Baked Honey Mustard Chicken is an easy three ingredient dinner that is juicy, sticky, sweet and delicious that kids will LOVE!
If you love honey mustard and you’ve had our Honey Mustard Pulled Pork Pretzel Sliders, Raspberry Honey Mustard Pretzel Dip and Honey Mustard BBQ Chicken Wings before, you know that you’re in for a new family favorite.
BAKED HONEY MUSTARD CHICKEN
Baked Honey Mustard Chicken is one of the easiest chicken recipes because of how quick it is to prepare. You can whip it up for a weeknight dinner and eat the left overs for lunch the next day. The cook time is a little long, but the prep is so easy that it makes up for it.
Juicy Honey Mustard Chicken baked to a golden brown and covered in delicious sauce. As if that wasn’t reason enough to try it, this dish is easy to make and easy to clean up after.
HOW TO MAKE HONEY MUSTARD CHICKEN
- Preheat the oven.
- Season chicken thighs with salt and pepper.=
- Combine the honey and mustard in a small bowl.
- Add chicken to the pan and coat with honey mustard mixture.
- Put them in the oven for 30 minutes then spoon sauce over chicken again.
- Bake for another 10 to 15 minutes until done.
And speaking of you’re favorite sides…
- Ultimate Mashed Potatoes: with a name like that, it’s hard to say no to this side dish.
- Honey Bacon Baked Beans: you’ve never tried baked beans like these before, and it’s going to be hard to go back to your old recipe after you try these.
- Rainbow Roasted Vegetables: all you have to do is chop, arrange and bake.
- Baked Mac and Cheese: this dish is award winning.
VARIATIONS ON BAKED HONEY MUSTARD CHICKEN
- Garlic: sprinkle a little garlic powder and black pepper into the sauce mixture for some extra flavor without having to change this chicken dinner recipe too much.
- Marinade: you can marinade your chicken in the honey garlic sauce overnight if you want to infuse it with a much stronger flavor. Add a little lemon juice to the sauce to tenderize the meat.
- Chicken breasts: you can use bone-in chicken breasts for this recipe if you want a healthier dinner.
- Cayenne: If you want a bit of spice in this dish add a 1/4-½ teaspoon of cayenne pepper to the recipe when making the honey mustard mixture.
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- Coat your baking pan with 1 to 2 teaspoons of olive oil or spray it with cooking spray to keep your chicken from fusing to the glass when you bake it. Taking a few seconds beforehand to prep the dish is worth it: you won’t have to scrape the chicken off the pan to serve it and you won’t have to soak your pan for days before you can scrub it.
- Check your glass baking dish for cracks and chips before you bake. Tiny cracks can make the heat not distribute evenly, which mean at best, your chicken may burn in places before the inside is done and, at worst, the dish could shatter.
Both honey and mustard have been favorite foods for centuries. Honey has been with us since humans first started walking upright and mustard goes all the way back to the ancient Romans.
- The word “mustard” comes from the Latin words “must,” meaning “young wine,” and “ardens,” meaning “burning or flaming.” That’s right, according to the Romans, mustard was flaming wine.
- Spreading mustard on your chest when you have a cold can help you breathe better.
- Mustard seeds have anti-inflammatory properties.
- Mustard first met American hotdogs at the 1904 St. Louis World’s Fair. The rest they say is history.
- An 8,000 year old cave painting from the Araña Caves in Spain shows a human collecting honey, that’s how long we’ve loved it.
- Honey has a whole list of health benefits. It helps heal burns, has antibiotic properties and can help people build up immunities to allergies from local pollens.
WHEN IS IT SAFE TO EAT?
Chicken is safe to eat when the internal temperature reaches 165 degrees F (73.8 degrees C), according to the USDA’s website.
HOW LONG DOES IT KEEP?
- Serve: you should not leave cooked chicken our for longer than 2 hours at room temperature.
- Store: last night’s dinner can be tomorrow’s lunch. Baked chicken leftovers are good in the fridge for up to 3 days before they go bad.
Freeze: in an airtight container, cooked chicken can stay frozen for up to 4 months.
- 6 chicken thighs , bone-in and skin on
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup honey
- 1/4 cup yellow mustard
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken thighs with salt and pepper.
- In a small bowl, combine the honey and yellow mustard.
- Add the chicken thighs to a large skillet or baking dish and cover with honey mustard sauce.
- Bake in the preheated oven for 30 minutes.
- Spoon sauce over the chicken thighs to re-coat them.
- Bake for an additional 10 to 15 minutes.
This is the simplest of recipes but one of the best because it lets you serve an entree that everyone will love, esp kids, while leaving you lots of time to enjoy your family/guests! No fuss, no expense, and no hard to get ingredients!
This looks amazing! I love honey mustard, and this will be great dinner this weekend!
Your recipes always look so good!! I love honey mustard chicken. It’s super flavorful & I love this baked version.
I love all things honey mustard and this recipe was no different. So easy and SOOOO good!
LOVE honey mustard chicken! It’s seriously the best!
Such a great dinner. Super easy to make, lots of flavor and the family loves it!
I love very much all your recipes, first of all the Armenians.
I’m not Armenian, I’m Hungarian but like very much Armenian people.
The history of Armenians is very sad – I had learn it only from books (thank God!) but there are many celabrated, well-known personality among them. I think that you are too a very prominent and outstanding woman. Thank you your fantastic recipes!
Thank you for your kind words. I really appreciate it and glad you are enjoying the site.
I love ?? all your recipes,too! Easy delicious and so inviting- thanks for sharing all that you do!!
Aw thank you! I’m so glad you like them!
The easiest and fastest way to have a very delicious chicken. My side dish was chips made in my air fryer and a bowl of mixed salad with a dressing of garlic, herbs, balsamic vinegar and olive oil. Thanks for this recipe. It wasn’t the last time I made it.
Glad you liked it! Gotta love an air fryer for fast and fresh chips!