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This easy Honey Mustard Curry Chicken recipe is the perfect balance of sweet and savory flavors. An easy weeknight dinner that uses just a few ingredients, requires minimal prep work and tastes absolutely amazing. It’s perfect for busy days, and even picky eaters love it!
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Curried Honey Mustard Chicken
If you’re looking for a new quick and easy chicken recipe, you’re going to love this delicious baked honey mustard curry chicken. It’s so simple, yet the flavor is completely out of this world. It may just become your family’s favorite dinner!
I can’t say enough about this honey curry chicken recipe. It is a vintage recipe I found in my mom’s collection a few years ago, and I’ve made it thousands of times already! I even have an Instant Pot version. Seriously, it’s that good. Even my pickiest eaters love this recipe, and that’s definitely a good sign!
The original name for the recipe is Chicken Diablo, but I can’t figure out why. To me, a name like that means your mouth may be on fire after eating the chicken, but that’s not the case here. There’s a little warmth from the curry and mustard, but there’s also a sweetness from the honey and richness from the butter. Honestly, it’s perfectly balanced.
If you’re not a fan of curry, you should still give this recipe a chance. My family wasn’t that excited about trying it at first, but just one bite of this honey chicken chicken was enough to win them over. And now, they request it about once a week!
Ingredients
There are just 7 ingredients in this simple chicken recipe. Full ingredient amounts are in the printable recipe card below.
- Boneless skinless chicken breasts — You can sub chicken thighs if you like.
- Butter — I use salted butter for the sauce, but unsalted works, too.
- Honey — Use your favorite brand of honey here.
- Mustard — I use Dijon mustard.
- Seasonings — curry powder, dried minced onions, sea salt
How to Make Honey Mustard Curry Chicken
Like I said, this chicken recipe has almost no prep work, and it’s ridiculously simple. I like to melt the butter in a mixing bowl in the microwave. Then, whisk the remaining ingredients with the melted butter.
You just mix the sauce, pour it over the chicken, bake it all up, and that’s it. In about 40 minutes, you’ve got dinner on the table.
I like to spoon the awesome sauce over the chicken right before serving. You can even baste the chicken while it’s cooking if you want. And when you serve it, be sure to spoon plenty of sauce over the chicken — You’ll want to get as much of this delicious sauce as possible!
What do you Serve with Sweet Honey Curry Chicken?
Actually, the possibilities are endless. My family prefers serving the honey mustard chicken over couscous and peas, but you can add a side of jasmine rice or brown rice, quinoa, pasta or mashed potatoes or roasted veggies, too. Or, just eat the chicken by itself, and slurp up the sauce. It’s that good!
Recipe Tip
Choose cuts of chicken roughly the same size so they bake evenly.
For extra heat, add a pinch of cayenne pepper to the sauce.
Storage
Store leftover chicken and curry sauce in an airtight container in your refrigerator for 3-4 days. Freeze chicken for up to 3 months. It reheats well in the microwave.
More Baked Chicken Recipes
Try my Easy Chicken Stuffing Bake or Ritz Cracker Chicken and check out more easy chicken recipes your family will love.
Honey Mustard Curry Chicken
Ingredients
- 4-6 boneless skinless chicken breasts about 2 pounds
- 1 teaspoon dried minced onions
- 4 tablespoons butter
- ¼ cup Dijon mustard
- ½ cup honey
- 1 teaspoon sea salt
- 1 teaspoon curry powder
Instructions
- Preheat oven to 375 ℉
- Grease a large baking dish with oil or non-stick cooking spray
- Place chicken in prepared baking dish in an even layer, and sprinkle minced onions over chicken
- In a small bowl, melt the butter in the microwave, then add the mustard, honey, sea salt and curry powder, and whisk until well combined
- Pour the sauce evenly over the chicken
- Bake for 40 minutes uncovered or until internal temperature reaches 165 degrees, according to a meat thermometer
- Sprinkle with chopped parsley, if desired, and serve immediately
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Honey Mustard Chicken with curry powder is now one of our favorite dinners, and I hope it becomes one of your favorite dinners, too! For more easy recipes, sign up for the weekly newsletter and follow on social media.
Happy Cooking,
Recipe first published in 2017 and updated in 2024.
This is a VINTAGE Southern Living Recipe which we have made for many many years. Great for a large family affair — easy and inexpensive! Here are some thoughts for enhancing this recipe learned over the years. Don’t remember the onions but will add next time.
We prefer bone-in skin-on chicken thighs not breasts. However, make it easier by adding all of the ingredients — except the chicken — in a microwave safe dish — large pyrex to combine.
BEFORE adding the chicken to the sauce — remove some of the butter mixture and add to a sauce pan and saute almonds then add some rice and saute. Also, we use yellow rice — like the color. Add liquid — broth or stock! Stir to combine. Cover and cook the rice mixture — when done don’t stir — add some frozen sweet baby peas on top of the rice mixture and cover to steam til done. Remove lid and fluff rice mixture and peas together. Above measurements are dependent on amount of rice you are cooking.
The butter mixture add great flavor to the rice.
Back to the chicken — roll the chicken in the melted butter sauce and bake. Place rice mixture on a large platter — push the rice to the sides — make a hole and add the chicken. Drizzle sauce over presentation. The chicken with the flavored rice/peas/almonds makes a star presentation. A lovely green salad is all that is needed — also maybe some crusty bread!
The chicken should be brown and toasty! Again, strongly suggest skin-on bone-in chicken thighs. This is a great recipe for “chicken wings — preferably drumettes” for a party.
This was great! New flavors I never tried before! Will be making this often!
My sister sent me this recipe. She makes this at least once a week and said it was ahhh-mazhing.
I made it last night…ohhh man, this is going into the recipe rotation FOR SURE!
So easy, and delicious. I kept sneaking tastes of the sauce while I was mixing it. I can’t wait to make it again and play around with adding more curry.
Served over Basmati rice and with green beans.
Thanks for the great recipe and I can’t wait to try other recipes on your site.
Super cute site name, btw!
Thank you SO much for the sweet compliments! I’m thrilled that you enjoyed the recipe!