If you want dinner on the table fast without sacrificing flavor, this Easy Baked Honey Mustard Chicken is your new go-to. It’s sweet, tangy, and comforting with a glossy mustard-honey sauce that coats tender baked chicken breasts. The recipe uses simple pantry staples and minimal hands-on time, so it’s perfect for busy weeknights, simple meal prep, or an effortless weekend family meal. The finished dish pairs beautifully with rice, roasted vegetables, or a crisp salad.

This version is straightforward: boneless, skinless chicken breasts are seasoned, then baked with a honey-Dijon mustard glaze that gets a little boost from chicken broth and a touch of garlic powder. A cornstarch slurry thickens the pan juices into a silky sauce for spooning over the chicken. Finish with chopped parsley for color and freshness if you like.

Why you’ll love this recipe

Quick and hands-off: assemble the glaze, season the chicken, bake, and finish the sauce — no complicated steps.
Comforting flavor profile: honey balances Dijon mustard’s tang for a family-friendly sauce.
Minimal ingredients: everything is likely already in your pantry or easy to pick up.
Versatile: serve over grain bowls, mashed potatoes, or with steamed vegetables.

Ingredients

Serves 4

▢4 chicken breasts boneless skinless
▢1/2 teaspoon garlic powder
▢Salt & pepper to taste
▢1/4 cup honey
▢1/4 cup Dijon mustard see note
▢1/2 cup chicken broth
▢1 tablespoon cornstarch
▢Chopped parsley optional, to taste.

Note on Dijon mustard

Use a plain Dijon mustard made from mustard seeds, vinegar, and salt. Pick a variety you enjoy — some are spicier or sharper, others milder. The mustard flavor is a key part of this Easy Baked Honey Mustard Chicken, so choose one that fits your taste.

Equipment

Baking dish or rimmed baking sheet
Small bowl or measuring cup for mixing sauce
Spoon or brush to coat chicken
Saucepan or small skillet to thicken sauce
Meat thermometer (optional, but helpful)

Prep and cooking time

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: about 35 minutes

Step-by-step directions

Below are clear, sequential steps rewritten from the original directions so you can follow them easily. The ingredient amounts remain exactly as listed above.

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line a rimmed baking sheet with parchment paper to prevent sticking.
Pat the 4 chicken breasts dry with paper towels. This helps the seasoning and glaze adhere and promotes even browning.
Place the chicken breasts in the prepared baking dish. Season both sides of the chicken with 1/2 teaspoon garlic powder, and salt and pepper to taste. Use your hands or a spoon to rub the seasoning so it sticks to the meat.
In a small bowl or measuring cup, whisk together 1/4 cup honey and 1/4 cup Dijon mustard until smooth. This is the base of the glaze for the Easy Baked Honey Mustard Chicken.
Pour the honey-mustard mixture evenly over the seasoned chicken breasts. Tilt the dish slightly or use a spoon to spread the glaze so each breast has a thin coating. Don’t worry about covering every inch — the sauce will mingle with pan juices as it bakes.
Place the baking dish in the preheated oven and bake the chicken for 20–25 minutes. The exact time depends on the thickness of your breasts. Start checking at 18 minutes if the pieces are thin. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C), and the juices run clear.
While the chicken finishes in the oven, prepare the pan sauce. Carefully transfer the baking dish or any accumulated juices into a small saucepan, or pour the juices into a skillet over medium heat. Add 1/2 cup chicken broth to the pan juices.
In a separate small bowl, mix 1 tablespoon cornstarch with 1–2 tablespoons of cold water to make a smooth slurry. Stir the slurry into the simmering pan juices and chicken broth. Keep the heat at medium and whisk constantly until the sauce thickens and becomes glossy, about 1–2 minutes. If the sauce is too thin, add another pinch of cornstarch slurry and cook briefly until it reaches a spoonable consistency. If it becomes too thick, whisk in a splash more chicken broth.
Taste the sauce and adjust the seasoning with a little salt and pepper if needed. The sauce should be a balanced blend of sweet honey and tangy Dijon mustard, enhanced by the savory depth of chicken broth and a whisper of garlic powder.
Remove the baked chicken breasts from the oven and spoon the warmed, thickened honey-mustard sauce over each piece. Allow the chicken to rest for 2–3 minutes so the juices redistribute and the sauce sets slightly on top.
Garnish with chopped parsley to taste, if using. Serve the Easy Baked Honey Mustard Chicken immediately with your favorite sides, spooning any extra sauce over the plated chicken for maximum flavor.

