Brush this 1 tangy mixture over chicken breast into a baking dish for a weeknight meal that’s ridiculously satisfying

This oven baked chicken breast is one of those simple, dependable recipes I lean on during busy weeknights. The tangy mustard-honey mixture gives the chicken a bright, cozy flavor that feels special without a lot of fuss. It’s a twist on the classic Midwestern baked chicken I grew up with, but a little lighter and zippier thanks to Dijon mustard and apple cider vinegar. You’ll mix everything in one small bowl, then brush that golden, tangy sauce over the raw chicken right in the baking dish—no marinating or complicated steps. It’s the kind of dish you can throw together while helping with homework or chatting about everyone’s day, and still feel proud serving it at the table.

This tangy baked chicken breast goes well with simple, comforting sides. I like to serve it with roasted potatoes or mashed potatoes to soak up the extra sauce, plus a green vegetable like steamed green beans, broccoli, or a quick side salad. Rice or buttered egg noodles are great if your family loves carbs, and a pan of roasted carrots or Brussels sprouts can bake right alongside the chicken. For a lighter meal, slice the chicken and serve it over mixed greens or quinoa with a little extra drizzle of the pan juices.

Servings: 4 servings

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Lightly grease a baking dish with nonstick spray or a little olive oil so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels and place them in a single layer in the baking dish. This helps the sauce cling better and the chicken bake more evenly.

In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, paprika, garlic powder, salt, and black pepper (if using) until the mixture is smooth and well combined.

Using a pastry brush or the back of a spoon, generously brush the tangy mixture over the tops and sides of the raw chicken breasts right in the baking dish, making sure each piece is well coated. If any sauce collects in the bottom of the dish, spoon or brush it back over the chicken.

Place the baking dish on the middle rack of the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.

Once done, remove the dish from the oven and let the chicken rest for about 5 minutes. This helps the juices settle so the meat stays moist when you slice into it.

Spoon any extra pan juices over the chicken just before serving. Slice or serve the chicken breasts whole alongside your favorite sides.

For picky eaters, you can cut back on the Dijon mustard by half and add an extra teaspoon of honey to make the sauce a little milder and sweeter. If your family likes a touch of heat, add 1/4 teaspoon of crushed red pepper flakes or a pinch of cayenne to the mixture. You can also swap the paprika for smoked paprika for a subtle, smoky flavor. For a slightly creamier version, whisk in 1–2 tablespoons of plain Greek yogurt or mayonnaise to the sauce before brushing it on. If you’re cooking for a crowd, double the sauce and use a larger baking dish so the chicken can stay in a single layer. This recipe also works well with chicken thighs; just add about 5–10 minutes to the baking time and check for doneness. Leftovers are great sliced over salads, tucked into wraps, or served on sandwiches with a little extra mustard and lettuce for an easy next-day lunch.