This honey mustard chicken is a delicious 30-minute meal. The flavors are simple and tasty and the mustard is not overpowering!

Last night for dinner I made this honey mustard chicken that I found on We Are Eating. It was seriously delicious.

The sauce is satiny-smooth (thanks to the butter!) and the flavor, which I thought might be a little extreme with the mustard, was not overpowering at all. It was perfect.

Piece of chicken on a bed of white rice.

The kicker is that this was extremely simple and took almost no time to throw together.

We loved it and I can see myself making this frequently when I haven’t given a thought to dinner plans and need to come up with something that has few ingredients that I already have on hand. Delicious!

A couple of tips: I would make sure your chicken breasts are not overly thick. Mine were and so while they were slightly frozen still (much easier that way), I sliced them like I was butterflying but I cut all the way through.

This way you have a better ratio of chicken to sauce. I also followed the tip from the original recipe and tenderized my chicken a bit with my meat mallet.

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Honey Mustard Chicken

4 star (1 rating)


  • 4 boneless skinless chicken breasts, (if they are overly thick, slice them in half)
  • cup butter, melted
  • cup honey
  • 2 Tablespoons mustard (see note)
  • ¼ teaspoon salt


  • Preheat oven to 350.
  • Place chicken in shallow baking pan. In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken.
  • Bake for 45 minutes to an hour, basting every 15 minutes.


Mustard: I used the basic yellow mustard since my husband is not a fan of Dijon mustard, but I bet it would be tasty with either
Curry: try adding 1 teaspoon curry powder for a delicious unique flavor.
Serving: 1 Serving, Calories: 485kcal, Carbohydrates: 24g, Protein: 49g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 186mg, Sodium: 630mg, Fiber: 1g, Sugar: 23g

Recipe Source: from We Are Eating