Chicken

Baked Honey Mustard Chicken

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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.

Remember how I said awhile back that this was the best chicken in the world? Well, this comes pretty close, especially warm from the oven. I seriously want to hog them all to myself. And get this, I’m really not a fan of mustard. Not at all. The only kind I can stomach is honey mustard although lately I’ve bravely sprinkling my mustard experience with some spicy ones when I’m feeling feisty. Pretty proud of myself.

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

So it’s good that this has the caramelized sweetness of honey in it because the flavor combo works so well.  I kid you not. I’ve just had a thigh to myself and I’m still pretty darned surprised how good it was. For something so simple. Honey, mustard, chicken, rosemary. That’s the gist of it.

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

And it really is simple. Don’t be put off by the long time it takes to cook this, it’s just part and parcel 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 in this time because the chicken does not need baby sitting.

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, just a couple of bucks each.

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

But let’s talk about the searing for a bit. 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 stove top tidy! I kinda forgot this part in the beginning and was rewarded with oil everywhere.

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. But if you do drain it, you could use the sauce from the pan to dip all that thigh meat into. Yum.

Throw in some rosemary sprigs, I used about four. It gives just a hint of rosemary and isn’t overpowering. And it makes it look all herby and stuff.

And then it’s done! Enjoy 🙂

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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
  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour
  • Yield: 6 1x
Scale

Ingredients

  • 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
  • 1 teaspoon 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 oil until golden brown, about 5 minutes per side. Arrange chicken thighs skin side up
  3. Mix mustard, honey, 2 tablespoons whole grain mustard and garlic
  4. Spread the mustard mixture on the thighs. Wedge in rosemary sprigs in between the chicken
  5. Bake at 350 degrees F for 45 minutes. A meat thermometer should read 175 degrees 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

Notes

Inspired by Simply Recipes

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

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14 Comments

  • 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!

  • 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
    annie@ciaochowbambina.com
    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
    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
    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
    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
    Ellen
    April 26, 2017 at 4:31 PM

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

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