Honey Dijon Garlic Chicken Breasts

Posted on Apr 12 2015 - 3:41pm by Barry C. Parsons

Honey Dijon Garlic Chicken Breasts – Boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.

Honey Dijon Garlic Chicken Breasts - a super easy quick & delicious dinner!

Honey Dijon Garlic Chicken Breasts

This version of garlic chicken breasts came about when I was thinking about the popularity of our Double Crunch Honey Garlic Chicken, which has seen about 4 MILLION hits on Rock Recipes over the past couple of years. People really like the intensity of flavour in that recipe, which I think is why it has been so successful. I was thinking of creating another high intensity flavour recipe but without a crunchy coating.

I’d seen a photo on my Facebook timeline of a simple brown sugar glazed glazed garlic chicken breasts recipe and I first mistook the garlic in the glaze for whole grain Dijon mustard. It was that mistaken ingredient that made me think, “Honey Dijon Chicken is delicious. Honey Garlic Chicken is delicious…why not combine the two?” That’s exactly what I did and it was outstanding.

The chicken breasts are baked at high heat so they were actually perfectly cooked in about 30 minutes in my oven for 5 to 6 ounce breasts. That makes this recipe easy to achieve, even as a weekday dinner.

Honey Dijon Garlic Chicken Breasts - a super easy quick & delicious dinner!

Honey Dijon Garlic Chicken Breasts

I like to preheat the pan as I am preparing the glaze which also helps speed things up once the chicken hits the oven. I know this is a recipe we will make many times. I’ll bet when you taste it, you’ll say the same

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Honey Dijon Garlic Chicken Breasts - a super easy quick & delicious dinner!

4.7 from 17 reviews
Honey Dijon Garlic Chicken Breasts
Prep time
Cook time
Total time
Boneless skinless chicken Breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.
Recipe type: Dinner
Serves: 4
  • 4 large boneless skinless chicken breasts, about 6 ounces each
  • 3 tbsp butter
  • 6 cloves minced garlic
  • pinch salt and pepper
  • ⅓ cup honey
  • 2 tbsp whole grain Dijon mustard
  1. Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.
To prepare the glaze
  1. Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
  2. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
  3. Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
  4. Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
  5. Allow the chicken to rest for 5 minutes before serving.


52 Comments so far. Feel free to join this conversation.

  1. J Hagen May 27, 2015 at 11:16 am - Reply

    This is a great dish. Very simple to prepare, quick to cook, and very tasty! Will definitely make again.

  2. Rachel Gray June 5, 2015 at 12:20 am - Reply

    This recipe was so easy to make and absolutely delectable! It has for sure made its way into our family recipes that we are excited to introduce to many others! Thank you so much for your creative mind! Be well!

  3. Mike June 18, 2015 at 11:40 am - Reply

    I just tried this tonight! It was very good and a definite repeat. I overcooked the chicken a bit, a little tough, but that’s easy enough to fix for next time.

  4. MaJay July 6, 2015 at 6:13 pm - Reply

    Would there be any nutrutional info on this? Sounds so good….need to adjust for diabetic I think.

    • Barry C. Parsons July 7, 2015 at 10:14 am - Reply

      It’s an original recipe. I don’t do nutritional info. I am curious though, how would you adjust a recipe that relies on honey to become diabetic friendly?

      • Chandler October 14, 2016 at 4:25 am - Reply

        Being a diabetic with good glucose levels (Type One, at least), you can eat anything you desire. Food doesn’t have to be diabetic friendly, diabetics only need a nutritional list to view carbohydrates to take the right amount of insulin. If diabetics could only eat food and drink beverages that were diabetic friendly, we’d solely be limited to rice cakes, water and diet sodas.

        As for the person who asked for a nutritional list, you can look on the ingredients lists on the products listed on this recipe, calculate the total carbohydrates. Be sure to measure how much you eat, though.

  5. Eleni July 8, 2015 at 8:23 am - Reply

    Made this for lunch today was the most delicious chicken fillet I have eaten for a long time. But I did not bake it I grilled it instead and added less butter because watching out for waist line. Highly recommended.

  6. Holly July 8, 2015 at 8:31 pm - Reply

    the flavor of the sauce was really great. My only complaint would be I wish I could thicken the sauce to be stickier so it adheres to the meat better, more like a barbecue sauce consistency. My sauce was so thin I ladled it over the meat after cooking because none was stuck to it. It was tasty though.

    • Barry C. Parsons August 3, 2015 at 1:09 pm - Reply

      It is intended to be thin, but you could thicken it with a little cornstarch slurry if you wanted before serving.

  7. Margaret July 26, 2015 at 8:42 pm - Reply

    Just made this for the first time tonight…..couldn’t stand to go out to the BBQ in the cold..WOW! So very easy and so flavourful! Thanks Barry.

  8. keshia August 1, 2015 at 10:16 pm - Reply

    Looks yummy! I want to try it tonight but I can’t think of anything to pair with it as a side dish. Any suggestions will be appreciated.

    • Barry C. Parsons August 3, 2015 at 12:52 pm - Reply

      We sometimes serve it with Chinese noodles or rice.

    • McKensie August 12, 2015 at 8:01 pm - Reply

      I made it with a side of baby bok choy sauteed with some garlic and red pepper flakes! The sweet and spicy were delicious together.

  9. Peggy August 25, 2015 at 2:22 am - Reply

    Made this for dinner tonight. It was delicious!!! The chicken was nice and moist. I paired it with squash baked in the oven at the same time (assorted baby squash cut in half; drizzled with olive oil; sprinkle with herb de provence) and a salad.

    Thanks for the recipe. Its a keeper.

