Baked Honey Mustard Chicken Breast with a touch of lemon, an absolutely delicious, low-carb and healthy meal for two. Serve it with broccoli spears or any other veggies of your choice. There is hardly any preparation needed, and you get some moist chicken breasts cooked in a super tasty honey mustard marinade.
Baked Honey Mustard Chicken Breast – the ideal meal for a special occassion
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,doesn’t it? Especially if you want to make it to pay day.I know, long way to go.
But this meal, 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!
Looking for romantic meals for Valentine’s Day?
Why not save this baked honey mustard chicken for Valentine’s Day? It’s the perfect recipe for a romantic meal, it looks posh and healthy too.
Plus, trust me, you will get you lots of praises. I don’t know anyone who doesn’t like chicken ( well, apart form people who choose a meat-free lifestyle).
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.
Other chicken breast recipes that would be fantastic for Valentine’s Day are my Baked Spinach-Stuffed Chicken Breast or the Chicken Kiev.
How do you make honey mustard chicken?
Right, as I promised, this recipe can’t be any simpler. First, make sure the oven is pre-heated. It helps cook the chicken a lot quicker.
All you need to make the honey dijon mustard chicken marinade is to mix together the sauce ingredients, and that’s it.
The sauce is runny, how to fix it?
Note! I found that the best way to keep the marinade from staying on chicken is to sprinkle it with paprika before adding the marinade.
Please see the right-hand size top photo above. It really does the trick, and the sauce is guaranteed to stay where it is supposed to stay rather than ending in the baking dish.
How long do I cook the honey mustard chicken for?
The chicken is ready in about 30-40 minutes. I usually cook it for longer, just to make sure it’s cooked ok, undercook chicken is super bad, so I’d rather be on the safe side.
What temperature do I cook the chicken breast at?
The chicken should be cooked at 200 degree Celsius, or about 400 degrees Fahrenheit. The chicken breast will be beautifully moist, melting in your mouth.
And that’s it, a super delicious chicken dinner recipe that never fails to impress.
If you’ve tried this LEMON HONEY MUSTARD CHICKEN BREAST or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Baked Honey Mustard Chicken Breast with a touch of lemon, a delicious meal for two. Healthy, low-carb, perfect for Valentine's Day, if you are planning a romantic dinner.
- 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
-
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
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Grease an oven-proof dish with the oil or butter and place the chicken in there.
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Season well with salt, pepper and paprika.
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In a small bowl, combine the dijon mustard, wholegrain mustard and honey.
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Pour the mixture over the chicken breasts and bake in the oven for about 30-45 minutes, depending on the size of the chicken.
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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.
-
Once the chicken is cooked through, squeeze lemon juice over and serve with broccoli spears.
Season the chicken breast with salt, pepper and paprika before adding the honey mustard marinade. The paprika will help the marinade stick to the chicken.
Add a few tablespoons of water to the baking dish half the way through cooking, this will ensure the chicken stays moist and the edges don't dry up.
73 Comments
Maggie
January 13, 2017 at 5:00 pmI think the oven temp. is incorrect. Needs to be higher.
Daniela Anderson
January 13, 2017 at 6:53 pmHi 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 amMAGGIE, The OVEN TEMP IS 400° FAHRENHEIT OR 200° CELSIUS
READ RECIPE CAREFULLY BEFORE YOU TRY AND CORRECT IT!!!
Marcu
October 7, 2018 at 7:36 amSalutari din Romania !
Mi-a placut reteta.Cu siguranta ca o voi incerca!
Daniela Anderson
October 7, 2018 at 9:49 amMultumesc! Sper sa va placa!
Lisa
January 14, 2017 at 2:04 am200 degrees Celsius is the equivalent of 400 degrees Fahrenheit.
Daniela Anderson
January 14, 2017 at 3:12 amThank 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 amI 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 amThank 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 pmI 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!
Daniela Anderson
January 20, 2017 at 7:39 pmThank you, Sarah!
Amy Katz from Veggies Save The Day
January 20, 2017 at 8:40 pmThis 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 amI 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 pmI 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 pmThank 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 pmI 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.
Daniela Anderson
January 22, 2017 at 10:34 amThank you, Mark!
Jessica (Swanky Recipes)
January 21, 2017 at 9:30 pmI 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!
Daniela Anderson
January 22, 2017 at 10:34 amThank you!
Stephanie@ApplesforCJ
January 21, 2017 at 10:01 pmI 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!
Daniela Anderson
January 22, 2017 at 10:35 am? thank you
Heather
January 22, 2017 at 12:19 amYour 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 amThank you, Heather! I hope you’ll enjoy it!
Uma
January 22, 2017 at 2:25 amLove 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.
Daniela Anderson
January 22, 2017 at 10:36 amThank you, very nice of you!
Marlynn | UrbanBlissLife
January 22, 2017 at 8:03 amWe love honey mustard chicken and have it often for dinner! Your version looks delicious and the photos are beautiful!
Daniela Anderson
January 22, 2017 at 10:36 amThank you, Marlynn!
