Why You’ll Love Baked Honey‑Mustard Chicken Tenderloins Recipe
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It’s fast: from prep to plate in under 20 minutes
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It uses pantry-friendly ingredients you likely already have: mustard, honey, spices
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The flavor is a lovely balance of sweet and tangy, with a simple dry rub adding depth — no breading needed
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It’s versatile: pair with salad, veggies, rice, or other easy sides for a complete meal
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken tenderloins (about 12–14 pieces)
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon garlic powder
¼ cup Dijon mustard
¼ cup honey
2 tablespoons whole grain mustard
1 teaspoon chopped fresh rosemary (optional)
Directions
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Preheat your oven to 400 °F (≈ 200 °C). Line a sheet pan with parchment paper.
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In a large bowl, toss the chicken tenderloins with sea salt, paprika, and garlic powder until evenly coated.
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In a smaller bowl, whisk together Dijon mustard, whole grain mustard, honey, and rosemary (if using) until smooth. Pour this honey-mustard glaze over the chicken and toss to coat thoroughly.
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Spread the coated tenderloins in a single layer on the prepared sheet pan, avoiding overlap.
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Bake for around 15 minutes — just until cooked through and lightly browned on the underside. Be careful not to overcook, as tenderloins can dry out quickly.
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Serve warm. Garnish with extra herbs if desired.
Servings and timing
Serves: 4
Prep time: about 5 minutes
Cook time: about 15 minutes
Total time: about 20 minutes
Variations
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Swap the tenderloins for boneless chicken thighs — increase oven temperature to 425 °F and bake 20–25 minutes instead
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For extra flavor, you can mix in dried herbs (like thyme) instead of fresh rosemary
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If you like a richer sauce, try stirring in a bit of butter or olive oil to the glaze before tossing
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Serve over rice, quinoa, or with roasted veggies instead of salad for a heartier meal
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat: warm gently in a skillet over low heat or microwave in short intervals until heated through.
FAQs
How can I tell when the chicken is cooked through?
The chicken is done when the tenderloins are no longer pink inside, the juices run clear, and they feel just firm (not hard) to the touch.
Can I use chicken breasts or thighs instead of tenderloins?
Yes. Boneless, skinless chicken thighs work especially well. If using breasts, slice them into strips similar in size to tenderloins to keep cook time short.
What if I don’t have whole grain mustard — can I just use Dijon?
Yes. Using only Dijon mustard will still give a nice honey-mustard flavor. The texture and flavor will be slightly different but still delicious.
Can I make this recipe gluten-free?
Yes — as written, this recipe is gluten-free (no breading or gluten-containing ingredients).
Can I add vegetables to the sheet pan and bake everything together?
You could — but be careful with timing and spacing. Tenderloins cook quickly; harder vegetables like carrots or potatoes might need more time or pre-roasting.
Can I use dried rosemary instead of fresh?
Yes. Dried rosemary will still add flavor; use a smaller amount (about 1/2 teaspoon) since dried herbs are more concentrated.
What if I don’t like mustard — can I reduce it or skip it?
You could reduce the mustard but it will change the classic honey-mustard flavor. Alternatively, try a mild mustard or mix in mayo or yogurt for a creamy glaze (though that alters the profile).
Is this recipe suitable for meal prep?
Yes. You can bake a larger batch then refrigerate. The chicken reheats well and pairs nicely with different sides, making it great for make-ahead lunches or dinners.
Can I freeze leftovers?
You can freeze cooked chicken tenderloins in a sealed container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
What sides go well with this dish?
Light sides like mixed green salad, steamed or roasted veggies, rice pilaf, or simple buttery peas complement the sweet-tangy chicken well.
Conclusion
This Baked Honey-Mustard Chicken Tenderloins recipe is perfect for when you need a fast, flavorful, and healthy dinner option. The sweet and tangy glaze pairs beautifully with the juicy chicken, and it takes just 20 minutes from start to finish. Whether you’re feeding a family or meal prepping for the week, this dish is easy, flexible, and always satisfying.
