Baked Honey Mustard Chicken Breast

Ingredients

• 4boneless, skinless chicken breasts
• 60 ml (¼ cup)kosher salt
• 950 ml (4 cups)warm water
• 80 ml (⅓ cup)honey
• 30 ml (2 tablespoons)Dijon mustard
• 30 ml (2 tablespoons)wholegrain mustard
• 30 ml (2 tablespoons)yellow mustard
• 30 ml (2 tablespoons), dividedolive oil
• 1 teaspoon eachgarlic powder, onion powder, paprika, dried parsley and salt
• ½ teaspoonblack pepper
• A pinch to ⅛ teaspooncayenne pepper
• Optional: 900 g (2 lb), cut into 1.3 cm (½-inch) cubesred potatoes
• Optional: 450 g (1 lb), ends trimmedgreen beans
• 2 tablespoonsfresh parsley, finely chopped, for garnish

Instructions

1. 1

   Brine the chicken

   In a glass dish, stir the kosher salt into the warm water until dissolved. Add the chicken and leave it to brine for 15–30 minutes, then rinse and pat dry.

2. 2

   Mix the sauce

   Whisk the honey, Dijon mustard, wholegrain mustard, yellow mustard and olive oil together. Set aside some sauce to serve with the chicken.

3. 3

   Prepare the potatoes

   Microwave the cubed potatoes with water for 6 minutes. Drain them, toss with olive oil, salt and pepper, then place in a greased baking dish.

4. 4

   Add the beans

   Toss the green beans with olive oil, salt and pepper, then arrange them in the baking dish with the potatoes.

5. 5

   Season the chicken

   Coat the chicken in olive oil and the spice mixture, then place it on top of the vegetables. Brush it with the reserved honey mustard sauce.

6. 6

   Bake until cooked

   Cover the dish with foil and bake at 200°C (400°F) for 25 minutes. Uncover and check that the chicken has reached 74°C (165°F); continue baking if needed.

What is baked honey mustard chicken?

Honey mustard chicken is a familiar American-style combination of sweet honey and tangy mustard, here baked with chicken breasts. A short salt-water brine helps the lean meat stay juicy as it cooks.

This version layers three mustards for a more rounded flavour and includes optional potatoes and green beans in the baking dish. The vegetables cook alongside the chicken and take on some of the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 287 calories, 32g protein, 20g carbs, 10g fat.

Chicken supplies most of the protein, while honey and potatoes contribute carbohydrates and the olive oil contributes fat. Serve with the green beans, or add another vegetable if you want to balance the plate with more produce.

Why the three mustards work

Dijon mustard: Its smooth texture blends readily with honey and oil, forming the base of the coating.

Wholegrain and yellow mustard: Wholegrain mustard adds texture, while yellow mustard brings a familiar mild tang. Whisking them together distributes their flavours throughout the sauce.

Brining and seasoning

Salt water: Dissolve the kosher salt before adding the chicken so the brine is evenly mixed. Keep the brining time within the stated 15–30 minutes, then rinse and pat the breasts dry.

Spice mixture: Coat the chicken with the oil and spices before adding the sauce. This helps the seasonings cling to the meat and gives the finished dish savoury notes alongside the honey.

Getting the vegetables ready

Potatoes: The brief microwave step starts softening the cubes before they go into the oven. Drain them well before tossing with oil, salt and pepper.

Green beans: Trim the ends and coat the beans with their oil and seasoning. Arrange them with the potatoes so both vegetables sit beneath the chicken.

Baking and checking doneness

Covered baking: Foil covers the dish during the initial 25 minutes at 200°C (400°F). This is the recipe's first cooking interval; the chicken may need additional time after uncovering.

Doneness: Check the thickest part of a breast for 74°C (165°F), then continue baking if it has not reached that temperature. Use the temperature rather than appearance alone to judge when the chicken is cooked.

Serving the chicken

Set aside some of the honey mustard sauce before coating the chicken, then offer it at the table for dipping or spooning over the meat. Scatter the chopped parsley over the dish as a fresh garnish.

The optional potatoes and green beans make this a substantial one-pan meal. If you leave them out, serve the chicken with another vegetable or a simple salad.

Recipe notes & tips

• Set aside the serving sauce before it touches the raw chicken.
• Pat the chicken dry after rinsing so the coating is not diluted by excess water.
• Cut the potatoes into evenly sized cubes so they cook at a similar rate.
• Arrange the chicken on top of the vegetables as directed.
• Check the temperature in the thickest part of each breast.
• Use the cayenne range to suit your preferred level of heat.

Variations

• More heat: Use the full ⅛ teaspoon of cayenne for a spicier sauce.
• Extra mustard texture: Increase the wholegrain character by swapping some yellow mustard for wholegrain mustard.
• Potato-free: Leave out the potatoes and bake the chicken with the green beans.
• Bean-free: Omit the green beans and use the potatoes as the vegetable side.
• Fresh herb finish: Add the chopped parsley just before serving.

Common mistakes to avoid

• Over-brining: Keep the chicken in the salt water for no longer than 30 minutes.
• Wet chicken: Rinse after brining and pat the breasts dry before seasoning.
• Waterlogged potatoes: Drain them after microwaving before tossing with oil and seasoning.
• Using all the sauce: Reserve some before brushing the chicken so you have sauce to serve.
• Guessing doneness: Check for 74°C (165°F) in the thickest part and bake longer if needed.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout; keep any sauce reserved for serving separate from the raw chicken.

Frequently asked questions