The creamiest honey mustard chicken ever! It’s so good, you’ll want to eat the honey mustard itself with a spoon!

Baked Honey Mustard Chicken - The creamiest honey mustard chicken ever! It's so good, you'll want to eat the honey mustard itself with a spoon!

Growing up, I was NEVER a fan of mustard.

It was only ketchup and BBQ sauce for me. And it’s not that I wasn’t a fan. I would almost start gagging if it was right beside me. I don’t know what it was but it was not something I would touch with a ten foot pole.

 But in the last 5 yrs, something drastically changed in my adult palate.

Now, I just can’t get enough mustard in my diet.  Yellow, dijon, grainy, roquefort – you name it. I love it all.

But when it’s a honey mustard combo, well, that’s my culinary heaven right there.

And although I could guzzle down this honey mustard without any issues, I decided to add in some crisp oven-roasted chicken thighs. You know. Just because.

Baked Honey Mustard Chicken

Baked Honey Mustard Chicken

The creamiest honey mustard chicken ever! It’s so good, you’ll want to eat the honey mustard itself with a spoon!
5 stars (10 ratings)

Ingredients

  • 3 tablespoons Dijon mustard
  • 3 tablespoon whole grain mustard
  • 3 tablespoons honey, or more, to taste
  • 2 tablespoons chicken stock, or more, to taste
  • 1 tablespoon olive oil
  • 3 sprigs rosemary

For the mustard rub

  • 1 tablespoon olive
  • 1 tablespoon whole grain mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs

Instructions

  • Preheat oven to 400 degrees F.
  • To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken.
  • In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock. Add more chicken stock as needed until desired consistency is reached; set aside.
  • Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with rosemary.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  • Serve immediately.

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