This honey dijon mustard chicken is an oven baked tray bake with chicken breast, potatoes and carrots tossed in a bold honey and mustard marinade. It's ideal for meal prep because the flavours deepen overnight. Unlike takeaway or store-bought honey mustard sauces, this version skips the cream and keeps things lighter and more balanced.
I've always had a honey and mustard sauce without mayo in my back pocket, but I wanted to make a dish that took it to the next level. When I was developing this recipe, I prepped it originally as meal preps for the gym that I go to and was really impressed by the amount of positive feedback - even saying that the vegetables were really delicious!!
TL;DR
- Prep time: 15 minutes (+1 hour marinating) Cook time: 1 hour
- Meal prep: it's balanced with the protein from chicken breast, carbs from potatoes and fibre from carrots and green beans.
- Fridge storage: 4 days in airtight containers
- Freezer storage:3 months (potatoes will lose crispiness)
- Reheating: Microwave (2-3 minutes), oven (10-15 minutes) or airfryer for crispier potatoes.
- Customise: Adjust veggies and protein to your preference, and adjust flavours in honey mustard sauce according to preference.
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Why you'll love this recipe
Tray bake. Everything cooks in one tray just like my tray bake halloumi and chicken, which means minimal dishes and easy clean-up.
Honey mustard. The flavour is bold, tangy and slightly sweet without being heavy - if you have extra, use it in my honey mustard pasta salad.
Chicken breast. A lean protein option that's budget-friendly and easy to bulk buy, and if you have extras you could use it in my other chicken breast recipes
Meal prep. Balanced with protein, carbs and vegetables so you don't need to think twice about packing lunches for the week.
Ingredients
Chicken Breast. Lean and high in protein, chicken breast keeps this honey mustard chicken bake lighter than thigh-based versions, though thighs can be substituted for extra juiciness.
Dijon Mustard. I prefer dijon over yellow mustard because it adds complexity and depth rather than just colour.
Wholegrain Mustard. The mustard seeds roast beautifully in the tray bake, adding texture and flavour - optional, but highly recommended.
Honey. Use good quality honey for balance; it cuts through the tang of the dijon and caramelises in the oven for depth.
Lemon. Adds acidity to balance sweetness - white wine vinegar works as a substitute. If you're a big fan of the lemon tang, try my lemon chicken and rice meal prep.
Garlic. Roasts with the sauce to add savoury depth and prevents the honey from tasting overly sweet.
Paprika. Adds subtle smokiness and colour. This is optional, but I highly recommend it for the depth of flavour.
Potatoes. Waxy or all-rounder potatoes (like Dutch Cream, chat or Yukon Gold) will hold their shape while roasting rather than falling apart like starchy varieties (like Russet).
Substitutions and variations
Sweet potato. Replace white potatoes for a slightly sweeter honey mustard chicken bake.
Add Heat. Include chilli flakes or more wholegrain mustard for an extra bite.
Honey Alternative. Maple syrup works, but it changes the flavour slightly
Can I use yellow mustard instead of Dijon?
You can, but dijon mustard gives deeper flavour and better balance in honey mustard baked chicken. Dijon mustard has a smoother texture and deeper, more complex flavour, which balances the sweetness of the honey better.
Yellow mustard is milder and more acidic, so the sauce may taste sharper and less rounded overall. If substituting, consider adding a small spoon of wholegrain mustard to bring back some depth.
How to make honey mustard chicken tray bake
Whisk together honey, dijon mustard, wholegrain mustard, lemon juice, garlic, oregano and paprika.
Add chicken breast and marinate for at least 1 hour (overnight preferred).
Optional: Pre-boil potatoes by adding to cold water and wait until it starts bubbling (approx. 10 minutes). This helps crisp up the edges.
If not pre-boiling, soak in water while marinating to remove excess starch.
Arrange everything in one large tray - try not to overcrowd. Drizzle over remaining marinade. Bake at 180°C (350°F) for 45 minutes.
Remove, toss, add green beans and increase heat to 200°C (400°F) and bake 15 more minutes for crisp potatoes.
The dish will be finished when the chicken has reached 69°C (160°F). Allow it to rest for at least 5 minutes so the juices redistribute in the chicken, keeping them moist.
