Lightly Crispy Mustard Baked Chicken Breast

By: Cassy Joy Garcia

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This baked mustard chicken is the perfect easy button dinner. With minimal ingredients, and maximum flavor, it's perfect for a weeknight meal!

Three baked chicken breasts topped with mustard on a rectangle plate with a side bowl of parsley and a side bowl of mustard with a spoon.

Tasty Mustard Chicken Recipe

This recipe ticks all the boxes on my easy recipe requirements – minimal ingredients, maximum flavor, and ease of preparation. The chicken comes out with a delightful light “crust” from the mustard that leaves you with extra texture and flavor. There's not a thing missing from this fantastic protein option! It's a great go-to option for something quick, easy, and healthy.

What does mustard do to chicken?

Mustard is very acidic and actually can act as a meat tenderizer while simultaneously infusing rich and tangy flavor. In this dish, the mustard helps keep the chicken breast moist and tender throughout the baking process and gets a delicious crust on top.

Mustard Baked Chicken Ingredients

Two very simple ingredients (and a little salt and pepper) are all you need to make this mustard baked chicken. Talk about ease and simplicity! Not to mention a very budget friendly protein. Here's what you'll need:

  • Chicken Breast – the main protein of the dish is obviously chicken! You'll need 4 chicken breasts for about 32 oz of chicken total.
  • Horseradish Mustard – the real star of the dish is the horseradish mustard for the spice and tang. You'll need 8 tablespoons total.
  • Salt and Pepper – a teaspoon of salt and a ½ teaspoon of pepper simply season the chicken breast (use more of less to taste depending on your personal preference).

Ingredient Modifications

This main protein dish is meant to be simple, but there are some fun ways to change up the flavors. Here are some ideas:

  • Use chicken thighs – sub out the chicken breast for boneless, skinless chicken thighs if you prefer dark meat.
  • Use a different mustard – while I love the spice and peppery flavor of horseradish mustard, honey mustard, dijon mustard, or spicy brown mustard would also be really tasty.
  • Use dry seasoning – in addition to the salt and pepper, use a dry rub on the chicken (like this Balanced Bites Diner or Savory Blend) before you top with mustard.

Supplies Needed to Make this Recipe

How to Make Baked Mustard Chicken Breast

Just a few simple steps and a short baking time and your chicken will be ready to serve! Here's how you'll do it:

Chicken breast on aluminum foil lined baking sheet being sprinkled with seasoning.
Chicken breast sprinkled with seasoning and topped with mustard on an aluminum foil lined baking sheet.
Chicken breast sprinkled with seasoning being topped with mustard on an aluminum foil lined baking sheet.
Baked chicken breast topped with mustard on an aluminum foil lined baking sheet.
  1. Preheat and prep – Preheat your oven to 350℉ and line a baking sheet with aluminum foil.
  2. Dry chicken – remove your chicken from the packaging and pat dry with a paper towel, then place your chicken on the baking sheet.
  3. Season – sprinkle both sides of the chicken breasts with sea salt and fresh cracked pepper to taste.
  4. Spread the mustard – top each chicken breast with 1 tablespoon of mustard. Make sure you cover the entire side completely with the mustard.
  5. Bake – bake the chicken breasts for 18 minutes or until they reach the internal temperature of 165℉ (use an in-oven digital thermometer to make sure your chicken is cooked through without overcooking and drying out the breast).
  6. Rest – let your chicken breasts rest for a few minutes before slicing to preserve the juices.
  7. Serve and enjoy!

How can I tell when my chicken is cooked?

Cook time always varies depending on the thickness and size of the chicken breasts. Your chicken is cooked through when it reaches an internal temperature of 165℉ and the juices run clear. I love this in-oven digital thermometer because it guarantees a perfect cook on my chicken every time without overcooking (no one likes a dry chicken breast!). All you have to do is insert the probe into a chicken breast, put it in the oven, set the temperature you wish to achieve, and wait for it to beep!

What to serve with mustard chicken breast

This main protein is so versatile and would go along great with a plethora of sides! Here are some of my favorites to serve with the chicken.

