Honey Mustard Chicken
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You had me at 5 ingredients! That’s right. This Honey Mustard Chicken only requires 5 pantry staple ingredients for the marinade, resulting in a delicious sweet-and-savory dinner.
“Outstanding, easy marinade!! We get tons of compliments from our guests when we use this one! ⭐️⭐️⭐️⭐️⭐️” – Bianca
Ingredients Needed
Marinating chicken is THE key to infusing flavor into typically lean, bland poultry cuts. This simple marinade requires only 5 pantry staples to turn that lackluster cut into something super tasty!
Serve it up with some Healthy Mashed Potatoes, Oven Roasted Broccoli or Steak Fries for a delicious dinner.
Ingredient Notes:
- Avocado Oil or Olive oil – The base for almost all of our chicken marinades.
- Apple cider vinegar – Cider vinegar adds a delicious twist on the acid component of this marinade.
- Dijon mustard – There isn’t too much in this recipe, but it’s enough to give it that signature Dijon flavor.
How to Make Honey Mustard Chicken
Only three steps are required for tender, flavorful Honey Dijon Chicken.
Prepare Marinade
Place the marinade ingredients straight into a gallon-size freezer bag and give it a good shake. This saves you an extra dish. You could also mix the ingredients in a small mixing bowl and pour it over the chicken
Marinate Chicken
Add the chicken to the ziplock bag with the marinade. Close securely and gently massage it into the meat. Marinate in the fridge for at least 2 hours and up to 24 hours.
Cook the Chicken
Then, grill, slow cook, pressure cook, or bake your marinated Chicken. You choose your method! We’ve included instructions for how to cook boneless chicken breasts any of these ways below.
4 Ways to Cook Marinated Chicken
Chicken breasts are by far the most popular cut to marinate and cook, so we’re giving you several cooking options below. You can grill, bake, slow cook, or pressure cook your boneless, skinless chicken breasts (or thighs).
Here are four easy ways to cook marinated Honey Mustard Chicken:
Bake in the Oven
Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, depending on the thickness of the chicken, until done. I love this method for our Lemon Garlic Chicken as well.
Slow Cook in the Crockpot
We love Easy Crock Pot Recipes! Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.
Here is a whole post about how long to cook chicken in the Crockpot if you’re interested!
Pressure Cook in the Instant Pot
Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8-quart, add an additional 1/2 cup of broth.)
Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
Here are more Instant Pot Chicken recipes if you want to use this method.
Grill the Chicken
Pound out the chicken to about 3/4-inch thick (or cut it in half lengthwise) to help with fast and even cooking. This step is super important! Es
Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for 4-6 minutes per side, closing the lid in between flipping. The cook time may take a little longer, depending on the thickness of the chicken. This is my favorite method for our Grilled Chicken Sandwiches.
How to Know When Chicken is Done
Chicken is done when it reaches 165°F internal temperature. A digital meat thermometer is a must to help cook chicken perfectly!
Make It a Freezer Meal
While you’re already making this recipe for dinner, we suggest using your time wisely by prepping a few freezer meals of this chicken marinade at the same time. Your future self will thank you!
To Freeze:
Like most of our chicken freezer meals, simply combine the ingredients (the marinade & the chicken) and freeze for later. No need to let the chicken marinate before freezing.
To Prepare:
When you want to use it, let the chicken thaw one of these safe ways.
Then, grill, slow cook, pressure cook, or bake your marinated chicken. We’ve included instructions for how to cook boneless chicken breasts in the recipe below.
What to Serve with Honey Mustard Chicken
Round out your healthy, tasty chicken meal with a simple salad topped with Honey Dijon Dressing and few of these side dishes.
FAQs
The ideal marinating time for chicken is anywhere between 2-24 hours. The specific time can depend on the type and cut of chicken, as well as the acidity level of the marinade.
Yes, over-marinating chicken can actually have a negative effect on the texture and taste of the meat. Acidic marinades, in particular, can break down the proteins in the chicken too much and leave it with a mushy texture.
