Honey, mustard, and chicken - it’s all you need for a surprisingly great combination in this savory and sweet recipe. Our Honey Mustard Chicken recipe is a superb choice for a family dinner or a party in just 20 minutes.
Table of Content
Nothing beats a good old classic recipe, right? This chicken is made from scratch just the way my mom use to make it. It's always been perfect so I've never had to change anything.
Why make this chicken
- This honey mustard chicken cooks in one skillet and only uses a few ingredients. This is a super easy chicken recipe to make for a quick weeknight meal.
- Most of the ingredients used in this recipe are simple pantry staples or easy to find.
- You only need one skillet to make this chicken. But if you prefer to bake it, you can also use a ceramic dish.
- Today, I am using boneless chicken thighs, but you can also use bone-in thighs, legs, or chicken breast.
- Today, I served this over rice but you can also serve it along with a salad or side dish such as broccoli, cauliflower, or roast potatoes.
Ingredients and substitutes
- Chicken - I always use either chicken thighs or legs for baking. Because you can't really overcook it as easily as you can chicken breast. You can use chicken breast of course. And, if you do, I have also given you the recommended cooking time and temperature.
- Mustard - I use a good dijon mustard. Mustard has a strong flavor, but when mixed with honey, it's absolutely heavenly. You can also replace it with yellow mustard or grainy mustard.
- Honey - Use good quality thick honey that really brings out the flavor of the mustard when combined with the chicken. I like to use the same amount of honey and mustard but you can add a little more honey as well.
- Soy Sauce - Add a nice flavor and color to the chicken.
- Herbs - You can use chopped parsley for garnish as I have. But, you may also like a few sprigs of thyme and rosemary for flavor.
Honey mustard chicken
- Prep chicken - Clean, skin, wash and pat dry the chicken legs. Season with salt and pepper. Coat each piece of chicken with flour and dust off excess. Set aside.
Pro tip - Too much water in the chicken will result in too much liquid in the finished dish.
- Sear chicken - In a large skillet, over medium-high heat add the olive oil and butter. Next, add the chicken to the pan and cook for 3 minutes on each side. Then, add the honey and onions and saute for 2 minutes more until the onions are translucent.
Pro tip - Using a cast-iron skillet gives a wonderful color to the chicken.
- Honey mustard sauce - Add the soy sauce, honey, mustard, and paprika. Season with salt and pepper. Followed by the chicken broth. Cook for 6 to 8 minutes on medium-low heat until the chicken is tender. The internal temperature of the chicken when cooked should be about 165 F on a meat thermometer.
Pro tip - The flour coating on the chicken helps thicken the honey mustard sauce.
- Garnish - Add the lemon juice and sprinkle some chopped parsley over the chicken.
Variations
- Spices - You can also add other spices such as a sprinkle of cumin or ground ginger.
- Herbs - I love a sprinkle of chopped parsley. But, a few sprigs of thyme and a few sprigs rosemary are great too.
- Chicken - You can use boneless or bone-in chicken thighs, legs, or chicken breast. If you use chicken breast, make sure to adjust the cooking temperature accordingly.
- Instant pot - Do the same process as above but in an instant pot.
- After you add all the honey mustard sauce ingredients, cover the instant pot lid and.
- Cook on high pressure for 10 minutes.
- Use quick release and garnish with chopped parsley and lemon juice.
- Baked - This chicken bakes wonderfully in a baking dish until lightly golden brown.
- Season the chicken with salt and pepper.
- Combine all the honey mustard sauce ingredients in a small bowl and pour it over the chicken.
- Bake for 30 to 40 minutes at 400F / 200C / gas mark 6
- Slow cooker
- Place all the ingredients in a slow cooker.
- Combine well and cook on low for 4 hours or on high for 3 hours.
