Try this baked honey mustard chicken recipe with thighs roasted in a bold and delicious honey mustard sauce flavored with fresh rosemary. Paired with mashed potatoes, rice and some veggie, this makes a flavorful and filling dinner.
Honey mustard sauce goes well with everything with its bold, flavorful sauce. With a combination of Dijon mustard, coarse grain mustard, honey, garlic and rosemary, this 6-ingredient recipe for baked honey mustard chicken is a guaranteed flavor bomb on the dinner table.
I’ve used the honey mustard sauce with salmon in this baked honey mustard salmon and air fryer honey mustard salmon. Chicken thighs are so underrated and used less often than chicken breasts but are so much juicier, flavorful and fall-off-the-bone tender that it’s worth spending that little extra time cooking them.
With deliciously crispy skins, these chicken thighs pair well with mashed potatoes or rice and some veggies like green beans, broccoli, or asparagus. For more baked chicken thigh recipes, try this baked honey balsamic chicken, honey lemon chicken, or if you own an air fryer, these maple chicken thighs.
BAKED HONEY MUSTARD CHICKEN RECIPE TIPS
Don’t be put off by the long time it takes to cook this, it’s just part of cooking chicken thighs. They need a little bit more time to cook than chicken breasts and wings but all the prep work is done in less than 5 minutes. The searing takes 10 minutes and then you bake for 45 minutes at which point, you can just walk away. Watch a 30-minute TV show. Prune your garden. Have a shower. Do whatever you want at this time because the chicken does not need babysitting.
Using whole grain mustard on top of the regular mustard adds texture to the chicken. It’s worth buying that extra jar. I used the Grey Poupon brand for both types of mustard.
By the time you start searing the chicken, you’ll be rewarded with an amazing smell. Searing the chicken gives the skin side a nice, crispy browned look, kinda like a roast. Be sure to use a splatter screen to keep your stovetop tidy! I kinda forgot this part in the beginning and was rewarded with oil everywhere. Not fun!
At this point, the fat from the chicken skin will have rendered and you don’t need any more oil. Technically you don’t even need oil during the searing as long as you start with the skins but I put some in just in case it sticks. This wouldn’t be an issue at all with a non-stick skillet. But since I wanted to sear in the same skillet I’ll be using to bake (and I’m glad I had an oven-proof skillet handy), I just added a tablespoon of oil. Six chicken thighs fit in my 12″ skillet just fine so that’s about the size you’re looking for.
Any oil you see collecting in your skillet from this point forward is just fat rendered from the chicken. You can keep it or drain it, no biggie. Cooking this really made me recall my mom’s valuable lesson on how you can pretty much cook chicken with skin in its own fat.
Throw in some rosemary sprigs, I used about four. It gives just a hint of rosemary and isn’t overpowering. And then it’s done! Enjoy your chicken and let me know how you liked it and what you paired it with in the comments below!
MORE BAKED CHICKEN RECIPES TO TRY
- Easy Oven-Baked Chicken Breast
- Garlic Butter Baked Chicken Breast
- Baked Parmesan Crusted Chicken
- Baked Honey Lemon Chicken
- Baked Honey Balsamic Chicken
- Oven-Baked Buttermilk Chicken Strips