Absolutely! As freezer cookbook authors, we especially love how easy it is to prep these chicken breast marinades ahead of time and freeze them to have on hand for another night. Every recipe includes freezing instructions, so you can double and freeze a batch anytime.
You shouldn’t reuse marinade but you can boil it to use safely as a sauce over your finished dish using these directions. I actually do this all the time.
To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC‘s directions for making water safe to drink.
The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C), which is below that of boiling water or even a simmer. So rest assured you’ll be safe if you boil it well for 1 minute. We’d suggest straining it after boiling to remove any chicken pieces.
In our tests, we found that it’s best to marinate your chicken in the refrigerator for at least 1-2 hours and up to 24 hours. Less than 1 hour didn’t seem to infuse enough flavor into the chicken breasts and more than 24 hours (unless the chicken was frozen for part of that time) can cause them to become a bit mealy and mushy, especially if the marinade has a high acid content.
Yes, you can marinate frozen chicken. Go ahead and throw frozen boneless chicken breasts or thighs in a freezer bag with the marinade and stick the bag in the freezer until you’re ready. Or, place the bag of chicken and marinade in the refrigerator for 24-48 hours, until thawed completely.
Absolutely! All cuts of chicken can benefit from a dip in a marinade. So, these marinades work just as well for chicken thighs and bone-in chicken. Cooking time will vary from our recipes, however, since we direct you how to cook chicken breasts.
More Chicken Marinades
Try some of our other favorite healthy chicken marinades to mix things up:
- Lemon Garlic Chicken Marinade
- Cilantro Lime Chicken Marinade
- Balsamic Herb Chicken Marinade
- Asian Sesame Chicken Marinade
- Southwest Chicken Marinade
- The BEST Savory Chicken Marinade
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Honey Mustard Chicken
With only 5 ingredients, you can create this deliciously simple Honey Dijon chicken marinade in no time. Then, either grill, slow cook, pressure cook, or bake for a succulent chicken dinner.
Ingredients
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 1/2 – 2 pounds chicken breasts, tenders, or thighs
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Make Marinade: Add the oil, vinegar, honey, Dijon Mustard, and salt to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1 1/2 – 2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade. (Freezing instructions begin here.)
- Marinate Chicken: Place the bag in the refrigerator for at least 2 hours and up to 24 hours. (Tip: Set the bag in a container to prevent any leaks.)
- Cook Chicken: Cook the chicken using one of these methods. The chicken is done when it reaches 165°F internally and/or is no longer pink inside.
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- Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. (Tip: Spray the dish/sheet pan with cooking spray to prevent sticking.) Bake uncovered for about 20-25 minutes, until done. May take longer depending on the thickness of the chicken.
- Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.
- Instant Pot: Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
- Grill: *Before marinating, pound out the chicken to about 3/4-inch thick (or cut it in half lengthwise) to help with fast and even cooking. To do this, place one breast at a time inside a freezer bag and pound with the flat side of a meat mallet. Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for about 4-6 minutes per side, closing the lid in between flipping, until done. The cook time may be longer depending on the thickness.
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- Make Extra Sauce (optional): Instead of discarding the leftover marinade, place it in a small pot and bring it to a rolling boil on the stovetop for at least 1 minute. Watch closely so it doesn’t overflow. Strain it, if desired, and use as extra sauce over the cooked chicken.*
Freeze For Later: Follow step 1. Freeze for up to 3 months.
Prepare From Frozen: Thaw, using one of these safe thawing methods, and follow Step 3. No additional marinating time needed once it is thawed!
Notes/Tips
This marinade works for different cuts of chicken as well. I love it with chicken thighs!
*How to Safely Turn the Marinade Into Sauce: To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC. The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C), which is below that of boiling water or even a simmer. So rest assured you’ll be safe if you boil it well for 1 minute. We’d suggest straining it after boiling to remove any chicken pieces.
