Chicken

Baked Honey Mustard Chicken

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.

Perfectly seared and baked chicken thighs in a honey mustard sauce with hints of rosemary make this baked honey mustard chicken a great 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.

Perfectly seared and baked chicken thighs in a honey mustard sauce with hints of rosemary make this baked honey mustard chicken a great dinner.

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.

Perfectly seared and baked chicken thighs in a honey mustard sauce with hints of rosemary make this baked honey mustard chicken a great dinner.

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.

Perfectly seared and baked chicken thighs in a honey mustard sauce with hints of rosemary make this baked honey mustard chicken a great dinner.

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

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Perfectly seared and baked chicken thighs in a honey mustard sauce with hints of rosemary make this baked honey mustard chicken a great dinner.

Baked Honey Mustard Chicken


  • Author: The Cooking Jar
  • Total Time: 1 hour
  • Yield: 6 1x

Description

Try this baked honey mustard chicken recipe with thighs roasted in a bold and delicious honey mustard sauce flavored with fresh rosemary.


Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lb.)
  • Salt and pepper to taste
  • 4 tablespoons Dijon mustard
  • 4 tablespoons honey
  • 3 tablespoons whole grain mustard, divided
  • 2 cloves garlic, minced
  • 34 sprigs fresh rosemary

Instructions

  1. Season the chicken thighs with salt and pepper to taste and 1 tablespoon whole grain mustard.
  2. In an oven-safe skillet over medium-high heat, sear the thighs on both sides with 1 tablespoon of oil until golden brown, about 5 minutes per side. Arrange chicken thighs skin side up.
  3. Combine mustard, honey, 2 tablespoons of whole grain mustard and garlic.
  4. Baste the mustard mixture on the thighs. Wedge in rosemary sprigs in between the chicken.
  5. Bake at 350°F for 45 minutes. A meat thermometer should read 165°F or the juices should run clear when pierced with a fork.
  6. Drain off any excess fat before serving.
  7. Dish and serve hot.
  8. Enjoy!

Notes

  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 5 mins
  • Cook Time: 55 mins
Perfectly seared and baked chicken thighs in a honey mustard sauce with hints of rosemary make this baked honey mustard chicken a great dinner.

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.

14 Comments

  • Reply
    Ellen
    April 26, 2017 at 4:31 PM

    can i make this with boneless skinless thighs? We Hate the skins!

  • Reply
    Susan
    June 30, 2016 at 8:15 PM

    I made this tonite – amazing!!! DELISH!!!!
    I brined 2 hours first (hot water with brown sugar, coarse salt, serrano pepper, garlic, peppercorn,lemon slices.. then cold water). My family was very happy!!!! Thanks!!

    • Reply
      The Cooking Jar
      July 5, 2016 at 2:03 PM

      You’re welcome, Susan! Thank you for trying it out. I’ll have to try brining one day, heard such good things about it.

  • Reply
    Loryn Purvis
    August 31, 2015 at 11:15 PM

    I’m not usually a fan of chicken. This on the other hand looks fab!!

    • Reply
      The Cooking Jar
      September 3, 2015 at 12:37 PM

      I love chicken if it has crispy skin or if it’s drowning in some kind of sauce. Thighs really are more juicy than breasts! I had a great time chowing down on this and the similarly cooked honey lemon chicken I made awhile ago. So moist and more importantly (for me) crispy, crispy skin 🙂

  • Reply
    Des @ Life's Ambrosia
    December 12, 2014 at 11:28 PM

    oooooh man this chicken sounds amazing. And the skin? I’m always a sucker for some crispy chicken skin!

    • Reply
      The Cooking Jar
      December 13, 2014 at 8:26 PM

      Oh I’ve been known to steal crispy chicken skins from time to time. Look away for a moment and your chicken is bare and nekkid!

  • Reply
    [email protected]
    December 12, 2014 at 6:47 PM

    This chicken looks amazing! I can imagine the flavor of the crispy skin along with the juicy chicken! Pinned

    • Reply
      The Cooking Jar
      December 13, 2014 at 8:24 PM

      Crispy skin is the best! My favorite part of the chicken if we’re being honest 😉

  • Reply
    Yolonda J. Washington
    December 10, 2014 at 1:25 PM

    I must make these. Chicken thighs hold tons of juicy.

    • Reply
      The Cooking Jar
      December 10, 2014 at 1:58 PM

      It was juicy! I need to make more chicken thigh recipes 😉

  • Reply
    jenni zito
    December 10, 2014 at 11:57 AM

    Can’t wait to try this! My husband of 16 years will not eat anything with mustard – and I LOVE mustard. (opposites attract?). I’ll let you know how it goes!

    • Reply
      The Cooking Jar
      December 10, 2014 at 1:58 PM

      My hubby and I are complete opposites, so I totally get you. He’s the one trying to get me into spicy mustard but I love my honey mustard so much better! Maybe yours will try this!

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