Baked Honey Dijon Chicken is a simple and delicious meal that combines tender chicken breasts with a sweet and tangy honey Dijon sauce. The sauce brings a nice balance, with just the right amount of sweetness from the honey and a little kick from the Dijon mustard. As it bakes, the chicken soaks up all those flavors and comes out juicy and full of taste.
I love making this dish because it feels fancy enough for a weeknight dinner but doesn’t take much effort at all. One of my favorite tricks is to drizzle a little extra sauce over the chicken right before serving to keep it nice and saucy. It’s also great to toss in some veggies or potatoes to bake alongside the chicken so everything can cook together and the flavors mix.
This recipe is a real crowd-pleaser in my house—everyone loves that golden glaze on the chicken, and it’s perfect when served with a simple side salad or some rice. Plus, it’s a dish that’s easy to prepare ahead of time if you want to save time on busy days. I always find myself coming back to it whenever I want a comforting meal with a little bit of a twist.
Key Ingredients & Substitutions
Chicken breasts: I prefer boneless, skinless chicken breasts for their quick cooking and lean texture. If you like dark meat, thighs work well and stay juicy longer.
Dijon mustard: This gives the dish that mild tangy kick. If you don’t have Dijon, you can use yellow mustard for a milder flavor or spicy brown mustard for a bit more heat.
Honey: Honey adds the perfect sweet balance. Maple syrup or agave nectar work well as substitutes if you want a different sweetness or need a vegan option.
Fresh rosemary: Rosemary gives a lovely herbal note that pairs well with honey and mustard. Dried rosemary is fine too—just use less since it’s more concentrated.
Garlic and olive oil: These are must-haves for flavor and moisture. If garlic isn’t your thing, a pinch of garlic powder will do in a pinch.
How Do I Get the Perfect Honey Dijon Glaze on My Chicken?
To get that nice sticky glaze, it’s key to coat the chicken well and bake uncovered so the sauce thickens.
- Pat the chicken dry before adding the sauce to help it stick better.
- Marinate for at least 15 minutes—longer if you have time—to let flavors soak in.
- Bake uncovered; the heat reduces the sauce and caramelizes the honey.
- In the last 5 minutes, spoon sauce over the chicken to build up a glossy coating.
- Let the chicken rest a few minutes after baking to keep it juicy and allow the glaze to set.
Following these steps will give you juicy chicken with a sticky, flavorful coating every time!
Equipment You’ll Need
- Baking dish – I recommend a 9×13-inch dish for even cooking and easy handling.
- Whisk – makes mixing the honey Dijon sauce smooth and quick.
- Measuring spoons and cups – for accurate ingredients, ensuring the sauce turns out just right.
- Kitchen tongs or a spatula – helpful for flipping or removing the chicken nicely after baking.
- Cooking thermometer – to check that the chicken reaches 165°F, ensuring it’s fully cooked and safe to eat.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for a juicier, more forgiving cut that stays tender.
- Swap honey for maple syrup or agave nectar for different sweetness nuances.
- Add a splash of soy sauce or balsamic vinegar to the sauce for umami or tangy depth.
- Mix in chopped herbs like parsley, thyme, or basil for extra freshness and color.
Baked Honey Dijon Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon dried thyme (optional)
- Salt and freshly ground black pepper, to taste
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus a quick 15-minute marinade to help the flavors soak in. Baking time is about 25-30 minutes. Including resting time, plan for around 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Mix the Sauce
Start by heating your oven to 375°F (190°C). In a small bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, chopped rosemary, thyme if you’re using it, plus a pinch of salt and black pepper. This delicious sauce will coat the chicken and give it great flavor.
2. Prepare the Chicken
Pat the chicken breasts dry with paper towels to help the sauce stick. Place them in a baking dish, then pour the honey Dijon mixture over them. Use a spoon or brush to make sure each piece is fully coated.
3. Marinate and Bake
Let the chicken sit with the sauce for at least 15 minutes at room temperature. If you have more time, pop it in the fridge for up to an hour—it really helps the flavors penetrate! Bake uncovered for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
4. Glaze and Serve
About 5 minutes before the chicken is done, spoon some of the sauce from the baking dish back over the chicken pieces so they get a shiny, flavorful glaze. Once out of the oven, let the chicken rest 5 minutes to keep it juicy. Garnish with a sprig of fresh rosemary if you like, and serve with your favorite sides.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry well to avoid excess moisture that can affect the sauce’s texture.
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate the chicken in the honey Dijon sauce and keep it in the fridge for up to 24 hours before baking. Just bring the chicken to room temperature for about 15 minutes before cooking for even results.
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and if the sauce has thickened too much, add a splash of water or olive oil to loosen it.
What Are Some Good Side Dishes with Baked Honey Dijon Chicken?
This chicken pairs wonderfully with roasted vegetables, steamed rice, or a fresh green salad to balance the sweet and tangy flavors.