This is the kind of weeknight recipe I turn to when I want dinner that feels thoughtful but doesn’t eat my evening. It’s fast to assemble, uses pantry-stable ingredients, and the honey-mustard sauce does the heavy lifting: glossy, slightly sweet, and tangy enough to elevate plain chicken without a fuss.

I’ve tested this version to keep steps streamlined and reliable. It’s forgiving on timing, and the sauce comes together while the chicken gets a head start in the oven. If you want a dependable main that pairs with simple sides—steamed greens, rice, or a quick salad—this one checks the boxes.

What to Buy

Shop with purpose: pick chicken breasts that are similar in size so they cook evenly. For the Dijon, the label matters less than freshness—if it’s been open a long time, the flavor will be flat. If you already have chicken broth, honey, and cornstarch in the pantry, you’re basically there.

Buy fresh parsley only if you plan to use it for garnish; it’s optional but brightens the dish. For salt and pepper, use what you have—sea salt or kosher salt both work; adjust to your taste during and after cooking.

Ingredients

4 chicken breasts, boneless, skinless — The main protein; try to choose similar-sized pieces so they cook at the same rate.
1/2 teaspoon garlic powder — Provides a background savory note without the need to mince fresh garlic.
Salt & pepper, to taste — Essential for seasoning; add a bit before baking and adjust after resting.
1/4 cup honey — Gives the sauce its sweet balance; use a mild honey for a subtler flavor.
1/4 cup Dijon mustard — see note — Adds tang and depth; the Dijon is a key flavor driver in the sauce.
1/2 cup chicken broth — Thins the sauce and keeps the chicken moist while baking.
1 tablespoon cornstarch — Thickens the sauce when mixed with the broth; whisked in cold first to avoid lumps.
Chopped parsley, optional, to taste — A finishing herb for color and a fresh bite if you like.

How to Prepare (Baked Honey Mustard Chicken)

Position a rack in the top third of the oven and preheat to 400°F (204°C).
Pat the 4 boneless, skinless chicken breasts dry with a paper towel and arrange them side-by-side in a 9×13-inch baking dish.
Evenly sprinkle 1/2 teaspoon garlic powder and salt and pepper to taste over both sides of the chicken.
Bake the chicken, uncovered, for 10 minutes.
While the chicken bakes, make the sauce: pour 1/2 cup chicken broth into a bowl or measuring cup, whisk in 1 tablespoon cornstarch until fully dissolved and smooth, then whisk in 1/4 cup honey and 1/4 cup Dijon mustard until blended.
After the initial 10 minutes, remove the baking dish from the oven and pour the sauce evenly over the chicken breasts.
Return the dish to the oven and continue baking, uncovered, for 15–20 minutes more, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.
Remove the chicken from the oven and spoon any sauce from the dish over the chicken. Let the chicken rest 5 minutes before serving.
If using, sprinkle chopped parsley over the chicken and adjust salt & pepper to taste.

Why It’s My Go-To

This recipe hits the sweet spot between quick prep and satisfying flavor. Because the chicken bakes first and the sauce is poured on halfway through, the meat stays moist while the sauce reduces just enough to cling to the chicken. It’s a one-dish approach that leaves minimal cleanup and maximum payoff.

Another reason I reach for it on busy nights: the ingredients are pantry-friendly and the technique is almost foolproof. Even if your timing is slightly off, the sauce helps rescue any dryness and the result is still well-balanced.

Flavor-Forward Alternatives

Want to push the flavor further? Try one of these approaches depending on what you like:

Smokier finish: Swap half the Dijon for a grainy brown mustard or add a light sprinkle of smoked paprika before baking.
Bright citrus: Stir in a teaspoon of lemon zest to the sauce for a fresher pop after baking.
Herby boost: Add chopped thyme or tarragon to the sauce for a herbaceous lift—add after whisking to avoid overpowering the mustard.
Heat: Whisk in a pinch of crushed red pepper flakes or a half-teaspoon of hot sauce into the sauce for a subtle kick.

Kitchen Gear Checklist

9×13-inch baking dish — Main vessel for baking; any similar ovenproof dish will work.
Paper towels — For patting the chicken dry, which helps the seasoning adhere.
Small bowl or measuring cup — To whisk the broth and cornstarch smooth before adding honey and mustard.
Whisk or fork — To fully dissolve the cornstarch and blend the sauce.
Instant-read thermometer — Recommended to ensure the chicken reaches 165°F without overcooking.

Mistakes Even Pros Make

Two small missteps can change the result:

Skipping the dry pat: Wet chicken doesn’t brown or season well. Patting dry is a tiny step with a big payoff.
Adding cornstarch to hot liquid: If you whisk cornstarch into hot broth, you’ll get lumps. Always dissolve cornstarch into cold liquid first, then heat.

