By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
254 cal · 40 min
Breaded Honey Mustard Chicken
Recipe GLPRa8336427b878ca
Tender chicken thighs or breasts are coated in a honey-mustard mixture, then dredged in seasoned breadcrumbs and baked until golden and crispy. This simple dish delivers savory-sweet flavor with a satisfying crunch, making it perfect for weeknight dinners or meal prep.
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Ingredients
6 boneless, skinless chicken thighs or breasts (about 6 ounces each)
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the Dijon mustard and honey until well combined.
Pat the chicken pieces dry with paper towels to help the coating stick.
Brush or coat each chicken piece generously on all sides with the honey-mustard mixture.
In a separate shallow bowl, mix together the breadcrumbs, paprika, garlic powder, dried parsley, black pepper, and salt.
Dredge each mustard-coated chicken piece in the seasoned breadcrumb mixture, pressing gently to ensure the coating adheres well. Coat all sides evenly.
Arrange the breaded chicken pieces on the prepared baking sheet in a single layer, leaving space between them.
Bake for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer in the thickest part. The coating should be golden brown and crispy.
Remove from the oven and let rest for 5 minutes before serving.
Comments
Every ingredient is available at any major Charlotte grocer—chicken is cheap when bought bone-in or thighs, and Dijon mustard, honey, and breadcrumbs are staples even at ALDI. The real time is closer to 50 minutes once you pound out chicken, set up a breading station, and let it brown properly in batches, but the dish is straightforward and forgiving; pounding and browning demand attention but not active skill. Cost per serving lands around $2 to $2.50 if you use thighs and buy honey in bulk, making it solid for a weeknight. Leftovers reheat reasonably well in a 325-degree oven, though the breading won't crisp back to fresh.
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