Honey Mustard Chicken is an easy recipe the whole family will love – only a few simple ingredients and dinner will in the oven in just minutes!
Honey mustard chicken is a favorite in our home – super easy to make and tastes great. We love to use chicken thighs for this recipe, but drumsticks or leg quarters are a great option too.
Honey Mustard Chicken
Honey Mustard Chicken Ingredients
Chicken – We use bone-in chicken thighs with skin for this recipe. You could also use drumsticks. I love the way the skin crisps up at the end!
Honey – I love collecting local honey from places we visit, but you can absolutely use whatever honey you have on hand.
Dijon mustard – Whole grain dijon mustard works best in this recipe for both flavor and look, but in a pinch you could use a smooth dijon.
Worcestershire sauce – Worcestershire sauce adds a great salty tangy flavor – not entirely dissimilar to soy sauce (which you could sub in a pinch), but with more layers of flavor.
Garlic – Fresh will give you the best flavor, but if you don’t have any on hand you can use refrigerated jarred garlic or even powdered garlic instead.
Salt and pepper – Just a quick dusting of salt and pepper before the chicken is popped into the oven for an added flavor boost.
How Do You Make Honey Mustard Chicken
First blend together honey, mustard, Worcestershire sauce, and garlic. I like to use my immersion blender for this, but an upright will work too.
Next, lay chicken in a roasting pan – they can be close, but preferably not smooshed up against one another. If you do have to cram them in, be sure to add additional cooking time.
Then pour honey mustard sauce over chicken, lifting pieces up to get underneath as well. Sprinkle with salt and pepper, and cover roasting pan tightly with foil.
Finally, chicken is done when it reaches an internal temperature of 165F. We like to uncover the chicken toward the end of the baking to brown the skin.
Tips and Tricks
Try to use fresh garlic and whole grain mustard to get the best flavor in your honey mustard chicken recipe.
For a lower calorie version, try making this with boneless, skinless chicken breasts. Just watch the internal temperature of your chicken closely as chicken breast will dry out quicker than thighs.
Frequently Asked Questions
How Long Does it Take to Bake Chicken
At 350 degrees, it will take about 45 – 60 minutes to bake this honey mustard chicken dish. The time may vary somewhat based on the size of your chicken, and what cut of chicken you use.
We suggest checking your chicken with a meat thermometer at about 30 minutes if you are using breasts or smaller thighs,
How Do You Know When Chicken is Ready
When chicken reaches an internal temperature of 165 degrees Fahrenheit according to the reading on a meat thermometer, it is done. A digital meat thermometer will make this easy to determine.
Make sure you are checking the temperature of the meat closest to the bone if you are cooking bone-in meat, and the center of the meat if you are using a boneless cut.
How to Store Cooked Chicken Leftovers
Store cooked chicken leftovers in a sealed container in the refrigerator for 3 – 4 days. Make sure the cooked chicken has not been out for more than two hours, as this is when dangerous bacteria begin to grow.
If your honey mustard chicken has been out of the oven for more than two hours, we do not recommend saving the leftovers.
How Do You Make Chicken Juicy
If you are using chicken thighs as called for in this recipe, then you’ll get juicy chicken just by the nature of the cut – however, if you want to try this honey mustard chicken with chicken breasts, try brining them first for a few hours before baking.
You can brine with a mixture of salt and water, but my personal favorite way to brine chicken breast is in pickle juice (yes, you read that right!). Save the leftover brine from your pickles (store bought pickles, or homemade pickles) and soak your chicken breasts in it for a few hours before baking.
What to Serve with Honey Mustard Chicken
More Chicken Recipes
- Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
- Stick blender – Possibly the most used gadget in my entire kitchen. The key to making a hand blender useful versus a giant pain in the butt is to rinse it immediately after using. That way you’re never trying to get crusty dried goop out from under the blades.
- Digital meat thermometer – The best way to get a quick reading on your meats and make sure you don’t serve overcooked food!
How to Make Honey Mustard Chicken
Honey Mustard Chicken
- 9 chicken thighs with bone and skin
- 1 cup honey
- 1/2 cup whole grain Dijon mustard
- 1/8 cup Worcestershire sauce
- 1 tablespoons minced garlic
- Salt and pepper
- Blend together honey, mustard, worcestershire sauce, and garlic
- Lay chicken in a roasting pan - they can be close, but not touching.
- Pour sauce over chicken, lifting pieces up to get underneath as well.
- Sprinkle with salt and pepper, cover roasting pan with foil.
- Bake at 350 degrees for 45 minutes covered, and then an additional 5 - 15 minutes uncovered (until browned to your liking). Chicken is done when it reaches an internal temperature of 165F.