Honey Mustard Chicken

I’m all for getting creative in the kitchen, as those of you who have been reading this blog for a while know all too well.  Lasagna CupcakesMacaroni and Cheese SoupSalad Pizza.  CHOCOLATE COVERED BACON.  But every once in a while, I like to make something that is basic and easy and requires zero trips to the supermarket because I already have everything I need in my kitchen at all times.  Things like honey mustard chicken.  Like that.

Because let’s face it, confusing food choices are all around us.

Everywhere we turn.

So on those days when I am all about getting in and out of the kitchen in as little time as possible so I can flop on the couch and watch all those episodes of Mr. Selfridge that have been piling up on my DVR, I turn to easy, delicious, reliable, easy honey mustard chicken.  Because I always have honey, I always have mustard and I always have chicken.  Zero planning involved.  It also involves a little soy sauce which is in my fridge at all times, and just a little ginger.  If you have fresh ginger around that is fabulous, but a spoonful of the dried ground ginger I know you have in your spice drawer is just fine too.

Mix all the goodness together and then swish some boneless chicken breasts around in the sauce.  Pour the whole thing into a baking dish and lounge on the couch for 45 minutes while it cooks…and that is all.  If you are feeling extra peppy you can serve a vegetable on the side (I steamed up some broccoli in a burst of energy).  The chicken will be sweet and spicy and tasting not at all like you spent about 10 minutes making it, and by tomorrow you will have regained the strength to make popcorn cookies, or cheeseburger macaroni and cheese, or mini bacon muffins.  In the meantime…honey mustard chicken.  Yum.

Honey Mustard Chicken
Serves: 4 servings
  • 4 boneless chicken breast halves
  • ¼ cup mustard (any kind will do. I used grainy mustard this time, which gave it a little extra texture)
  • ¼ cup honey
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh chopped ginger or one teaspoon dried ginger
  1. Preheat oven to 375.
  2. Mix all ingredients except chicken together in a large mixing bowl. Add in chicken and stir around until it is well coated on all sides.
  3. Pour everything into a baking dish or casserole. Bake until the chicken is done, about 40 minutes.
  4. Serve at once, spooning some of the sauce from the pan on top. I like to slice the chicken cross-wise because it looks pretty that way, but if that is too much effort I totally understand.


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  1. Janet says

    Delicious – all four in the family were members of the Clean Plate Club! I didn’t have quite enough honey, so I added some apricot preserves. Served with a tossed mixed green salad and Israeli couscous. I used the sauce as a warm vinaigrette over everything!

  2. Steve Sasso says

    Like your recipes because they look and taste great and are quick and simple. One suggestion on the honey mustard chicken. I seared it first on both sides on a screaming hot grill then baked in oven for 30 minutes. Try it.


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