If you're ready for a meal that's positively bursting with sweet, tangy, and savory goodness, you're going to fall in love with this Honey Mustard Chicken! Each bite of golden-baked, tender chicken is lacquered in a sticky honey mustard glaze that's beyond irresistible.
What makes this dish a total weeknight winner? It comes together in one pan, is big on flavor but super simple to make, and even picky eaters happily ask for seconds. Whether you're cooking for yourself or making dinner for the family, you'll appreciate how easy it is and how amazing your kitchen smells as it bakes.
This is my go-to recipe whenever I crave comfort food that's quick, fuss-free, and makes everyone around the table happy. You've just found your new favorite easy chicken dinner!
Why You'll Love This Recipe
- Super easy one-pan meal for stress-free cleanup and minimal prep.
- Big, bold flavors thanks to the perfect blend of sweet honey and tangy mustard.
- Tender, juicy chicken every time-even for beginners.
- Great for meal prep or busy weeknights-delicious leftovers!
Key Ingredients for Honey Mustard Chicken
See recipe card below for full list of measurements, ingredients, and instructions.Chicken Thighs
Juicy, bone-in, skin-on chicken thighs are the key to mouthwatering flavor and tenderness in this dish. Thighs stay moist during baking and absorb the sauce beautifully. You can use boneless, skinless thighs or even chicken breasts, but note that white meat may be a bit less juicy; just take care not to overbake!
Dijon Mustard
Dijon mustard brings a sharp, tangy complexity that balances the sweetness of the honey. For a milder taste, regular yellow mustard will work, but Dijon is highly recommended for the best flavor punch.
Honey
Honey is the heart of this sauce, providing a beautiful natural sweetness and a sticky texture that caramelizes in the oven. Any runny honey will do-just avoid strongly floral varieties unless you want a pronounced flavor twist.
Garlic
A few cloves of freshly minced garlic turn the sauce ultra aromatic and provide layers of savory depth. If you're short on time, a dash of garlic powder can work in a pinch.
Fresh Herbs
A sprinkle of fresh thyme or parsley right before serving adds a pop of color and fresh aroma. Dried thyme can be substituted if needed, but fresh herbs truly elevate the final dish.
Instructions for Honey Mustard Chicken
See recipe card below for full list of measurements, ingredients, and instructions.Preheat the Oven
Start by preheating your oven to 400°F (200°C) so it's hot and ready for baking. This temperature lets the chicken get golden and caramelized on top.
Make the Honey Mustard Sauce
In a medium bowl, whisk together Dijon mustard, honey, whole-grain mustard, olive oil, apple cider vinegar, minced garlic, salt, pepper, and smoked paprika. The mixture should be smooth, aromatic, and gorgeously golden.
Prepare the Chicken
Pat the chicken thighs dry with paper towels-this helps the sauce stick and the skin crisp up. Arrange the thighs in a single layer in a large baking dish or ovenproof skillet. Spoon or brush most of the honey mustard sauce evenly over the chicken, reserving a couple spoonfuls for later.
Bake the Chicken
Transfer the dish to the oven and bake for 25-30 minutes, basting halfway through with the reserved sauce. The chicken is done when the skin is golden-brown and an instant-read thermometer inserted near the bone reads 165°F (74°C).
Finish and Serve
Let the chicken rest for 5 minutes, then spoon over any extra pan sauce. Garnish with fresh thyme or parsley and serve hot!
Recipe Variations
Make It Spicy
Add a pinch of cayenne pepper, chili flakes, or a teaspoon of hot sauce into the honey mustard mixture for a delicious little kick that pairs beautifully with the sticky sweet glaze.
Dairy-Free & Paleo Friendly
This recipe is naturally dairy-free! For a paleo version, just use a paleo-approved mustard and raw honey.
Chicken Breasts or Drumsticks
Substitute chicken thighs with skin-on chicken breasts or drumsticks. Adjust the baking time: breasts may cook a bit quicker, so check doneness around 22-25 minutes to avoid overcooking.
Sheet Pan Veggies
Scatter bite-sized carrots, potatoes, or green beans around the chicken in the baking dish. The veggies soak up the sauce and roast to perfection right alongside the chicken.
Grilled Honey Mustard Chicken
Take it outdoors! Fire up your grill and cook the marinated chicken over medium heat, brushing with extra sauce as it cooks for a summer cookout spin.
Serving Suggestions
Serve Honey Mustard Chicken alongside fluffy white rice, roasted potatoes, or a simple green salad to soak up every drop of that luscious sauce. For extra flavor and crunch, garnish with chopped fresh herbs and a wedge of lemon. Steamed broccoli or glazed carrots round out the meal beautifully.
Storage and Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place in a baking dish, cover with foil, and warm in a 350°F oven for about 15 minutes, or microwave on medium in short bursts until hot. The sauce may thicken in the fridge; add a splash of water or broth when reheating if needed. Honey Mustard Chicken can also be frozen for up to 2 months-thaw overnight in the fridge before reheating.
Frequently Asked Questions About Honey Mustard Chicken (FAQ)
Q: Can I use boneless, skinless chicken thighs or breasts instead?A: Yes! Boneless, skinless chicken works great-just reduce baking time by about 5-8 minutes, as they cook faster and can dry out more easily.
Q: How do I know when my chicken is fully cooked?A: Insert an instant-read thermometer in the thickest part. It should read 165°F (74°C). The juices will run clear and the meat will be opaque.
Q: Can I make this recipe ahead of time?A: Absolutely! Prep and marinate the chicken up to 24 hours in advance. Bake when ready, or store leftovers for quick lunches and dinners.
Crispy, juicy, and glazed in a sweet-savory sauce, this Honey Mustard Chicken is guaranteed to become a staple at your table. Give it a try and let me know how you liked it in the comments below-don't forget to leave a rating if you loved it!
Ingredients
- 2 pounds (about 4-6 pieces) bone-in, skin-on chicken thighs
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons whole-grain mustard
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- Fresh thyme or parsley, chopped, for garnish
Instructions
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1Preheat your oven to 400°F (200°C).
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2In a medium bowl, whisk together Dijon mustard, honey, whole-grain mustard, olive oil, apple cider vinegar, garlic, salt, pepper, and smoked paprika.
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3Pat chicken thighs dry and place them, skin side up, in a large baking dish.
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4Brush or spoon the honey mustard sauce all over the chicken, reserving about 2 tablespoons for later.
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5Bake for 25-30 minutes, basting halfway with the reserved sauce, until golden brown and cooked through (internal temp 165°F).
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6Rest for 5 minutes, garnish with fresh herbs, and serve warm with plenty of sauce!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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