Alright, let me tell you about this honey mustard baked chicken breast — it might just become your weeknight hero. Imagine tender chicken breasts bathed in a sticky, sweet, and tangy honey mustard glaze that caramelizes right in your oven. The smell alone, a warm mix of honey and mustard, will have you hovering in the kitchen like a hungry little kid waiting for dessert. Plus, it’s super easy: no fancy marinades or hours of prep, just a quick mix, a brush, and into the oven it goes. If you’re craving juicy chicken without the fuss or dryness, this recipe is like a little magic trick you can whip up anytime!
1/2 teaspoon smoked paprika (optional, but adds great color and depth)
Salt and freshly ground black pepper, to taste
How I Make It
Step 1:
Preheat your oven to 400°F. While it heats up, pat your chicken breasts dry with paper towels – this helps the sauce stick better. In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper until smooth.
Step 2:
Place the chicken breasts in a baking dish and brush each generously with the honey mustard sauce. Don’t be shy—this sticky glaze is the star of the show. Reserve a little sauce for basting later.
Step 3:
Bake uncovered for about 20 minutes. Then, pull the chicken out and brush with some of that reserved sauce again. This builds layers of flavor and keeps the chicken super moist.
Step 4:
Pop it back in the oven for another 5 minutes or until the chicken reaches an internal temperature of 165°F. The sauce will be bubbly and may have some golden caramelized edges—that’s exactly what you want.
Step 5:
Remove the chicken from the oven and let it rest for a few minutes before slicing. This helps lock in those juices so every bite is tender and flavorful.
Variations & Tips
For a spicy kick, add 1/2 teaspoon cayenne pepper or a dash of hot sauce to the sauce mix.
Swap Dijon for whole-grain mustard for a bit of texture and a tangier flavor.
Use bone-in, skin-on chicken breasts—just extend the baking time by 10–15 minutes.
Double the sauce and keep some for dipping on the side.
If you don’t have smoked paprika, regular paprika works fine, or omit it completely.
Try adding a splash of apple cider vinegar to the sauce for extra zing.
How I Like to Serve It
This chicken pairs beautifully with a crisp green salad or steamed veggies for a light dinner. When it’s cooler out, I love serving it alongside creamy mashed potatoes or roasted sweet potatoes to soak up every last bit of that honey mustard goodness. It’s also a perfect meal to throw together for casual family dinners or easy weekend lunches.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.
If you want, cut chicken breasts in half horizontally to make thinner cutlets—baking time will reduce to about 15 minutes.
Closing: This honey mustard baked chicken breast hits all the right notes every time—sweet, tangy, juicy, and simple enough to make any night feel special.
