Quick honey mustard baked chicken recipe. It’s sweet, savory and quick to make for dinner or meal prep. First I show how to make a three ingredient honey mustard sauce. Then we season and pan-sear the chicken before baking it with the honey mustard sauce. After it’s removed from the oven I show how to slice it nicely and plate it up. This is a flavorful, quick healthy meal that’s great for the family or for meal prep. Hope you enjoy it as much as I do. 

Happy Eating!

Chef Julie 

Get the full printable recipe below! 


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5 from 1 vote

Honey Mustard Chicken Recipe

Learn to make a quick Honey mustard sauce and flavor honey mustard chicken. It's gluten-free and dairy-free.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Condiment, Main Course, sauce
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Lactose
Keyword: chicken, dairy free, easy dinner, gluten-free, honey, honey mustard, mustard, sauce
Servings: 4 servings
Calories: 133kcal

Special Equipment

  • 1 medium-large Saute pan
  • 1 medium-sized baking pan
  • Whisk or fork
  • Tongs
  • Cutting board
  • Chef’s knife


  • 2-2 1/2 pounds Chicken breast or thighs fat removed
  • 2 Tbsp. Dijon Mustard
  • ⅓-½ Cup Honey
  • 2 Tbsp. Soy sauce or Gluten-free tamari
  • 2-3 Tbsp. Olive oil or neutral flavored oil
  • To Taste Salt and black pepper


  • Preheat the oven to 375 degrees
  • Make the honey mustard sauce: Combine the mustard, honey and soy sauce in a mixing bowl and whisk well until smooth. Set aside.
  • Place the chicken in the baking pan and season on both sides with salt and pepper.
  • On the stove, Heat a saute pan on medium-high heat. Add the oil and heat for a minute or two.
  • When the pan is hot, sear the chicken until golden brown. Flip and sear on the other side. About 3 minutes on each side.
  • Transfer the chicken back to the baking pan and cover generously with the honey mustard sauce. (reserve some of the sauce on the side if desired)
  • Place the pan in the oven and finish cooking the chicken until cooked through, about 10-12 minutes. (Check with a meat thermometer if desired. Chicken should be cooked to an internal temperature of 165 degrees.)
  • Remove, and enjoy right away whole or let sit for a couple minutes before slicing. (For slicing: Using a chef’s knife, make even cuts on a bias.)
  • Top with the remaining sauce left in the baking pan and enjoy!
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  • Consume within 5-6 days if refrigerated or 1 month if frozen. 
  • Use for meal prep if desired


Calories: 133kcal