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

Description

Baked Honey Mustard Chicken is a simple and flavorful main-course dish featuring tender chicken breasts marinated in a blend of Dijon mustard, honey, olive oil, fresh thyme, and seasonings, then oven-baked until juicy and delicious. This easy, family-friendly recipe is perfect for meal prep and can be made ahead for a quick, healthy dinner.

Ingredients

Units Scale

For the Chicken:

1 – 1 1/4 lbs. chicken breasts, pounded and cut into 4-5 oz. portions

For the Honey Mustard Marinade:

2 Tbsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. olive oil
1/2 tsp. Worcestershire sauce
3/4 tsp. fresh thyme, finely chopped (or 1/4 tsp. dried thyme)
1 clove garlic, crushed
1/2 tsp. salt, to taste
1/8 tsp. black pepper, to taste
1/8 tsp. paprika

Optional Garnish:

Sprig of fresh thyme

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the chicken.
Prepare the Chicken: Pound the chicken breasts to an even 1-inch thickness and cut them into 4-5 ounce portions. This ensures the chicken cooks evenly and stays juicy.
Make the Marinade: In a large bowl, whisk together Dijon mustard, honey, olive oil, Worcestershire sauce, chopped fresh thyme, crushed garlic, salt, black pepper, and paprika until the mixture is smooth and well combined.
Reserve Sauce: Set aside 2 tablespoons of the honey mustard marinade in a separate bowl. This will be used later to brush the cooked chicken for extra flavor.
Marinate the Chicken: Place the chicken portions into the bowl with the marinade. Toss the chicken to thoroughly coat each piece. For best flavor, marinate in the refrigerator for at least 20 minutes, or up to overnight. You may optionally transfer the chicken and marinade to a Ziploc bag for easy storage.
Arrange for Baking: Lightly coat a 9-inch square baking dish with non-stick cooking spray. Arrange the marinated chicken breasts in a single layer in the dish.
Bake the Chicken: Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 160°F (71°C). The temperature will increase by 5-10 degrees after removal, reaching a final safe temperature of 165°F (74°C).
Glaze and Serve: Brush the cooked chicken with the reserved honey mustard sauce. Garnish with a sprig of fresh thyme and serve immediately. Enjoy!

Notes

You can substitute yellow or spicy brown mustard for a different flavor profile.
The recipe can be prepped 1-3 days in advance, but store the chicken and marinade separately if prepping over 24 hours ahead.
Leftover baked chicken can be stored in an airtight container in the refrigerator for 3-4 days.
This chicken dish freezes well for up to 4-6 months; store in a freezer-safe container or Ziploc bag.
Reheat leftovers in a 300°F oven until warmed through after thawing in the refrigerator.
Use ¼ teaspoon dried thyme if fresh is not available.

Nutrition

Serving Size: 1 (about 5 oz.) chicken breast
Calories: 235
Sugar: 7g
Sodium: 470mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 27g
Cholesterol: 68mg