Juicy chicken thighs, slathered with homemade honey mustard sauce, is a one-pan, 30-minute meal that’s the ultimate weekday dinner.
Why You’ll Love This Honey Mustard Chicken
- 30 Minute Meal: About 10 minutes to prep and 20 minutes to bake, this honey mustard chicken is easy to make on a weeknight with your favorite sides. Speaking of sides, try this 10-minute Sautéed Spinach or Roasted Zucchini With Lemon & Garlic.
- 1 Pan Meal: Tons of dishes? Nope! You’ll need a sheet pan or baking dish, and a small bowl to mix together the honey mustard.
- Flavor-Packed: This dish may only take 30 minutes, but it surely doesn’t compromise on flavor! The homemade honey mustard sauce is crazy good.
Ingredients for Honey Mustard Chicken
- Boneless skinless chicken thighs – chicken thighs are juicy and tender. You can also use chicken breasts and bake them for the same amount of time.
- Stoneground mustard – stoneground mustard is a cross between grainy Dijon and smooth Dijon mustard. It has a robust flavor and a semi-coarse texture. You can use regular smooth Dijon if preferred.
- Honey – honey…because we’re making honey mustard chicken! If you don’t have honey on hand, you can use real maple syrup.
- Garlic – fresh garlic adds flavor.
- Soy sauce – soy sauce adds delicious umami, salty, sweet flavor.
- Fresh thyme – fresh thyme adds earthy, menthol undertones. You can use dried thyme or rosemary if needed.
How to Make Honey Mustard Chicken
Full instructions in the recipe card; this is just an outline!
Mix together mustard, honey, garlic, soy, thyme and salt and pepper to taste.
Place chicken thighs on a baking sheet. Bake chicken thighs for 14 minutes at 425 degrees.
Spoon all honey mustard sauce over chicken thighs. Bake for 4-9 more minutes.
Frequently Asked Questions (FAQs)
Yes, if you can’t find stoneground (country) mustard, you can use regular Dijon!
Absolutely yes, you can use chicken breasts instead, and bake them the same way as thighs.
Store in the fridge for 3-4 days.
Reheat chicken in the oven at 375 degrees, wrapped in foil, for about 10-15 minutes (or until hot). You can microwave chicken if you’re in a pinch!
Honey mustard chicken is best eaten fresh out of the oven, but reheating it will still be delicious if you need to make ahead!
I don’t recommend freezing chicken with the honey mustard on it. I recommend freezing the sauce separately from the cooked chicken. Bake cooked, frozen chicken at 375 for 15-20 minutes, adding thawed sauce the last few minutes.
What to Serve With Honey Mustard Chicken
Complete your plate with these easy, awesome side dishes to accompany your honey mustard chicken:
- Veggie ideas include a simple salad, 10-Minute Sautéed Spinach, Cauliflower “Mashed Potatoes”, or Roasted Maple Glazed Carrots.
- Starches include this Easy Popover Recipe, The Best Classic Risotto, or The Easiest Garlic Naan Bread Ever. Or opt for heating some store-bought rolls to dip in the extra honey mustard!
Other Chicken Recipes You’ll Love!
- BEST Chicken Caesar Salad
- Parmesan Crusted Chicken (Crispy!)
- Easiest Chicken and Rice Soup
- Filipino Chicken Adobo (So Easy!)
- Crispy Baked Chicken Taquitos
- 2 pounds boneless, skinless chicken thighs
- ½ cup stoneground mustard also called country mustard
- 3 ½ tablespoons honey
- 2 garlic cloves minced
- 1 tablespoon soy sauce
- ½ tablespoon fresh thyme packed
- Salt and pepper to taste
- Preheat oven to 425℉. Mix together mustard, honey, garlic, soy, thyme and salt and pepper to taste. Set aside.
- Place chicken thighs on a baking sheet or in a baking dish. Bake chicken thighs for 14 minutes.
- Spoon all honey mustard sauce over chicken thighs. Bake for 4-9 more minutes until chicken registers at least 165℉ and the sauce is reduced to desired thickness. Serve chicken thighs with spoonfuls of the pan sauce.
- You can use between 1.5-2.5 pounds of chicken thighs for the listed amount of sauce.
- You can use regular Dijon mustard if desired.
- You can substitute chicken breasts for chicken thighs if desired. Use the same bake time.
- It’s okay if chicken registers well about 165 degrees! Chicken thighs retain their moisture very well, even at higher temps.