Go Back
Homemade Honey Mustard Baked Chicken photo
Print Recipe Save it for later

Honey Mustard Baked Chicken

Tender brined chicken baked with honey-mustard sauce, roasted potatoes, and green beans for an easy one-pan meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 4 boneless skinless chicken fillets (large breasts halved) about 4 pieces; large breasts sliced through the equator
  • 1/4 cup kosher salt for brine
  • 4 cups warm water for brine
  • olive oil divided (see directions)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp salt for chicken seasoning (in addition to brine)
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper pinch to 1/8 tsp
  • 1/3 cup honey
  • 2 tbsp Dijon mustard
  • 2 tbsp stone-ground mustard
  • 2 tbsp yellow mustard
  • 2 tbsp olive oil divided (1 tbsp for potatoes, 1 tbsp for green beans)
  • salt and pepper to taste
  • 2 lbs red potatoes cut into 1/2" cubes
  • 1 lb green beans ends trimmed

Instructions

  • Combine 1/4 cup kosher salt and 4 cups warm water in a glass dish and stir until the salt dissolves; add the chicken and brine at room temperature for 15–30 minutes. Remove chicken, rinse under cold water, and pat dry.
  • Whisk together honey, Dijon mustard, stone-ground mustard, yellow mustard, and 1/3 cup honey (total already includes honey) until smooth; set aside 1/4 cup of the sauce to coat the chicken and reserve the rest for serving.
  • Place potatoes in a microwave-safe dish with about 1/4" water, cover, and microwave 6 minutes until starting to soften; drain and transfer potatoes to a lightly greased 9x13-inch baking dish.
  • Toss potatoes with 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Push potatoes to the sides of the pan to make a space down the center for the green beans.
  • Toss green beans with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then arrange them down the center of the baking dish between the potatoes.
  • In a large bowl combine 1 tablespoon olive oil, garlic powder, onion powder, paprika, dried parsley, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/8 teaspoon cayenne to form a wet rub. Add chicken and rub the spice mixture into both sides.
  • Coat both sides of each chicken piece with the reserved 1/4 cup honey mustard sauce, then place the chicken on top of the green beans in the baking dish. Spoon any remaining sauce and spices from the bowl over the chicken.
  • Cover the pan with foil and bake at 400°F for 25 minutes. Uncover and check doneness with an instant-read thermometer; continue baking uncovered as needed until the chicken reaches 165°F (additional 10–20 minutes depending on thickness).
  • Let the chicken rest 5–10 minutes before slicing and serve with the remaining honey mustard sauce.

Equipment

  • glass dish or shallow container
  • Small Bowl
  • 9×13 baking dish
  • microwave-safe bowl or dish
  • Measuring Spoons
  • Measuring Cups
  • Foil
  • Instant-read thermometer

Notes

  • Brine time: 15–30 minutes at room temperature.
  • Reserve 1/4 cup sauce to coat chicken before baking.
  • Microwaving potatoes first speeds roasting and shortens bake time.
  • Use an instant-read thermometer to ensure chicken reaches 165°F.
  • Adjust cayenne to control heat level.