Honey Dijon Baked Chicken

Honey Dijon baked chicken
Diana Rattray
Prep: 10 mins
Cook: 75 mins
Marinate: 60 mins
Total: 2 hrs 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
347 Calories
20g Fat
37g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 347
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 58%
Cholesterol 66mg 22%
Sodium 692mg 30%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 6%
Total Sugars 35g
Protein 9g
Vitamin C 0mg 2%
Calcium 33mg 3%
Iron 1mg 6%
Potassium 138mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Add these yummy baked chicken breasts to your repertoire. A simple mixture of butter, honey, and Dijon mustard or spicy brown mustard makes up the glaze for the chicken. You probably have all of the flavor ingredients in your pantry.

The split bone-in chicken breasts bake to tender, juicy perfection with the honey mustard mixture for an entrée that's full of flavor. If you have time, marinate the chicken breasts for an hour or two before baking. Cook the chicken over indirect heat on the grill if you'd like. For best flavor, leave the skin on the chicken.

The glaze mixture is excellent on pork as well. Consider glazing baked or grilled pork chops with the honey mustard mixture, or brush some over ribs or a pork loin roast just before it's finished in the oven.

This chicken is delicious with cooked kale or chard and baked potatoes. Serve a simple green salad or sliced tomatoes on the side.


  • 1/2 cup honey

  • 1/3 cup Dijon, or spicy brown mustard

  • 3 teaspoons curry powder

  • 6 tablespoons butter, melted

  • 1/8 teaspoon pepper

  • Dash cayenne pepper

  • 4 split, bone-in chicken breasts

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 375 F.

  3. In a bowl, combine honey, mustard, curry powder, butter, and peppers; blend well. 

  4. Trim away any excess fat and remove skin, if desired. 

  5. Arrange chicken breasts, skin or meat-side up, in a lightly greased baking pan. Coat chicken with honey mixture. Cover with foil and refrigerate for an hour or two.

  6. Bake chicken, covered tightly with foil, for 45 minutes.

  7. Remove foil and baste chicken with pan juices. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.


  • According to the USDA, the minimum safe temperature for chicken is 165 F. Use a reliable instant-read thermometer inserted into the center of a few of the chicken breasts (not touching bone).