Honey Mustard Chicken


This is one of our new favorite recipes in a pinch!

It is super quick, super easy, not too bad for us, & we always have all of the ingredients we need…here’s what you need:

6-8 boneless, skinless chicken breasts or thighs (if you use thighs, throw a couple more in there!)                                                      1/2 C honey          1/2 C dijon or spicy brown mustard          1 tsp dried basil          1/2 tsp paprika          salt & pepper                          That’s it!!           I usually serve it with brown rice & steamed broccoli

Here’s the scoop:

Lightly salt & pepper both sides of (thawed, if frozen) chicken and put into glass baking dish(es).


Preheat oven to 375 degrees. While oven is preheating, work on the sauce.


measure the honey into a small mixing bowl. (Use local, organic honey when available. It can help with seasonal allergies, help support local family farms, help your carbon footprint, & it usually tastes better than the commercially processed stuff!)


Add the mustard and stir it up good. It should be well blended so that you can’t see a separation between the honey and the mustard. If I were making this for just my husband & I (or my father), I would experiment with different spicy mustards, maybe even a horseradish mustard or a spicy stone ground (…wasabi mustard?). For the family, however I usually use either dijon or a standard spicy brown deli mustard. Its enough zip without being too much for any picky eaters. If you are someone who likes things a little sweeter you could add a touch more honey, if you like things a little less sweet you can add a touch more mustard, but you will want the whole cup of sauce for this quantity of chicken so that it doesn’t dry out. (It will also give you a little extra sauce when its done that you can drizzle on your rice.)


Next, mix in the seasoning…again, make sure that they are mixed in thoroughly.

Now you can brush HALF of the mustard sauce onto the top of the chicken & put it in the oven for about 35 minutes. Reserve the second half of the sauce.


After 35 minutes, turn each piece of chicken and brush the other side with the reserved sauce. Put back in the oven for another 15-20 minutes.

Usually I start the rice cooker after I get the chicken in the oven. Then I start the broccoli steaming about halfway through the process. If you were cooking this during the summertime, a broccoli slaw or broccoli salad, or a fresh kale salad with cranberries & bleu cheese & nuts would be lovely!


I have to apologize for the finished plate pic today…we were done eating when I realized that I didn’t take a finished pic so before I put leftovers away I put some pieces together on my plate…mwah mwah…

next time I make it, I will do it right & it will look pretty & the plate will look…not so…used…HA!

Happy Cookin’!



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