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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.
Video! How to Make 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.
Honey Mustard Chicken Recipe
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
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.
Honey Mustard Chicken
I’m currently making this and it’s in the oven! Took longer than 45 mins as the juices are still red when i cut through. I feel like my oven is’t hot enough so I increase the temperature and added 15 minutes. I hope it turns out just fine and not dry!!!
We hope so too, Lexi!
This recipe is so simple and incredibly delicious! The rosemary is so good! It’s become a regular in our house. Even our toddlers love it.
xxxxxyyyyy
Could you make this with skinless chicken breasts? Thanks
Hi Sandy,
You could, but I fear the resulting dish would be dry. Here’s another honey-mustard recipe from the site made just for boneless, skinless breasts. I think that’ll be a better fit for your needs. Good luck!
Awesome! Made as recipe states except used boneless-skinless thighs. Cooked 45 minutes when the internal temp reached 165 degrees. I did not use bone in or skin on. Dark meat does not dry out as easily as white meat. So, as long as you don’t overcook the met won’t dry out. Our meat was super juicy. The sauce was delicious!!
xxxxxyyyyy
Made this for dinner tonight and it got the approval from both my husband and super picky 7 year old!!