Go Back

High Protein Honey Mustard Chicken - Simple, Juicy, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (about 4 pieces; pound to even thickness if needed)
  • 1/3 cup Dijon mustard
  • 2 tablespoons whole-grain mustard (optional but adds texture)
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon onion powder
  • 1/2–3/4 teaspoon kosher salt (to taste)
  • 1/2 teaspoon black pepper
  • Fresh thyme or parsley, chopped, for garnish (optional)
  • Lemon wedges for serving (optional)

Method
 

  1. Prep the chicken: Pat the chicken breasts dry and pound thicker ends so each piece is an even 1/2–3/4 inch. This helps them cook evenly and stay juicy.
  2. Make the sauce: In a bowl, whisk together Dijon, whole-grain mustard, honey, vinegar, olive oil, garlic, smoked paprika, onion powder, salt, and pepper until smooth.
  3. Marinate: Add chicken to a zip-top bag or shallow dish and coat with half of the sauce. Reserve the other half for basting and serving. Marinate 20–30 minutes at room temp or up to 8 hours in the fridge.
  4. Choose your method: Bake: Heat oven to 400°F (200°C). Arrange chicken on a lined baking sheet. Bake 16–20 minutes, basting with some reserved sauce halfway, until internal temp reaches 165°F (74°C).
  5. Pan-sear: Heat a large skillet over medium-high with a light drizzle of oil. Sear chicken 4–5 minutes per side. Lower heat to medium, brush with sauce, and cook 1–2 more minutes until done.
  6. Rest and glaze: Transfer chicken to a plate and rest 5 minutes. Spoon over a little more sauce for a glossy finish.
  7. Garnish and serve: Sprinkle with chopped herbs and a squeeze of lemon if you like. Pair with rice, quinoa, roasted broccoli, or a simple green salad.