Baked Honey Dijon Chicken
This Baked Honey Dijon Chicken recipe combines sweet and tangy flavors in a juicy, tender chicken dish that’s easy to prepare and perfect for busy weeknights or casual meals.
Equipment
- Small Bowl
- Baking Dish
- Rimmed Sheet Pan
- Meat Thermometer
Ingredients
- 4 boneless, skinless chicken breasts about 1.5 lbs
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme optional
- Fresh parsley chopped (for garnish)
Instructions
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, and minced garlic until smooth and well combined. This simple mixture will be the glaze that coats the chicken with its signature sweet and tangy flavor.
- Pat the chicken breasts dry with paper towels. This helps the sauce stick better and ensures the chicken browns nicely. Sprinkle both sides of each chicken breast with salt, pepper, smoked paprika, and dried thyme if you’re using it.
- Place the chicken breasts in a baking dish or a rimmed sheet pan. Pour the honey Dijon sauce over the chicken, making sure each piece is generously coated. You can use a spoon or a brush to spread the sauce evenly.
- Preheat your oven to 400°F (200°C). Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce is bubbling and caramelized around the edges. If you want a slightly crispier top, you can broil the chicken for an additional 2-3 minutes—just keep a close eye on it so it doesn’t burn.
- Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken moist. Garnish with fresh parsley for a pop of color and freshness.
Notes
Use room temperature chicken for even cooking. Don’t skip the smoked paprika for a smoky depth. Check internal temperature to avoid overcooking. Double the sauce for extra glaze. Try adding herbs like rosemary or oregano for variety. Variations include adding cayenne pepper for spice, swapping breasts for thighs, and adding veggies for a complete sheet pan meal. Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2 months.