Honey Mustard Chicken

1-PotGluten-FreePaleoChicken Thigh

Chicken thighs baked in a simple honey mustard sauce until golden brown, with sprigs of rosemary.

Photography Credit: Elise Bauer

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

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  • 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.

Ingredients

  • 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

Method

1 Make honey mustard sauce: Preheat the oven to 350°F (175°C). 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 Spoon honey mustard sauce over chicken: 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.

3 Bake: Bake at 350°F (175°C) for 45 minutes, or until the thighs read 175°F (80°C) 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Links:

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

243 Comments / Reviews

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Did you make it? Rate it!

  • Tammy Tsonis

    Can you make this in a crockpot?

  • Crystal | www.beatbakeeat.com

    This is one of the best and easiest chicken recipes I’ve ever come across. It’s so easy and so good. I always add a little bit of thyme and some chicken broth when I want more sauce. Great recipe.

    xxxxxyyyyy

  • Jeannie

    I have made this a lot in the last few years and it is by far my favorite way to make it. Make it all the time, I just love this recipe.

    xxxxxyyyyy

  • Mae Beigh

    This may seem like a stupid question, but I’d be making this dish for a group of senior citizens…all of whom wear dentures. Is this chicken eaten with a fork and knife, or is it designed for really messy fingers and a bibb?

  • Ash

    Trying it with boneless skinless breasts. Will update with how it goes.

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