Last Thursday, Emma came running into the kitchen asking if we could make "that sticky chicken that smells like honey." He meant this honey mustard chicken - the one that fills our house with the sweet-tangy aroma of caramelizing honey and sharp Dijon mustard every time it hits the hot pan. I've made this dish probably 40-something times over the past three years, and it never gets old.
The first bite gives you that perfect contrast - crispy, golden-brown edges that crackle slightly under your fork, then tender, juicy chicken coated in a glossy sauce that's both sweet and tangy. The honey creates these little caramelized spots on top that Emma always picks off first (don't tell him I know). The whole thing comes together in about 30 minutes, which is exactly how long it takes before he gets distracted by Legos.
Why You'll Love This Honey Mustard Chicken
Back making this honey mustard chicken probably 40-something times (I stopped counting after Emma's friends started requesting it for playdates), here's why it's become our family staple: It's genuinely quick on busy nights - prep takes maybe 8 minutes if Emma isn't "helping," about 15 if he is. The chicken stays moist even if you're a few minutes late pulling it from the oven, which happens more than I'd like to admit. And honestly? It reheats better than most chicken recipes, so leftovers aren't sad. The sauce caramelizes just enough to look impressive without requiring any special techniques.
The flavors are balanced in a way that appeals to both kids and adults. It's not overly sweet like some honey mustard recipes, and the Dijon adds just enough tang without being too sharp for young taste buds. When I served this at Emma's birthday party last year, three parents asked for the recipe before they left. One mom texted me the next day saying her picky eater asked for it again. My only real complaint? We never seem to have enough leftovers because everyone wants seconds.
Jump to:
- Why You'll Love This Honey Mustard Chicken
- Ingredients for Honey Mustard Chicken
- How To Make Honey Mustard Chicken Step By Step
- Smart Substitutions That Actually Work
- Storing Your Honey Mustard Chicken
- Equipment For Honey Mustard Chicken
- Honey Mustard Chicken Variations
- Auntie's Little-Known Secret That Transformed My Kitchen
- Top Tip
- What to Serve With Honey Mustard Chicken
- FAQ
- Time to Make This Your Own!
- Related
- Pairing
- Honey Mustard Chicken
Ingredients for Honey Mustard Chicken
For the Chicken:
- Boneless chicken breasts
- Olive oil
- Salt and black pepper
- Paprika
- Garlic powder
The Honey Mustard Sauce:
- Dijon mustard
- Honey
- Yellow mustard
- Apple cider vinegar
- Garlic
Optional (but I usually add them):
- Butter
- Fresh thyme
- A pinch of cayenne
See recipe card for quantities.
How To Make Honey Mustard Chicken Step By Step
Get Everything Ready (5 minutes):
- Pat chicken dry with paper towels
- Mix your honey mustard sauce in a bowl
- Season chicken with salt, pepper, and paprika on both sides
- Preheat oven to 375°F
Quick Sear (Optional but worth it):
- Heat olive oil in an oven-safe skillet over medium-high
- Sear chicken for 2-3 minutes per side until golden
- Don't move it around - let it sit and get that color
- If your chicken sticks, it's not ready to flip yet
The Easy Part:
- Brush about half the honey mustard sauce over the chicken
- Pop the whole skillet in the oven
- Bake for 15-20 minutes - depends on thickness
- Chicken's done at 165°F, but I usually pull it at 160°F and let it rest
Finishing Touch:
- The sauce gets glossy and slightly caramelized on top
- Brush remaining sauce over the hot chicken
- Let rest for 5 minutes
Smart Substitutions That Actually Work
Mustard Options:
- No Dijon? → Use all yellow mustard plus a tiny splash of white wine (or just use more yellow)
- Whole grain mustard → Works great, adds texture
- Spicy brown mustard → Makes it tangier, Emma wasn't a fan
Sweetener Swaps:
- Maple syrup instead of honey → Good, slightly different flavor
- Brown sugar → I tried this once, needed more liquid
- Agave → Haven't tried this yet, curious though
Chicken Variations:
- Thighs instead of breasts → Actually better, more forgiving
- Chicken tenders → Cook for less time, maybe 12-15 minutes
- Bone-in chicken → Haven't tried, would take longer
Dairy-Free:
- Use oil instead → Works fine
- Skip the butter → Still tasty, just less rich
Storing Your Honey Mustard Chicken
Fridge Storage (3-4 days):
- Let cool completely first
- Store in airtight container
- Keep extra sauce separate
- Reheats well in microwave
Freezer (up to 2 months):
- I've done this twice
- Freezes okay but texture changes slightly
