Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are fantastic in this recipe and will be extra juicy. You may need to adjust the cooking time slightly—keep an eye on that thermometer for doneness.

What if I don’t have fresh thyme?

No worries—dried thyme works well. Just use a little less, as dried herbs are more concentrated. Other herbs like rosemary or Italian seasoning also add great flavor.

Do I have to marinate the chicken?

While you’ll get the best flavor with a quick marinade, in a pinch you can bake the chicken right away. Just slather generously in the sauce—it’ll still taste delicious.

Can I make this recipe ahead for meal prep?

Yes! You can marinate the chicken up to 24 hours in advance, then bake it when needed. Cooked chicken also stores and reheats wonderfully for quick lunches or dinners through the week.

Baked Honey Mustard Chicken Recipe

Name: Baked Honey Mustard Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 1 – 1 ¼ lbs. chicken breasts, pounded and cut into 4-5 oz. portions; 2 Tbsp. Dijon mustard; 2 Tbsp. honey; 2 Tbsp. olive oil; ½ tsp. Worcestershire sauce; ¾ tsp. fresh thyme, finely chopped (or ¼ tsp. dried thyme); 1 clove garlic, crushed; ½ tsp. salt, to taste; ⅛ tsp. black pepper, to taste; ⅛ tsp. paprika; Sprig of fresh thyme

Imagine juicy, tender chicken breasts bathed in a golden, slightly tangy honey mustard glaze—the kind that adds just enough sweetness without overpowering those warm, savory undertones. That’s what you’ll get with this Baked Honey Mustard Chicken, an absolute go-to when you crave something special on a weeknight, but don’t have hours to spend in the kitchen. From fridge to table in under an hour, this is the definition of effortless comfort food—big, bold flavor with minimum fuss.

Why You’ll Love This Recipe

Quick and Simple: This recipe is designed to fit seamlessly into your busiest days. It requires just a handful of common pantry ingredients and only a few minutes of hands-on time.
Incredibly Flavorful: The combination of honey and mustard, with fresh herbs and a hint of garlic, delivers a perfect balance of sweet, tangy, and savory.
No-Fail Technique: Baking keeps the chicken moist and juicy every single time—no dry chicken here!
Perfectly Versatile: This dish pairs beautifully with salads, grains, or veggies, making it your new weeknight hero.
Meal Prep Friendly: It’s easy to make ahead, stores like a dream, and tastes just as good reheated—which means you can stretch one batch over several meals if you’d like.

Ingredients You’ll Need

Here’s what makes this Baked Honey Mustard Chicken shine—and why each ingredient absolutely belongs:

Chicken Breasts: Boneless, skinless, pounded to even thickness for the juiciest, most evenly cooked bites.
Dijon Mustard: The secret to that sophisticated zing; milder mustards work but Dijon really makes the sauce pop.
Honey: For irresistible sweetness that balances the tang of the mustard—raw or regular, just don’t skip it.
Olive Oil: Helps keep everything moist and brings a subtle richness; extra-virgin if you’ve got it.
Worcestershire Sauce: Adds unexpected umami depth—just a little makes everything more robust.
Fresh Thyme: The gentle herbal note takes the flavor up another notch. Dried works in a pinch, but fresh is worth it.
Garlic: Crushed for pungency and warmth—because garlic makes everything better.
Salt & Black Pepper: Essential for seasoning and balance.
Paprika: Just enough for a hint of color, smokiness, and complexity.

Note: Yellow or spicy brown mustard makes a fun swap if you want to tweak the profile.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Switch things up to suit your mood, what’s in your pantry, or just to keep things interesting!

Mustard Swap: Use spicy brown mustard for more heat or classic yellow for a milder, nostalgic taste.
Herb Choices: No fresh thyme? Use rosemary, tarragon, or even a sprinkle of Italian seasoning.
Add Veggies: Tuck halved baby potatoes, green beans, or carrots around the chicken before baking—they’ll soak up the honey mustard marinade beautifully.
Different Protein: This marinade works wonders on boneless pork chops or even firm tofu for a vegetarian spin.
Make it Dairy-Free: It already is—this one is friendly for those avoiding dairy.

