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.
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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. It's such a tasty alternative to the good old chicken and gravy. You really can't beat that!
If you like the combo honey-mustard, you really need to try my Honey Mustard Salmon , Honey Mustard Gammon or Honey Mustard Pork Chops. So, cuddle up on the sofa and enjoy, you are in for a treat!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- chicken breasts - the chicken breasts I used were of a medium size
- dijon mustard - or any other yellow mustard
- wholegrain mustard
- honey - I used runny honey
- salt and pepper to taste
- paprika- I used sweet paprika, but hot or smoked paprika are also ok
- lemon - can be optional, but I find that it works well with the other ingredients
- oil - or butter
Step-by-step photos and instructions
Chicken is a nice and lean meat that cooks well no matter how. And if you choose to bake it, there is no need to worry about the thickness of the chicken, this shouldn't matter much when it comes to it cooking through, but rather just for the amount of time it needs baking for.
- preheat the oven to 200 degrees Celsius (390 Fahrenheit)
- season the chicken breasts with salt, pepper and paprika
- arrange them on an oven-proof dish
- to make the marinade: mix the wholegrain mustard with the dijon mustard and honey
- pour the marinade over the chicken, making sure it coats it well
- bake for 30-35 minutes or until it's cooked through
Expert tips
This recipe is simplicity in itself, but if you want to make sure it's as good as you can get, follow these simple steps for the ultimate chicken breast recipe.
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.
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Recipe FAQs
The chicken is ready in about 30-40 minutes depending on the size of the chicken breasts. I usually cook it for longer, just to make sure it's cooked ok, undercooked chicken is super bad, so I'd rather be on the safe side.
The chicken should be cooked at 200 degree Celsius, or about 390 degrees Fahrenheit. The chicken breast will be beautifully moist, melting in your mouth.
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 Lemon
Ingredients
- 2 chicken breasts
- 1 tablespoon dijon mustard
- 1 tablespoon wholegrain mustard
- 1 tablespoon honey
- salt and pepper to taste
- ¼ teaspoon paprika
- juice from ½ lemon
- ½ tablespoon oil (or butter)
- broccoli spears to serve
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Instructions
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Grease an oven-proof dish with the oil or butter and place the chicken in there.
- Season well with salt, pepper and paprika.
- In a small bowl, combine the dijon mustard, wholegrain mustard and honey.
- Pour the mixture over the chicken breasts and bake in the oven for about 30-45 minutes, depending on the size of the chicken.
- 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.
Video
Notes
- 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.
Nutrition
Michelle Johnston says
We just tried this recipe and are making it again so soon. It is a new family favourite!
Daniela Anderson says
Glad you liked it! It's a favourite of ours too.
Christine says
Yum!!! 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 says
Thank 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.
nikki says
This 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 says
I am glad you enjoyed it. Both chicken recipes are a big hit with us.
Brian says
Made this tonight, wonderful! Thanks for sharing
Daniela Anderson says
Thank you for your comment! Glad you liked the recipe!
Nicole says
Can you use something other than paprika?
Daniela Anderson says
You can omit it if you don’t have it, that should not be a problem.
Keagan says
My husband is not a chicken person so I’m trying it with Ahi Tuna. Hopefully it turns out well!
Daniela Anderson says
I hope he likes it 🙂
Candy Callas says
Hello - 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 says
Hi 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 says
Yes - Thanks Daniela !
Lidia says
So 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 says
I 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.
Christi Fowler says
Made this tonight - hubby and I loved it! So easy to make and delicious.
Daniela Anderson says
Thank you for your comment! I am glad you liked tge chicken, it's one of my favourite recipe.
Jenn says
I used this on tilapia and it was amazing!
Daniela Anderson says
I am glad you liked it ?
Brittney says
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 says
I am sorry about that, l will amend the recipe now. I hope you did enjoy the recipe after correcting the temperature.
Nicole says
Nice photos and a nice way to make chicken breast tasty!
Manila Spoon says
They say you eat with your eyes first and my eyes totally feasted on this delicious chicken! Looks so yummy!
Daniela Anderson says
Thank you! ?
Kylee from Kylee Cooks says
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!
Daniela Anderson says
Thank you, Kylee! ?
Amy says
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!
Sarah | Away From the Box says
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!