Honey Mustard Chicken

Video1-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.

Honey Mustard Chicken

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.

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

How to make honey mustard chicken

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 tablespoon extra virgin olive oil
  • 2-3 pounds chicken thighs (or legs), skin on, bone in, trimmed of excess fat and excess skin
  • Salt
  • 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
  • Freshly ground black pepper

Method

1 Salt the chicken:  Sprinkle chicken thighs on both sides with salt and lay the pieces skin-side up in a shallow casserole dish. Preheat the oven to 350°F (175°C).

2 Make honey mustard sauce:  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.

3 Spoon honey mustard sauce over chicken:  Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

4 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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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

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

252 Comments / Reviews

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Did you make it? Rate it!

  1. Mariechen

    Love it! So easy, Thank you

    xxxxxyyyyy

  2. Betty

    Didn’t taste it yet but it looks amazing!

    xxxxxyyyyy

  3. Carol

    If I use boneless skinless chicken thighs, how long will it take to cook?

    Show Replies (1)
  4. Rebecca

    This is a fantastic recipe. Super easy, super delicious. I’ve made it so many times, I’ve lost track! Thank you for sharing it.

    xxxxxyyyyy

  5. Kitty Bounds

    I love this recipe! I made extra pieces for the next day but they didn’t last! Am making it again! Thanks for sharing. We are on the low carb diet and this is a great dish! Kitty

    xxxxxyyyyy

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