It’s all about easy recipes here, especially when it’s a recipe you can easily learn and memorize. This honey mustard chicken is a perfect candidate for that – only 3 main ingredients, plus a handful of (optional) added extras.
This is one of those recipes that’s hardly even a recipe. After making it for the first time – second time tops – you’ve got the ingredients and amounts memorized. Which immediately makes it a quick meal to throw together. I don’t know about you, but I don’t really care for scrutinizing a recipe on a weeknight – I just want that food on the table as easily and as fast as I can!
It’s one of those recipes that easily makes it to your list of weeknight fail safes. Because it’s just so easy. And yet something that the whole family will love. 
In fact, you’re very likely to have the main ingredients already – chicken thighs, honey, and mustard. I did, apart from halving the chicken.
I also added garlic cloves (unpeeled, so you squeeze out the roasted deliciousness into the dish when it’s on your plate!), rosemary sprigs and a bit of apple cider vinegar to the dish, but to be honest you could skip any or all of these additions if you didn’t have them or wanted to keep things super simple.
I possibly wouldn’t skip the herbs (add any you happen to have – rosemary, oregano, basil… ). Dried will work fine if you don’t have fresh.
The apple cider vinegar was just to balance out the sweetness of the honey a bit, and because I happened to have some lying around. You could use lemon juice for this purpose if you prefer or, as I said, just skip this step.
If you’ve never tried honey mustard chicken before, you won’t believe what a match made in heaven these ingredients are. After just over half an hour’s oven time, you end up with tender, browned chicken drenched in an incredible tasting sauce. It’s one of those recipes that ends up seeming quite posh. In fact, I even think I’d serve it to guests.
I served my ‘no-recipe’ honey mustard chicken with creamy mashed potatoes and broccoli, but serve it with any carb and veggies of your choice. Rice works really well, as does tagliatelle or crusty bread.
Print
Easy Honey Mustard Baked Chicken Thighs
- Total Time: 151 minutes
- Yield: 4 servings 1x
Description
Juicy, tender chicken thighs baked in a simple yet flavorful sauce of honey, Dijon, and whole-grain mustard. An effortless and delicious weeknight dinner.
Ingredients
- 8 skinless (boneless chicken thighs)
- salt and pepper
- 8 cloves of garlic (skin still on (optional))
- 1/4 cup (59ml) mustard
- 1/4 cup (59ml) wholegrain mustard
- 1/2 cup (118ml) runny honey
- 1 tablespoon (15ml) apple cider vinegar or lemon juice (optional)
- a few sprigs of fresh herbs e.g. rosemary (thyme,oregano (or 1/2 teaspoon (2.5ml) dried))
Instructions
- Preheat the oven to 355°F (180°C). Arrange the chicken thighs in a baking dish and sprinkle generously with salt and pepper. Tuck the garlic cloves (if using) in between the chicken thighs.
- Whisk the mustards, honey, and vinegar or lemon juice (if using) together in a jug or bowl, then pour all over the chicken. Scatter the fresh herb sprigs or dried herbs over the dish.
- Bake for 35 to 40 minutes or until the chicken is golden and cooked through. If using chicken breasts instead of thighs, check after about 30 minutes (20-25 for smaller breasts). You may also spoon some of the sauce over the chicken about halfway through cooking to prevent it from drying out.
- Serve with mashed potatoes, rice, pasta, or bread, and a vegetable or vegetables of your choice.
Notes
You can substitute apple cider vinegar with lemon juice for a tangy flavor. Use any herbs you have on hand; dried herbs work if fresh aren’t available. Serve with mashed potatoes, rice, or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 126 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 1
- Protein: 30
- Cholesterol: 110
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs for this recipe?
Yes, you can use chicken breasts, but keep in mind that they may dry out more easily than thighs, so adjust the cooking time accordingly.
What type of mustard works best for this recipe?
You can use any type of mustard you prefer, but Dijon mustard adds a nice tangy flavor that complements the honey well.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can also check that the juices run clear when pierced.
