Honey Mustard Chicken
This Honey Mustard Chicken is juicy, savory, and tangy, with a sweet and sticky honey mustard glaze. Ready in under an hour with minimal prep, it’s the perfect weeknight chicken dinner.
Equipment
- Large oven-safe skillet or baking dish
- Mixing bowl
- Whisk or spoon
- Tongs
- Meat thermometer
- Cutting board and knife
- Measuring spoons and cups
- Small saucepan
Ingredients
- 4 boneless skinless chicken thighs or breasts
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard or whole grain mustard
- 2 cloves garlic minced or 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp paprika
- 0.5 tsp thyme or fresh thyme leaves
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 tsp white wine vinegar or chicken stock
- Pinch of cayenne pepper optional
- Chopped fresh parsley or rosemary for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken dry and 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 until golden.
- Pour the honey mustard sauce over the chicken.
- Transfer skillet to the oven and bake for 15–20 minutes, or until the chicken reaches 165°F (74°C) inside.
- Spoon sauce over the chicken before serving. Top with chopped parsley or rosemary if desired.
Notes
Chicken thighs stay juicier than breasts but both work well. Adjust the balance of honey, mustard, and vinegar to taste. Use a meat thermometer for best results, and let chicken rest a few minutes before serving. Serve with rice, roasted veggies, or salad.
Nutrition
Calories: 295kcal | Protein: 31g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 510mg