Mary Berry Honey Mustard Chicken Recipe

This Mary Berry honey mustard chicken is a comforting, flavour-packed dish with tender, juicy chicken coated in a glossy, sweet and tangy sauce. The balance of honey and mustard creates a rich glaze that caramelises beautifully in the oven. It is an easy, reliable recipe that suits both weeknight dinners and relaxed family meals. The total time is around 50 minutes, making it practical and satisfying.

Ingredients

For the Chicken

• 6 chicken thighs or breasts, skin on
• 1 tbsp olive oil
• Salt and freshly ground black pepper

For the Honey Mustard Sauce

• 3 tbsp clear honey
• 2 tbsp wholegrain mustard
• 1 tbsp Dijon mustard
• 2 cloves garlic, crushed
• 1 tbsp lemon juice
• 1 tsp paprika
• 100ml chicken stock

For Garnish

• Fresh parsley, chopped

How to Make Mary Berry Honey Mustard Chicken

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the sauce caramelises nicely.
• Season the chicken: Pat the chicken dry with kitchen paper, then season well with salt and black pepper on both sides.
• Make the sauce: In a bowl, mix together the honey, wholegrain mustard, Dijon mustard, garlic, lemon juice, paprika and chicken stock until smooth.
• Arrange and coat: Place the chicken in a roasting dish, drizzle with olive oil, then pour the honey mustard sauce over the top, turning to coat evenly.
• Bake the chicken: Roast in the oven for 35–40 minutes, basting halfway through, until the chicken is cooked through and the sauce is sticky and golden.
• Rest and finish: Remove from the oven and allow to rest for 5 minutes. Spoon over the sauce and sprinkle with fresh parsley before serving.

Tips

How do I keep the chicken moist?

Using skin-on pieces and basting during cooking helps retain moisture and adds extra flavour.

Can I make the sauce thicker?

If you prefer a thicker glaze, simmer the sauce briefly in a pan before pouring it over the chicken.

What if my sauce is burning?

Cover the dish loosely with foil for the final 10 minutes to prevent over-browning while the chicken finishes cooking.

Can I use chicken breasts instead?

Yes, but reduce the cooking time slightly to prevent them from drying out.

Serving Suggestions

• Serve with roasted potatoes or mashed potatoes
• Pair with steamed green vegetables or carrots
• Add a fresh green salad for a lighter option
• Enjoy with crusty bread to soak up the sauce

Storage

At Room Temperature

Do not leave the chicken out for more than 2 hours after cooking.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze cooked chicken in sauce for up to 2 months. Defrost overnight in the fridge and reheat gently.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 32g
• Fat: 24g
• Saturated Fat: 6g
• Sodium: 520mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Honey Mustard Chicken Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken baked in a rich honey and mustard sauce that turns beautifully sticky and golden. A simple and flavourful family meal.

Ingredients

• 6 chicken thighs or breasts

• 1 tbsp olive oil

• Salt and black pepper

• 3 tbsp honey

• 2 tbsp wholegrain mustard

• 1 tbsp Dijon mustard

• 2 garlic cloves, crushed

• 1 tbsp lemon juice

• 1 tsp paprika

• 100ml chicken stock

Directions

• Preheat oven to 200°C (180°C fan).
• Season chicken with salt and pepper.
• Mix honey, mustards, garlic, lemon juice, paprika and stock.
• Place chicken in a roasting dish and coat with sauce.
• Bake for 35–40 minutes, basting halfway.
• Rest briefly, garnish and serve.

Notes

• Baste during cooking for best flavour.
• Cover with foil if browning too quickly.
• Serve with potatoes or vegetables.