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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Just made this tonight and loved it! The chicken had such a nice flavor. This one is a keeper!
I couldn’t find whole ustard. Can I substitute
Yes, you can substitute Dijon mustard or regular mustard but I find that this recipe is truly best when whole grain is used.
This is delicious! Thank you. Do you have nutrition information for this recipe?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I am just curious if you have or know the nutrition facts for this dish??? It looks so good
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
From someone who hates mustard… Oh my word! This was amazing! This will be a regular dish added to family’s menu Thank you!
I made this recipe tonight for the first time and my 9 year old couldn’t get enough. This is now his favorite meal. 🙂
Tried this the other day. It was amazing the only issue I had was that I had to let cook in the oven a bit longer just an extra 15 minutes. Can’t wait to try your other recipes.
Just made this for the first time tonight. Probably the best chicken dish I’ve ever made. We loved it so much. I made it according to the instructions, though I accidentally put too much coarse mustard in it; still tasted amazing. Had it with steamed broccoli and smashed potatoes. Heaven! All your recipes I have tried have been complete winners. Thanks for helping me learn and create amazing food
I made this tonight and I do have to say that the recipe is really delicious. I did have an issue with the sauce starting to burn before the chicken was done, but no biggie…. I rescued it by transferring just the chicken to a baking sheet and finishing it sans sauce. I also did have a lot of fat floating on the sauce, so I dabbed it up with paper towels. Next time I think I need to thin it more with chicken stock because I added an extra tablespoon of honey. But it still turned out super yummy! Thanks for the recipe!
i have done this dish a number of times now & my family love it . I find just under 1/2 pint of chicken stock works well as we have ours with rice so it is nice & moist . X
Add a tablespoon of apple cider vinegar at the end gives the sauce a great tang
This was the most amazing chicken!!! Ive never been a honey mustard girl but my oh my this has turned me. I paired it with rice pilaf and roasted asparagus. The best dinner in forever. My boyfriend went on and on about it. and we had no leftovers!
Tried it and love it!!!!!
I don’t understand the bit with chicken stock. Just powder or mixed with water and what’s the right consistency mean.
Regards,
Judy.
Judy, I am not sure I understand your question. There is no mention of “powder” or “water” in the instructions.
Totally delicious and enjoyed by the whole family. Chicken-dinner-winner!! Thanks 🙂
I plan on making this delicacy this evening. When you say 2 told of stock and then refer u liquid, I think, which is it? Powder or liquid.
I hope I get a reply soonish so I don’t mess it up.
Thanks
hugs, Judy.
Judy, the 2 tablespoons chicken stock refers to liquid, not powder.
I’ve made this many times and love it. I only have a whole cut up chicken (bone in, skin on), can I do that instead ?
Yes, of course! But you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.
Great recipe! I made it with boneless, skinless thighs in a cast iron skillet. I seared them first for color and added garlic and mushrooms to the sauce. My husband and son raved! It was very easy and SO good! I will definitely be making this again.
Awesome recipe!! Made this tonight and my husband and I really enjoyed it. Mashed potatoes were a great side dish to soak up the extra sauce!
This was absolutely delicious! I loved it so much I put it on my blog lipstickandlifting.com, thanks for the recipe!