Honey Mustard Chicken with Bacofoil®

  • Author: Ciara Attwell
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: European


  • A delicious and easy no fuss mid-week meal; Honey Mustard Chicken cooked in Bacofoil® Non-Stick Kitchen Foil


  • 50g honey
  • 2 tsp wholegrain mustard
  • 1 tsp smoked paprika
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh parsely
  • 4 medium chicken breasts
  • salt and pepper


  1. Make the sauce by mixing the honey, mustard and smoked paprika together in a small bowl. Add the garlic and parsley and mix again.
  2. You can either make this recipe in individual parcels made with Bacofoil® or just use the Bacofoil® to line a tray. I’ve chosen to make individual parcels this time so have cut out large pieces of the foil and placed each chicken breast on the dull/non-shiny side. Season with a little salt and pepper.
  3. Add the parcels to a baking tray or dish. You can fit them snugly like I have or separate them out in a larger dish.
  4. Divide the sauce between the chicken breasts, spreading mostly over the top.
  5. Scrunch up the foil to close up the parcels then bake in the oven for 30 minutes.
  6. Be really careful when opening up the foil parcels as the steam inside may be very hot. The chicken can then be lifted with a spoon straight from the parcel onto a plate.
  7. Spoon any remaining sauce straight from the foil on top of your chicken.


  1. Feel free to vary the amount of mustard you use in the recipe. Wholegrain mustard is quite mild so this was perfect for my kids but if you prefer it a little more punchy add some yellow English mustard too.
  2. You could also add some spicy with some dried chilli flakes.
  3. This recipe is perfect for making in bulk for leftovers. Once the chicken has cooled keep it in a covered container in the fridge for up to 3 days. Slice it up for sandwiches or salads.