PIN THIS RECIPE to any of your relevant boards if you want to make it later...


Prep Time: 10 mins | Cook Time: 35 mins | Resting Time: 5 mins | Total Time: 45 mins | Servings: 4

Succulent chicken smothered in a sweet and savory honey mustard sauce, then baked to perfection! It’s a mouthwatering chicken dinner that you can easily and quickly make at any time. And a great healthy meal option perfect for the entire family!


1-1/2 tbsp olive oil, divided

4 (4 oz. each) boneless, skinless chicken breasts

1/4 c. honey

1 tbsp yellow mustard

1 tbsp Dijon mustard

1 tbsp wholegrain mustard

1/8 tsp paprika

1/2 tsp white vinegar

4 sprigs of fresh rosemary, optional but recommended

1 tsp (or to taste) chicken seasoning blend

How to make Baked Honey Mustard Chicken

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish. Set aside.


Step 2: In a skillet, heat 1 tbsp olive oil. In the meantime, season all sides of the chicken breasts with a chicken seasoning blend. To the hot skillet, add the chicken breasts and sear for about 2 minutes per side until browned.

Step 3: To make the honey mustard sauce: In a small mixing bowl, place 1/2 tbsp olive oil, honey, mustards, white vinegar, and paprika. Mix well until blended.

Step 4: To the prepared baking dish, transfer the cooked chicken breasts and pour the honey mustard sauce on top. Flip the chicken until all sides are covered. Between the chicken breasts, lay the sprigs of rosemary. Tent the dish with foil and place it in the preheated oven. Bake for about 20 minutes.

Step 5:Remove the foil and continue to bake for another 15 minutes or until the chicken is completely cooked. Note that the cooking time of the chicken varies depending on the size/thickness of the chicken.

Step 6: Take the dish out of the oven when done and allow the chicken to stand for about 5 minutes before serving. Enjoy!



Nutrition Facts:

Amount Per Serving: Calories 247, Calories from Fat 72, Fat 8g12%, Saturated Fat 1g5%, Cholesterol 72mg24%, Sodium 260mg11%, Potassium 430mg12%, Carbohydrates 18g6%, Fiber 0g0%, Sugar 17g19%, Protein 24g48%, Vitamin A 65IU1%, Vitamin C 1.3 mg2%, Calcium 6mg1%, Iron 0.7 mg4%


PIN THIS RECIPE to any of your relevant boards if you want to make it later...