Baked Honey Dijon Chicken is a wonderful mix of sweet and tangy, with juicy chicken breasts coated in a golden honey and Dijon mustard glaze. The sauce caramelizes in the oven, giving the chicken a nice, slightly crispy edge that’s full of flavor without being complicated.
I like making this dish when I want something quick but still impressive enough for guests or a cozy dinner at home. The best part is how simple it is to prepare—just mix honey, Dijon mustard, and a few other basics, then pour it over the chicken before baking. I always find it hard to resist sneaking a little extra sauce straight from the baking dish!
For serving, I enjoy pairing this chicken with roasted vegetables or a fresh green salad to balance the sweetness. It’s one of those dinners that feels special but doesn’t keep me in the kitchen for hours. Anytime I make it, I’m reminded how a few easy ingredients can make a big difference in the flavors of a meal.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are the go-to here for tender, juicy results. You can swap with thighs if you want richer flavor and more moisture.
Honey: It adds sweetness and helps with the caramelized finish. Maple syrup or agave nectar can work if you prefer a different sweetener.
Dijon mustard: The signature tangy base of the sauce. Whole grain mustard adds texture, but plain yellow mustard can substitute in a pinch.
Herbs: Thyme and rosemary bring fresh, earthy notes. Use dried if fresh isn’t on hand; just use about one-third the amount because dried herbs are stronger.
Apple cider vinegar or lemon juice: Adds bright acidity that balances the sweetness. Use whichever you prefer or have available.
How Do You Get a Perfectly Glazed, Juicy Chicken in the Oven?
Start by patting the chicken dry; this helps the glaze stick and prevents steaming. Season well, then coat the chicken evenly with the sauce so every bite is flavorful.
Bake at 375°F for 25-30 minutes, but the key tip is to baste the chicken halfway through. Spoon some glaze over the top to keep it moist and intensify the flavor.
For a golden, slightly crispy finish, switch to broil for just 2-3 minutes at the end. Watch closely so it caramelizes but doesn’t burn.
After baking, let the chicken rest a few minutes—this helps keep juices locked in, making each slice tender and juicy.
Equipment You’ll Need
- Baking dish or ovenproof skillet – I recommend this so you can go straight from prep to oven without transferring the chicken, saving time and mess.
- Small bowl – for whisking together the honey, mustard, herbs, and vinegar. Easy cleanup and quick mixing.
- Whisk or fork – helps blend the glaze to a smooth consistency, making sure every bite is flavorful.
- Meat thermometer – to check if the chicken reaches 165°F, avoiding over or undercooking for juicy results.
Flavor Variations & Add-Ins
- Swap honey for maple syrup or agave nectar for a different sweetness profile, especially if you want a more floral or neutral flavor.
- Add a splash of soy sauce or balsamic vinegar to the glaze for extra depth and umami.
- Mix in chopped fresh herbs like parsley or basil for brightness after baking, giving it a fresh, vibrant kick.
- Top with crushed nuts or sesame seeds before serving for crunchy texture and flavor contrast.
How to Make Baked Honey Dijon Chicken?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional, for texture)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- 1 tablespoon apple cider vinegar or lemon juice
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 25-30 minutes to bake. Allow an extra 5 minutes for resting time before serving. In total, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Chicken:
Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season them with salt and black pepper on both sides. This helps the flavors stick and the chicken cook evenly.
2. Make the Honey Dijon Glaze:
In a small bowl, whisk together the olive oil, honey, Dijon mustard, whole grain mustard (if using), minced garlic, thyme, rosemary, and apple cider vinegar until the mixture is smooth and well blended.
3. Bake the Chicken:
Place the chicken breasts in a baking dish in a single layer. Pour the honey Dijon glaze evenly over the chicken, making sure each piece is coated well. Bake in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Halfway through baking, spoon some of the glaze from the pan over the chicken to keep it moist.
4. Finish and Serve:
For a beautiful, caramelized finish, switch your oven to broil on high and broil the chicken for 2-3 minutes more, watching carefully to avoid burning. Remove the chicken from the oven and let it rest for 5 minutes. Spoon the sauce from the baking dish over the chicken, garnish with fresh rosemary if you like, and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to avoid excess moisture, which can affect browning and glaze stickiness.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and glaze as directed, then refrigerate the unbaked chicken covered for up to 24 hours. When ready, bake as usual, adding a few extra minutes if the chicken is cold from the fridge.
How Should I Store Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, spooning extra glaze or a splash of olive oil on top to keep it moist.
What Sides Pair Well with Baked Honey Dijon Chicken?
This dish goes great with roasted veggies, mashed potatoes, steamed rice, or a crisp green salad to balance the sweet and tangy flavors.
