Honey Mustard Chicken
Juicy, flavorful, and coated in a tangy-sweet glaze, this Honey Mustard Chicken is a weeknight winner. Made with a simple marinade of Dijon mustard, honey, garlic, and herbs, the chicken is either baked or pan-seared to perfection. It’s easy, elegant, and perfect with veggies, rice, or potatoes.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon whole grain mustard optional, for texture
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Make the marinade: In a small bowl, whisk together Dijon mustard, honey, whole grain mustard (if using), garlic, olive oil, vinegar or lemon juice, paprika, salt, and pepper.
- Marinate the chicken: Place chicken in a large bowl or zip-top bag. Pour the marinade over the chicken and coat evenly. Let sit for at least 15 minutes (or up to 24 hours in the fridge for more flavor).
- Cook the chicken (choose your method):
- Oven-baked: Preheat oven to 400°F (200°C). Place marinated chicken in a baking dish. Pour remaining marinade on top. Bake for 22–25 minutes, or until chicken reaches 165°F (74°C).
- Stovetop: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken 5–7 minutes per side, adding marinade during the last few minutes to form a glaze.
- Rest and serve: Let chicken rest 5 minutes before slicing. Garnish with parsley and serve with your favorite sides.
Notes
- Best cuts: Boneless thighs stay juicy, but breasts work well too.
- Marinade tip: Reserve a bit of marinade (before adding raw chicken) for drizzling or brushing during baking.
- Add veggies: Roast alongside carrots, green beans, or potatoes for a one-pan meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve moisture.
- Freezer-friendly: Freeze marinated chicken raw, then thaw and cook when ready.