This oven baked 5-ingredient honey mustard chicken bake is exactly what I reach for on weeknights when I’m juggling work emails and daycare pickup. You literally drizzle bottled honey mustard sauce and three simple pantry ingredients over chicken breast cutlets in a casserole dish, then let the oven do the rest. It’s inspired by the classic honey mustard chicken I grew up with in the Midwest, but streamlined for real-life busy schedules—no marinating, no fancy steps, just a golden baked meal that feels a little special without any extra effort.
I like to serve this honey mustard chicken with something that can cook or be prepped while the casserole is in the oven. Steamed green beans or a simple side salad with a light vinaigrette balance the sweetness of the sauce. Mashed potatoes, buttered egg noodles, or microwaveable rice pouches are all great for soaking up the extra honey mustard in the bottom of the dish. If you’re planning ahead for lunches, pair leftovers with roasted veggies and brown rice in meal-prep containers for an easy grab-and-go option.
5-Ingredient Honey Mustard Chicken BakeServings: 4
Ingredients
1 1/2 to 2 pounds thin-sliced chicken breast cutlets
1 cup bottled honey mustard sauce (plus more to taste)
1/2 cup shredded mozzarella cheese
1/4 cup plain dried breadcrumbs
2 tablespoons olive oil (divided, plus extra for greasing the dish)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Nonstick cooking spray or a little extra oil for the casserole dish
Optional: chopped fresh parsley for garnish
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray or a little olive oil.
Pat the chicken breast cutlets dry with paper towels, then lay them in a single layer in the prepared casserole dish. If any pieces are very thick, gently pound them to an even thickness so they cook at the same rate.
Season the chicken cutlets lightly with the kosher salt and black pepper. Drizzle 1 tablespoon of the olive oil over the chicken and rub it in with clean hands or the back of a spoon.
Shake the bottle of honey mustard sauce well. Drizzle the honey mustard generously over the chicken cutlets, making sure each piece is well coated. Use the back of a spoon to spread the sauce if needed so it covers the tops evenly.
In a small bowl, stir together the shredded mozzarella cheese, plain dried breadcrumbs, and the remaining 1 tablespoon olive oil until the mixture looks like slightly damp, cheesy crumbs.
Sprinkle the cheese and breadcrumb mixture evenly over the sauced chicken cutlets, covering as much of the surface as possible. This will bake into a golden, slightly crisp topping.
Place the casserole dish on the middle rack of the preheated oven. Bake for 20 to 25 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest part of a cutlet should read 165°F/74°C) and the topping is golden and bubbling.
If you’d like a deeper golden color on top, switch the oven to broil for 1 to 2 minutes at the end of baking, watching closely so the breadcrumbs don’t burn.
Remove the casserole dish from the oven and let the chicken rest for 5 minutes before serving. This helps the juices settle and keeps the chicken moist.
Garnish with chopped fresh parsley if using, then spoon the saucy, golden chicken cutlets onto plates and drizzle any extra honey mustard from the bottom of the dish over the top.
Variations & Tips
To keep this firmly in the easy weeknight category, stick with thin-sliced chicken cutlets—regular thick breasts will take longer and can dry out unless pounded thinner. You can swap mozzarella for cheddar, Colby Jack, or even Swiss for a slightly sharper flavor. For the breadcrumbs, use panko if you like a crunchier topping; just keep the same amount. If you prefer dark meat, boneless skinless chicken thighs work well, but add 5 to 10 minutes to the bake time and still confirm they reach 165°F/74°C in the thickest part. For extra veggies without extra dishes, scatter thinly sliced onions or a handful of baby spinach under the chicken before drizzling on the honey mustard. To make it gluten-free, use gluten-free breadcrumbs and double-check that your bottled honey mustard is labeled gluten-free. For a little heat, add a pinch of red pepper flakes or a drizzle of hot sauce over the chicken before baking. Food safety tips: Always wash your hands and any surfaces or utensils that touch raw chicken with hot, soapy water. Don’t rinse raw chicken (it can spread bacteria around your sink). Use a separate cutting board for raw meat when possible. Make sure the chicken reaches an internal temperature of 165°F/74°C before serving, and refrigerate leftovers within 2 hours in shallow containers. Leftovers keep well in the fridge for up to 3 to 4 days and reheat nicely in the microwave or covered in a low oven.