- Thaw overnight in fridge
- Add fresh sauce when reheating
Reheating Tips:
- Check seasoning after thawing
- Stovetop: Low heat, stir occasionally
- Microwave: Medium power, stir halfway
- Add liquid if needed
Equipment For Honey Mustard Chicken
- One oven-safe skillet (I use a 12-inch cast iron)
- Baking dish if you don't have oven-safe skillet
- Small bowl for sauce
- Brush or spoon
Honey Mustard Chicken Variations
Creamy Version (our favorite):
- Add heavy cream to the sauce
- Stir in at the end
- Makes it like a pasta sauce
- Emma loves this over rice
Air Fryer Method:
- 380°F for about 12 minutes
- Brush sauce halfway through
- Check at 10 minutes
- Gets crispier edges
Sheet Pan Dinner:
- Add baby potatoes and green beans
- Everything roasts together
- Toss veggies in extra sauce
- One pan cleanup
Grilled Version:
- Use as marinade for 30 minutes
- Reserve some sauce for basting
- Grill 6-7 minutes per side
- Best in summer
Auntie's Little-Known Secret That Transformed My Kitchen
My aunt taught me something about honey mustard chicken that changed everything. She's been making this dish for over 20 years, and one afternoon while we were cooking together, she casually mentioned adding a tiny splash of soy sauce to the honey mustard mixture. I thought she was joking at first - soy sauce in honey mustard? But she insisted it was her secret weapon, just about a teaspoon for the whole batch. That tiny bit of soy sauce adds this savory depth that you can't quite put your finger on, but it makes the whole dish taste more complex and restaurant-quality.
Her other trick? Let the sauce sit for at least 10 minutes before using it. She says the flavors need time to "get to know each other," and she's absolutely right. The honey mellows out, the mustard loses its sharpness, and everything comes together in this perfectly balanced sauce. It's such a small thing, but it makes a noticeable difference in the final honey mustard chicken. Now I add that splash of soy sauce every single time, and when people ask what makes mine taste different, I just smile and think of her wisdom in the kitchen.
Top Tip
- From making this dish countless times, here are the tricks that really make a difference: Make extra sauce and keep it in a jar in the fridge - it lasts about a week and we've used it on pork chops, as a salad dressing (thin it with oil), and Emma even dips his pretzels in it. Pull the chicken at 160°F instead of 165°F because it'll continue cooking as it rests. This is the difference between juicy chicken and dry chicken, and I learned this after overcooking it maybe three times in a row.
- Brush only half the honey mustard during baking and save the rest for the end when the chicken is hot - this creates that glossy, caramelized coating that makes it look restaurant quality. If you use all the sauce during baking, it just burns and you lose that beautiful shine. Those golden-brown bits from searing? That's where the flavor lives. But if you're rushed and skip it, the chicken still tastes great - just not quite as impressive.
- Here's our secret trick: add a tablespoon of apple juice to the sauce for a subtle fruity sweetness that rounds out the tangy mustard. Emma accidentally discovered this one day, and now it's part of our regular honey mustard chicken recipe. Sometimes the best discoveries happen by accident in the kitchen, and this was definitely one of those happy moments that made the recipe even better.
What to Serve With Honey Mustard Chicken
Back making this dish for years, here's what works best on our table: White rice or rice pilaf is our go-to because it soaks up all that delicious sauce. Roasted baby potatoes are great too since they cook at the same time as the chicken. We also love steamed broccoli or green beans on the side, and a simple garden salad rounds everything out. Emma's personal favorites include egg noodles with butter, mashed potatoes (he loves mixing the sauce in), and garlic bread for dipping. Sometimes he even asks for mac and cheese alongside it - kids, right?
Honestly, this honey mustard chicken and rice combo is our default Tuesday night situation. The rice soaks up all the extra sauce, and it's filling enough that nobody's asking for snacks an hour later. When I make the creamy version, I'll serve it over pasta - Emma absolutely loves that one. Sometimes just crusty bread for soaking up the sauce is enough, especially if we're doing a sheet pan version with roasted veggies already on there. The key is keeping sides simple so the honey mustard flavor stays the star of the plate.
FAQ
What goes in honey mustard chicken?