Lauren's Top Tips
Don't skip the marinate. The longer the honey dijon mustard chicken sits, the deeper the flavour.
Control the heat. Starting lower prevents the honey from burning before the chicken cooks.
Don't overcrowd the tray. Space ensures proper caramelisation.
Meal prep and leftovers
This baked honey mustard chicken is an ideal meal prep option because it includes lean protein from chicken breast, carbohydrates from potatoes and fibre from vegetables - all in one tray. It tastes better the next day as the honey and mustard flavours continue to develop.
Reheating
For best results, I recommend reheating in the oven or air fryer rather than the microwave.
Microwave. Heat in short bursts (1 minute) until warmed through (approx. 3 minutes). This is the quickest option but the steam softens the potatoes so they won't stay crispy.
Oven. Reheat at 180°C (350°F) for 10-15 minutes, spreading everything out on a tray. This allows moisture to evaporate so the potatoes can crisp back up instead of steaming.
Air Fryer. Reheat at 180°C for 5-8 minutes. The circulating air restores the roasted edges of the potatoes and keeps the chicken juicy.
Freezing
You can freeze the dish for up to 3 months, however the potatoes will soften after freezing so if crisp texture is important, just freeze the chicken and add the veggies later.
It made a really good option for a bulk chicken meal prep as I have 2 ovens - however, if you only have 1 you might be limited as adding two trays into the oven can cause the bottom racks potatoes not to end up crispy.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Honey burns at high heat. Start at 180°C before increasing temperature at the end.
Marinate properly and avoid overcooking - use a thermometer (69°C / 160°F internal temp). It'll continue to rise on resting which is why I recommend slightly lower than the "safe" temperature of 75°C / 165°F
Other easy chicken breast recipes you'll like
Or, you can have a browse through my chicken breast recipes for more delicious eats.
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Recipe
Homemade Honey Dijon Mustard Chicken Breast Bites
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Equipment
- Large and Deep Baking Tray
Ingredients
- ¾ cup honey
- ½ cup dijon mustard
- ¼ wholegrain mustard
- 1 lemon, fresh recommended
- 4 cloves garlic, fresh recommended
- 2 tablespoon dried oregano
- 1 tablespoon paprika
- 800 g (1 ¾ lb) chicken breast
- 6 potatoes, all-rounder, see note 1
- 6 carrots
- 250 g (9 oz) green beans, fresh or frozen
- salt and pepper , to taste
Instructions
Preparation
- Mince 4 cloves garlic then whisk together with ¾ cup honey, ½ cup dijon mustard, ¼ wholegrain mustard, 1 lemon juice, 2 tbsp dried oregano, 1 tbsp paprika.
- Add 800 g (1 ¾ lb) chicken breast and marinate for at least 1 hour (overnight preferred).
- Slice 6 potatoes and 6 carrots into even pieces (I recommend around 2cm).
- Optional: Pre-boil 6 potatoes by adding to cold water and wait until it starts bubbling (approx. 10 minutes). This helps crisp up the edges.Drain, rinse and add salt and pepper to taste.If not pre-boiling, soak in water while marinating to remove excess starch.
- Preheat oven to 180°C (350°F).
- Arrange the potatoes, carrots and chicken in one large tray - try not to overcrowd. Drizzle over remaining marinade.
Cooking
- Bake for 45 minutes then remove from the oven, mix to ensure even cooking and add 250 g (9 oz) green beans. Increase heat to 200°C (400°F) and bake for a further 15 more minutes for crisp potatoes.
- The dish will be finished when the chicken has reached 69°C (160°F). Allow it to rest for at least 5 minutes so the juices redistribute in the chicken, keeping them moist.Add salt and pepper to taste.
Linda
As someone who eats a LOT of chicken for lunch, this recipe stands out as a great alternative to the usual. Simple, flavourful and the chicken breast turns out succulent. The wholegrain mustard adds a fun texture. Keeping the veggies chunky means they won't overcook when reheated. A solid staple chicken dish for me!
athletelunchbox
I also have a LOT of chicken and it makes a huge difference when the flavour is there and they reheat well. I'm so glad you enjoyed it 🙂