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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!


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

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 197 Comments

  • Maureen

    Can you use boneless breasts for this, as my family does not like dark meat chicken?

    Yes, though I would use skin-on and bone-in to get more flavor and to protect the breast meat from drying out. Also, white meat cooks faster than dark meat, so you may not need to cook it as long. ~Elise

  • Hannibal

    Delicious sounding recipe. I’ve never added rosemary to honey mustard and I’ll have to try that soon. I have added marjoram, the juvenile form of oregano.
    Another variation is also very good. Boil one or two eggs to the hard boiled stage and remove the yolks. Place the yolks in your blender or food processor along with the Dijon mustard and dark honey and add a teaspoon of fresh paprika. Blend until smooth. The yolks help thicken the dressing and coupled with the paprika gives it an outstanding taste especially on grilled chicken. Isn’t cooking wonderful?

  • Eddie

    My favorite easy chicken meal is to split a chicken breast hortizontally (into two paillards), and marinate briefly with a lemon-garlic-olive oil “vinaigrette”. Throw the breast slices into a heated grill pan on top of the stove, cook until just done, and serve. Any number of accompaniments are appropriate: rice, potatoes, pasta…but vegetable ragout is always a welcome addition as well!

  • Michelle

    My favorite lazy day chicken dish also uses thighs. Just put them in a baking dish, sprinkle with salt and pepper, pour a few tbsp of soy sauce over them and then a few good glugs of balsamic vinegar. Lay sprigs of thyme or rosemary over them. Bake and 15 mins before they’re done, add a pint of halved cherry tomatoes to the pan.

    It makes the most divine gravy – the perfect sauce for serving over wild rice. I usually serve it with broccoli or with roasted asparagus (add them in the last 7 mins of cooking). Yummy!

View More Comments / Leave a Comment