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 these tonight for dinner. They were very good. I used the boneless skinless chicken thighs as that it all I had. But I still followed the instructions above and they came out wonderfully. Thank you for the recipe!
These chicken seriously looks perfect!
I made this tonight for dinner and we loved it. Great sauce – as suggested I thinned it more with broth. Wish I would have made some brown rice to go with it, but for sure will do that next time. My husband said, “MMMM” the first bite so I knew it was a winner. Thank you for the suggestion to not brown the chicken breast. I will try that and avoid a mess.
I’m the same way! I hate anything mustard unless it has honey in it! So we always have a bottle of regular or spiced mustard for the hubs and a bottle of honey mustard for me. That being said, this chicken looks pretty delicious for something mustard-y!
We are honey mustard people, which means this is totally going on next week’s menu. Yum!
What do you think about using boneless skinless chicken breasts for this recipe?
It’s best to use thighs to get that amazing, crisp crust from the initial sear. But if you are using boneless, skinless chicken breasts, there is no need to sear it first. Just pop them into the oven along with the honey mustard mixture. But note that cooking time may have to be adjusted as needed.
I’m iffy on mustard, but can usually do honey mustard! I think this looks so good! I need some new chicken recipes!
This chicken looks AMAZING. I am a serious honey mustard fan (i spread honey wholegrain mustard over everything) so I definitely need to recreate the recipe. Love it!
I have loved mustard forever, so you know I am all about this chicken! I love how easy and quick this is!
Your photos make this so enticing. That is one of the reason why I so enjoy your blog. It made me try the salmon in foil recipe and I’m not a salmon person. Will be making this over the fall/winter (when I can turn the oven back on…teehee)
I’ll have to remember this when I get around to defrosting those chicken thighs I have in my freezer. It looks delicious. Though, I’ll probably follow Joanne’s lead and throw them on the grill – my time with the grill is limited to how long Oregon decides it doesn’t want to rain every day.
I have a few mustard chicken recipes I make on a regular basis. This looks like an amazing addition!
Wow this does looks so mustardy delicious!
Mmmm, must say, am looking forward to trying this! 🙂
What what?! That looks absolutely amazing. Beautiful photography, excellent recipe! Thanks so much for sharing.
Thank you for the nice and easy recipe.
I’ve just recently joined team mustard myself! Loving that gorgeous browned crust on those chicken thighs.
A hug for you girl! This looks super. I have BISO thighs in the freezer and hungry friends to try it on.
I want to try this recipe with jumbo wings, on the bbq. I won’t sear them, but will coat them with the rub, then baste near the end with the mixture. What do you think?
That sounds great! You can even broil them at the very end for a few minutes to get that nice crisp crust.
Steam your wings the day before for 10 minutes. Lay them out on a sheet and store on the bottom level of the fridge for at least 4 hours. Add the rub an hour before baking, add about half of the sauce when baking, save the rest as a dip. 🙂
I love mustard with or without honey, and I am definitely going to try this recipe out… maybe tonight, although all I have are chicken breasts! Thanks!!
I want to use skinless, boneless, chicken breasts. Would you still pan sear them or just bake in the oven? Thanks
There is no need to sear if using boneless, skinless chicken breasts. But you may have to adjust baking time as needed.
Hi Chungah, if I am using skinless, boneless chicken thighs, do they still need to be seared? Could you explain how searing adds to the dish? Just wondering if I can be lazy and leave this step out =) This recipe is in the oven right now, smells great!
Yes, I always recommend searing – it is well worth the effort. I promise! You can read more about it here if you are still not convinced. 🙂