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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I made this for my husband and son. It was a winner! My husband took some to work and his friend got mad at him for not bringing more! This is definitely going into the rotation!
Could I use a cast iron skillet for this? It’s currently the only oven proof skillet I have.
Yes, a cast iron skillet will work just fine.
i love your recipes! This one is a family favorite (though I use breast instead of thigh).
Easy and quick.
Imade similar to this last night—
1) 1kg chicken thighs–salted and floured–lightly fried until golden
2) mix 1 tbl oil,2 tbl honey,1tbl balsamic vinigar, 1 tbl oyster sauce
1 tbl worcestershire sauce, 2 tbls soy sauce, 2 tbls wholegrain mustard
2 tsp lemon juice
3) pour sauce over chicken thighs and marinade for 30 mins or more
put in baking dish and cook at 180* for 30/40 mins.
serve with salad of choice
I live in Indonesia and I have only been able to find “Brown” mustard. Can I replace the other two mustards with this?
You can certainly try substituting this “brown” mustard but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome, but if a substitution must be made, please do so at your own risk.
I made this tonight and it was amazing!! I used chicken breast (it’s what I had) and it was excellent. Thanks for sharing such a great recipe!
I also seared and baked in the same cast iRon skillet…it worked perfect!
i made this tonite using boneless thighs…..it was sooooo good. This will be a regular on my meal list! Thanks for sharing.
i plan on making this tonight but the store only had whole grain Dijon mustard, should i decrease the amount of regular Dijon and if so what do you think I should decrease it to? Also I have skinless chicken thighs so do I have to sear them or should I just bake them? Thanks!
Jenn, without further recipe testing, I cannot advise on the appropriate measurements if you plan to omit the Dijon mustard. As for the sear, that’s really up to you. Some readers have tried searing skinless thighs and others have baked them so it’s really based on personal preference.
Hi. I am making this today for dinner tonight. Busy schedule so that’s why I need to make it ahead of time. I am assuming that it will still taste just as yummy reheated . My question is. Can I sear it and then transfer it into a baking dish? I don’t have a pan that I can sear and put the same pan in the oven. Thank you for sharing this recipe. Can’t wait to try it, always looking for new things to make for dinner so my kids don’t get sick of the same thing every night. 🙂
Yes, that will work just fine!
Is whole grain mustard, dry mustard?
No, it is not dry mustard. Whole grain mustard is prepared mustard with visible mustard seeds.
Now I will have say that this is the best chicken dish I have tried on pinterest and it was so easy to make. Only thing I did different was lighly season the meat before applying the mustard rub. It was so juicy and tender. I give it 20 stars!!!
I added some brown sugar to this and it was amazing! Thanks 🙂
Have made this sauce with pork chops instead of chicken 3 times now. Ridiculous easy and delicious. Also made with risoni and will try with salmon 🙂
A-ma-zing!! I made this last night and it was soooooo good! I love this sauce!! Thank you for another great recipe!
I would give this recipe at least 10 stars if I could. Outstanding, you have to try…..
I would say it’s my favorite but, honestly, all the recipes from this site, are amazing. Too hard to pick just one favorite.
Tx for this and all your recipes!!
can I ahead and eat it the next day?
Yes! We really enjoyed the leftovers for the next couple of days.
I love it when i stumble upon a new website and make great discoveries like this delicious recipe. So flavorful and above all, so easy to make. Thank you!
I made this tonight and it was very very good. I used chicken breasts instead of chicken thighs and it was still very flavorful. It was also great that the ingredients were all things I had on hand. Thank you so much!
Ok this was seriously delicious. Easily the best thing I’ve had in months!