Honey Mustard Chicken
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Dig into a delicious dinner in no time with this easy recipe for Honey Mustard Chicken! A little sweet, a little tangy, and totally tasty, this chicken recipe is made in under an hour with a quick marinade and trip to the grill. It’s perfect for everything from a weeknight meal, to a weekend bbq!
Table of contents
Juicy chicken, paired with sweet and tangy honey mustard sauce, really is the perfect match! This chicken tastes delicious grilled outside in the summer and paired with a salad. It’s also tasty cooked on the stove in the winter and paired with mashed potatoes. It’s a truly versatile dish that really is delicious all the time!
In this recipe, succulent chicken breasts are perfectly seared to golden perfection, then coated in a luscious glaze of honey and mustard, creating a flavor explosion that will leave you craving every last bite.
Since you only need to marinate the chicken for 30 minutes, it’s easy to make this recipe in under an hour, with just about 15 minutes of hands-on time. This makes this honey mustard chicken recipe perfect for an easy weeknight meal anytime!
Ingredients
- Chicken breasts – while I usually grab boneless skinless chicken breasts for this recipe, I’ve also made it with boneless, skinless chicken thighs. Both are delicious, you can’t go wrong either way!
- Dijon mustard – you can also use yellow mustard, but I like the sharp tang that dijon adds to the marinade.
- Honey – to sweeten the marinade.
- Olive oil – or another neutral-flavored oil, like vegetable oil, canola oil, or avocado oil.
- Lemon juice – the zesty flavor from the lemon juice will help balance out the sweetness of the marinade. I always recommend fresh-squeezed lemon juice for the best flavor.
- Salt + black pepper – to season the marinade.
- Fresh rosemary – one of my favorite restaurants in San Diego has a honey dijon rosemary dipping sauce that I absolutely love. When I was thinking about which fresh herb I wanted to add to this marinade, my mind immediately went to that sauce and I tossed in fresh chopped rosemary. It adds such a wonderful earthy flavor that balances with the sweet and tangy flavors in this sauce just perfectly.
- Garlic cloves – I recommend fresh cloves for the best flavor. For this recipe you’ll want to crush the garlic cloves with a garlic press, or the flat side of a chefs knife.
All of the ingredients used in this recipe are gluten-free and dairy-free.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare the marinade. In a small bowl, combine dijon mustard, lemon juice, honey, olive oil, crushed garlic, chopped rosemary, salt and pepper.
- Slice the chicken breasts. Grab two large chicken breasts and slice them in half through the middle, so you end up with 4 pieces of chicken.
- Marinate the chicken. Place the chicken in a large bowl, or zipper bag, then pour half of the honey mustard marinade over the chicken. Reserve the other half of the marinade to brush on the chicken later. Massage the marinade all over the chicken breasts, then place the chicken in the fridge to marinate for 30-60 minutes.
- Grill the chicken. Preheat a grill over medium-high heat. Once the grill is hot, add the chicken and grill for 6-8 minutes per side, or until the internal temperature of each piece of chicken reaches 165°F. Right before removing the chicken from the grill, brush it with the remaining marinade. Immediately remove the chicken from the grill and let it rest 5 minutes before slicing, or serving.
How to make it on the stove
- Prepare the marinade, and marinate the chicken as instructed.
- Heat a large heavy skillet on the stove over medium-high heat. Once the skillet is hot, use tongs to remove the chicken from the marinade and add it to the skillet. Cook for 5-6 minutes per side, or until it reaches an internal temperature of 165°F.
- Brush the remaining half of the honey mustard marinade over the chicken and continue to cook for 1-2 minutes. Remove the chicken from the skillet and rest on a cutting board for 5 minutes.
Storage and reheating
Store leftover honey mustard chicken in an airtight container in the fridge for up to 5 days. I recommend storing it whole, instead of sliced, to make it easier to reheat without drying out.
The chicken leftovers can be served cold, or reheated. To reheat the chicken, I recommend searing it for 2-3 minutes per side on a grill or in a skillet on the stove over medium-high heat. This will reheat the chicken, while keeping a similar texture to when it was fresh off of the grill.
What to serve with it
This chicken is incredibly versatile and it’s just as delicious sliced up and served on top of a salad, as it is with a side of mashed potatoes or pasta. Try it with any of these tasty dishes for a winning meal!
- Instant Pot Mashed Potatoes
- Loaded Mashed Potatoes
- Honey Roasted Sweet Potatoes
- Baked Sweet Potatoes
- White Rice, Brown Rice or Wild Rice
- Mac and Cheese – for an easy family meal that kids will love!
- Crispy Chicken Salad – replace the crispy chicken with this grilled honey mustard chicken!
- Spinach Strawberry Salad – turn this tasty salad into a meal by topping it with sliced honey mustard chicken.
- Beet Salad
- Pasta Salad
- Steamed Broccoli
- Blue Cheese Potato Salad – a perfect pairing for a summer BBQ!
- Grilled Zucchini – make a low-carb meal on the grill by pairing the chicken with zucchini!
- Cheesy Grilled Potatoes
- Air Fryer French Fries
More chicken recipes
Winner, winner chicken dinner! Add each of these popular chicken recipes to your menu this week.
Honey Mustard Chicken
Ingredients
- ¼ cup dijon mustard
- ¼ cup lemon juice, freshly squeezed
- ¼ cup honey
- ¼ cup olive oil
- 2 cloves garlic, crushed
- 2 teaspoons fresh rosemary, chopped
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large boneless, skinless chicken breasts, sliced in half through the middle
Instructions
- In a small bowl, combine the dijon mustard, lemon juice, honey, olive oil, garlic, rosemary, salt and black pepper.
- Slice the chicken breasts in half through the middle so you have 4 pieces of chicken.
- Place the chicken in a large bowl, or zipper bag, then pour half of the honey mustard marinade over the chicken. Reserve the other half of the marinade to brush on the chicken later.
- Massage the marinade all over the chicken breasts, then place the chicken in the fridge to marinate for 30-60 minutes.
- Preheat a grill over medium-high heat. Once the grill is hot, add the chicken and grill for 6-8 minutes per side, or until the internal temperature of each piece of chicken reaches 165°F.
- Right before removing the chicken from the grill, brush it with the remaining marinade. Immediately remove the chicken from the grill and let it rest 5 minutes before slicing, or serving.
Notes
- Prepare the marinade, and marinate the chicken as instructed.
- Heat a large heavy skillet on the stove over medium-high heat. Once the skillet is hot, use tongs to remove the chicken from the marinade and add it to the skillet. Cook for 5-6 minutes per side, or until it reaches an internal temperature of 165°F.
- Brush the remaining half of the honey mustard marinade over the chicken and continue to cook for 1-2 minutes. Remove the chicken from the skillet and rest on a cutting board for 5 minutes.
Nutrition Facts
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