Silvia @ Garden in the Kitchen
January 22, 2017 at 11:22 pmThis 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 amI 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 amHoney 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 amI 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 amYour 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 pmWHOA. 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!
Daniela Anderson
January 23, 2017 at 5:33 pmThank you, Kylee! ?
Manila Spoon
January 23, 2017 at 4:30 pmThey say you eat with your eyes first and my eyes totally feasted on this delicious chicken! Looks so yummy!
Daniela Anderson
January 23, 2017 at 5:33 pmThank you! ?
Nicole
January 24, 2017 at 2:52 amNice photos and a nice way to make chicken breast tasty!
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Brittney
March 18, 2017 at 12:58 amGreat 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 amI 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 pmI used this on tilapia and it was amazing!
Daniela Anderson
March 26, 2017 at 2:29 amI am glad you liked it ?
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Christi Fowler
July 20, 2017 at 11:40 pmMade this tonight – hubby and I loved it! So easy to make and delicious.
Daniela Anderson
July 21, 2017 at 6:53 amThank you for your comment! I am glad you liked tge chicken, it’s one of my favourite recipe.
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Lidia
September 7, 2017 at 10:49 pmSo disappointed!!!! This recipe smells good as it’s baking, but my chicken is super dry (even though it released juices in the pan), and none of the mustard sauce marinade stayed on the chicken. Ugh….here’s to plan b. Need to fix this somehow so we can eat dinner!!!
Daniela Anderson
September 8, 2017 at 5:26 amI am sorry that you did not enjoy the recipe. This is by far my post popular recipe whic has been shared over 300k times across all social media channels, and an overwhelming number of people commented that the chicken turned out great. There could be a number of factors why the chicken turned out dry, like the size of the chicken breasts (the ones supermarkets sell in the UK are pretty large), the temperature of the oven, and how long you cooked it for, how much marinade went on the chicken. In my instructions l also mentioned adding water to the pan if needed to keep the edges moist. So perhaps if you could give me more details about all the above mentioned, l could get a better understanding what went wrong.I hope that helps.
Candy Callas
January 30, 2018 at 4:21 pmHello – this sounds good but need clarification: “Marinade” to me usually means soaking the chicken in the seasoning/solution for some time before cooking (I’ve seen it range from an hour to overnight). Do you actually keep the chicken in the seasoning for any time before cooking? Thanks very much, Candy
Daniela Anderson
February 1, 2018 at 3:37 pmHi Candy,
Thank you for your comment. I decided to use both honey mustard sauce and marinade as I believe it depends how much time you have to prepare the chicken.If in a rush and need to get the meal ready quickly, just use the sauce straight away, otherwise, coat the chicken breasts with honey and mustard and refrigerate until you need it in the oven. It should keep well overnight. I hope this helps.
Candy Callas
February 11, 2018 at 9:29 pmYes – Thanks Daniela !
Keagan
February 17, 2018 at 11:10 pmMy husband is not a chicken person so I’m trying it with Ahi Tuna. Hopefully it turns out well!
Daniela Anderson
February 18, 2018 at 9:08 amI hope he likes it 🙂
Nicole
February 21, 2018 at 10:24 pmCan you use something other than paprika?
Daniela Anderson
February 22, 2018 at 7:36 pmYou can omit it if you don’t have it, that should not be a problem.
Brian
March 11, 2018 at 7:09 pmMade this tonight, wonderful! Thanks for sharing
Daniela Anderson
March 11, 2018 at 7:44 pmThank you for your comment! Glad you liked the recipe!
nikki
April 25, 2018 at 1:32 amThis honey mustard chicken recipe is amazing! I will absolutely be making it again! Can’t wait to try the Orange chicken recipe. Thanks so much for sharing. 😊
Daniela Anderson
April 25, 2018 at 8:00 amI am glad you enjoyed it. Both chicken recipes are a big hit with us.
Christine
August 7, 2018 at 3:59 pmYum!!! I’ve made this 3 or 4 times now in the past 2 months. The first time I didn’t have any Dijon mustard so I substituted plain old yellow mustard. It’s actually not bad! If you want a bit more ‘zing’ try the yellow mustard. But I make it with Dijon too. Just depends on my mood. Thank you for sharing!!!!
Daniela Anderson
August 8, 2018 at 5:35 amThank you, Christine! That’s a good idea, I shall try the yellow mustard too, it sounds delicious. I am glad you’ve enjoyed my recipe.
Michelle Johnston
October 16, 2018 at 7:06 pmWe just tried this recipe and are making it again so soon. It is a new family favourite!
Daniela Anderson
October 16, 2018 at 7:34 pmGlad you liked it! It’s a favourite of ours too.
Karen
October 19, 2018 at 5:47 pmAre these bone in breasts?
Daniela Anderson
October 19, 2018 at 10:18 pmNo, boneless, but the bone in chicken breasts would work too.
Lauren
November 7, 2018 at 8:30 pmDo you cover it in the oven?
Daniela Anderson
November 7, 2018 at 8:38 pmThere is no need to cover it, it cooks well without.