Easy Baked Honey Mustard Chicken

PREP TIME: 10 minutes COOK TIME: 50 minutes
TOTAL TIME: 1 hour


  • 1/4 cup of grainy, course mustard
  • 1/4 cup smooth dijion mustard
  • 1/2 cup honey (optional: Bee Raw Honey)
  • 3 teaspoons extra virgin olive oil
  • 1 drop 100% Pure Rosemary Essential Oil
  • 1/2 of a small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 pounds boneless skinless chicken tenderloins
  • Salt and pepper
  • 3 - 4 small sprigs of fresh rosemary


Commence by merging the aforementioned mustards, honey, 2 teaspoons olive oil, and rosemary oil (optional) into a small bowl.

Put in 1 teaspoon oil onto an oven pan or skillet and sauté the sliced onions over a medium heat until they become tender and translucent. Together with the onions add also the garlic and cook for another 1 or 2 minutes. Should the pan being used is oven-safe one can include the chicken tenderloins with the mixture or else transfer onto a baking pan. Spread a pinch of salt and pepper and adjoin the mixture of the honey and mustard on top of the meat. Organise the rosemary sprigs into the pan.

Cover the pan and put the chicken into a preheated oven of 400oF for 20 minutes. The cover can then be removed and the chicken smeared with the sauce. Leave the pan open for around 20 to 30 minutes more until a brown scorch appears on the chicken top.


Chicken thighs can be exchanged instead of the chicken breasts. One can also use pork chops but first cook the pork on both sides before baking.


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