Easy Baked Honey Dijon Chicken

Easy Baked Honey Dijon Chicken is one of those go-to dinners I love making when I want something flavorful, simple, and satisfying. With juicy, tender chicken coated in a sweet and tangy honey mustard glaze, it’s a dish that feels fancy but takes minimal effort. It bakes up beautifully with golden edges and a sauce that’s perfect for spooning over rice, potatoes, or veggies.

Why You’ll Love This Recipe

I love this recipe because it’s made with pantry staples and comes together in just minutes. The honey Dijon sauce is the perfect balance of sweet, tangy, and savory, and it caramelizes slightly as it bakes, giving the chicken amazing flavor. It’s easy enough for weeknights but tasty enough for guests, and it pairs well with almost anything I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
Dijon mustard
honey
olive oil
garlic (minced)
salt
black pepper
paprika (optional, for a bit of color and depth)
fresh parsley (for garnish, optional)

Directions

1. I preheat the oven to 375°F and lightly grease a baking dish.

2. In a small bowl, I whisk together Dijon mustard, honey, olive oil, minced garlic, salt, pepper, and paprika.

3. I place the chicken in the baking dish and pour the sauce over the top, turning the chicken to coat it evenly.

4. I bake the chicken uncovered for 25–30 minutes (for breasts) or 35–40 minutes (for thighs), until the internal temperature reaches 165°F and the sauce is bubbly and slightly thickened.

5. I let the chicken rest for 5 minutes before serving, then spoon some of the sauce over the top and garnish with chopped parsley if I’m using it.

Servings and timing

This recipe makes 4 servings and takes about 10 minutes to prep and 30–40 minutes to bake, depending on the cut of chicken. It’s a fast, fuss-free dinner that’s ready in under an hour.

Variations

Sometimes I add a splash of apple cider vinegar or lemon juice for extra tang. I’ve also stirred in a bit of whole grain mustard for more texture. If I’m cooking for kids, I go lighter on the Dijon and heavier on the honey. I’ve even tossed in baby carrots or green beans to bake right in the same pan for an all-in-one meal.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken in the oven at 325°F or microwave it with a spoonful of sauce to keep it moist. The flavor holds up well, and it’s great for slicing over salads or tucking into sandwiches the next day.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I use thighs often—they stay juicy and flavorful. I just increase the baking time a bit.

Will the sauce be too sweet?

Not at all. The Dijon balances the honey perfectly. I adjust the ratios slightly to suit my taste.

Can I marinate the chicken ahead of time?

Yes, and I often do. Letting it sit in the sauce for a few hours or overnight makes the flavor even better.

Is this recipe freezer-friendly?

Yes, I freeze the uncooked chicken in the sauce and thaw it overnight before baking. It turns out great.

What sides go well with this dish?

I like serving it with rice, mashed potatoes, roasted vegetables, or a crisp green salad—it’s super versatile.

Conclusion

Easy Baked Honey Dijon Chicken is one of those recipes I always keep in my back pocket. It’s simple, quick to make, and packed with flavor from the honey mustard glaze. Whether I’m feeding the family or just want an easy meal with leftovers, this dish is always a winner.