The basic honey mustard chicken marinade needs just five things: Dijon mustard, honey, yellow mustard (or more Dijon), some kind of acid like vinegar or lemon juice, and garlic. I usually add olive oil to help it spread, plus salt and pepper. Some recipes get fancy with herbs or cream, but those core ingredients are really all you need for that classic tangy-sweet flavor.
Can I marinate chicken in honey mustard?
Yes, absolutely - I do this all the time when I remember to plan ahead. The chicken can sit in honey mustard for anywhere from 30 minutes to overnight. Just don't go much longer than 24 hours because the acid in the mustard starts making the texture weird. I usually marinate for about 2-3 hours, which seems to be the sweet spot for flavor without any texture issues.
What are the three ingredients in honey mustard for chicken?
The simplest version needs honey, Dijon mustard, and either yellow mustard or lemon juice for tang. That's technically it for a basic honey mustard sauce. I personally can't resist adding garlic because I think it needs it, but if you're going truly minimal, those three ingredients will get you a perfectly good honey mustard chicken. Mix about equal parts honey and Dijon, then add mustard or lemon to taste.
What to eat honey mustard chicken with?
We rotate through a few favorites: white rice or rice pilaf, roasted potatoes (the baby ones cook at the same time), steamed broccoli or green beans, and simple salad. When I'm making it creamy, I'll serve it over pasta - Emma loves that version. Sometimes just crusty bread for soaking up the sauce is enough. Honestly, this honey mustard chicken and rice combo is our default Tuesday night situation.
Time to Make This Your Own!
You've got everything you need for perfect honey mustard chicken - from the basic sauce to that secret soy sauce trick my aunt shared. This easy honey mustard chicken recipe has saved more weeknight dinners than I can count, and I'm betting it'll become one of your regulars too. The beauty of this dish is how forgiving it is - whether you're a beginner cook or you've been making dinner for years, it just works. Emma has watched this recipe evolve from our early experiments to what it is now, and he's always excited when he sees me pulling out the honey and mustard.
Want more quick chicken winners? Try our Easy Cheesy Bacon Onion Bombs Recipe that disappears in minutes at any gathering - they're perfect as an appetizer before this main dish. Need a hearty one-dish meal for those really busy nights? Our Best Potato And Hamburger Casserole Recipe is pure comfort in a pan and feeds a crowd easily. Craving something with a kick and different flavors? Our Easy Drunken Noodles Thai Recipe brings restaurant flavors to your kitchen in under 30 minutes and pairs beautifully with this honey mustard chicken if you're serving a bigger group!
Made this honey mustard chicken? we love seeing your versions and hearing how your family liked it! Did your kids gobble it up? Did you try any of the variations? We read every single comment and Emma gets so excited when he sees photos of other families making "his" chicken.
Rate this Honey Mustard Chicken and tell us what you served with it!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Honey Mustard Chicken
Honey Mustard Chicken
Equipment
- 1 Oven-safe skillet (Cast iron or stainless preferred)
- 1 Small mixing bowl (For the sauce)
- 1 Whisk or fork (To mix the honey mustard sauce)
- 1 Brush or spoon (To apply sauce)
- 1 Meat thermometer (To check internal chicken temp)
- 1 Baking dish (Only if not using oven-safe skillet)
Ingredients
For the Chicken:
- 4 Boneless chicken breasts - Or use thighs or tenders
- 1 tablespoon Olive oil -For searing
- 1 teaspoon Salt - Adjust to taste
- ½ teaspoon Black pepper - Fresh cracked preferred
- 1 teaspoon Paprika - Adds color and mild flavor
- ½ teaspoon Garlic powder - Or use 1 clove fresh minced
For the Honey Mustard Sauce:
- 3 tablespoon Dijon mustard - Key for tang
- 2 tablespoon Honey - Use real honey
- 1 tablespoon Yellow mustard - Balances flavor
- 1 tablespoon Apple cider vinegar - For acidity
- 1 clove Garlic - Minced
- 1 teaspoon Soy sauce - Secret ingredient for depth
- 1 tablespoon Apple juice - Optional – adds fruity sweetness
- 1 tablespoon Butter - Optional – adds richness
- ½ teaspoon Fresh thyme - Optional – for herby flavor
- 1 pinch Cayenne - Optional – for a mild kick
Instructions
- Dry the chicken and season both sides well
- Whisk all sauce ingredients and let it sit
- Sear chicken on both sides until golden brown
- Bake in oven with sauce until fully cooked
- Brush with sauce and let the chicken rest
Leave a Reply