Chicken recipes/ Main course

Baked honey mustard chicken breast with a touch of lemon

Baked honey mustard chicken with a touch of lemon

Baked honey mustard chicken breast with a touch of lemon, an absolutely delicious and healthy meal for two. Planning a romantic dinner or perhaps you want to impress your other half with a lovely cooked dinner? Nothing simpler, no fancy ingredients required, and the taste is out of this world.

January can be a tough month, pockets are kind of empty after all that Christmas shopping, still trying to get around that healthy eating resolution, and on top of everything, the weather’s miserable: short, dark days, and too cold. A night in sounds fantastic, isn’t it? Especially if you want to make it to pay day. I know, long way to go. But this meal for two, apart from being insanely delicious, only costs about £6. You really can’t beat that! So, cuddle up on the sofa and enjoy, you are in for a treat!

Baked honey mustard chicken breast with a touch of lemon

Baked honey mustard chicken breast with a touch of lemon

Why not save the recipe for Valentine’s Day? It’s the perfect recipe for a romantic meal, it looks posh and will get you lots of praises. I love chicken myself, as you can probably tell from the amount of chicken recipes l post. And even my husband liked the meal, and he’s not really into eating meat of any kind. Plus, he really appreciates a healthy dish, and this time he only had good things to say about it. And that says a lot about how good this it, trust me ? Get the oven on, and relax! Dinner is ready sooner than you thought.

Baked honey mustard chicken breast with a touch of lemon

Baked honey mustard chicken breast with a touch of lemon

Baked honey mustard chicken with a touch of lemon

Baked honey mustard chicken with a touch of lemon

Baked honey mustard chicken breast with a touch of lemon


4.75 from 8 votes
Baked honey mustard chicken with a touch of lemon
Baked honey mustard chicken breast with a touch of lemon

Baked honey mustard chicken breast with a touch of lemon, a delicious meal for two. Perfect for Valentine's Day, if you are planning a romantic dinner.

Servings: 2 people
Author: Daniela Anderson
  • 2 chicken breasts
  • 1 tbsp dijon mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey
  • salt and pepper to taste
  • 1/4 tsp paprika
  • juice from 1/2 lemon
  • 1/2 tbsp oil (or butter)
  • broccoli spears to serve
  1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

  2. Grease an oven-proof dish with the oil or butter and place the chicken in there.

  3. Season well with salt, pepper and paprika.

  4. In a small bowl, combine the dijon mustard, wholegrain mustard and honey.

  5. Pour the mixture over the chicken breasts and bake in the oven for about 30-45 minutes, depending on the size of the chicken.

  6. You may add 1-2 tablespoons of water in the pan if needed to prevent the edges of the dish from browning if there is not much chicken juice released during cooking.

  7. Once the chicken is cooked through, squeeze lemon juice over and serve with broccoli spears.


Enjoy! 🙂

Baked honey mustard chicken with a touch of lemon

Baked honey mustard chicken with a touch of lemon

Baked honey mustard chicken with a touch of lemon

Baked honey mustard chicken with a touch of lemon



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  • Maggie
    January 13, 2017 at 5:00 pm

    I think the oven temp. is incorrect. Needs to be higher.

    • Daniela Anderson
      January 13, 2017 at 6:53 pm

      Hi Maggie! Thank you for your comment! I think it really depends on the type of oven and of course the size of the chicken. Too high the temperature might dry the chicken breast out, as there is no fat at all. With my oven l find that the 200 degrees Celsius works well with chicken breast and it keeps nice and moist. 45 minutes is really more than enough for the chicken to cook through at this temperature. I hope this helps.

    • Linda
      April 7, 2017 at 8:09 am


  • Lisa
    January 14, 2017 at 2:04 am

    200 degrees Celsius is the equivalent of 400 degrees Fahrenheit.

    • Daniela Anderson
      January 14, 2017 at 3:12 am

      Thank you for your comment, Lisa! You are right, probably the confusion was caused because of the difference between F and C. In Europe everything is set in Celsius, going forward l might list the temperature in Fahrenheit too, just to make it easier. Many thanks!

  • Sandi
    January 14, 2017 at 2:16 am

    I think the confusion is because the oven temp is listed in Celsius and some of us are more used to Fahrenheit. 200 degrees Celsius is equal to 392 degrees Fahrenheit. There is an easily memorable formula for Celsius to Fahrenheit conversions: simply multiply the original figure by 9, divide by 5 and add 32. To convert the other way, just reverse the equation by subtracting 32, multiplying by 5 and dividing by 9.

    • Daniela Anderson
      January 14, 2017 at 3:14 am

      Thank you, Sandi! Very usuful to know how to convert to Fahrenheit, l shall use it from now on to list both of them.

  • Sarah @ Champagne Tastes
    January 20, 2017 at 7:23 pm

    I haven’t eaten any chicken recently, but when I do eat it, I love honey mustard on it! This sounds delicious– and your presentation is so pretty!

  • Amy Katz from Veggies Save The Day
    January 20, 2017 at 8:40 pm

    This does look perfect for Valentine’s Day! I love cooking with Dijon mustard. It’s so flavorful.

