Baked Mustard Chicken

Nothing like saying “I'm back!” with a brand new recipe like this baked mustard chicken that will just plain and simple knock your socks right off!  It ticks all the boxes on my easy recipe requirements – minimal ingredients, maximum flavor, and ease of preparation.  There's not a thing missing from this fantastic protein option.

Did you miss me? I missed you!! I’ve been a traveling fool for the past month. I’m so sorry I’ve been away for so long, but I have some great travel stories and awesome restaurant accounts to tell you all about once I can get my suitcase unpacked, and everything all settled.  So be on the lookout for a quick travel recap coming your way!

But first, I need to share my first home-cooked meal back. I wanted something easy, healthy, and summery. And a baked mustard chicken was first on my list. Well, after the awesome vegetable I made to go with it (will reveal later this week).

I had a few excited helpers in the kitchen! My mobile vacuums, Jake and Max, missed my messy cooking habits.  These two little guys are my shadows on kitchen days, and the perfect little sous chefs.

This recipe is extremely easy and extremely delicious. Feel free to use any mustard you like. I prefer the horseradish whole-grain mustard. It’s a little spicy, but I haven’t gotten any complaints.  I've heard fantastic results with a honey mustard topping that I think sounds lovely!  All in all this baked mustard chicken comes out with a delightful light “crust” from the mustard that leaves you with extra texture and flavor.

I have listed below that ½ a breast is a serving size – this is true for me but feel free to increase the serving size if you need more.  I hope you love this baked mustard chicken as much as I do!

Baked Mustard Chicken

Total Time 0:00 Yields 4 Servings
0.0 rating


  • 2 fresh chicken breasts (about 8oz each uncooked)
  • 4 Tbl horseradish grainy mustard
  • sea salt & cracked pepper for taste


  1. Preheat your oven to 350.
  2. Line a baking sheet with aluminum foil.
  3. Rinse your chicken breasts and then pat dry.
  4. Sprinkle with the sea salt and cracked pepper on both sides.
  5. Apply 1 Tbl of the horseradish mustard to each side 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.
  7. Let cool for a few minutes before cutting and serving.
  8. Enjoy!


Recipe Notes

155 Calories; 3 g Fat; 27 g Protein; 0 g Sugar


13 Responses to “Baked Mustard Chicken”

  1. #
    Julie Smithposted June 5, 2012 at 11:55 am

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

  2. #
    Brenda Scintoposted June 5, 2012 at 2:46 pm

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

  3. #
    Michelleposted August 28, 2012 at 6:54 am

    Tried this yesterday and it was so good!

    • #
      fedandfitposted August 28, 2012 at 9:45 am

      Awesome! Thanks, Michelle!

  4. #
    Kellyposted December 3, 2013 at 12:33 am

    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 🙂

    • #
      fedandfitposted December 3, 2013 at 10:26 am

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

  5. #
    Jennposted February 18, 2015 at 4:25 pm

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

    • #
      Kellyposted May 23, 2015 at 3:02 am

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

  6. #
    Tiffany Madisonposted March 31, 2015 at 11:17 pm

    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!

    • #
      Kellyposted April 5, 2015 at 2:13 am

      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. #
    Kellyposted June 23, 2016 at 12:18 am

    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. #
    Kellyposted June 23, 2016 at 12:20 am

    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!


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