Go Back
Top view of rosemary mustard chicken on a white plate.
Print Recipe
5 from 1 vote

Rosemary Mustard Chicken

Tender chicken with a rosemary mustard sauce to add just the right compliment of tang.


  • 3-4 large chicken breasts
  • 3 TBS coleman’s mustard
  • 2 TBS honey
  • 8 sprigs rosemary (divided)
  • 1 tsp salt
  • 1/2 tsp pepper


  • Preheat your oven to 400 degrees.
  • Chop of the leaves of 4 of your rosemary sprigs.
  • Combine your rosemary pieces, mustard, honey, salt and pepper in a small bowl.
  • Using a silicone pastry brush, coat both sides of each chicken breast with the mustard sauce.
  • Put chicken into a large baking pan and top each with an additional rosemary sprig.
  • Bake chicken for about 30 minutes, or until chicken reaches an internal temperature of 165 degrees.