Baked Honey Dijon Chicken is a simple and delicious dish that brings together sweet honey and tangy Dijon mustard in a sticky, flavorful glaze. The chicken comes out juicy with a nice golden coating, making it both tasty and pretty to serve. It’s a great weeknight meal that doesn’t take long to prepare but feels like you put in plenty of effort.
I love making this dish when I want something comforting but not too heavy. The balance between the honey’s sweetness and mustard’s kick is just right, and it gets even better the next day if you have leftovers. A little tip I like is to add a pinch of garlic powder or fresh herbs on top before baking to give it a bit more depth.
For serving, I usually pair it with some roasted veggies or a simple green salad to keep things fresh and bright. Rice or mashed potatoes work well too because they soak up all that yummy honey Dijon sauce. This chicken always makes my family smile and comes together with very little fuss, which is something I really appreciate during busy days.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps this dish lean and quick to cook. If you prefer, thighs work great too—they’re juicier and stay tender even if slightly overcooked.
Dijon mustard: Dijon gives that gentle tang and a bit of spice. If you don’t have Dijon, whole-grain mustard or spicy brown mustard can add nice texture and flavor.
Honey: Honey balances the tangy mustard with sweetness. If you want a different flavor, try maple syrup or agave nectar as a substitute.
Fresh herbs (thyme and rosemary): These fresh flavors brighten the sauce. Dried herbs work if fresh aren’t on hand—just use less, about a third.
How Can I Get the Chicken Extra Juicy and Flavorful?
Marinating is key. Even 15 minutes lets the sauce soak in and tenderize the chicken. Don’t skip this if you have time!
- Coat the chicken well with the honey Dijon mix before baking.
- Baste the chicken once or twice while it cooks to keep the surface moist and boost flavor.
- Let the chicken rest after baking so the juices settle inside, making every bite tender.
For a golden, slightly crispy glaze, broil the chicken for a few minutes at the end—but watch it closely to avoid burning. This step adds that lovely finish you’ll appreciate.
Equipment You’ll Need
- Baking dish – I prefer a glass or ceramic dish because it heats evenly and looks nice when serving.
- Whisk or spoon – makes mixing the sauce quick and smooth.
- Meat thermometer – helps ensure the chicken is cooked perfectly to 165°F without overcooking.
- Cooking brush or spoon – for basting the chicken with sauce during baking.
Flavor Variations & Add-Ins
- Swap chicken breasts for chicken thighs or tenders for extra juiciness and flavor.
- Add a splash of balsamic vinegar or soy sauce to the sauce for a different tang and depth.
- Mix in chopped fresh herbs like parsley or basil for bright, fresh notes.
- Top with sliced almonds or crispy bacon bits after baking for added texture.
Baked Honey Dijon Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, finely chopped
- Salt and black pepper to taste
- Fresh herbs (rosemary or thyme) for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare (including mixing the sauce and marinating the chicken if you choose), plus 25 to 30 minutes to bake. For best flavor, allow at least 15 minutes to marinate before baking, but you can skip this step if you’re short on time. Altogether, plan for about 35 to 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Sauce:
Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, thyme, rosemary, salt, and pepper until everything is well combined and smooth.
2. Marinate and Arrange the Chicken:
Place the chicken breasts in a baking dish. Pour the honey Dijon sauce evenly over the chicken, making sure each piece is well coated. For the best taste, cover and let the chicken marinate in the fridge for at least 15 minutes, but if you’re pressed for time, you can bake it right away.
3. Bake and Baste:
Bake the chicken in the preheated oven for about 25 to 30 minutes. Halfway through baking, use a spoon or brush to baste the chicken with the sauce from the pan—this keeps it juicy and flavorful. Check that the internal temperature reaches 165°F (74°C) to ensure it’s fully cooked.
4. Finish and Serve:
For a lovely golden top, switch your oven to broil for the last 2 to 3 minutes—keep a close eye to prevent burning. Once done, remove the chicken and let it rest for 5 minutes to let the juices settle. Garnish with fresh rosemary or thyme, then slice and serve with your favorite sides like roasted vegetables, rice, or a simple green salad.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the refrigerator overnight before marinating and baking. This ensures even cooking and the best texture.
Can I Make Baked Honey Dijon Chicken Ahead of Time?
Absolutely! Marinate the chicken and prepare the sauce a few hours or up to a day ahead, then bake just before serving. Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days.
How Should I Store Leftovers?
Place leftovers in a sealed container and refrigerate for up to 3 days. Reheat gently in the oven or microwave, adding a little water or broth if needed to keep the chicken moist.
What Sides Pair Well with This Dish?
This chicken goes great with roasted veggies, steamed rice, mashed potatoes, or a fresh green salad. These sides help balance the sweet and tangy flavors of the honey Dijon sauce.
