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Garlic Honey Mustard Marinated Chicken".

Garlic, Honey, and Mustard-Marinated Chicken: A Savory Dance of Flavors

  • Author: Cristina Curp, FNTP
  • Prep Time: 5 minutes
  • Marinate: overnight:
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings (1 breast) 1x
  • Category: Chicken
  • Method: Sear and Bake
  • Diet: Gluten Free


It’s juicy, hints at sweetness, boasts a burst of flavors, and is remarkably easy to prepare.



  • 5 boneless, skinless chicken breasts
  • 1/4 cup honey
  • 1 tablespoon olive oil
  • 1/4 cup coconut aminos
  • 2 tablespoons Dijon mustard
  • 3 tablespoons minced garlic
  • 1 teaspoon salt
  • 2 teaspoons ground pepper


  1. In a large bowl, combine honey, olive oil, coconut aminos, Dijon mustard, minced garlic, salt, and pepper. Stir well to ensure even mixing.
  2. Gently place the chicken breasts into the bowl, making sure each piece is thoroughly coated with the marinade.
  3. Cover the bowl and let the chicken marinate in the refrigerator for 1 to 3 days, allowing the flavors to deeply infuse.
  4. When ready to cook, preheat your oven to 350°F (175°C).
  5. Heat a large skillet over medium-high heat and add a dash of olive oil.
  6. Sear the chicken breasts for approximately 3 minutes on each side or until they attain a golden-brown hue.
  7. Transfer the seared chicken breasts onto a sheet pan.
  8. Bake in the preheated oven for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Recipe Notes:

  • You can use soy sauce (of gluten-free tamari) instead of amino if it’s what you have on hand, but add 1 tbsp more honey, and reduce salt by 1/2 teaspoons.
  • Line your baking sheet with foil so the sauce doesn’t stick


  • Serving Size: 1 breast
  • Calories: 220
  • Sugar: 12g
  • Sodium: 500g
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 15g
  • Fiber: <1g
  • Protein: 25g