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Honey Mustard Baked Chicken - Simple, Juicy, and Full of Flavor

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds chicken (boneless, skinless thighs or breasts; thighs stay juicier)
  • 1/3 cup Dijon mustard
  • 2 tablespoons whole-grain mustard (adds texture and a mild bite)
  • 1/4 cup honey (adjust to taste)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • Fresh thyme or parsley, chopped, for garnish (optional)
  • Nonstick spray or a little extra oil for the baking dish

Method
 

  1. Preheat the oven. Set it to 400°F (200°C). Lightly grease a baking dish so the chicken doesn’t stick.
  2. Make the sauce. In a bowl, whisk together the Dijon mustard, whole-grain mustard, honey, olive oil, apple cider vinegar, garlic, paprika, onion powder, salt, and pepper until smooth and glossy.
  3. Prep the chicken. Pat the chicken dry with paper towels. This helps the sauce cling and the chicken brown. If using breasts, pound them to an even thickness for more even cooking.
  4. Coat generously. Place the chicken in the baking dish and pour the sauce over. Turn each piece to coat. Spoon a bit of sauce on top so every piece gets a good layer.
  5. Bake covered first. Cover the dish tightly with foil and bake for 15–18 minutes for thighs, 12–15 minutes for breasts. This traps steam and keeps the meat tender.
  6. Uncover and finish. Remove the foil and bake another 10–12 minutes, basting once with the pan sauce. The top should look glossy and lightly caramelized. Chicken is done when it reaches 165°F (74°C) internally.
  7. Broil for extra color (optional). If you want more char, broil on high for 1–2 minutes. Watch closely—honey can burn fast.
  8. Rest and garnish. Let the chicken rest for 5 minutes so the juices settle. Spoon the thickened sauce over the top and sprinkle with fresh thyme or parsley.
  9. Serve. Pair with roasted potatoes, steamed green beans, rice, or a crisp salad. Don’t skip the pan sauce—it’s gold.