Honey Mustard Chicken has the most flavorful seasoning blend and a tangy and sweet mustard sauce! This chicken makes a perfect, fast and easy weeknight dinner!
Honey Mustard Chicken:
I am always looking for new ways to spice up some chicken on a busy week day evening! This one is becoming a huge favorite around here! Right along with our Crispy Baked Chicken Thighs, I could eat honey mustard chicken every week for sure. We use a simple seasoning mix, you probably have every single thing in your pantry! And the sauce, oh my, the sauce is just so good and as the chicken cooks the juices mix with the honey mustard, it's unreal!
Making Honey Mustard Chicken:
You'll want about 3-4 chicken breasts for this recipe, or about 2 pounds of chicken total. We want to pound the breasts out, not super thin but just so that they are an even thickness. After that we use a seasoning of salt, pepper, paprika (I like smoked), dried basil, and a bit of cayenne. Now, we just give it a quick sear on each side, but don't worry about cooking it through yet. The sauce of honey, dijon, yellow mustard, and butter gets spread over the chicken, then we bake! Depending on how thin your chicken is it will take about 20-30 minutes in the oven.
A Few Recipe Notes and Tips:
- I used boneless skinless chicken breasts for this recipe, but chicken thighs could work fine too! Just make sure you have about 2 pounds of chicken total, which would be 3-4 breasts or 4-6 thighs.
- This is *almost* a one pot full meal, but all you need is a veggie or starch or both to make it complete! I think it goes really well with our skillet Green Beans, they're easy and they have bacon! It could also work with a side of rice or even quinoa.
- Any type of paprika that you like or have on hand can work fine in this recipe. I tend to prefer (actually LOVE) smoked paprika! It just really brings some great flavor. If you have it, use it! If not, go get yourself some to keep on hand you won't regret it.
- This recipe does call for some cayenne pepper, but it really adds some flavor and isn't super spicy! You can always cut down on the amount if you are sensitive to heat.
- We also add about 3 sprigs of fresh rosemary to the pan and it gives some tasty flavor! If you don't have fresh, that's fine just add a good pinch of dried rosemary in when you season your chicken!
- Don't be tempted to cut into this chicken right when it comes out of the oven! Allow it to sit for a good 10 minutes (no it won't get cold, don't worry) so that the juices have a chance to redistribute. This is how we keep our chicken juicy!
Honey Mustard Chicken
- 3-4 Chicken Breasts About 1.5 to 2 pounds
- 1 teaspoon Smoked Paprika
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Basil
- ¼-1/2 teaspoon Cayenne Pepper
- 4 Tablespoons Butter Melted
- 1 Tablespoon Honey
- 3 Cloves Garlic Minced
- ¼ Cup Dijon mustard
- 1 Tablespoon Yellow Mustard
- 2-3 Sprigs Fresh Rosemary Optional see note
- Preheat the oven to 350 degrees Fahrenheit.
- Place the chicken breasts in a large Zip-top bag or between two sheets of cling wrap and pound the thicker side until it reaches a ½ inch thickness.
- Mix the salt, paprika powder, black pepper, dried basil and cayenne together in a small bowl, then sprinkle it in with the chicken and mix them around to coat.
- Heat a large oven-safe skillet over medium heat and add half of the butter.
- Add the chicken breasts and cook on both sides until the skin starts to caramelize and crisp up. Add ¼ cup of chicken broth or water to the pan to deglaze it. Then remove the pan from the heat.
- In the same small bowl, mix the remaining butter, honey, garlic paste, Dijon and yellow mustard together.
- Brush or spread the mixture over the top and bottom of the chicken breasts.
- Add the rosemary around the pan and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Let the chicken cool for 10 minutes before slicing.
- This chicken is great served with rice, green beans, or mashed potatoes.