How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)
I halved the recipe and I put the chicken in the marinade the night before. It was delicious! Moist and flavorful! Look forward to repeating this recipe and trying the other marinades.
Glad you enjoyed it Karen! Thanks for taking the time to leave a review.
Easy weeknight meal that everybody gobbled up.
Hi Lana! Always good to hear easy and gobbled up in the same sentence. Thanks for taking the time to leave a review.
Family loved it!
Yay! Glad to hear it Vicki. Thank you for taking the time to leave a rating and review!
This was the first of the 7 marinades that we tried. Huge winner winner chicken dinner!!!! My daughter absolutely loved this, we all did. But it was by far her favorite. I served it with corn on the cob and brown rice. Super easy and fast meal.
Super easy, fast, and family-favorite… can’t beat a description like that! Thanks for leaving a review Michelle.
This is so delcious and easy to make! Instantly became a favorite in our house!
Delicious* : )
Love to hear this Katie! Thanks for leaving a review.
About to marinate the chicken and wanted to ask if I bake chicken breasts in the marinade or remove them first?
I usually leave the marinade behind. I like the texture better myself.
Fast, simple and absolutely delicious! I would definitely make this again and would serve it to guests as well. I paired it with the cucumber tomato feta salad as recommended (also fabulous!).
Hi Kim! So glad you liked it and the Cucumber Tomato Feta Salad.
Outstanding, easy marinade!! We get tons of compliments from our guests when we use this one!
Love to here this Bianca. Thanks for sharing!
I love everything that has mustard flavor. Family REALLY loved it. Will make again.
Thanks so much for the review Germaine. Love it when our recipes are winners for the whole family! Be sure to try our Honey Mustard Dipping sauce too… it’s so good and versatile!
I come back to this recipe over and over. It’s the perfect blend of flavors and my go-to chicken marinade.
Love to hear this Jennifer! Thanks for leaving a review.
So easy, so fast and soooo delicious! Thanks!
So glad you like it Caroline!
Made this for a big family bbq – they were our Guinea pigs! This marinade is simple to make & absolutely delicious! Used boneless, skinless chicken thighs. Hubby grilled them on a gas grill, medium heat, direct (hood open) for approximately 5 minutes per side. This is a keeper recipe!
Great!
I literally thought you BBQ’d your guinea pigs. A Peruvian man once served two at church. Laughing over this and relieved. Chicken sounds better! 🙂
Oh my! I agree… chicken sounds much better!
can white vinegar be used in place of apple cider vinegar
I haven’t tested that. It might be a bit too acidic. I maybe would try doing half white vinegar and half lemon juice instead, if you have some lemons.
I couldn’t see the recipe because the ads are so bad they pretty much broke Chrome. I keep (even while typing after 30-40 characters) getting Chrome popups for this webpage. I got several popups just trying to scroll down to comments to tell you this. Definitely this page, and no other website. (I’m an IT manager; my computer is secure.) You need to have a talk with your ad company. Though maybe they are just having a bad day. lol.
Thank you so much for the heads up, Julie! We will do just that. Really, really appreciate you taking the time to let us know. We never what readers to have an experience like this.
Has anyone used this with pork? I have a small pork loin that I’d like to marinate. I think this would be perfect, but just curious if anyone has done it!
I haven’t tried this specific recipe, Jen, but I used to make one that’s very similar years ago for my Freezer Club. Everyone loved it!
I did use this for my pork loin and it was fabulous! It came out so tender and flavorful. I marinated it for about 5-6 hours. Next time I’ll try overnight.
Hey, that’s really great to know this works well on pork loin, Jen. Thank you so much for sharing about your experience. I’ve had others ask if it would work well for that.
I have never used dijon mustard in a marinade before. I wanted to try something different and this was great! I grilled the chicken and everyone liked it. I will make it again.
Love hearing that, Mary. Thank you for the review!