Sweet and tangy easy honey mustard chicken is a family favorite. It comes together in a little over 30 minutes!
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 meals! For more tasty chicken try Skillet Chicken Caprese, Rotisserie Chicken, and Crispy Lemon Pepper Chicken.
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. 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!
Tips + Variations
To keep the chicken moist you should avoid overbaking 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.
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. A well seasoned cast iron pan will do just fine for the transition between the stovetop and oven.
To roast this chicken with veggies, when you put the chicken on a pan you can also have veggies to roast, like carrots or brussel sprouts.
This is a great main dish to pair with a multitude of sides:
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 you are going to want to 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.
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.
Other chicken recipes:
Easy 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.