Sliced chicken breast on a circle plate with a side of steamed broccoli and sprinkle of parsley leaves and a copper fork.

Mustard Chicken FAQ

Can I use chicken thighs instead of chicken breasts?

Yes! If you love or prefer the flavor of dark meat, you can sub the chicken breasts for boneless, skinless chicken thighs.

How long do you bake chicken breasts?

I have found that an 8 ounce chicken breast cooks beautifully through, staying moist and tender, in about 18 minutes. Cook time may need to be adjusted accordingly depending on the size of your chicken breasts, but generally speaking under 20 minutes will usually get you there. Ultimately, you want your chicken to reach an internal temperature of 165℉.

Print

Baked Mustard Chicken

This baked mustard chicken is the perfect easy button dinner. With minimal ingredients, and maximum flavor, it's perfect for a weeknight meal!

  • Author: Cassy Joy Garcia
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 25 minutes (with rest time)
  • Yield: 4 servings 1x
  • Category: Chicken Recipes
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 4 chicken breasts (about 8oz each, uncooked)
  • 8 tablespoons horseradish grainy mustard
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Instructions

  1. Preheat your oven to 350℉.
  2. Line a baking sheet with aluminum foil.
  3. Remove chicken breasts from packaging and pat dry.
  4. Sprinkle with the sea salt and cracked pepper on both sides of the chicken breasts.
  5. Apply 1 tablespoon of the horseradish mustard on top of each chicken breast. Smooth over the chicken with the back of a spoon. Be sure to cover the entire breast.
  6. Bake at 350 for approximately 18 minutes (or until your chicken reaches an internal temperature of 165℉).
  7. Let cool for a few minutes before cutting and serving.
  8. Serve and enjoy!

Nutrition

  • Calories: 155
  • Sugar: 0 g
  • Fat: 3 g
  • Protein: 27 g

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Recipe rating

  1. Julie Smith says:

    Yum! I always look for new things to do with my boring ole chicken!

  2. Brenda Scinto says:

    Oh this looks SO yummy I will have to make it this week 🙂 Thanks for the idea!

  3. Michelle says:

    Tried this yesterday and it was so good!

    1. fedandfit says:

      Awesome! Thanks, Michelle!

  4. Kelly says:

    Just made this tonight, and it was SO flavorful…and easy! Thanks for posting nutritious recipes that help keep us on track! Truly, much appreciated 🙂

    1. fedandfit says:

      Hi Kelly! I’m so thrilled that you liked the mustard chicken. It’s one of my staple favorites.

  5. Jenn says:

    This was so good and really easy. I threw some honey into the mustard for some of them but both versions were great!

    1. Kelly says:

      The addition of the honey sounds great! Glad you enjoyed it Jenn!!

  6. Tiffany Madison says:

    Tried the recipe tonight with thin sliced chicken. Marinated first in solution of water, sea salt, pepper, minced garlic, and 1/2 cup of Horseradish Mustard. Marinated for an hour, removed the chicken and picked up with your recipe. I also (not paleo, I know) crushed up pretzel crisps and sprinkled them lightly before placing in the oven. Baked for 16 minutes. Turned out well, but! I failed to turn them about halfway through. So one side was mustardish and the other baked. Amateur fail. HA! I will be trying this again and with thicker chicken breasts. Thanks for the inspiration!

    1. Kelly says:

      So glad you tried the recipe and put your own spin on it! The pretzel must of added a nice crunch. Cooking and baking is all about trial and error 🙂

  7. Kelly says:

    I had the same problem as Tiffany. The chicken was baked but the mustard/horseradish still wet. Next time I’ll use thicker breasts. Sounds dirty lol

  8. Kelly says:

    But, it was refreshing to find a recipe that is way healthier than dry rubs, or using sugary marinades. It kept it from being boring. I also tried doing a balsamic vinegar, garlic and Italian dressing marinade. We will see how it turns out!

  9. Ken says:

    Turned out really tender and delicious. The baking instructions were perfect, although I did add on 2 minutes longer. I also added dried oregano, parsley, and thyme.

    1. Melissa Guevara says:

      Thank you for taking the time to share your feedback with us! I am glad that you enjoyed! Melissa