Baked Honey Mustard Chicken Recipe

It is one of my go-to chicken dinners! This Baked honey mustard chicken dish is packed full of flavour and uses a handful of ingredients that you likely always have in your house. This recipe is made with two types of mustard and a splash of soy sauce for added umami flavour. It’s such an easy dinner recipe. The Honey Mustard Sauce is slightly tangy, sweet, and beautifully creamy. It is great for chicken, pork, turkey, and fish. **ADJUST SERVINGS by using the slider! **

Time Zone

Time is an important fact for cooking. Great timing can make your dish more healthy and tasty. And if you are a new cook or learner, you must be careful with the time.

Time: 17 minutes

Prep: 7 min

Cook: 10 min

Ready in: 17 min

Baked Honey Mustard Chicken Recipe

Appliance – Fryer Pan, Knife, Bowl & Plate, Mixer.


Be careful when you are buying the ingredients. It should be fresh and pure. Your dish’s taste mainly depends on them. I suggest you should collect them by yourself.

  • Seven hundred gram / 1.4 lb chicken tenderloin or chicken breast and they are cut into thick strips (Note 1).
  • Salt and pepper.


  • 2 tbsp flour.
  • 1 tsp garlic powder.


  • 1 tbsp mayonnaise (Note 3).
  • 1 tsp cornstarch/cornflour or 2 tsp flour.


  • 1 1/2 tbsp + 1/2 tbsp olive oil
  • Two cloves garlic minced
  • 1 cup chicken broth / stock (250ml)
  • 1/4 cup Dijon mustard (70g)
  • 1/4 cup honey (85g)


  1. 1 – 2 tbsp wholegrain mustard, it is adjusted to taste.
  2. 2 tsp sprigs thyme or 1/2 dried thyme (Note 4).
  3. Fresh parsley, finely chopped.


  1. Sprinkle chicken with salt and pepper, then toss with Seasoning if using.
  2. Thickener: In a small bowl, mix the mayonnaise and flour.
  3. Heat 1 1/2 tbsp oil in a skillet over medium-high heat. Add chicken and cook for 2 minutes on each side or until golden. Remove onto a plate.
  4. Reduce heat to medium. Add remaining oil in the middle of the skillet and put garlic straight onto the puddle of oil. And then sauté for 20 seconds or until golden (don’t let it burn).
  5. Add chicken broth, bring to simmer, scraping the bottom of the frying pan.
  6. Whisk in Dijon Mustard and honey, then whisk in Thickener (make sure you scrape it all in).
  7. Add thyme and wholegrain mustard, if using.
  8. Cook for 1 – 2 minutes or until starting to thicken. Adjust salt and pepper to taste.
  9. Return chicken and any juices pooled on the plate into the sauce. Turn to coat and reheat through – about 1 1/2 minutes – or until sauce is thickened to your taste.
  10. Serve on mashed potato, garnished with parsley, with a simple side salad.

Four servings: It has four serving which means this dish is perfect for four adult persons. It is also perfect for dinner time.

Nutrition Information

Serving: 289g Calories: 453kcal Carbohydrates: 24g (8%) Protein: 58.9g (118%) Fat: 13.8g (21%) Saturated Fat: 1.1g (6%) Polyunsaturated Fat: 12.7g Cholesterol: 151mg (50%) Sodium: 888mg (37%) Fiber: 0.8g (3%) Sugar: 18.1g

Note: Foods are for our health so that we can be healthy and fit. But if you are sick, or on any special meditation or on a diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.

Can You Use Chicken Thighs Instead Of Chicken Breasts?

Yes, you can use any cut of chicken you’d like in this recipe. Just keep in mind that the cooking time will vary based on what you use.

Can You Use Another Kind Of Mustard?

German grainy mustards reign supreme in this recipe. If you don’t have grainy mustard, double up on the Dijon. I don’t recommend using American yellow mustard here as it’s too sour and doesn’t have the same depth of flavour as Dijon.

Is There A Soy Sauce Substitute You Can Use?

Suppose you are looking for a gluten-free alternative soy sauce and sub tamari in this recipe. And for a soy-free alternative, you can use coconut aminos. The flavour of the baked honey mustard chicken will differ slightly from my recipe, but it’ll still taste good!

Recipe Notes

If you use chicken breast, you have to cut it vertically into 1cm 2/5″ thick strips (so they are like chicken tenderloin pieces). But feel free to cut it as you please like bite-size, pounded thin, etc. If you want, you can also use chicken thighs. You will need a touch extra flour, garlic powder, and oil if you cut it into bite-size pieces (because more there is more surface area). There is enough sauce.

The seasoning for the chicken is optional, and it is still fab even without, but it adds extra flavour on the chicken and makes it a little bit more golden and crispy. You could also add other flavourings, like paprika, onion powder, and even mustard powder many more. I usually don’t use the seasoning when I make this as a quick meal.

I use mayonnaise because it has the flavour and adds a bit of richness to the sauce, but it’s not critical. You could easily use chicken broth or water- needs something to dissolve the cornflour in.

I like adding herb just for another layer of flavour, the thyme is optional. It can also be substituted with: rosemary (1 small fresh sprig/pinch of dried), four tarragon leaves (fantastic), 1 tbsp fresh oregano leaves, or 1/2 tsp dried.

Posh it up: To glam it up, finely chops a couple of shallots and saute with the garlic in butter. Then add a splash of white wine to “deglaze” the pan (i.e. scraping the brown bits off the base to mix into the liquid) before proceeding with the recipe. Instead of regular Dijon mustard use French Dijon mustard and use tarragon leaves as the herb – this makes it taste very “restaurant”.

Calories per serving assume four servings and that all the sauce is consumed (which of course, it will be!).

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