Honey Mustard Chicken Recipe

I love a meal that feels special but doesn’t take all night to make.

That’s why this Honey Mustard Chicken Recipe sits at the top of my easy chicken recipes for a simple weeknight dinner.

It comes together quickly, uses just one pan, and somehow manages to deliver that perfect sweet and tangy combo in every bite.

You’ll see exactly how I make honey mustard chicken that turns out juicy, flavorful, and—seriously—ready in under an hour.

On those busy nights when I want something homemade but don’t want to fuss, this dish just works. The honey and mustard team up to create a light glaze that clings to the chicken without feeling heavy.

I usually pair it with rice, roasted veggies, or sometimes just a crisp salad if I’m feeling lazy. If you love chicken recipes that save time and still taste great, this one’s a keeper.

You’ll find all the details below—equipment, ingredients, and the step-by-step. I’ll toss in a few notes at the end so you can squeeze the best flavor and texture out of your chicken dinner.

Honey Mustard Chicken Recipe

I make this honey mustard chicken when I’m craving something savory, a little sweet, and easy to throw together. Honey, Dijon mustard, and garlic mix into a glaze that just feels balanced and comforting.

Equipment

• Large oven-safe skillet or baking dish for browning and roasting
• Mixing bowl for the sauce
• Whisk or spoon to blend everything
• Tongs for flipping chicken
• Meat thermometer to check for 165°F (74°C)
• Cutting board and knife for prep
• Measuring spoons and cups
• Small saucepan if you want to thicken the sauce

I reach for cast iron because it goes from stove to oven and keeps the heat steady.

Ingredients

• 4 boneless skinless chicken thighs or chicken breasts
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp yellow mustard or whole grain mustard
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp paprika
• ½ tsp thyme or fresh thyme leaves
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• 1 tsp white wine vinegar or chicken stock
• Optional: pinch of cayenne pepper, chopped fresh parsley, or fresh rosemary for garnish

I keep the sauce simple and pretty well balanced. Honey brings sweetness, while mustard and vinegar add a light tang.

Instructions

• Preheat oven to 400°F (200°C).
• Pat chicken dry, then season both sides with salt, pepper, paprika, and thyme.
• Whisk together honey, Dijon mustard, yellow mustard, garlic, olive oil, and vinegar in a bowl until smooth.
• Melt butter in a skillet over medium heat.
• Sear the chicken for 2–3 minutes per side so it gets golden.
• Pour the honey mustard sauce over the chicken.
• Move the skillet to the oven and bake 15–20 minutes, or until the chicken hits 165°F (74°C) inside.
• Spoon sauce over the chicken before serving, then top with chopped parsley or rosemary if you want.

Sometimes I thicken the leftover sauce on the stove for a little extra glaze.

Notes

I find chicken thighs stay juicier than breasts, but both work if you don’t overcook them. If the sauce ends up too sweet, I’ll stir in a bit more Dijon or a splash of vinegar.

A meat thermometer really helps—nobody wants dry chicken. Let the chicken rest a few minutes before you dig in so the juices don’t run everywhere.

Skip the cayenne if you want it mild. For more garlic punch, use fresh garlic instead of powder.

I usually serve this with rice, roasted veggies, or a salad to balance out the rich mustard glaze.

Tasting Notes

When I take that first bite, I immediately notice how the sweet honey and tangy mustard just pop together. The sauce really hugs the chicken, giving each piece this smooth, flavorful glaze.

I can tell the mustard adds a gentle warmth—never overpowering, just enough to keep things interesting. The chicken stays tender and juicy, especially if you serve it right out of the pan.

As the sauce cools, it thickens a bit, which I kind of love. It’s perfect for dipping some bread or spooning over your sides.

Honestly, I almost always go for mashed potatoes with this dish. Their creamy texture soaks up all that extra sauce, and their mildness lets the honey mustard stand out.

If I’m pouring a drink, a glass of white wine usually makes the meal feel a little brighter. The crispness cuts through the sweetness and keeps things from getting too heavy.

For veggies, I lean toward green beans or roasted Brussels sprouts. The beans keep their crunch, so you get a nice fresh bite, and the sprouts have this roasted, nutty flavor that pairs well with the caramelized chicken.

Every bite feels balanced—sweet, tangy, and savory all at once. Somehow, these simple ingredients just come together in a way that feels cozy and satisfying every time I make it.

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