Honey-Mustard Baked Chicken Recipe - Allrecipes.com
Honey-Mustard Baked Chicken Recipe
  • READY IN ABOUT 7 hrs

Honey-Mustard Baked Chicken

Recipe by  

"Easy, tasty, and very kid-friendly."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    6 hrs 50 mins


  1. Grease a baking dish, and place the chicken breasts into the dish. Stir together the honey, Dijon mustard, curry powder, and soy sauce in a bowl until thoroughly combined, and spoon the mixture over the chicken breasts. Cover the dish with foil, and let marinate in refrigerator 6 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake the foil-covered dish in the preheated oven for 30 minutes, then uncover, turn the chicken breasts over, and baste the chicken with sauce. Bake an additional 15 minutes, until the juices run clear and the chicken is no longer pink inside. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2010

This is an extremely simple, yet very tasty recipe! I tried to make it as close to the recipe a possible...but after I'd started making it, I realized that I was out of regular dijon mustard. I used honey mustard instead...and it tasted great. I also forgot to thaw my chicken breasts ahead of time...and I put this together at about 11:30 last night. I just put the frozen breasts in the greased pan and poured the marinade over. I covered it with foil and put it in the fridge overnight. It made a great lunch for us...after church, I pulled the pan out of the fridge and just popped it in the oven. I did find that it took a lot longer to bake...more like an hour. But we have problems with our oven over/under heating, so that might have been the case. The finished chicken was extremely juicy, tender, and the flavors of honey, mustard, and curry came through very well, harmonizing nicely without anything being overpowering. Thanks for sharing the recipe...it's a keeper!

Most Helpful Critical Review
Jul 08, 2010

This was OK but certainly nothing exciting. I was afraid of the honey or mustard being too central to the flavor, but neither was "too much." Perhaps the soy covered that a bit. Unlike some of the reviews, I do like curry as long as it's not ridiculously strong, but I really couldn't even taste it. (There was a hint of it in the leftovers heated up.) It's a bit of an odd blend of ingredients, but nothing seemed to predominate at all - so there was nothing about it that really "made it" for me. It's very easy and I give extra credit for that; however, it's not a "last-minute" kind of easy for when I just want something easy and quick, because of the marinating time.


53 Ratings

Jun 15, 2010

I wasn't going to make this because I have never used curry powder before but boy am I glad I went and bought it. Haven't had a chicken recipe I enjoyed this much in a long time. It is the kind you let a mmmmmmm out with each bite. Even DH liked it. You won't be sorry if you make it. I plan on making this often.

Aug 12, 2010

I made this dish with the suggestion of a previous poster by adding apricot jam and some cut up dried apricots. It helped cut the curry a bit. It turned out great.

Jun 07, 2010

I made this for recipe group, we enjoyed it. I cut the curry to 1 tsp because I was serving it to children. I found it left me wanting some fruity flavor with it. I think next time I might add a little bit of apricot preserve just to balance the curry. I would increase the curry to the full recipe amount, it wouldn't be too much for us next time.

Sep 28, 2011

While this was a 5 star put together rather quickly recipe to set over night in the refrig...I wasn't too excited about the flavors. My family loved it very much as they ate the entire batch. I used a family pack size of chicken breasts( it was 6 breasts, but they were severely huge), I butterflied all the chicken breasts to make more portions and to stretch it out further. Doubled the sauce to accomendate the amount of chicken I had. All in all they loved it, I thought it was okay. Don't know what I could add or change to make it a wow factor for myself. TY though.

Jan 14, 2011

I followed the recipe as written. I let it marinate for over a couple of nights. It turned out really good. My husband and son really enjoyed it. Thanks. It is likely to be a regular item in our house for dinner.

Aug 31, 2010

Should be called Curry Baked Chicken


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 678 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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