30-Minute Honey Mustard Baked Chicken with Irresistible Glaze

Let’s be honest—weeknight dinners can feel like a chore. That’s why I’m obsessed with my Honey Mustard Baked Chicken recipe. It’s the kind of dish that’s quick enough for a Tuesday but impressive enough for company. The star? That sweet, tangy honey mustard glaze. Trust me, it’s addictive. I’ve been making this for years, and it’s become my go-to when I need something flavorful without the fuss. Whether you’re using chicken or tofu, this recipe is a winner. Plus, it’s on the table in 30 minutes. Seriously, what’s not to love?

Why You’ll Love This Honey Mustard Baked Chicken

This recipe has saved my weeknight dinners more times than I can count, and here’s why:

• That glaze – The perfect balance of sweet honey and tangy mustard with just the right garlicky kick. It caramelizes beautifully in the oven.
• Seriously fast – From fridge to table in 30 minutes flat (including oven time!). No marinating required.
• Works with anything – Chicken breasts, thighs, even tofu for my vegetarian friends. I’ve made all versions and they’re equally delicious.
• Minimal cleanup – One oven-safe skillet does all the work. Less dishes? Yes please!

It’s the kind of recipe that makes people think you spent way more time cooking than you actually did. My little secret? The mustard does all the heavy lifting.

Ingredients for Honey Mustard Baked Chicken

Gather these simple ingredients—I bet you have most already! Here’s what you’ll need for that irresistible glaze and perfect protein:

• 4 boneless, skinless chicken breasts (or 1 block firm tofu, pressed and sliced ½-inch thick)
• ¼ cup honey (the good stuff—none of that fake syrup business)
• 2 tbsp Dijon mustard (this is your flavor powerhouse)
• 1 tbsp whole grain mustard (for those lovely little pops of texture)
• 1 clove garlic, minced (fresh is best, but ½ tsp garlic powder works in a pinch)
• ½ tsp paprika (smoked or sweet—your choice!)
• Salt and pepper to taste (I’m generous with both)
• 1 tbsp olive oil (for getting that beautiful sear)

Ingredient Notes & Substitutions

Here’s the scoop on making this work with what you’ve got:

Mustard matters: Dijon brings the tang while whole grain adds texture. No whole grain? Just use all Dijon—it’ll still be delicious. Want extra kick? Add ½ tsp cayenne to the glaze.

Tofu tip: Press it well! Wrap your tofu block in paper towels, set a heavy pan on top, and let it drain for at least 15 minutes. This helps it soak up all that glorious glaze.

Vegan swap: Use pure maple syrup instead of honey—same measurement. The flavor changes slightly, but you’ll still get that perfect sweet-tangy balance.

How to Make Honey Mustard Baked Chicken

Alright, let’s get cooking! This honey mustard baked chicken comes together so easily—just follow these simple steps:

1. Preheat that oven! Crank it to 375°F (190°C). Trust me, you don’t want to be waiting around with your chicken seared and no oven ready.
2. Make the magic glaze: In a small bowl, whisk together honey, both mustards, minced garlic, paprika, salt, and pepper. Taste it (I always do) and adjust—more honey if you like it sweeter, more mustard for extra tang.
3. Sear to perfection: Heat olive oil in an oven-safe skillet (cast iron works great!) over medium-high heat. Add chicken (or tofu) and cook 2-3 minutes per side until you get that gorgeous golden color. Don’t move it around too much—let that crust form!
4. Glaze it up: Remove skillet from heat and brush that honey mustard goodness all over your protein. Get every nook and cranny—this is where the flavor happens!
5. Bake to juicy perfection: Slide that skillet into the oven and bake for 15-20 minutes (less for thinner cuts). The glaze will bubble and caramelize—your kitchen will smell amazing.
6. Let it rest: Pull it out and wait 5 minutes before slicing. I know it’s hard, but this keeps all those juices locked in!

Tips for Perfect Honey Mustard Baked Chicken

Want to take yours to the next level? Here are my foolproof tricks:

Crispy lover? Broil for the last 2 minutes—watch closely so it doesn’t burn! Extra flavor? Marinate chicken in half the glaze for 30 minutes before cooking. Nervous about doneness? Use a meat thermometer—165°F (74°C) for chicken means perfect juiciness every time.

Serving Suggestions for Honey Mustard Baked Chicken

This honey mustard baked chicken plays so well with others! Here’s how I love to serve it:

For veggie lovers: Roasted Brussels sprouts or carrots caramelize beautifully alongside the sweet glaze—just toss them with olive oil and salt before popping them in the oven. Comfort food fans: Creamy mashed potatoes or wild rice soak up that extra sauce perfectly. Light meal? A crisp green apple salad with walnuts balances the richness.

And if you’re feeling fancy? A chilled glass of Sauvignon Blanc cuts through the sweetness like a dream. Really though, just plop it on a plate with whatever sides you’ve got—it’ll taste amazing regardless!

Storing and Reheating Honey Mustard Baked Chicken

Leftovers? No problem! Store your honey mustard baked chicken in an airtight container in the fridge for 3-4 days. To reheat, the oven is your best bet—pop it in at 350°F (175°C) for about 10 minutes to keep it juicy. If you’re in a rush, the microwave works too, but cover it with a damp paper towel to prevent sogginess. Pro tip: Add a fresh drizzle of honey mustard before serving to bring back that glossy finish!

Honey Mustard Baked Chicken Nutritional Information

Here’s the breakdown per serving (one chicken breast with glaze): about 280 calories, 8g fat (mostly the good kind from olive oil), and a whopping 28g protein to keep you full. The glaze adds 20g carbs—mostly from the natural honey sweetness. Remember, these are estimates—your exact numbers might wiggle a bit depending on ingredient brands or if you go wild with extra glaze (no judgment here!).

FAQ About Honey Mustard Baked Chicken

Here are answers to the questions I get asked most about this recipe:

Can I use chicken thighs instead of breasts? Absolutely! Thighs work wonderfully—just increase baking time to 20-25 minutes since they’re thicker. I actually prefer thighs sometimes because they stay juicier. Keep the skin on for extra crispiness if you’re feeling indulgent.

How can I make it spicier? Ooh, my favorite trick! Add ½ teaspoon cayenne pepper or 1 tablespoon sriracha to the glaze. For serious heat lovers, throw in some crushed red pepper flakes. The honey balances the spice beautifully.

Can I grill instead of bake? You bet! After searing, move to indirect heat and grill covered for about 15 minutes. Just watch closely—the honey makes it prone to burning. I usually wait to glaze until the last 5 minutes when grilling.

Can I prep this ahead? Totally! Mix the glaze up to 3 days in advance (store in the fridge). You can even assemble everything in the skillet and refrigerate until baking—just add 5 extra minutes to the cook time.

For more delicious recipes and inspiration, check out Hidden Recipes on Pinterest!

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