  • Hanady | Recipe Nomad
    January 21, 2017 at 1:18 am

    I love a good simple recipe. Especially one that sounds as Decadent as this. And lemon at the end… what a smart idea! Saving this recipe!!

  • Byron Thomas
    January 21, 2017 at 12:26 pm

    I love the combination of mustard and chicken. I can’t wait to try this particular recipe. I just have a quick question. Your recipe lists whole grain and dijon mustard, along with one tablespoon of honey. Would it be okay to just use three tablespoons of prepared honey mustard instead? I’m a huge fan of honey mustard, but I really don’t like the taste of dijon. What are your thoughts?

    • Daniela Anderson
      January 21, 2017 at 1:13 pm

      Thank you for your comment, Byron. You can use any other type of mustard instead of dijon, l didn’t quite like the taste either when l first tried it in England, as back home we mainly use a sweeter kind of mustard. The dijon adds a bit of sharpness to the chicken, but if you use a tad of lemon l think that should be ok anyway, so do use the prepared one, l hope you will like it.

  • Mark, CompassandFork
    January 21, 2017 at 4:29 pm

    I love the ease of this dish yet full of flavor. I love how the mustard and honey combine so beautifully to deliver such an attractive look. The lemon and broccoli are a nice contrast to the chicken. You are right, this would make a lovely Valentine’s Day dish for that special person. Nice job.

  • Jessica (Swanky Recipes)
    January 21, 2017 at 9:30 pm

    I make a very similar recipe to this at least 3 times a month. Our family LOVES the flavor of the honey mustard sauce and chicken. I love to add thyme, rosemary or dill to it for extra flavor. Truly a favorite in our house, yum!

  • Stephanie@ApplesforCJ
    January 21, 2017 at 10:01 pm

    I love recipes that don’t require a lot of ingredients but are packed with a ton of flavor. I can tell just by looking at this it definitely would be flavorful 🙂 And Dijon mustard is a favorite of mine to season with!

  • Heather
    January 22, 2017 at 12:19 am

    Your photos are absolutely stunning!! I love pairing honey mustard with chicken, its one of my favorite salad combinations too. The lemon juice is such a great idea to go with this recipe. I’m going to have to make this for dinner this week!

    • Daniela Anderson
      January 22, 2017 at 10:35 am

      Thank you, Heather! I hope you’ll enjoy it!

  • Uma
    January 22, 2017 at 2:25 am

    Love your plating style, some time it’s very tough to get a shot with brown color food. Dijon mustard are very good with protein based food.

  • Marlynn | UrbanBlissLife
    January 22, 2017 at 8:03 am

    We love honey mustard chicken and have it often for dinner! Your version looks delicious and the photos are beautiful!

  • Silvia @ Garden in the Kitchen
    January 22, 2017 at 11:22 pm

    This chicken looks incredibly delicious and beautiful!! I never think of adding mustard to my chicken but definitely should. Love your recipe, touch of lemon.. oh yum!!

  • Anne Murphy
    January 23, 2017 at 4:52 am

    I like the combination of two kinds of mustard, to get the two textures, I assume, as well as two slightly different flavors. And it certainly does combine well with honey!

    And that looks lovely.

  • Julie | Bunsen Burner Bakery
    January 23, 2017 at 6:04 am

    Honey mustard is one of my husband’s favorite flavors, so I’ll have to try this for him. I love how easy the recipe is – nice and hands off for those busy weeknights!

  • Sarah | Away From the Box
    January 23, 2017 at 6:32 am

    I love love love whole grain mustard, and honey mustard anything really… So this recipe is right up my alley! And you’re right – perfect portions for a delicious night in for two. Wonderful recipe!

  • Amy
    January 23, 2017 at 6:52 am

    Your photos are just gorgeous! I love honey mustard but I think I have more experience with chicken nuggets being dipped in honey mustard sauce, lol. This sounds much healthier and honestly, way better!

  • Kylee from Kylee Cooks
    January 23, 2017 at 3:45 pm

    WHOA. I wasn’t even hungry when I open this page up – but now I want to lick the screen. The photos are GORGEOUS! which I guess makes sense, given your blog name… er. lol. Putting this on the list to make!

  • Manila Spoon
    January 23, 2017 at 4:30 pm

    They say you eat with your eyes first and my eyes totally feasted on this delicious chicken! Looks so yummy!

  • Nicole
    January 24, 2017 at 2:52 am

    Nice photos and a nice way to make chicken breast tasty!

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  • Brittney
    March 18, 2017 at 12:58 am

    Great recipe. But when my timer went off after 35 minutes and my chicken was still raw I was really confused. Then my husband and I realized you have the temp listed in celcicus. I would put a heads up in your article for people who are more used to Fahrenheit!

    • Daniela Anderson
      March 18, 2017 at 8:37 am

      I am sorry about that, l will amend the recipe now. I hope you did enjoy the recipe after correcting the temperature.

  • Jenn
    March 25, 2017 at 11:59 pm

    I used this on tilapia and it was amazing!

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