Description
This Best Honey Mustard Chicken recipe features juicy, bone-in chicken thighs marinated in a flavorful blend of spices and olive oil, then seared and baked in a rich, tangy honey mustard sauce with a hint of curry and cayenne for a subtle kick. Served with your choice of rice, salad, or steamed vegetables, it’s a comforting yet elevated dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 8 bone-in, skin-on chicken thighs, excess skin trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
Sauce
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- ½ cup pure honey
- â…“ cup whole grain (stone ground) mustard
- ¼ cup Dijon mustard
- 2 teaspoons curry powder
- ½ teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
Optional for Serving
- Cooked rice
- Side salad
- Steamed broccoli
Instructions
- Marinate Chicken: Preheat oven to 375°F (190°C). Pat the chicken thighs dry and place them in a resealable bag. Season with kosher salt, freshly ground black pepper, and garlic powder. Add 1 tablespoon of olive oil and massage the bag to evenly coat the chicken. Let marinate for at least 20 minutes to enhance flavor and tenderness.
- Make Honey Mustard Sauce: In a medium bowl, combine pure honey, whole grain mustard, Dijon mustard, curry powder, cayenne pepper, and Worcestershire sauce. Stir thoroughly until the ingredients are well blended, creating a smooth and flavorful sauce.
- Brown Chicken: Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs in batches, browning them on both sides until they turn golden brown and develop a crispy skin. Remove the browned chicken from the skillet and set aside.
- Sauté Shallot and Add Sauce: In the same skillet, add the finely chopped shallot and sauté until softened and fragrant, about 2-3 minutes. Pour the prepared honey mustard sauce into the skillet with the shallots and bring it to a gentle simmer. Once simmering, turn off the heat.
- Bake Chicken: Return the browned chicken thighs to the skillet, spacing them evenly. Spoon the honey mustard sauce over the chicken to coat well. Transfer the skillet to the preheated oven and bake for 20 minutes. Then flip the chicken pieces, baste again with the sauce, and bake for an additional 15-20 minutes or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked.
- Serve: Remove the skillet from the oven and allow the chicken to rest for 10 minutes to let the juices redistribute. Serve the honey mustard chicken hot with your choice of cooked rice, a fresh side salad, or steamed broccoli for a complete meal.
Notes
- Marinating the chicken improves flavor and juiciness; you can marinate longer for more intense flavor.
- Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
- If you don’t have whole grain mustard, you can substitute with extra Dijon mustard, but whole grain adds texture and flavor.
- Adjust cayenne pepper according to your spice preference.
- This dish pairs well with simple sides like rice, salad, or steamed vegetables to balance the richness.
