Mustard Chicken
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This mustard chicken recipe is one of those dishes that feels almost too easy for how much flavor you get in the end. Five minutes of prep, a quick bake, and dinner is done. If you like mustard, you’ll like this. It’s bold, tangy, and simple in the best way.
Mustard Chicken
Mustard Chicken
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This is the the kind of recipe you throw together on a busy night when you don’t feel like cooking but still want something that tastes like a real meal.
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Why You’ll Love This Recipe
This recipe is fast, low-effort, and delivers big flavor with barely any prep. It’s the kind of easy dinner that feels reliable — simple ingredients, no extra steps, and results you know everyone will actually eat.
It bakes at a high temperature, which helps the mustard mixture cling to the chicken and caramelize just slightly around the edges. Minimal effort, solid payoff.
Ingredients You’ll Need
This recipe uses two kinds of mustard (Dijon and stone ground) which gives the chicken a lot of flavor without being overpowering. The olive oil keeps everything juicy, while the garlic, onion powder, and thyme round it out so it tastes balanced and intentional.
- Chicken
- Olive oil
- Dijon mustard & Stone ground mustard
- Garlic powder, Onion powder, Dried thyme
- Salt & pepper
That’s it — all pantry staples, nothing fancy, nothing extra.
Step By Step Directions
- You’ll start by whisking together the mustards, olive oil, and seasonings until smooth.
- Coat the chicken thighs evenly, transfer them to a baking dish, and bake until the chicken reaches an internal temperature of 165 degrees.
- Serve with your favorite easy sides.
No marinating, no flipping, no extra steps.
Helpful Tips
If you like a little extra browning, you can broil the chicken for a minute or two at the end. This recipe works especially well with chicken thighs, since they stay juicy even at a higher oven temperature.
Leftovers reheat well and are great sliced over rice or tucked into wraps the next day.
More Great Chicken Dinner Ideas
- Chicken Stroganoff Recipe
- Chicken Soup with Rotisserie Chicken
- Bruschetta Chicken Pasta Recipe
- Smoked Chicken Thighs Recipe
- Recipe for Marry Me Chicken Pasta
- Honey Mustard Chicken in the Crock Pot
- See all our best chicken dinner recipes!
How to Make Mustard Chicken
Mustard Chicken Recipe
Ingredients
- 3 – 5 pounds chicken thighs, breasts, or drumsticks (you'll want 2 thighs or drumsticks per person, or 1 breast per person)
- ½ cup Dijon mustard
- ½ cup stone ground mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a bowl, whisk together the Dijon mustard, stone ground mustard, olive oil, garlic powder, onion powder, thyme, salt, and pepper until smooth.
- Coat the chicken evenly with the mustard mixture and transfer to a baking dish.
- Bake uncovered in a 425℉ preheated oven, until the chicken reaches an internal temperature of 165°F.
- (Boneless chicken breasts: 18–22 minutes, Chicken thighs or drumsticks: 22–30 minutes, depending on size)
- Remove from oven and rest for a few minutes before serving.
Notes
- Recipe Notes
This recipe works well with chicken thighs, drumsticks, or breasts. - Thighs and drumsticks stay especially juicy, while breasts may cook a little faster.
- For extra browning, broil for 1–2 minutes at the end. Leftovers reheat well and are great served over rice, potatoes, or with roasted vegetables.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Digital meat thermometer – The best way to get a quick reading on your meats and make sure you don’t serve overcooked food!
More Great Recipes Using Mustard
- Honey Mustard Salmon Recipe
- Honey Mustard Chicken Recipe
- Honey Mustard Dressing Recipe
- Curry Mustard Sauce Recipe
Final Thoughts
This mustard chicken is fast, flavorful, and easy enough for a weeknight but good enough to make again. If you like mustard, you really can’t go wrong with this one.
Frequently asked questions
It’s definitely mustardy, but not harsh. Baking mellows the flavor and keeps it balanced.
You can coat the chicken a few hours ahead and refrigerate, but it also works perfectly without marinating.
When the internal temperature hits 165°F and the edges are lightly caramelized.
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