Sweet, tangy, and savory, Honey Mustard Chicken is a quick, flavorful dish with tender chicken coated in a golden sauce. A great dinner for busy weeknights!
DELICIOUS CHICKEN IN UNDER AN HOUR
Honey Mustard Chicken has become a new go to for a quick and easy dinner in our house. I love the sweet and savory flavors of this tender chicken that features a golden sauce that’s packed with tasty flavor. Dinners that require minimal effort while still giving maximum taste are my JAM! If you’re looking for a dinner that the kids and adults will enjoy, make some of this chicken and pair it with your favorite sides for the ultimate dinner combination.
FREQUENTLY ASKED QUESTIONS:
The skin texture comes out differently if you make these in the Slow Cooker instead of the oven, but you could do this. I’d also suggest using skinless chicken thighs so the sauce can get soaked up easier into the meat and will give more of the same flavor.
So, make the sauce as you would with this recipe. Toss the chicken thighs in your Slow Cooker. Cover the chicken with the sauce, make sure all of the thighs get coated with the sauce. Cook on high for 2.5-3 hours or on low for 4-6 hours. Check that the chicken is cooked through and reads 165F with an instant read meat thermometer before consuming.
Honey Mustard Chicken pairs wonderfully with roasted vegetables, Stovetop Mashed Potatoes, or Crockpot Mashed Potatoes, or a light side salad. Sides like green beans, brussels sprouts, or sweet Potatoes make great choices to complement the slight sweetness from the chicken. For a heartier option, try pairing it with rice, egg noodles couscous to soak up the sauce. This meal is versatile and will pair well with most sides you enjoy.
For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking. Keep a close eye on it so the honey doesn’t burn! Never walk away when you turn the broiler on and make sure the rack isn’t too close to the broiler so it doesn’t burn. Always keep a close eye on your food when the broiler is on.
These two are very similar but the texture is different and the flavor they provide are different. Rubbed sage is typically lighter and fluffier than ground sage. It’s usually milder and less concentrated than ground sage, making it ideal for dishes like this where you want a subtle sage flavor. Ground sage is usually more fine and powdery like in texture, similar to other ground spices. It’s more concentrated and potent than rubbed sage due to its denser texture.
I prefer rubbed sage, with the more subtle flavor, for this oven baked chicken thighs recipe and it’s easily found in most grocery stores in the spice aisle. If you need to see what it looks like, here’s an Amazon link to Rubbed Sage (paid affiliate link) so you know what to look for.
To store your leftover Honey Mustard Chicken, place it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you’d like to freeze it, wrap the chicken tightly in plastic wrap or place it in a freezer-safe container for up to 3 months. When reheating, thaw the chicken in the refrigerator overnight and warm it in the oven or microwave for best results.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken thighs– I used bone-in and skin-on chicken thighs. These can be swapped with bone-in chicken breasts, but the cooking time may vary depending on the size of the chicken.
- stone ground mustard– Try Dijon mustard for a milder flavor. Yellow mustard would be a bit too tangy for this recipe.
- honey – Maple syrup is a great substitute. The sugars in the honey help to caramelize the chicken as well.
- olive oil– Vegetable oil can work if you’re out of olive oil. I have also used grapeseed oil for this recipe and it worked well.
- lemon juice– White wine vinegar or apple cider vinegar provides a similar acidity in place of lemon juice. Do yourself a favor and stick to fresh lemon juice- not the bottled chemical tasting stuff. I have yet to find one doesn’t taste like straight up acid with some attempt at a lemon flavoring. The fresh squeezed, real lemon juice is where it’s at. Sure, the bottled stuff is easier, but the flavor you get from a real lemon is far superior.
- garlic powder– Use fresh minced garlic if you prefer a stronger garlic taste.
- rubbed sage– Dried thyme can be used for a slightly different but still delicious herb flavor. See my frequently asked questions above on why you want to use rubbed sage instead of ground sage.
- kosher salt – I used kosher salt, but table salt works just as well.
HOW TO MAKE HONEY MUSTARD CHICKEN:
Preheat your oven to 375F degrees. Spray a 9×9-inch baking dish with nonstick cooking spray. In a small bowl, whisk together the stone ground mustard, honey, olive oil, lemon juice, garlic powder, rubbed sage, and salt until smooth.
Place the chicken thighs into the prepared baking dish and pour the honey mustard mixture over the chicken, ensuring each piece is coated well (I try to ensure both sides of the chicken are coated.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil, baste the chicken with the pan juices, and bake uncovered for an additional 15 to 20 minutes or until the chicken reaches an internal temperature of 165F degrees and the skin is golden and slightly crisp. Let the chicken rest for 5 minutes before serving, spooning extra sauce from the pan over each piece.
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Preheat the oven to 375F degrees. Spray a 9×9-inch baking dish with nonstick cooking spray.
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In a small bowl, whisk together ¼ cup stone ground mustard, 3 Tablespoons honey, 2 Tablespoons olive oil, 2 Tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon rubbed sage and 1 teaspoon kosher salt until smooth.
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Place 4 chicken thighs, bone-in and skin on into the prepared baking dish (pat them dry dry them with a paper towel) and pour the honey mustard mixture over the chicken, ensuring each piece is coated well (I try to ensure both sides of the chicken are coated).
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Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
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Remove the foil, baste the chicken with the pan juices, and bake uncovered for an additional 15 to 20 minutes or until the chicken reaches an internal temperature of 165F degrees and the skin is golden and slightly crisp.
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Let the chicken rest for 5 minutes before serving, spooning extra sauce from the pan over each piece.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 371kcal | Carbohydrates: 15g | Protein: 19g | Fat: 26g | Sodium: 841mg | Fiber: 1g | Sugar: 13g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
