Name: Easy Baked Honey Dijon Chicken
Prep time: 10 min
Cook time: 30 min
Total time: PT-488375H55M20S
Cuisine: American
Ingredients: 4 chicken breasts or thighs (boneless or bone-in); Salt and pepper, to taste; ¼ cup Dijon mustard; ¼ cup honey; 2 cloves garlic, minced; 1 tablespoon olive oil; Fresh thyme leaves (optional, for garnish)

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This Easy Baked Honey Dijon Chicken is one of those recipes I turn to when I want maximum flavor with minimal effort. It’s sweet, tangy, and savory all at once, with juicy baked chicken coated in a silky honey Dijon glaze. Whether I’m cooking for a weeknight dinner or meal prepping for the week, this dish never fails to hit the spot.

Why You’ll Love This Recipe

I love this recipe because it’s so simple yet packed with flavor. The honey and Dijon mustard create the perfect balance of sweetness and tang, while garlic and olive oil round it out with richness. Baking the chicken means less mess and less hands-on time, making it an easy go-to for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs (boneless or bone-in)
Salt and pepper, to taste
¼ cup Dijon mustard
¼ cup honey
2 cloves garlic, minced
1 tablespoon olive oil
Fresh thyme leaves (optional, for garnish)

Directions

I start by rinsing the chicken and patting it dry with paper towels—this helps the marinade stick better.
I season both sides of the chicken with salt and pepper.
In a small bowl, I whisk together the Dijon mustard, honey, minced garlic, and olive oil until smooth.
I coat the chicken with the honey Dijon mixture, making sure it’s well covered. I like to let it marinate in the refrigerator for at least 30 minutes if I have the time.
While the chicken marinates, I preheat the oven to 375°F (190°C).
I place the marinated chicken in a baking dish and brush on any remaining sauce.
I bake the chicken for 25–30 minutes, or until it’s fully cooked and golden brown. Internal temperature should read 165°F (75°C).
I let it rest for a few minutes before serving and garnish with fresh thyme if I have it.

Servings and timing

This recipe serves 4 people. I prep everything in about 10 minutes, marinate for 30 minutes (optional), and bake for 25–30 minutes—so it’s ready in about 40–60 minutes depending on marinating time.

Variations

Sometimes I add a splash of lemon juice to the sauce for a citrusy brightness.
For a smoky twist, I stir in a little smoked paprika or chipotle powder.
I’ve also tried this with boneless thighs for extra juiciness—they come out incredibly tender.
If I want a crust, I broil the chicken for the last 2–3 minutes for a golden finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a covered baking dish and warm it in the oven at 300°F for about 10–15 minutes. The microwave works too, but I do it in short bursts to avoid drying it out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. I often use thighs when I want a juicier, more flavorful option. Just adjust baking time slightly based on thickness.

Do I need to marinate the chicken?

Marinating isn’t required, but I find it helps deepen the flavor. Even 30 minutes makes a difference.

Can I make this ahead of time?

Yes, I prepare the marinade and coat the chicken in advance, then store it in the fridge until I’m ready to bake.

Is this dish sweet or savory?

It’s a perfect balance of both. The honey adds a touch of sweetness, while the mustard and garlic bring savory depth.

What sides go best with this dish?

I like to serve it with roasted vegetables, mashed potatoes, or a fresh green salad for a balanced meal.

Conclusion

This Easy Baked Honey Dijon Chicken is everything I want in a quick dinner—flavorful, simple, and satisfying. With just a handful of pantry ingredients and hardly any cleanup, it’s the kind of meal I can count on any night of the week. Whether I serve it fresh out of the oven or reheat it the next day, it always delivers comfort and taste in every bite.