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Juicy Baked Honey Mustard Chicken

Juicy baked honey mustard chicken with a thick Dijon–honey sauce and golden caramelized glaze. Baked until the center reaches 165°F (74°C), then broiled briefly for golden-brown spots and glossy mustard-seed texture.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts About 6–7 oz (170–200 g) each.
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
Honey mustard sauce
  • 0.25 cup Dijon mustard (60 g)
  • 3 tbsp honey (63 g)
  • 2 tbsp whole-grain mustard
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 3 clove garlic Finely minced.
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 0.25 tsp smoked paprika
  • 0.25 tsp black pepper
For finishing
  • 1 tbsp chopped fresh parsley
  • 1 tsp fresh thyme leaves Optional.
  • 0.25 freshly ground black pepper Optional; to taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F (205°C) and lightly grease a medium baking dish.
  2. Pat the chicken breasts dry and gently pound the thicker ends to about ¾ inch thickness.
Season and mix sauce
  1. Rub the chicken with 1 tbsp olive oil, then season both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
  2. Whisk together Dijon mustard, honey, whole-grain mustard, olive oil, lemon juice, minced garlic, Worcestershire sauce, dried thyme, smoked paprika, and black pepper until thick enough to cling to the chicken.
Coat and bake
  1. Arrange the chicken with a little space between pieces in the baking dish.
  2. Spoon about two-thirds of the honey mustard sauce over the chicken, coating the tops and sides, and reserve the rest for finishing.
  3. Bake uncovered for about 20 minutes.
  4. Spoon some sauce from the baking dish over the chicken, then bake 5–10 minutes more until the center of the thickest breast reaches 165°F (74°C).
Caramelize and finish
  1. Broil for 1–2 minutes until the honey mustard glaze develops lightly caramelized golden-brown spots, watching carefully for quick browning.
  2. Remove from the oven and let the chicken rest for 5 minutes.
  3. Brush or spoon the reserved honey mustard sauce over each chicken breast, then finish with parsley and optional fresh thyme leaves and a restrained sprinkle of freshly ground black pepper.

Notes

Pro tip: keep the sauce portions separate—reserve clean sauce for the final glossy coat so it looks fresh and not boiled down. Refrigerate leftovers in an airtight container for up to 3–4 days; freezer: yes, freeze cooked chicken up to 2 months (reheat covered at 325°F until hot). For a lighter option, use reduced-sugar honey or half honey and add 1 tbsp extra lemon juice to keep the flavor bright without changing the mustard thickness much.