Sweet and tangy honey mustard chicken thighs is a family favorite. It comes together in a little over 30 minutes!
Based on flavor and presentation, you would never know this is an extremely easy one pot meal!! If you like one pot meals as much as I do, you’ll want to try Creamy Chicken Pot Pie Noodles or Skillet Chicken Caprese.
Easy + Flavorful
When dinner is the last thing I want to think about, cue the one-pot meals! 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.
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.
Tips for Cooking & Serving
To keep the chicken moist: you should avoid over baking it. Stop cooking right when the internal temperature reaches 165 degrees. Other than that you can cover the pan with foil to help keep the moisture in.
To keep the chicken crispy: once you put it in the oven there is a chance that the skin loses its crispiness. Consider baking it skin side up so, this way the heat source is focused on the skin.
Skillet: Since this recipe asks you to sear the chicken and then place it in the oven you can use a cast iron skillet. This would prevent the need to move the chicken from one pan to a separate sheet pan.
To roast this chicken with veggies: add vegetables such as carrots or brussel sprouts on the pan with your chicken before putting in the oven.
This is a great main dish to pair with a multitude of sides:
Making Ahead & Storing
To make the chicken ahead, instead of pouring the honey mustard mixture over the top of the chicken while it’s cooking you should try to use it as a marinade before you cook the chicken.
STORE any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave until warmed through.
To avoid freezer burn, store the chicken in an airtight container/bag and FREEZE for up to 3 months. Defrost overnight and then rewarm in the oven at 350 in a covered pan for 20 or so minutes, until warmed through.
Other chicken recipes:
Honey Mustard Chicken Recipe
- 1/4 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
- 1 1/2 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.