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

  • 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 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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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

Showing 4 of 236 Comments / Reviews

  • Tita

    I love, love, love this recipe and can’t remember how many times I served it. Great with rice and green beans!


  • Laurie Gelinas

    I’ve made these thighs at least a dozen times and they are to die for!! I’ve made them either with rosemary or thyme and they melt in your mouth. Great warmed up the next day. A must side is mashed potatoes and your favorite veggie for that great comfort food experience!!

  • Liz S

    My family loves this recipe! We have also had good luck with basil and paprika in the sauce, or a mustard/maple/sage combo. Thanks so much – I am a repeat visitor to your blog. :)


  • Chelsea

    There are only skinless chicken thighs at my grocery store. Is there any way to not have them dry out?


    Hello there I am so excited I found this recipe x I need to make it for 10 people but would like to more than double up. Can you tell me approximately how many thighs there are in 3lbs, as per your recipe. I would really like to make say 3 pieces per person (hungry bunch). I suppose I will need to make two separate dishes but since this is the first time I am making it I do not want to mess it up. thank you so much for sharing all the best Viki

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