Also, don’t skip the 5-minute rest. Cutting too early lets juices run out, leaving you with drier meat.

Health-Conscious Tweaks

If you’re watching sugar, you can lower the honey to 2 tablespoons and compensate with an extra splash of Dijon to keep tang. For lower sodium, use a low-sodium chicken broth and hold back on added salt until after baking when you can taste and adjust.

For a lighter option, consider using skinless turkey cutlets in place of chicken breasts—cook time will vary, so rely on the thermometer for doneness.

Testing Timeline

Timing is predictable here because the recipe stages are fixed. Expect:

Prep time: 5–10 minutes to pat, season, and whisk the sauce.
Initial bake: 10 minutes uncovered.
Finish bake: 15–20 minutes more; total oven time 25–30 minutes.
Rest: 5 minutes out of the oven before serving.

Use an instant-read thermometer to confirm 165°F in the thickest part of the breast. If your breasts are especially large (thicker than an inch), they’ll trend toward the longer end of that 15–20 minute window; thinner breasts will be done sooner.

Save It for Later

Storage: Cool to room temperature, place in an airtight container, and refrigerate for up to 3 days. Reheat gently in a 300°F oven until warmed through, spooning sauce over the chicken to keep it moist.

Freezing: You can freeze cooked breasts and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the sauce may separate slightly after freezing—reheat and whisk to bring it back together.

Reader Q&A

Q: Can I use bone-in chicken? A: Yes, but bone-in pieces will take longer to reach 165°F; add 10–20 minutes depending on size and check with a thermometer near the bone.

Q: What if I don’t have Dijon mustard? A: This recipe leans on Dijon’s tang, but yellow mustard can work in a pinch. Expect a milder, less complex sauce.

Q: Can I double the sauce? A: Yes—if you like extra sauce spooned over the plated chicken, double the sauce ingredients. Be mindful that a larger volume of sauce will keep the top from gaining any browning.

Q: My sauce is thin—what went wrong? A: Cornstarch must be fully dissolved into the cold broth before heating; if it wasn’t, lumps or thinness can result. Also, if you prefer a thicker sauce, use a touch more cornstarch (but not more than 1.5 tablespoons total for the same liquid) and make sure it’s dissolved first.

Ready to Cook?

If you like straightforward dinners with a reliable, tasty payoff, this Baked Honey Mustard Chicken is designed to be in your regular rotation. It’s fast, forgiving, and pairs with endless simple sides. Follow the steps as written, keep an eye on your thermometer, and adjust final seasoning to taste—then enjoy the kind of dinner that feels like you put more effort in than you actually did.

When you try it, drop a note: what side you paired it with and any tweaks you made. I love hearing how readers personalize the dish.

Print Recipe Save it for later

Easy Baked Honey Mustard Chicken

Easy baked honey mustard chicken with a quick sauce of honey, Dijon, chicken broth and cornstarch; bakes in one dish for a fast weeknight meal.

Prep Time10

Cook Time25

Total Time35

Servings: 4 servings

Ingredients

4 chicken breastsboneless skinless
1/2 teaspoongarlic powder
Salt & pepperto taste
1/4 cuphoney
1/4 cupDijon mustardsee note
1/2 cupchicken broth
1 tablespooncornstarch
Chopped parsleyoptional to taste

Instructions

Position a rack in the top third of the oven and preheat to 400°F (204°C).
Pat the 4 boneless, skinless chicken breasts dry with a paper towel and arrange them side-by-side in a 9x13-inch baking dish.
Evenly sprinkle 1/2 teaspoon garlic powder and salt and pepper to taste over both sides of the chicken.
Bake the chicken, uncovered, for 10 minutes.
While the chicken bakes, make the sauce: pour 1/2 cup chicken broth into a bowl or measuring cup, whisk in 1 tablespoon cornstarch until fully dissolved and smooth, then whisk in 1/4 cup honey and 1/4 cup Dijon mustard until blended.
After the initial 10 minutes, remove the baking dish from the oven and pour the sauce evenly over the chicken breasts.
Return the dish to the oven and continue baking, uncovered, for 15–20 minutes more, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.
Remove the chicken from the oven and spoon any sauce from the dish over the chicken. Let the chicken rest 5 minutes before serving.
If using, sprinkle chopped parsley over the chicken and adjust salt & pepper to taste.

Equipment

Oven
9x13 inch Baking Dish
bowl or measuring cup
Whisk
Instant-read thermometer
Paper Towel

Notes

You may swap the Dijon mustard with another kind of mustard, but keep in mind the sharpness of the Dijon does cut some of the sweetness of the honey, and some mustards may make the dish super sweet.