I love how this recipe brings together the rich tang of Dijon mustard and the mellow sweetness of honey, creating a flavorful glaze that transforms simple chicken breasts into a deliciously satisfying meal. With just a few ingredients and minimal prep, I get a comforting dish that’s perfect for busy weeknights. Easy Baked Honey Dijon Chicken

Why I’ll Love This Recipe

I find this dish to be a perfect mix of sweet, savory, and tangy. The sauce is rich but light, and the oven does most of the work. It’s one of those recipes I can whip up when I don’t feel like cooking, but still want something that tastes like I put in a ton of effort. Plus, it pairs beautifully with almost any side—rice, roasted veggies, or even a simple salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Garlic cloves
Fresh rosemary
Chicken broth
Dijon mustard
Whole grain mustard
Honey
Soy sauce
Apple cider vinegar
Salt and black pepper

Directions

I start by preheating the oven to 350°F (180°C).
In a bowl, I whisk together Dijon mustard, whole grain mustard, honey, soy sauce, apple cider vinegar, and chicken broth.
I place the chicken breasts in a baking dish and season them with salt and pepper.
Then I pour the honey mustard mixture over the chicken and add garlic cloves and rosemary sprigs around them.
I bake the dish uncovered for 25–35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Before serving, I let it rest for a few minutes and spoon the sauce over the top for extra flavor.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 25–35 minutes
Total time: 40–45 minutes

Variations

I sometimes use chicken thighs instead of breasts for more flavor and tenderness.
Swapping apple cider vinegar with lemon juice gives it a citrusy brightness.
For a spicier version, I add a pinch of crushed red pepper or cayenne.
A touch of smoked paprika or curry powder adds a unique twist to the sauce.
I’ve even tried stirring in a little sour cream or heavy cream at the end for a creamier texture.

Storage/Reheating

Leftovers stay fresh in the fridge for up to 4 days when I store them in an airtight container. To reheat, I usually warm the chicken in the oven or microwave with a splash of broth or water to keep it moist. The sauce thickens nicely and tastes even better the next day.

FAQs

How do I make sure the chicken doesn’t dry out?

I always make sure not to overcook it. Checking the internal temperature and removing it from the oven as soon as it hits 165°F keeps it juicy. Letting it rest afterward also helps retain moisture.

Can I use different mustards?

Yes, I’ve used spicy brown mustard or even plain yellow mustard in a pinch. The flavor changes slightly, but it still works well.

Is this dish freezer-friendly?

It freezes beautifully. I let it cool completely, then freeze it in a sealed container. When I reheat, I do it slowly on the stove or in the oven to maintain the texture.

Can I double the sauce for extra flavor?

Absolutely. I often double the sauce if I’m serving it over rice or mashed potatoes—it’s too good not to have extra for drizzling.

What vegetables go best with this chicken?

I usually go for roasted carrots, green beans, or asparagus. They complement the sweet and tangy sauce and can roast alongside the chicken for convenience.

Conclusion

This Easy Baked Honey Dijon Chicken has earned a permanent spot in my recipe rotation. It’s quick, flavorful, and versatile—exactly the kind of meal I love turning to when I want s