred mustard.

Getting the sauce right

Mix: stir the honey, mustard, melted butter and garlic thoroughly so the flavours are evenly distributed before coating the chicken.

Coat: brush the sauce over the cutlets once they are arranged in the baking dish. Try to cover their surfaces for an even layer of flavour.

How to tell when the chicken is done

Thickness: cutting each breast horizontally helps the pieces cook in the recipe’s short baking time. Arrange them in the dish without overlapping.

Temperature: check the thickest part of a cutlet with a food thermometer; the recipe calls for an internal temperature of 74°C (165°F).

Timing and texture

The chicken bakes for about 15 minutes in an oven preheated to 200°C (400°F). The exact time can vary with the thickness of the cutlets, so use the temperature check as your doneness cue.

The honey gives the sauce sweetness, while mustard supplies tang. Serve the chicken soon after baking so it stays warm and tender.

What to serve with it

The recipe suggests serving the chicken with a side dish and a side salad. A simple green salad adds freshness alongside the rich, sweet-and-tangy sauce.

For a more substantial plate, pair it with a starch such as potatoes or rice; for a lighter accompaniment, choose vegetables.

Recipe notes & tips

• Cut the chicken breasts evenly so the pieces finish cooking at roughly the same time.
• Choose a baking dish that holds the cutlets in a single layer.
• Stir the sauce well before brushing it over the chicken.
• Use a food thermometer to check the thickest part of a cutlet.
• Prepare your chosen side while the chicken bakes to keep the meal on schedule.

Variations

• Wholegrain mustard: use it for a sauce with a bit of texture.
• Dijon mustard: choose it for a sharper, more pronounced tang.
• Yellow mustard: use it for a milder mustard flavour.
• Garlic flavour: mince the cloves finely so they mix evenly through the sauce.
• Simple sides: pair the chicken with a green salad and your preferred side dish.

Common mistakes to avoid

• Uneven cutlets: cut the breasts horizontally as directed so the pieces cook more evenly.
• Crowded dish: arrange the chicken in a single layer so the pieces bake rather than overlap.
• Patchy coating: stir the sauce thoroughly and brush it across the cutlets before baking.
• Guessing doneness: check the thickest part and bake until it reaches 74°C (165°F).
• Oven not preheated: bring it to 200°C (400°F) before putting in the chicken.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until hot throughout, using a microwave or a covered oven-safe dish.

Frequently asked questions