How to Make Baked Honey Mustard Chicken

Step 1: Prep the Chicken

Start by pounding your chicken breasts to an even thickness—about one inch—with a meat mallet. This ensures they’ll cook evenly and stay juicy.

Step 2: Whisk the Marinade

In a large bowl, whisk together the Dijon mustard, honey, olive oil, Worcestershire sauce, fresh thyme, crushed garlic, salt, black pepper, and paprika until everything is well combined and smooth.

Step 3: Marinate the Chicken

Reserve 2 tablespoons of the honey mustard sauce to brush on after baking for an extra punch of flavor. Toss the chicken breasts in the rest of the marinade, turning to fully coat each piece. Cover and refrigerate for at least 20 minutes—or, for even deeper flavor, overnight. If you’re prepping early, a gallon-size zip-top bag makes things easy.

Step 4: Bake to Perfection

Preheat your oven to 375°F. Lightly coat a baking dish with nonstick spray. Arrange the marinated chicken in the dish, and bake for 20–25 minutes, or until the chicken reaches 160°F. Remember, it will rise another few degrees as it rests.

Step 5: Finishing Touch

The moment you pull the chicken from the oven, brush it with the reserved honey mustard sauce. This last step is pure magic—super flavorful, glossy, and inviting. Garnish with another sprinkle of fresh thyme if you’d like.

Step 6: Serve and Savor

Let the chicken rest for a few minutes, then slice, serve, and bask in the savory-sweet aroma and flavor.

Pro Tips for Making the Recipe

Pound for Perfection: Even thickness means even cooking—no underdone or overcooked spots.
Marinate Longer for More Flavor: 20 minutes works, but a few hours (or overnight) makes the flavor even deeper and the chicken extra juicy.
Reserve Some Sauce: That last brush of fresh sauce after baking is a total game changer—don’t skip it!
Check Temperature: Use a meat thermometer for perfect doneness: your chicken should reach 165°F after resting.
Let It Rest: A 5-minute rest before slicing keeps all those lovely juices inside where they belong.

How to Serve

This baked honey mustard chicken is endlessly adaptable when it comes to serving:

Suggested Pairings

Starch: Pair with fluffy white rice, mashed potatoes, or buttery couscous for a hearty meal.
Vegetables: Steam some broccoli, roast carrots, or make a crisp, green salad for color and crunch.
Grain Bowls: Slice the chicken and serve over quinoa or brown rice with roasted veggies and a drizzle of the leftover sauce.
Sandwiches & Wraps: Tuck slices into crusty rolls with lettuce and tomato for an easy lunch.

Make Ahead and Storage

Meal Prep

For best results, store chicken and marinade separately if prepping more than 24 hours in advance.
The marinade and chicken can sit together up to 24 hours before baking.

Storing Leftovers

Store any extra honey mustard chicken in an airtight container in the fridge—it’ll keep its flavor for 3–4 days.

Freezing

This dish freezes beautifully. Place cooled chicken (and any extra sauce) in a freezer-safe bag or container for up to 4–6 months.

Reheating

Thaw in the refrigerator if frozen, then reheat in a 300°F oven until just warmed through to keep it moist. The microwave works too for a speedier option, but keep it covered to avoid drying.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are fantastic in this recipe and will be extra juicy. You may need to adjust the cooking time slightly—keep an eye on that thermometer for doneness.
What if I don’t have fresh thyme?

No worries—dried thyme works well. Just use a little less, as dried herbs are more concentrated. Other herbs like rosemary or Italian seasoning also add great flavor.
Do I have to marinate the chicken?

While you’ll get the best flavor with a quick marinade, in a pinch you can bake the chicken right away. Just slather generously in the sauce—it’ll still taste delicious.
Can I make this recipe ahead for meal prep?

Yes! You can marinate the chicken up to 24 hours in advance, then bake it when needed. Cooked chicken also stores and reheats wonderfully for quick lunches or dinners through the week.

Final Thoughts

There’s something truly satisfying about a recipe that feels a little special but is secretly the easiest thing you’ll make all week. This Baked Honey Mustard Chicken delivers on every front: flavor, simplicity, and pure comfort. Don’t hesitate to make it part of your weekly rotation—there’s no better way to prove that delicious, home-cooked meals are always within reach, even on the busiest nights. Give it a try and savor every bite!