Honey Mustard Chicken


This is one of those lazy days, couldn’t be easier, don’t have to think about it and it still turns out great, dishes.

You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done.

The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch. The chicken is great served with rice to soak up the honey mustard gravy.

Honey Mustard Chicken

Do you have a favorite lazy day chicken recipe? Please let us know about it in the comments.

From the recipe archive, first posted 2012

Honey Mustard Chicken Recipe

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4-6

If you don't want to eat skin-on chicken, still cook the dish with the skin-on, even if you don't eat it. The skin will protect the meat from drying out.


  • 1/4 to 1/3 cup smooth Dijon mustard
  • 1/4 to 1/3 cup honey
  • 1 Tbsp olive oil
  • 2-3 pounds chicken thighs (or legs)
  • Salt
  • 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
  • Freshly ground black pepper


1 Preheat the oven to 350°F. In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

2 Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

honey-mustard-chicken-method-1 honey-mustard-chicken-method-2

3 Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.


Sprinkle some freshly ground black pepper over the chicken before you serve.

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Chicken with Mustard Cream Sauce - from The Pioneer Woman

Sesame Shrimp with Honey Mustard - from Steamy Kitchen

Grilled Honey Mustard Chicken Kebabs - from A Farmgirl's Dabbles

Honey Mustard Chicken Salad with Mango - from Whipped

Honey Mustard Chicken

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Showing 4 of 224 Comments

  • SFernW

    I have made this 2x now using bone in chicken breasts. Family loves it and I love that it takes like 10 min to throw together (including taking everything out and rinsing the measuring cups!). Thank you for this easy recipe– it helps a busy mom of a toddler and preschooler get a tasty and healthy meal on the table without putting the kids in front of the TV.

  • Sarah

    Made this tonight for me and my mom… while I think that she just liked not cooking dinner, I loved how it turned out. One for the recipe book.

  • Lulu

    Hi Elise, my good friend turned me onto your site and it’s been a lifesaver – I’ve made so many recipes from here that have turned out brilliant!

    I was wondering if I could grill the chicken on a rack instead after marinating it in the sauce? My husband isn’t the biggest fan of gravy! Thank you!

  • Jacquie

    The type of mustard makes a difference- I used a wholegrain mustard and it would be better with a stone ground mustard. The rosemary is also essential to make the taste complete.

  • J.L.Oliver

    I’m preparing this as we speak for the second time. Very simple, very easy, and oh so delicious.

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