If you’re craving a dish that combines sweet, tangy, and savory flavors into one unforgettable experience, look no further than The Best Honey Mustard Chicken Recipe. This recipe boasts tender, juicy chicken thighs bathed in a luscious honey mustard sauce with just the right kick of curry and cayenne pepper. It’s a perfect meal for busy weeknights or special dinners, delivering comfort and sophistication all on one plate. Once you try it, you’ll see why this chicken recipe quickly becomes a household favorite.
Ingredients You’ll Need
The beauty of The Best Honey Mustard Chicken Recipe lies in its simplicity—the ingredients are straightforward and accessible, yet each one plays a vital role to balance flavor, texture, and color perfectly. From the crispy skin of the chicken thighs to the smooth, spicy honey mustard sauce, every component shines.
- 8 bone-in, skin-on chicken thighs: Using skin-on chicken ensures a crispy, golden crust while keeping the meat juicy.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing the natural flavors of the chicken.
- 1 teaspoon garlic powder: Adds a subtle depth of flavor without overpowering the dish.
- 2 tablespoons olive oil, divided: Used for marinating and browning to get that perfect sear and moisture retention.
- 2 tablespoons unsalted butter: Adds rich flavor and helps create a luxurious sauce base.
- 1 large shallot, finely chopped: Offers a mild onion flavor that softens and sweetens as it cooks.
- ½ cup pure honey: Brings a natural sweetness that beautifully balances the tangy mustard and spices.
- â…“ cup whole grain (stone ground) mustard: Provides texture and a bold, rustic mustard flavor.
- ¼ cup Dijon mustard: Smooth and slightly sharp, it complements the whole grain mustard for depth.
- 2 teaspoons curry powder: Introduces a warm, aromatic layer to the sauce, making this recipe stand out.
- ½ teaspoon cayenne pepper: Adds a gentle heat that wakes up the palate.
- 1 tablespoon Worcestershire sauce: Enhances umami and gives the sauce complexity.
- Cooked rice, side salad, or steamed broccoli (optional): Great options for serving, bringing freshness and balance to your meal.
How to Make The Best Honey Mustard Chicken Recipe
Step 1: Marinate the Chicken
Start by preheating your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels to help the skin crisp up beautifully. Place the chicken in a resealable bag and season with kosher salt, black pepper, and garlic powder. Add 1 tablespoon of olive oil, then massage the mixture to coat every piece. Letting the chicken marinate for at least 20 minutes lets all those lovely flavors soak in, making each bite juicy and flavorful.
Step 2: Make the Honey Mustard Sauce
While the chicken is marinating, whisk together the honey, whole grain mustard, Dijon mustard, curry powder, cayenne pepper, and Worcestershire sauce in a bowl. This blend creates the heart and soul of The Best Honey Mustard Chicken Recipe—a sauce that’s sweet, spicy, and tangy with irresistible depth.
Step 3: Brown the Chicken
Heat the remaining olive oil and unsalted butter in a large, oven-safe skillet over medium-high heat. Brown the chicken thighs in batches, skin side down first, until golden and crispy—about 5 minutes per side. Browning locks in flavor and creates a beautiful crust. Once browned, remove the chicken and set it aside.
Step 4: Sauté the Shallot and Add Sauce
In the same skillet, add the finely chopped shallot and sauté until softened and fragrant, about 2 to 3 minutes. Pour in the honey mustard sauce and bring it to a gentle simmer on the stove. This helps the shallots meld into the sauce, making it extra flavorful and silky. When it’s just about to bubble, turn off the heat.
Step 5: Bake the Chicken
Return the browned chicken thighs to the skillet, skin side up, and spoon the honey mustard sauce generously over each piece. Transfer the skillet to the preheated oven and bake for 20 minutes. Flip the chicken, baste again with the sauce, and continue baking for another 15 to 20 minutes, or until the internal temperature hits 165°F (74°C). This slow baking step cooks the chicken through without drying it out, and allows the sauce to thicken up beautifully.
Step 6: Serve and Enjoy
Let the chicken rest for about 10 minutes after baking to lock in the juices. The aroma alone is enough to make your mouth water. Now it’s time to dig in and savor every bite of your delicious creation!
How to Serve The Best Honey Mustard Chicken Recipe
Garnishes
A sprinkle of fresh herbs like parsley or thyme adds a splash of green and a fresh contrast to the rich sauce. You can also garnish with thin slices of lemon to brighten the flavors and add a hint of citrusy zing that’s refreshing.
Side Dishes
For a balanced meal, serve this chicken with fluffy rice, which soaks up all the lovely honey mustard sauce. A crisp side salad with a light vinaigrette or simply steamed broccoli adds freshness and a nice crunch to complement the tender chicken.
