Easy Honey Mustard Chicken
I love simple recipes, especially ones that only take 5 minutes to prep and the rest is done on the stove or in the oven. This honey mustard chicken is definitely one of those! Quick, easy and downright delicious!
In case you haven’t heard, baby #2 is on the way in just a few months! We’ve been busy prepping and transitioning our toddler. Needless to say I’ve been feeling tired and completely drained by the end of the day. Dinner is the last thing I want to think about. Cue the one-pot meals! You’re going to be seeing a lot more of them here on Life Made Simple from now on :) That’s not to say that they’re going to be boring or flavorless. Quite the opposite! This recipe is one I’ve made several times and it’s finger-lickin’-good!
What I love most about this recipe is that you can use thighs or breasts. If you’d rather slice it up and serve it that way, go with breasts, if you’re ok with pulling it apart, go with thighs! Serve it on top of a bed of rice and alongside steamed veggies and you’ve got a healthy meal for the whole family. And speaking of the whole family, mine absolutely loves this dish. Despite the amount of mustard in the recipe it’s not overpowering at all. It’s got a sweet and tangy flavor with a hint of rosemary. My husband thinks it tastes a little like Chick-fil-A sauce…. but he’s kind of obsessed. Anyway, if you’re looking for a simple recipe to whip up for dinner, you’ve got to give this one a try!
- ¼ shallot, finely chopped
- 3 tbsp. Dijon mustard
- 3 tbsp. whole grain mustard
- 3 tbsp. honey
- 1 tbsp. brown sugar
- 2 tbsp. chicken stock*
- 2 tbsp. olive oil
- salt and pepper
- 1½ lbs. bone-in skin-on chicken thighs or boneless skinless chicken breasts
- 3-4 sprigs fresh rosemary
- Preheat oven to 400 degrees F.
- In a medium size mixing bowl or glass measuring cup, combine the shallot, dijon mustard, whole grain mustard, honey, brown sugar and chicken stock, whisk to combine. Set aside until needed.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Generously salt and pepper both sides of the chicken, then sear both sides until golden brown, about 3 minutes on each side (note: if you use skin-on chicken thighs, place skin side down first). Pour mustard mixture over the top of the chicken, then add the rosemary sprigs in between.
- Place in the oven and cook for 25-30 minutes or until cooked throughout. Remove and allow to cool for 5-10 minutes before serving.
Recipe source: adapted from Damn Delicious