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
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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Hello! This looks so good! What would you recommend serving alongside this? Thanks
this was so helpful and it tasted fantastic!!!!! 🙂
I’m not sure what to do with the other mixture was not clear
I have made this dish so many times since I found it in 2016. My picky preteens were mad when they saw it the first time, “Gross! Chicken thighs! What are those balls all over it?” All the complaints stopped once they tried it. All 5 family members loved it, which is so rare. I made it tonight, my baby girl (who is a senior) called my other daughter (who is a sophomore in college) and was teasing her, telling her we made her favorite chicken tonight. I had to review and comment to say thank you for being a part of our favorite family moments!
I usually make collard greens in the instapot as a side, they go very well with mustard chicken.
This was great! Loved the taste, but I think next time I’ll leave it in a few minutes longer to get a crispy skin. I used a large oven-proof frypan but I think I would have been better off browning in batches and then using a larger roasting tin so they weren’t all crammed in so much.
Please can someone confirm that the ingredients used for the rub are part of the ingredients used in the rest of the recipe and the rub does not require MORE/EXTRA ingredients
Soooo good! Would have added a little extra chicken broth for more sauce but my family loved it!
This is my favorite recipe I have found on the internet – EVER. I despise mustard but something about this dish makes me forget. I could eat the sauce with a spoon. Crispy chicken thights smothered in the creamy honey mustard sauce is to die for. And the rosemary on top seals the deal, it makes my house smell like Christmas! Whenever I make this dish I feel like the best chef in the world, and I intentionally use the word chef and not cook because this dish makes me feel super fancy. Not complicated at all but the results are amazing!
I’m not much of a cook but this was damned delicious and easy to make.
What a great recipe. Im a home cook and honey mustard chicken was requested. What a win thanks for such a great recipe. Btw I’m in Melbourne Australia
Ive made this a few times and the whole family thinks its amazing. However I have now gone vegetatian. Im making this for the rest of the family but the sauce is so good I dont want to miss out, do you reckon the sauce would be good with large mushrooms?
Absolutely!
This dish was one of the best chicken dishes I’ve made. My family went wild for it (4 adults) – I should have doubled the recipe because they wanted more. Alongside I had the Damn Delicious Roasted Broccoli and Roasted Red Potatoes – all so good!
I chopped the rosemary very small and added it to the mustard honey sauce. I also added 2 minced garlic cloves. Other than that I made no other changes. I love your recipes!!
I’m a kitchen idiot and even I can whip this up and seem like a pro! Thanks for sharing this amazing recipe! Some changes I made due to constraints faced : I used chicken drumsticks (deboned) and sunflower oil instead of olive oil. Also because I’m cooking a smaller portion, I just halved everything and it turned out splendid! Will try out other recipes from your site in the future!
Please do! Thank you for your feedback.
How long do you recommend leaving the rub on for
This is one of my top five favorite recipes I have ever tried from any blog ever. I make it around once a week, at least twice a month. We eat it with mashed sweet potato and steamed green beans. I only use four pieces of chicken since it’s just me and my toddler. I make the full amount of sauce, because it is so so SO good spooned over the green beans. I’ve got the whole meal down to a 30 minute routine. I poke holes in a sweet potato and stick it in the microwave to soften while I sear the chicken and quickly whisk together the sauce (which I know by heart now.) I skip the mustard rub to save time. I just season the chicken with kosher salt and black pepper and then sear it in my cast iron skillet. Then I pour the sauce over, and pop it in the oven and put the sweet potato right beside it on the grate to finish baking. Whole frozen green beans go in the microwave to steam. When it’s all cooked, I set the chicken aside to rest, pull the skin off the potato and mash it with some butter and salt and pepper. Dinner is served!!! My toddler hums and bounces and licks his plate. Thank you for this delectable, affordable, quick, and healthy dinner recipe!!!!
Thank you so much for your feedback, Brenda!
How do you sear the chicken without the skin sticking and peeling off the chicken? The only way I can get it work is without adding the rub and just adding the liquid simmer it in.
Tiffany, what type of skillet are you using? If you are having trouble with the skin sticking to the pan, a nonstick skillet would be best to use.
Can this be done with chicken breasts?
Yes, of course!
Delicious!
However, we aren’t the serve immediately type of people. So we baked it as usual, covered, after searing the meat with the rub (which burned while searing). 350 degrees, and my husband ended up adding water because he likes gravy in his rice.
I was happy to find the whole grain mustard at Trader Joe’s
Question– dies this have a strong mustard flavor when preparing as directed? Because ours didn’t. We got chicken with amazing flavor and tenderness.
Thank you
No, the mustard flavor is not too overpowering!
Thank you. Love your trcipes
Looks AMAZING!! Should the rosemary be kept in sprigs or chopped?
Either/or!
Thanks!!!!
How about using yellow mustard for this dish? I love its mild taste and i don’t have enough Dijon mustard for this recipe! I see that it’s smoother and less spicy than Dijon mustard.
Yes, absolutely!
Please can someone confirm that the ingredients used for the rub are part of the ingredients used in the rest of the recipe and the rub does not require MORE/EXTRA ingredients.
I ask because usually the method for a recipe using part ingredients for one section would state use certain amounts for one part and then say clearly use what’s left for the rest of the recipe.
I would really appreciate an answer
Thanks so much
Viki