Creative Ways to Present
Want to impress your guests? Serve the chicken on a wooden board surrounded by roasted vegetables and small bowls of extra sauce for dipping. Alternatively, slicing the chicken and plating it atop a bed of mashed potatoes or quinoa can elevate the presentation and make it feel like a gourmet, restaurant-quality dish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s so tasty, there might not be!), place the chicken and sauce in an airtight container and refrigerate. It’ll stay fresh for up to 3 days, making it an excellent option for next-day meals or quick lunches.
Freezing
This recipe freezes well, too! Let the chicken cool completely, then package it with the sauce in freezer-safe containers or bags. You can store it in the freezer for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently.
Reheating
To bring your leftovers back to life, gently reheat the chicken and sauce in a skillet over medium-low heat. This method warms everything evenly without drying out the chicken. If using a microwave, cover the dish loosely and use short intervals, stirring the sauce in between to keep it moist and flavorful.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer more moisture and flavor, boneless, skin-on chicken breasts can work. Just be sure to watch the cooking time carefully to avoid drying out the breasts.
Is it possible to make this recipe dairy-free?
Yes! You can substitute the butter with a dairy-free alternative like coconut oil or olive oil to keep it dairy-free without sacrificing richness.
How spicy is this chicken?
The cayenne pepper adds a gentle heat that’s warming but not overpowering. You can easily adjust the spice by cutting back or increasing the cayenne based on your preference.
Can I prepare the sauce ahead of time?
Definitely! The honey mustard sauce can be made a day ahead and refrigerated. Just give it a good stir before adding to the skillet during cooking.
What if I don’t have an oven-safe skillet?
No worries! You can brown the chicken in a regular skillet, then transfer everything (chicken and sauce) to a baking dish before putting it in the oven.
Final Thoughts
There’s something truly comforting and special about The Best Honey Mustard Chicken Recipe that makes it a keeper in any cook’s repertoire. With its perfect balance of flavors and easy preparation, it’s a dish that brings joy to the table and smiles to hungry faces. I encourage you to try this recipe soon—you’re going to love every bite!
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The Best Honey Mustard Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Honey Mustard Chicken recipe features tender, juicy bone-in, skin-on chicken thighs marinated in a simple seasoning blend, then browned and baked in a flavorful honey and mustard sauce with a hint of curry and cayenne. The combination of whole grain and Dijon mustards with honey creates a perfect balance of sweet and tangy flavors, making it an irresistible main dish that pairs beautifully with rice, salad, or steamed vegetables.
Ingredients
Chicken and Seasoning
- 8 bone-in, skin-on chicken thighs, excess skin trimmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
Sauce
- 1 large shallot, finely chopped
- ½ cup pure honey
- â…“ cup whole grain (stone ground) mustard
- ¼ cup Dijon mustard
- 2 teaspoons curry powder
- ½ teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
Serving Suggestions
- Cooked rice, side salad, or steamed broccoli, for serving (optional)
Instructions
- Marinate Chicken: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Place the chicken in a resealable bag and season with kosher salt, freshly ground black pepper, and garlic powder. Add 1 tablespoon of olive oil and massage the bag to evenly coat the chicken. Allow it to marinate for at least 20 minutes to enhance flavor and tenderness.
- Make Honey Mustard Sauce: In a medium bowl, combine the honey, whole grain mustard, Dijon mustard, curry powder, cayenne pepper, and Worcestershire sauce. Stir well until the mixture is smooth and well blended. Set aside.
- Brown Chicken: Heat the remaining tablespoon of olive oil and the unsalted butter in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs in batches, skin side down first, and brown them on both sides until golden brown, about 4 to 5 minutes per side. Remove the browned chicken from the skillet and set aside.
- Sauté Shallot and Add Sauce: In the same skillet, add the finely chopped shallot and sauté over medium heat until softened and translucent, about 2 to 3 minutes. Pour in the honey mustard sauce and bring to a gentle simmer, stirring occasionally. Then, turn off the heat.
- Bake Chicken: Return the browned chicken thighs to the skillet, placing them skin side up. Spoon the honey mustard sauce over the chicken to coat evenly. Transfer the skillet to the preheated oven and bake for 20 minutes. After 20 minutes, flip the chicken, baste it with more sauce, and continue baking for another 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Serve: Remove the skillet from the oven and let the chicken rest for 10 minutes before serving. Serve the honey mustard chicken with your favorite sides such as cooked rice, a fresh side salad, or steamed broccoli for a complete meal.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to guarantee it is safe to eat.
- For extra crisp skin, broil the chicken for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe works well with boneless chicken thighs or breasts, but cooking times will vary.
- Adjust the cayenne pepper according to your preferred spice level.
