Honey Mustard Chicken
Prepare time: 10 min
Cook: 25 min
Ready in: 35 min

Juicy and tender chicken breast marinated with a honey and mustard marinade and then baked to perfection.


  • 4 medium boneless, skinless chicken breasts 4 oz each
  • 1 tsp paprika
  • 1 tsp ground mustard seed
  • 1/4 tsp cayenne pepper or to taste
  • 1/2 tsp kosher salt
  • 1/8 tsp ground pepper
  • 2 tbsp olive oil divided

Mustard sauce:

  • 1/4 cup honey
  • 3 tbsp chicken stock
  • 2 tbsp dijon mustard
  • 1 tbsp wholegrain mustard
  • 1 tsp white vinegar
  • 1 tsp sriracha sauce or to taste
  • a small handful of fresh thyme to garnish


1Combine all the spices and rub the chicken thoroughly on all sides.


2In a small bowl combine all the mustard sauce ingredients.


3Preheat a non-stick pan over medium heat, add the oil and sear the chicken on both sides for 2 minutes until golden brown.


4Meanwhile preheat the oven to 375°F.



5Transfer the chicken to an oven-safe dish and pour over the mustard sauce. Bake until cooked through, about 15-25 minutes (depending on the size of your chicken breasts).

6The internal temperature of each chicken breast should read 165F.




  • Chicken: We prefer using chicken breast, but you may use boneless and skinless thighs. You can swap the chicken with seafood if you prefer. Salmon or white fish will work well.
  • Chicken stock, vegetable stock, or water will work
  • Oil: use any oil. Avocado or grapeseed oil will be good too.
  • Honey: maple syrup will be a good option as a substitute.

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.