Sweet & Tangy Honey Mustard Chicken Recipe

Why You’ll Love This this Sweet & Tangy Honey Mustard Chicken

This honey mustard chicken is the kind of recipe that makes you look like a kitchen genius when really, you just mixed three ingredients together and called it a day.

The sweet honey balances perfectly with the tangy mustard, creating this glossy, golden sauce that clings to every piece of chicken like it was meant to be there.

With just four ingredients and about five minutes of prep time, this is what I call a weeknight miracle – minimal effort, maximum flavor, and zero chance of messing it up.

Ingredients List

You only need four simple ingredients to create this restaurant-quality honey mustard chicken that’ll have everyone asking for seconds.

• 4 boneless skinless chicken breasts
• 1/2 cup prepared yellow mustard
• 1/2 cup honey

• 1 teaspoon Worcestershire sauce or 1 teaspoon soy sauce
• Keep it lean: Boneless, skinless chicken breasts are naturally low in fat and high in protein, making this a healthier option than many saucy chicken dishes.
• Watch the sugar: While honey is a natural sweetener, it’s still sugar – this recipe packs about 17 grams per serving, so consider using a sugar-free honey substitute if you’re watching your intake.
• Sodium check: Both the mustard and Worcestershire sauce contain sodium, so if you’re salt-sensitive, look for low-sodium versions or use the lighter hand approach.
• Simple swaps: You can easily substitute Greek yogurt for half the honey to cut calories while keeping that creamy texture, though you’ll lose some of that glossy finish.

Step by Step Directions



Making this honey mustard chicken requires just a few simple steps and takes less than an hour from start to finish.

• Preheat your oven to 375°F and spray a baking dish with non-stick cooking spray to prevent sticking.
• Mix the sauce by combining the yellow mustard, honey, and Worcestershire sauce (or soy sauce) in a small bowl until well blended.
• Arrange the chicken breasts in your prepared baking dish, making sure they’re not overlapping.
• Top with sauce by spooning or brushing the honey mustard mixture evenly over each chicken breast, coating both sides if possible.
• Bake for 30-40 minutes or until the internal temperature reaches 165°F and the juices run clear when pierced with a fork.
• Rest before serving by letting the chicken sit for 5 minutes after removing from the oven to allow juices to redistribute.

For best results, use professional stainless steel cookware which provides even heat distribution and prevents hot spots that could cause uneven cooking.

Substitutions and Variations

• Go herb crazy – Fresh thyme, rosemary, or sage mixed into the sauce brings that garden-fresh taste, while dried herbs work just fine when fresh isn’t available.

Garlic powder never hurt anyone either.

• Try different cuts – Chicken thighs stay juicier and are nearly impossible to overcook, while drumsticks give you that fun finger-food atmosphere.

Just adjust your cooking time accordingly since dark meat takes a bit longer.

Additional Things to Serve With This Dish

This honey mustard chicken practically begs for some stellar sidekicks to complete the meal.

• Roasted vegetables – Carrots, Brussels sprouts, or green beans tossed with olive oil and salt become caramelized perfection in the same oven, and honestly, who doesn’t love a one-pan situation that saves on dishes?
• Fluffy rice or quinoa – These grains soak up every drop of that golden honey mustard sauce, which would be criminal to waste, and they’re neutral enough to let the chicken shine without competing for attention.
• Mashed or roasted potatoes – Because potatoes and chicken are basically best friends, and the creamy texture of mashed spuds pairs beautifully with the tangy-sweet sauce, while roasted potatoes add a nice textural contrast.
• Simple green salad – Something crisp and fresh cuts through the richness, plus it makes you feel like you’re eating a well-balanced meal instead of just inhaling delicious chicken.
• Dinner rolls or crusty bread – Perfect for mopping up any leftover sauce on your plate, because leaving that liquid gold behind would be a tragedy of epic proportions.

Cooking Tips & Tricks (Chef’s Notes)

Getting this honey mustard chicken just right comes down to a few game-changing details that’ll make the difference between good and absolutely irresistible.

• Pound those chicken breasts thin – We’re talking about evening out the thickness to roughly 3/4 inch, because nobody wants that tragic scenario where the outside’s perfectly golden but the inside’s still doing its chicken sashimi impression.
• Let the sauce work its magic – Give that honey mustard mixture a good 10-15 minutes to marinate on the chicken before it hits the oven, since even a short rest lets those flavors start their beautiful friendship.
• Use a meat thermometer like your dinner depends on it – Because it does, and 165°F is your magic number, not some vague “until the juices run clear” guesswork that leaves everyone nervously cutting and re-cutting.
• Double the sauce recipe – Trust me on this one, you’ll want extra for drizzling over everything on your plate, and making just enough is like buying just one cookie when you know you’re going to want three.
• Line your pan with parchment paper – Your future dishwashing self will send thank-you notes, plus it prevents any sticky honey situations that turn cleanup into an archaeological dig.
• Let it rest for 5 minutes after baking – Those juices need a moment to redistribute instead of immediately fleeing the scene when you slice into it, and patience here pays dividends in tenderness.

Nutritional Facts

This honey mustard chicken delivers solid protein with a touch of sweetness, making it a balanced choice for your dinner rotation.

• Calories per serving: Approximately 280-320 calories (based on 4 servings)
• Protein powerhouse: Each serving packs about 35-40 grams of lean protein from the chicken breast
• Carbohydrates: Around 22-25 grams, primarily from the honey’s natural sugars
• Fat content: Minimal at 2-4 grams per serving, since chicken breast is naturally lean
• Sodium levels: Moderate at roughly 400-500mg per serving, mainly from the mustard and Worcestershire sauce
• Sugar content: Approximately 20-22 grams from the honey, though it’s natural sugar rather than processed
• Cholesterol: About 85-95mg per serving from the chicken
• Zero trans fat: Clean eating with no artificial or processed fats
• Good source of niacin and selenium: Chicken breast provides essential B vitamins and antioxidant minerals
• Gluten considerations: Naturally gluten-free when using tamari instead of regular soy sauce

Fun “Did You Know?”

Ancient Romans created one of the earliest versions of honey mustard by mixing crushed mustard seeds with honey and vinegar, proving this flavor combination has delighted taste buds for over 2,000 years.

I find it fascinating that mustard seeds were actually used as currency in ancient civilizations due to their value and preservative qualities.

Here’s another surprising fact: honey never spoils when stored properly, making it the perfect pantry staple for this recipe.

The Worcestershire sauce in our recipe contains anchovies, adding umami depth that complements the sweet-tangy profile beautifully without overpowering the dish’s balanced flavors.