Baked Honey Dijon Chicken is a simple and delicious dish featuring tender chicken breasts coated in a sweet and tangy honey Dijon glaze. The golden baked chicken comes out juicy with a nice balance of flavors from the honey’s sweetness and the mustard’s gentle kick. It’s a meal that’s easy to make but feels special enough for any night of the week.
I love making this recipe because it’s always a hit with my family. The sauce is so easy to whip up with just a few ingredients, and while it bakes, it fills the kitchen with such a warm, appetizing smell. I usually brush on an extra layer of glaze halfway through baking — it makes the chicken extra flavorful and a bit sticky in the best way.
Serving this chicken alongside a simple salad or roasted veggies makes a quick, satisfying meal. I’ve found it’s also great as leftovers for lunch the next day, reheated or sliced over a fresh sandwich. Whenever I’m short on time but want something tasty, honey Dijon chicken is the go-to that never lets me down.
Key Ingredients & Substitutions
Chicken: I like using boneless, skin-on chicken breasts because the skin helps lock in moisture and adds flavor. If you prefer, boneless thighs also work well for a juicier result.
Dijon Mustard: This is the star of the glaze, giving a nice tangy flavor. If you don’t have Dijon, spicy brown mustard is a good substitute with a bit more texture.
Honey: Adds natural sweetness that balances the mustard’s tang. You can swap honey for maple syrup or agave to keep a similar sweetness.
Garlic and Herbs: Fresh minced garlic enhances the aroma. I prefer fresh thyme, but dried thyme or oregano work well too. Don’t skip the herbs—they bring nice depth to the glaze.
Olive Oil: Helps the glaze spread evenly and promotes browning. You can use avocado oil or any mild vegetable oil instead.
How Do You Keep Baked Chicken Juicy and Flavorful?
Overcooking chicken breasts can make them dry. Here’s what works for me:
- Season the chicken well with salt and pepper before glazing.
- Use skin-on breasts or thighs to keep the meat moist during baking.
- Baste the chicken halfway through baking with the sauce to build flavor and keep it moist.
- Check internal temperature with a meat thermometer (165°F/74°C) for perfect doneness.
- Let the chicken rest 5 minutes after baking so juices redistribute, keeping it tender.
These tips help the chicken stay juicy and full of flavor every time.
Equipment You’ll Need
- Oven-safe baking dish or skillet – I recommend a shallow dish for even cooking and easy basting.
- Whisk – makes mixing the glaze quick and smooth.
- Meat thermometer – helps you cook the chicken perfectly without overdoing it.
- Kitchen tongs – great for handling the chicken and flipping if needed.
Flavor Variations & Add-Ins
- Swap chicken for pork chops for a different quick, flavorful main.
- Add a splash of balsamic vinegar to the glaze for a richer, tangy twist.
- Mix chopped fresh herbs like rosemary or parsley into the glaze for extra freshness.
- Serve with roasted veggies or steamed rice to balance the meal.
Baked Honey Dijon Chicken
Ingredients You’ll Need:
For The Chicken and Glaze:
- 4 boneless, skin-on chicken breasts (or thighs)
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 lemon, thinly sliced (optional, for garnish and added flavor)
- Fresh thyme sprigs for garnish (optional)
Time You’ll Need:
Preparing and mixing the glaze takes about 10 minutes. Baking the chicken in the oven takes 25 to 30 minutes, plus an easy 5-minute resting time to let the juices settle. All in, this dish can be ready in about 40 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 400°F (200°C). Lightly grease a baking dish or a skillet that can go in the oven, so your chicken won’t stick.
2. Make the Honey Dijon Glaze:
In a medium bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, thyme, and oregano. Stir until everything blends smoothly into a tasty glaze.
3. Season and Arrange the Chicken:
Season your chicken breasts on both sides with salt and pepper. Place them in a single layer in your prepared baking dish. Then, brush each piece generously with the honey Dijon glaze, making sure they’re all nicely covered. If you want, arrange the lemon slices around and under the chicken for an extra fresh flavor.
4. Bake and Baste:
Put the chicken in the oven and bake uncovered for about 25-30 minutes. At the halfway point (around 15 minutes), open the oven and carefully baste the chicken with the sauce in the pan. This step keeps your chicken juicy and adds shine to the glaze.
5. Optional Broiling for Extra Caramelization:
If you prefer a more caramelized, slightly crispy glaze, switch your oven to broil for the last 2-3 minutes of cooking. Keep a close eye on it to avoid burning.
6. Rest and Serve:
Once cooked through and nicely glazed, remove your chicken from the oven. Let it rest for about 5 minutes—this helps keep it juicy when you cut into it. Finish by garnishing with fresh thyme sprigs if you like and serve it up with your favorite sides like roasted veggies, rice, or a fresh salad.
Enjoy your delicious, juicy Baked Honey Dijon Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before baking. This ensures even cooking and the best texture.
Can I Make the Honey Dijon Sauce Ahead of Time?
Absolutely! You can mix the honey Dijon glaze up to 2 days in advance and store it in an airtight container in the fridge. Give it a good whisk before using.
How Should I Store Leftover Baked Honey Dijon Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and flavorful.
Can I Use Chicken Thighs Instead of Breasts?
Yes, boneless skin-on thighs are a great option and often stay even juicier. Just adjust the baking time slightly if needed, checking for an internal temperature of 165°F (74°C).