Baked Honey Mustard Chicken

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.

Honey Mustard Chicken

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…

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.

Baked Honey Mustard Glazed Chicken

BAKING TIPS

  • 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.

ORIGINS

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.

Mustard:

  • 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.

Honey:

  • 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.

Baked Honey Mustard Chicken in a pan

Pin this recipe now to remember it later

Pin Recipe

Honey Mustard Chicken

This great weeknight recipe combines crispy baked chicken with a light but rich honey mustard sauce. Ready in 1 hour.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 368mg | Potassium: 469mg | Fiber: 1g | Sugar: 23g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Keyword: Baked Honey Mustard Chicken

Honey Mustard Chicken

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Dear Sabrina,
    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!
    With love
    Marianne

  2. 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.