Name: Baked Honey Dijon Chicken Breasts
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: american
Ingredients: 4 fresh boneless, skinless chicken breasts; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 2 tablespoons honey, plus more for dipping or drizzle; 2-3 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon paprika

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A super quick and easy 3-step recipe for baked boneless, skinless chicken breasts seasoned with dijon mustard, honey and simple spices.

Updated 6/1/26

This recipe is perfect for those nights when you're staring at a pack of chicken breasts and don't have the energy to do much more than throw them in the oven. Because once you rub them with the super-simple mustard/honey mixture below, that's literally all you have to do!

The first time I made this I was a little worried the chicken would be underwhelming (because, seriously, it doesn't get much easier than this) so I served it with tiny cups of honey for dipping. My kids cleaned their plates! The Boy, who I practically have to hog-tie to get to eat his meat, was the first to finish!

The chicken cooks up tender and moist, is perfectly seasoned and my whole family loves it. I like to chop up any leftovers to have with a salad for lunch later in the week.

Baked Honey Dijon Chicken Breasts! A super quick and easy 3-step recipe for baked boneless, skinless chicken breasts seasoned with dijon mustard, honey and simple spices.

Speaking of dipping cups of honey... anybody else old enough to remember when McDonald's first started making McNuggets? If so, then you'll remember that honey was the first "dipping sauce" they ever served. Hot Mustard and Barbeque Sauce came next but it was years before Sweet & Sour came along.

When I was a little girl I attended fancy convention with my parents in some major city (Chicago? Boston?) and stayed in with baby sitter one of the nights of our stay. They ordered room service (WHAT?! I thought I'd died and gone to heaven) and I will never ever forget that the chicken on my plate was accompanied by a little cup of honey.

So, clearly, plain ol' honey and chicken do go together! Since I served it with honey the first time I made it, that's how we always have this so give it a shot!

5 FAQ ON BAKED HONEY DIJON CHICKEN

1. Can I use chicken thighs? I'm sure you can but you'll need to cook them longer. I'd cook them 30 minutes before removing the aluminum foil then follow the recipe.

2. Will the chicken really be done in 30 minutes? Really, really! Most folks severely overcook boneless, skinless chicken breasts which is why they are often dry and tough.

3. Can I use another type of mustard? Sure! Regular yellow mustard will work (though the color will be brighter), stone-ground works (but use 3 tablespoons).

4. Will bone-in, skin-on chicken work? Not for this recipe. At least not to get the same results. The skin can't crisp that quickly or with the sauce on it so it will be a little gummy. Bone-in pieces will take much longer to cook and the honey in the sauce will start to burn before it is cook through.

5. Can garlic powder be used instead of fresh garlic? Yes! Use 1 teaspoon.

Recipe for Baked Honey Dijon Chicken