I’m a big fan of easy meals and what could be easier than throwing some chicken into a pan, covering it with a tasty sauce and roasting it? This roasted chicken is covered in a quick, easy and tasty homemade honey dijon sauce. Chicken broth is added to the sauce to help make sure that the sauce does cook off and burn on the edges of the pan, this way you will end up with plenty of sauce to drizzle on your chicken and sides! Speaking of sides, you can easily make some while the chicken roasts! For this meal I steamed some broccoli and made some mashed potatoes and the honey dijon sauce was amazing on everything!
Easy Baked Honey Dijon Chicken
Super easy honey dijon chicken simply baked in a pan with the tasty sauce!
- 1/4 cup honey
- 2 tablespoons dijon mustard
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce (or tamari or omit for gluten-free)
- 2 cloves garlic, minced/grated
- salt and pepper to taste
- 1/2 cup chicken broth (or water)
- 1 pound boneless skinless chicken breasts (or thighs)
- 2-3 sprigs of rosemary
- Mix the honey, mustards, vinegar, soy sauce, garlic, salt, pepper, and broth, and toss with the chicken, place it all in a baking dish with the chicken in a single layer before placing the sprigs of rosemary in between the chicken.
- Bake in a preheated 350F/180C oven until the chicken is cooked through, about 25-35 minutes. *
- Serve topped with the sauce from the pan!
Option: Replace the honey with maple syrup!
Option: Add 1/4 cup parmesan cheese to the honey dijon sauce!
Option: Add 1 tablespoon white miso paste to the honey dijon sauce!
Option: Add 1/2 teaspoon curry powder to the honey dijon sauce!
Option: Add sriracha (or other chili sauce) to taste to the honey dijon sauce!
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Paige Cassandra Flamm says
This looks like such a fun easy weeknight meal idea! We’ll have to add this to the menu plan for next week!
Diane N. says
I made this for dinner tonight. It couldn’t have been quicker or easier and was so tasty. Cooked it in my oven proof fry pan. Firstly, I brought the chicken, sauce and fresh rosemary to boil on stovetop and finished in oven to make it quicker, so after about 12 minutes in the oven it was done. Thickened it slightly with a cornstarch slurry using about 1/2 tsp cornstarch. I didn’t have regular Dijon so used 4 tbsp. whole seed Dijon instead. Another great recipe, Kevin. Keep up the good work!
Shelley McDermott says
Thanks Diane. I will try this next time.
Dew Solo says
I’m confused by whole grain Dijon mustard AND Dijon mustard. The Dijon I know is the Grey Poupon type, I know spicy brown mustard, which has some whole seeds in it, and stone ground mustard – also with whole seeds. But I’ve never seen whole grain Dijon mustard. What is it? How is it different from the Dijon mustard called for? Do I really need it in this recipe? Where do I find it?
The whole grain dijon mustard is there for the presentation and texture and it has the same flavour as the regular dijon mustard so you can either replace it with another kind of whole grain mustard or more regular dijon mustard. Enjoy!
I made this tonight and the sauce didn’t thicken how it should’ve so I had to add cornstarch. I do however wanna add that where the recipe says to use 1/4cup of honey I attempted to but most of it was maple syrup per the sub option. Not sure if that was a factor in the consistency of my sauce but the chicken was tasty af so I will make again!
Dimitrina Stancheva says
Made this recipe tonight. The moment I added the broth I knew it won’t turn up like on the pics in this recipe. After 40min cooking I opened it to find the chicken breast looked white as of just being boiled. Cooked it further uncovered trying to baste often and hoping the watery sauce will reduce and thicken. That only over cooked the meat.Had to remove the chicken breast and tried to thicken the sauce on the hot plate. Haven’t tried it yet but will advice the OP needs to tweak it as many say their sauce was runny.
I just made this for dinner, and had the exact same experience. The ingredients are all delicious, but this recipe definitely needs to be retooled because I ended up with sad looking poached chicken thighs with no sauce at all.
Louis Georgantas says
I agree 100%. I had the same experience….white boiled chicken in a watery sauce.
Judy Ward says
Do not add the water. I did not and if came out like the picture
Linda Marie Winters says
I’m making this tonite and I’m really excited about it. It looks so good!
Judy Ward says
I made this and left out the water, I baked as instructed and turned on the broiler for about 4 minutes at the end and spooned the sauce and it looked just like the picture and was delicious.
this looks tasty. I’ll have to make this for my family.
Shelley McDermott says
I made this tonight and it wasn’t cooked after 30 minutes so I took off the alfoil and further cooked for another 20 mins and it was perfect and delicious.
Love your recipes.
Heather Brandalick says
The photo here is very misleading. Flavor was good but mine looked like standard baked chicken. Nothing like your picture here. I followed directions to a T but I’d love to know how you got this appearance.
Marcia Draft says
I suspect the problems noted above of chicken not turning out as pictured is that the directions should not state to bake it covered. When you cover it, you are steaming it and it can’t brown. if you bake it uncovered it will brown nicely and some of the moisture bakes off, leaving a nicely thickened sauce.