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
Scale
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.
