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Honey Mustard Chicken Bake

A flavourful dish that is easy to scale up or down depending on how many people you want to serve! Great for family dinners and having guests alike! The extra crumbed sauce makes a good topping for potatoes or rice.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 35 mins
Course Main Dish
Cuisine Western
Servings 4 people


  • 8 pieces chicken thigh fillets
  • 275 gram honey mustard bottle
  • 300 gram bottle of mayonnaise
  • 2-3 tablespoons honey
  • breadcrumbs as needed


  • Mix mayonnaise, honey mustard and honey together in a bowl until well blended. (You may adjust mustard/mayo/honey ratios to taste if desired.)
  • Coat chicken pieces, then arrange in a lightly greased baking dish.
  • Pour mayo-mustard mix between and atop chicken pieces. Shake dish lightly to get between the gaps.
  • Spoon breadcrumbs on top of chicken and sauce, enough to make a crust. I prefer a slightly thicker crust to help absorb the mayo-mustard mix. This results in a lovely topping that can be spooned on top of either potatoes or steamed white rice.
  • Cover dish with foil and allow to marinade in the refrigerator for 45 minutes, or overnight if desired.
  • Bake in oven at 180 degrees centigrade for an hour and fifteen minutes.
  • Remove the foil and allow to bake for another 15 minutes.
  • Serve with rice, and steamed vegetables.