  10. Daphen September 2, 2015 at 10:40 am - Reply

    2.Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.

    What do you mean by reduce the glaze? I am still learning how to cook outside “a” box 🙂

  11. Suzee September 10, 2015 at 1:30 am - Reply

    Made this tonight. So good!

  12. Cheryl September 15, 2015 at 10:48 pm - Reply

    Great recipe, I added the juice of half an orange, however, cooking it that hot and that long will surely overcook the chicken. I cooked at a much lower temperature basting several times and it was perfect.

    • Barry C. Parsons October 5, 2015 at 4:32 pm - Reply

      Depends on the size of the chicken breasts. I tend to buy larger ones. I always use a meat thermometer too for practically everything. I too am not a fan of overcooked chicken breasts.

  13. Carol October 19, 2015 at 11:40 pm - Reply

    My family loved this. I am going to add some grey poupon with the whole grain mustard next time. Thank you for a new menu staple!

  14. Veronica October 21, 2015 at 6:33 pm - Reply

    Do I have to line the dish with aluminum foil or can i just bake it in the dish ?

    • Barry C. Parsons November 4, 2015 at 1:21 pm - Reply

      I usually don’t,,,but then again, i don’t usually do the dishes!

  15. Liz November 13, 2015 at 10:12 pm - Reply

    I love your recipes, but I haven’t been receiving your emails of new recipes. I don’t know what happened. Anyhow, I miss seeing your emails and recipes.

  16. Samm December 16, 2015 at 11:32 pm - Reply

    I saved these forever ago. Finally tried it, was not disappointed.

  17. Alice January 10, 2016 at 10:22 am - Reply

    Easy and delicious! Thank you for the recipe \( ^ ▿ ^ )/

  18. Sana January 14, 2016 at 11:27 am - Reply

    10 on 10!! Simple recipe and delicious… Can’t wait to make it again. Thanks so much!

  19. Ashley January 17, 2016 at 10:47 pm - Reply

    This dish was amazing. I used coconut oil instead of butter and added a tbsp of ground ginger to sauce. I will definitely be making this again.

  20. Diane January 22, 2016 at 5:40 pm - Reply

    Made this for supper last night and was absolutely delicious

  21. michelle February 10, 2016 at 7:52 pm - Reply

    smelled so good within minutes of putting in oven. good tasty quick and easy recipe! will def make this one again!

  22. Linda February 21, 2016 at 7:43 pm - Reply

    Loved the flavors. Even my granddaughters loved it. Which is unusual. They used the sauce from the chicken to put on their rice and cauliflower.

  23. a Piceno March 12, 2016 at 1:57 pm - Reply

    Can chicken drumsticks be used instead? I find that breasts dry
    up too much and get hard. Thanks.

    • Barry C. Parsons March 15, 2016 at 10:47 am - Reply

      I like using boneless skinless chicken thighs for this recipe. IMHO though if your chicken breasts are dry and hard you are grossly overcooking them.

  24. Lacy March 24, 2016 at 2:59 pm - Reply

    Can this be grilled instead of baked in the oven? I don’t see why not but just wondering if anyone has tried it that way!!

    • Barry C. Parsons April 8, 2016 at 5:46 am - Reply

      Do you mean with the coating on? That sounds pretty problematic!

  25. Ashley April 4, 2016 at 11:20 am - Reply

    Could you do these on the BBQ? Was thinking of making the glaze and mixing with a bit of cornstarch to thicken it up but wasn’t sure if it would still turn out good.

  26. Monica April 8, 2016 at 8:20 am - Reply

    I found meat thermometer is a great tool, makes my 1st time sear & grill pork chop so successful! I gotta try your receipe for chicken breast in a day or two. However, can I substitute honey with maple syrup? Just don’t have honey on hand, thanks!

  27. Barb March December 13, 2016 at 9:32 pm - Reply

    I was out of Dejon and used Beavers Sweet Hot Mustard, and we loved it. Thank you.

  28. Bea January 26, 2017 at 5:41 pm - Reply

    Can u add something to regular mustard to make it like Dijon?

    • Barry C. Parsons February 4, 2017 at 1:06 pm - Reply

      I’ve never heard of that. I’d stick with proper Dijon mustard.

  29. Emmy February 1, 2017 at 6:13 pm - Reply

    Can I substitute anything for the butter? Coconut oil?

  30. Nicole March 7, 2017 at 10:02 pm - Reply

    What would you suggest to go with it?

  31. Maggie March 17, 2017 at 9:29 pm - Reply

    Made this tonight! Cut the sauce in half because I use thinly sliced chicken breasts- just a preference. It was sooo yummy! My chicken didn’t caramelize/brown like yours, but it was still great. Thinking my cutting the sauce in half was probably why it didn’t so I’m going to try again with the full sauce recipe in the future. Paired with steamed broccoli and half a baked sweet potato. Thank you!!!

  32. Karissa March 30, 2017 at 9:57 am - Reply

    Good recipe. Easy to follow. Chicken tastes good. If I made it again, I would cut back the honey. It was a little too sweet for us, but still a good recipe, and it was fun to try.

  33. Christy April 5, 2017 at 6:48 pm - Reply

    Made this exactly as directed – simply wow! I love your recipes and your web site. You are great!

  34. Nancy April 25, 2017 at 8:34 pm - Reply

    We made this glaze tonight and basted on grilled chicken. We sliced up the chicken for our Honey Dijon salad that we were serving for dinner. The glaze added great flavor.

    Our sauce did not thin out which was probably due to the fact that I did not use the 3 tbsp. of butter, I just added the garlic directly to the honey and Dijon and it worked out perfectly.

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