This quick and easy Honey Mustard Chicken recipe will be your new go-to for weeknight dinners! It’s tender, juicy, flavorful, and SO easy to make. You can have dinner on the table in just 30 minutes with this recipe.
I make this recipe when I want to switch up our normal chicken dinners. Honey mustard chicken is super versatile, so I can pair it with just about anything. Plus, it only takes 10 minutes to prep the honey mustard sauce, and the oven takes care of the rest!
Ingredients & Substitutions
- Chicken thighs — I use bone-in, skin-on chicken thighs. You can also make this recipe with boneless skinless chicken breasts if you don’t have chicken thighs.
- Honey — The sweetness of the honey balances the tangy mustard.
- Dijon mustard — I use Dijon mustard because it has such a nice complex flavor. But you can try swapping the Dijon for whole grain mustard or yellow mustard if you like a kick.
- Garlic — I use 2 cloves, but feel free to add more if you like!
- Olive oil — My go-to is olive oil, but any neutral cooking oil will work. If you don’t have olive oil, you can use melted butter too.
- Herbs — A mix of fresh rosemary sprigs and thyme. If you prefer, you can add some chopped fresh parsley, chives, or oregano too.
- Salt & pepper — I like to season the chicken as well as the honey mustard sauce.
Instructions to Make Honey Mustard Chicken
- First, preheat your oven to 350°F and lightly grease your baking sheet, baking dish or an oven-safe skillet.
- Arrange the chicken thighs on the baking sheet, skin side up, and season them with salt and pepper.
- Add the rest of the ingredients to a small bowl and whisk until it’s well combined.
- Then, coat each chicken thigh evenly with the honey mustard sauce.
- Bake the chicken for 35-45 minutes, or until it reaches an internal temperature of 165°F.
- Then, broil the chicken for 2-3 minutes to get the skin crispy.
- When you finish, remove the chicken thighs from the oven and allow them to rest.
- Serve, and enjoy this delicious honey mustard chicken!
Olivia’s Recipe Tips
- I always make sure my oven is nice and hot before putting the chicken in, so it cooks evenly.
- Be sure to let the chicken thighs rest for a few minutes before serving. This allows the juices to redistribute, which makes the meat so moist and tender.
- The broiler works quickly, so it’s best to keep a close eye on this step.
To Store: You can keep the leftover honey mustard chicken in an airtight container in the fridge for up to 4 days. They’re also great for meal prep!
To Freeze: Honey mustard chicken is freezer-friendly, too! Store the chicken thighs in a freezer-safe bag for up to 3 months.
To Reheat: I typically reheat the leftovers in the microwave. You can also warm them completely in the oven.
Roasted veggies: Whip up some roasted green beans and carrots while the chicken cooks.
Potatoes: I love serving this recipe with air fryer potato wedges or mashed potatoes.
Casseroles: My broccoli and cauliflower casserole is always a crowd favorite.
Salad: Pair this recipe with a simple arugula salad.
More side dishes: Serve it with rice and quinoa.
Even More Chicken Thigh Recipes!
Honey Mustard Chicken
Video
Ingredients
- 6 bone-in and skin-on chicken thighs
- 3 tablespoon honey
- 3 tablespoon Dijon mustard
- 2 garlic gloves minced
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (177°C). Lightly grease a baking sheet.
- Mix the honey, Dijon mustard, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and black pepper in a small bowl. Stir until well combined.
- Place the chicken thighs on the prepared baking sheet, skin side up. Season the chicken thighs with additional salt and pepper if desired.
- Brush the honey mustard mixture generously over each chicken thigh, coating them evenly.
- Place the baking sheet in the-preheated oven and bake for 35-45 minutes or until chicken thighs gets to an internal temperature of 165F.
- Then, turn on the broiler, and broil the chicken for 2 to 3 minutes to crisp up the skin.
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving.
Notes
- If you don’t have fresh herbs on hand, dried herbs will work great too!
- Check the thickest part of the chicken thigh for the best temperature reading.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I have made this many times and has been in our dinner rotation. We love this recipe. It is
easy as so tastes so good!
I’m so happy to hear that! This recipe is so yummy and easy to make!
Looks delish!!!
Going to make real soon.
Happy to hear that!
Can I make this with chicken breast or skinless chicken thighs?🤔
Absolutely, you can!
would the cooking time be any different with chicken breast?
Yes! Chicken breasts cook faster than thighs. Reduce the cooking time to about 15-20 minutes, or until the internal temperature reaches 165°F (75°C). 😊
Very easy to make and flavorful. The thighs came out very moist and tender. I served it with a quinoa and brown rice mix and roasted carrots and cauliflower. So good!
That sounds like such a delicious meal! I’m so glad you found the recipe easy and flavorful—the sides you chose sound perfect too. Thanks for sharing! 😊🍗🥕🥦