Serving suggestions

This chicken shines with simple sides. Try these pairings:

Steamed rice or cauliflower rice to soak up the sauce.
Buttery mashed potatoes or roasted garlic potatoes for comfort food vibes.
Roasted or steamed green vegetables — broccoli, green beans, or asparagus for a pop of color and texture.
A crisp green salad with a light vinaigrette to contrast the sweet-sour sauce.

Make-ahead and storage

To make ahead: Bake the chicken, let it cool, then store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a low oven or in a skillet over low heat, adding a splash of chicken broth if the sauce thickens too much.
To freeze: Layer cooled chicken breasts in a freezer-safe container with sauce on the side or poured over the chicken. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Troubleshooting tips

If the sauce is grainy or lumpy after adding the cornstarch slurry, remove from heat and whisk vigorously; if needed, strain the sauce through a fine-mesh sieve to smooth it out.
If the chicken looks dry after baking, check that you measured the cornstarch correctly and did not overbake. Resting the chicken 2–3 minutes after baking helps keep it juicy.
If the sauce is too tangy from the Dijon, stir in a touch more honey, 1 teaspoon at a time, until it reaches the balance you like.

Variations and swaps

Add a tablespoon of whole-grain mustard to the Dijon for texture and a nutty note.
Stir in a teaspoon of smoked paprika to the seasoning for a warm, smoky undertone.
For a lighter sauce, reduce the honey to 2 tablespoons and replace the other 2 tablespoons with extra chicken broth.
Use turkey cutlets or chicken thighs if you prefer darker meat; adjust baking time until the internal temperature reaches 165°F (74°C).

Final notes

This Easy Baked Honey Mustard Chicken recipe gives you a reliable, flavorful dinner with minimal effort. The glaze is shiny and comforting, clinging to tender chicken breasts while the quick pan sauce intensifies the flavor. With just a few pantry staples and less than 30 minutes of cook time, you have a weeknight hero that feels special without fuss.

Enjoy this dish warm, garnished with parsley if you like, and let the sweet-tangy sauce be the star. It’s simple, satisfying, and comes together with ingredients you can count on.

Easy Baked Honey Mustard Chicken

Tender chicken breasts baked in a simple honey–Dijon sauce for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

4 chicken breasts boneless, skinless
1/2 teaspoon garlic powder
salt to taste
black pepper to taste
1/4 cup honey
1/4 cup Dijon mustard see note
1/2 cup chicken broth
1 tablespoon cornstarch
chopped parsley optional, to taste

Equipment

9x13 inch Baking Dish
Mixing Bowl
Whisk
Measuring cups and spoons
Meat Thermometer
Spoon

Method

Preheat the oven to 400°F (200°C) and place the oven rack in the top third position.
Place the 4 boneless, skinless chicken breasts side-by-side in a 9x13-inch baking dish.
Sprinkle the chicken evenly with 1/2 teaspoon garlic powder and season with salt and black pepper to taste.
Bake the chicken, uncovered, for 10 minutes.
While the chicken bakes, whisk together 1/4 cup honey, 1/4 cup Dijon mustard, 1/2 cup chicken broth, and 1 tablespoon cornstarch in a mixing bowl until smooth.
Remove the chicken from the oven and pour the honey–mustard sauce evenly over the breasts.
Return the dish to the oven and bake uncovered for an additional 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken, spoon sauce over the top again, and let rest for 5 minutes. Sprinkle with chopped parsley if using before serving.