This honey mustard chicken recipe is succulent pan-seared thighs simmered in a sweet, tangy sauce with a nice spicy kick. Finish it in the oven for an easy and incredibly tasty dinner option!
Stashing extra chicken thighs in my freezer has been one of my habits for years. Even if our meal plan for the week has been laid out, I always make sure to keep extra in my freezer just in case I want something different than what was on the menu for that day. It’s not that I don’t put thought into our meal planning; it’s that I love, love, love chicken thighs.
And this honey mustard chicken recipe was actually born on one of those spontaneous nights. I looked in the fridge and realized that we needed to go grocery shopping. But instead of making an inconvenient trip to the store, we threw together what we had, and less than an hour later I knew I had to write it down before I forgot.
What Mustard Does for Chicken
Mustard is a great tenderizer because it contains vinegar, which helps break down surface proteins for juicier chicken. The tart spiciness perfectly complements the other spices, like garlic, paprika, and black pepper. And when you add honey to the mix, well, you take it to another flavor level.
Now, which mustard is best? Hey, I’m not here to complicate your life. Use whatever you love and have on hand. Yellow mustard is mild and tangy, Dijon is creamier, spicier, and more complex, and whole-grain has more texture and a sharper bite.
How to Make Honey Mustard Chicken
- Season and sear the chicken, then sauté the aromatics.
- Make the honey mustard sauce, return the chicken to the pan, and simmer until tender.
Recipe Notes
- Of course, if you have honey mustard, you can replace both the mustard and honey with it.
- You can make your own mustard from the powder. Mix 3 tablespoons of powdered mustard with 1 teaspoon of cold water until it becomes a paste, and let it set for about 10 minutes to activate its power. Then add a teaspoon of apple cider vinegar and mix well. Add more water or vinegar if needed to get the right consistency. A dash of ground turmeric, salt, and garlic powder adds more color and flavor.
- For chicken breast, bake it at 400℉ (205℃) for 20-25 minutes.
Make Ahead and Leftover Makeovers
When making it ahead, I let it cool, then remove the skin because it’s going to get soggy anyway. It makes easy meal prep for the next 4 days, properly stored in the fridge. It also freezes well for 4-5 months.
Remove the skin and bones (saving them in the freezer for stock later), shred or chop the meat, and you have an easy topping for pasta salads, sandwiches, casseroles, and soup. I like freezing it in serving-size portions for a quick protein on a busy weeknight.
What Pairs With Honey Mustard Chicken
We love smothering the classic white rice or mashed potatoes in the sauce, then a light roasted vegetable or side salad completes an easy, healthy meal. For dessert, you can’t beat a fruity lemon tart.
More Amazing Chicken Thigh Recipes
This blog post was originally published in August 2019 and has been updated with additional tips and beautiful new photos.
Looking for more recipes? Follow on…
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
American
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Pat dry chicken thighs with a paper towel and place them in a bowl.
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Season the chicken thighs well on all sides with salt and pepper. Rub with Creole seasoning and set aside. You can do this an hour or two before to let it marinate.
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Preheat the oven to 350℉ (180℃).
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Heat the oil in an oven-proof cast-iron skillet over medium-high heat; place the chicken skin-side down. Cook for about 3 minutes, then flip them over and sear for another 3 minutes or until golden brown on both sides. Remove the chicken from the pan and set it aside on a plate.
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Add the sliced onion, garlic, and thyme to the skillet, and stir for about 30 seconds. Be careful not to let it burn cause it might alter the flavor.
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Whisk the mustard, honey, and chicken broth, and add it to the skillet. Deglaze the pan, scraping all that goodness (fond) off the bottom. Bring it to a boil, lower the heat, and simmer it for a minute or two.
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Return the chicken thighs to the skillet and coat in sauce. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through. Thighs are juiciest if they reach an internal temperature of 175℉ (80℃).
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Remove from the oven, plate, and serve with rice or potatoes and vegetables.
- Don’t limit yourself to chicken thighs. The whole chicken cut into serving-size pieces, just legs, or even turkey work great.
- Thighs and legs are more forgiving and are juiciest when they reach 175℉ (80℃). Breasts can get dry fast, so try to pull them from the oven at 160-165℉ (70-73℃), and resting them for 10 minutes will finish them up.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1thigh| Calories: 484kcal (24%)| Carbohydrates: 11g (4%)| Protein: 32g (64%)| Fat: 35g (54%)| Saturated Fat: 9g (56%)| Polyunsaturated Fat: 7g| Monounsaturated Fat: 15g| Trans Fat: 0.2g| Cholesterol: 186mg (62%)| Sodium: 826mg (36%)| Potassium: 505mg (14%)| Fiber: 2g (8%)| Sugar: 7g (8%)| Vitamin A: 1463IU (29%)| Vitamin C: 5mg (6%)| Calcium: 38mg (4%)| Iron: 2mg (11%)
Course: Main
Cuisine: American
Diet: Gluten Free
