These Honey Mustard Chicken Breasts are perfect for those nights when you want something easy and flavorful but also delicious and filling.
The beauty of this recipe is that it requires minimal prep work. Mix a few ingredients to make the honey mustard sauce, pour it over the chicken, and bake it in the oven. The result is juicy, tender chicken with a sweet, tangy flavor that's hard to resist.
You can serve it with various sides – roasted veggies, mashed potatoes, or even a simple side salad. Plus, it's easy to double or triple the recipe if you're feeding a larger crowd.
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These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Chicken Breasts: The recipe uses 2 large chicken breasts and cuts them into fillets. This helps the chicken cook quickly while staying juicy and tender. If you are serving people with large appetites, you can use whole chicken breasts, but you may need to add a couple of minutes to the cooking time to ensure the chicken is fully cooked.
Mustard: The recipe uses grainy and Dijon mustard for a balanced flavor. All grainy mustard makes the sauce quite sharp without a mustard flavor, while all Dijon is quite strong. So, a mixture works well.
Broth/stock: I use low-sodium chicken broth from a carton. You can substitute for vegetable broth. Or make broth using a bouillon powder or paste.
Lemon: The fresh lemon juice helps to balance the sweetness of the honey, but feel free to leave it out if you don't have any on hand.
Fresh rosemary: This adds a delicious edge to the chicken you can't get from dried rosemary. If you don't have fresh rosemary, leave it out or substitute it with 1 tablespoon of fresh thyme or 1 teaspoon of dried thyme.
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- When cutting the chicken into fillets, pat them dry first, stopping them from sliding around the chopping board.
- Use a sharp knife and cut the chicken horizontally as though opening it up like a book (see photo above).
- If the chicken breast fillet isn't very even, you can cover it with parchment paper and flatten it slightly with the base of a heavy skillet.
- Combine the sauce ingredients into a large measuring cup or jug first, as mixing is easier.
- Pour the olive oil into your tablespoon first, then pour it into your quarter cup measure before adding it to your jug. Then, use the oiled quarter cup to measure your honey; the oil coating will make it much easier to pour out all of the honey.
Why You'll Love These Honey Mustard Chicken Breasts
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- The recipe works well with boneless chicken thighs. But they will take around 30 minutes.
- You can also substitute some pork chops for the chicken breasts. They should cook in the same time.
- Instead of honey, you can use maple syrup.
- Replace the chicken broth with heavy cream to make creamy honey mustard chicken breasts.
- Add sliced onion, capsicum, or cooked potatoes to the dish before baking the chicken.
Serving Suggestions for Honey Mustard Chicken Breasts
This Honey Mustard Chicken is perfect for serving with mashed potato. Try my British Mash for a smooth, fluffy, light mash, or this French Mash for a decadent buttery mashed potato. Add some buttered veg or sauteed kale for a balanced meal. Or serve a side salad and some crusty bread.
For more chicken breast recipes:
- Harissa Honey Chicken Breasts
- Cheesy Chicken Breasts
- Buffalo Chicken Breasts
- Spanish Chicken Breasts
- Creamy Jalapeño Chicken Breasts
- One Pan Garlic Butter Chicken
If you make these Honey Mustard Chicken Breasts, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Honey Mustard Chicken Breasts
- 2 chicken breasts large
- ½ teaspoon salt
- ½ teaspoon pepper
For the sauce
- ¼ cup low sodium chicken broth (see note 1)
- 2 tablespoon grainy mustard (see note 2)
- 1 tablespoon Dijon mustard (see note 2)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ¼ cup honey
- 2 tablespoon fresh rosemary chopped
- Preheat the oven to 450ºF/230ºC.
To prepare the chicken
- Lay each chicken breast flat on a chopping board and use kitchen paper to dry them off.2 chicken breasts
- Use a sharp knife to cut them horizontally into fillets. Ensure you keep the knife parallel to the board and cut sideways through the breast (see the pictures in the post for reference).
- Repeat the process with the second chicken breast.
- Cover the fillets with parchment paper or plastic wrap and gently flatten the plumper end with a meat mallet or the base of a heavy skillet.
Prepare the sauce
- Add the broth, grainy mustard, dijon mustard, lemon juice, and fresh rosemary to a jug.¼ cup low sodium chicken broth2 tablespoon grainy mustard1 tablespoon Dijon mustard1 tablespoon lemon juice2 tablespoon fresh rosemary
- Measure the olive oil into your tablespoon measure and then pour it into your quarter cup measure; swirl the oil around the cup, and then pour the oil into the jug.1 tablespoon olive oil
- Without wiping it out, measure your honey using the same quarter cup measure and pour it into the jug. (see note 3)¼ cup honey
- Stir to combine.
To cook the chicken
- Sprinkle the chicken fillets with salt and pepper and place in a baking dish. (see note 4)
- Pour over the honey mustard sauce and bake for 20 minutes.
- Remove the chicken from the oven and let it sit for 5 minutes. Garnish with fresh rosemary and serve.
- I use low-sodium chicken broth from a carton. You can substitute for vegetable broth. Or make broth using a bouillon powder or paste.
- The recipe uses grainy and Dijon mustard for a balanced flavor. All grainy mustard makes the sauce quite sharp without a mustard flavor, while all Dijon is quite strong. So, a mixture works well. But you can substitute with what you have available.
- The oil coating on the quarter cup measure will make pouring out all of the honey much easier.
- The larger the dish, the less sauce you'll end up with, as there is more area to evaporate. I like a dish where the chicken breasts are just touching.
Nutrition is per serving