Honey Mustard Chicken
With Sweet and Tangy Sauce
Honey mustard chicken brings a little personality to the dinner table. Sweet honey and tangy mustard give this familiar favorite a balance of comforting flavor and just enough zip to keep every bite interesting. It’s the kind of dish that feels right at home at a family dinner or a casually set table with friends.
Serve it with roasted potatoes and green beans, or spoon the sauce over rice alongside your favorite vegetables. You’ll want something on the plate to catch every last drop.
Honey Mustard Chicken
Juicy chicken thighs glazed with tangy Dijon and warm honey until caramelized.
- Total Time0 hours
- Yield6 entree portions 1x
Ingredients
HONEY MUSTARD MARINADE
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tbsp whole grain mustard
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 4 garlic cloves, minced
- 1 tbsp chopped thyme
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
CHICKEN
- 3 lb bone-in skin-on chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
PAN SAUCE AND FINISH
- 1/2 cup chicken stock
- 1 tbsp unsalted butter, cold
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- 1 tsp thyme leaves
Instructions
Marinade
- MAKE THE MARINADE Whisk together Dijon, honey, whole grain mustard, olive oil, cider vinegar, garlic, thyme, salt, pepper, and cayenne. Reserve one third of the mixture separately for glazing later.
- MARINATE THE CHICKEN Pat the chicken thighs dry and season lightly with salt and pepper. Toss with the larger portion of marinade, coating thoroughly. Refrigerate at least 2 hours, ideally 4. Remove from refrigeration 30 minutes before cooking.
Cook the Chicken
- SEAR Heat an oven-safe skillet over medium-high heat. Wipe excess marinade from the thighs so they brown rather than steam. Sear skin side down 6 to 8 minutes, undisturbed, until the skin is deep golden and releases easily. Flip and sear 2 minutes more, then pour off excess fat.
- ROAST AND GLAZE Preheat the oven to 400°F, then transfer the skillet to it and roast 20 minutes. Brush generously with the reserved marinade and roast 8 to 10 minutes more. The chicken is done when the thickest part registers 165°F and the glaze has caramelized.
Pan Sauce and Serving
- MAKE THE PAN SAUCE Move the chicken to a warm platter. Set the skillet over medium heat and add chicken stock, scraping up the browned bits. Reduce by half, then whisk in cold butter and lemon juice off the heat.
- REST AND SERVE Rest the chicken 10 minutes. Spoon the pan sauce over and finish with parsley and thyme leaves.
Notes
Cooling / resting: Rest 10 minutes before serving
SAFETY NOTES
Cook chicken to a minimum internal temperature of 165°F measured at the thickest part of the thigh, away from the bone.
Discard any marinade that held raw chicken. The reserved portion set aside before marinating is the only one safe for glazing.
Keep chicken refrigerated while marinating and never marinate at room temperature.
Use separate boards, tools, and platters for raw and cooked chicken.
Refrigerate leftovers within 2 hours and use within 4 days.
- Prep Time: 15 minutes active prep, plus 2 hours marinating
- Cook Time: About 40 minutes
- Category: Main Dishes
Chef Nico's Tips
- Reserve marinade before it touches the chicken. That is your glaze. Marinade that held raw chicken goes in the trash.
- Wipe the thighs before searing. Honey and mustard clinging to the skin will scorch before the skin renders and browns properly.
- Glaze at the end, not the beginning. Honey burns. Brush it on in the last ten minutes and it caramelizes instead of turning black.
- Bone-in, skin-on. Boneless thighs work but you give up the rendered skin and the pan drippings that make the sauce.
Build the pan sauce. Those browned bits in the skillet are concentrated flavor, and a splash of stock turns them into something worth spooning over.
Serving Suggestions
Pair honey mustard chicken with garlic mashed potatoes, fluffy rice, or roasted baby potatoes to catch the sweet and tangy sauce. Add roasted green beans, asparagus, or broccoli for an easy, colorful dinner.
For a lighter plate, serve it with a crisp green salad dressed in lemon vinaigrette. Hosting friends? Bring the chicken to the table on a serving platter with fresh parsley and offer the sides family-style.
Ready, Set, Cook
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