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–+ servings

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Grilled honey mustard chicken on a plate with salad and sauce.

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.
4.80 from 20 votes
Yield: 5 servings
Prep Time:5 minutes
Cook Time:12 minutes
Marinating Time:2 hours
Total Time:2 hours 17 minutes
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Ingredients
 

  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 2 pounds boneless skinless chicken breasts (sub: chicken thighs)

Instructions
 

  1. 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.
  2. 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.)
  3. 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.
    - 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 (with or without the 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. Drain off liquid.
    - Grill: (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.
    - Air Fry: If you want to make this in the air fryer, be sure to pound out the chicken before marinating it to make it an even thickness. Drain off marinade, place in air fryer basket, and air fry at 375°F for about 10-12 minutes, flipping once, until at least 160°F internally.

Freezer Instructions

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 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.)

Nutrition

Calories: 392 kcal (20%) | Carbohydrates: 14 g (5%) | Protein: 39 g (78%) | Fat: 19 g (29%) | Cholesterol: 116 mg (39%) | Sodium: 743 mg (32%) | Fiber: 0.3 g (1%) | Sugar: 14 g (16%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer