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sliced grilled chicken on plate
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Honey Mustard Chicken

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!
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 14 minutes
Marinating Time: 30 minutes
Total Time: 49 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

Instructions

  • In a small bowl, combine the dijon mustard, lemon juice, honey, olive oil, garlic, rosemary, salt and black pepper.
    honey mustard marinade in glass jar
  • Slice the chicken breasts in half through the middle so you have 4 pieces of chicken.
    chicken breast sliced in the middle on cutting board
  • 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.
    chicken in honey mustard marinade in zipper bag
  • 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.
    grilled chicken on cutting board

Notes

To make this recipe on the stove, instead of a grill:
  1. Prepare the marinade, and marinate the chicken as instructed.
  2. 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.
  3. 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.
  4.  
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.
All of the ingredients used in this recipe are gluten-free and dairy-free. 

Nutrition Facts

Calories 328kcal (16%)Carbohydrates 20g (7%)Protein 25g (50%)Fat 17g (26%)Saturated Fat 3g (15%)Polyunsaturated Fat 2gMonounsaturated Fat 11gCholesterol 72mg (24%)Sodium 595mg (25%)Potassium 478mg (14%)Fiber 1g (4%)Sugar 18g (20%)Vitamin A 49mg (1%)Vitamin C 8mg (10%)Calcium 22mg (2%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!