More chicken recipes
- Baked Chicken Legs, drumsicks, or thighs
- Cajun Chicken with Rice
- Chicken Satay with Peanut Sauce
- Healthy and Crispy General Tso's Chicken
- Ultimate Chicken Skewers - Grilled
- Tandoori Chicken (Oven-Baked)
- See all Chicken recipes
Frequently asked questions
Can I use chicken thighs instead of legs?
Absolutely, dark meats like chicken thighs and legs are perfect for baking. Unlike chicken breast, the darker meats soak up the juices and become tender and flavorful.
Can I use chicken breast for this honey mustard chicken?
Personally, I like to use dark meat for baking as they stay tender and juicy. Having said that, you can certainly use chicken breast. Make sure to leave the skin on and adjust cooking time and temperature.
Cook at 180 C and for about 20 minutes or until the internal temperature of the chicken reaches 160 F.
Can I add pasta to the chicken?
Yes, this will make a wonderful meal, chicken with pasta. You can add about 8 oz of boiled pasta at the end after you have taken it out of the oven. The pan juices coat the pasta well. Make sure to also add a good helping of fresh herbs.
What side dish do you serve with chicken?
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Printable Recipe
Honey Mustard Chicken
Print Pin Rate Share by Email Share on FB Save GrowCalories: 263kcal
Adjust Servings Here: 4 servings
Description
Honey, mustard, and chicken - it’s all you need for a surprisingly great combination in this savory and sweet recipe. Our Honey Mustard Chicken recipe is a superb choice for a family dinner or a party in just 20 minutes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 8 (1 kg) Chicken thighs or legs (boneless or bone-in)
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 4 tablespoon Flour
- 2 tablespoon Olive oil
- 2 tablespoon Unsalted butter
- 3 large Garlic cloves (sliced)
- 1 large Onion (diced)
- 2 tbsp Parsley (chopped)
Honey mustard sauce
- 2 tablespoon Soy sauce
- ½ cup (4 tablespoon) Honey
- ¼ cup (4 tablespoon) Dijon Mustard (or ground mustard paste)
- ½ teaspoon Paprika
- ½ cup (120 ml) Chicken broth
- 2 tablespoon Lemon juice
Instructions
- Prep chicken - Clean, skin, wash and pat dry the chicken legs. Season with salt and pepper. Coat each piece of chicken with flour and dust off excess. Set aside. Pro tip - Too much water in the chicken will result in too much liquid in the finished dish.
- Sear chicken - In a large skillet, over medium-high heat add the olive oil and butter. Next, add the chicken to the pan and cook for 3 minutes on each side. Then, add the honey and onions and saute for 2 minutes more until the onions are translucent. Pro tip - Using a cast-iron skillet gives wonderful color to the chicken.
- Honey mustard sauce - Add the soy sauce, honey, mustard, and paprika. Season with salt and pepper. Followed by the chicken broth. Cook for 6 to 8 minutes on medium-low heat until the chicken is tender. The internal temperature of the chicken when cooked should be about 165 F on a meat thermometer.Pro tip - The flour coating on the chicken helps thicken the honey mustard sauce.
- Garnish - Add the lemon juice and sprinkle some chopped parsley over the chicken.
Recipe Notes & Tips
- Spices - you can add other spices such as a sprinkle of cumin or ground ginger too.
- Herbs - I love a sprinkle of chopped parsley but, a few sprigs of thyme and a few sprigs of rosemary.
- Chicken - You can use boneless or bone-in chicken thighs, legs, or chicken breast. If you use chicken breast make sure to adjust the cooking temperature accordingly.
- Instant pot - do the same process as above but in an instant pot.
- After you add all the honey mustard sauce ingredients cover the instant pot lid and
- cook on high pressure for 10 minutes.
- Use quick release and garnish with chopped parsley and lemon juice.
- Baked - This chicken bakes wonderfully in a baking dish until lightly golden brown.
- Season the chicken with salt and pepper.
- Combine all the honey mustard sauce ingredients in a small bowl and pour it over the chicken.
- Bake for 30 to 40 minutes at 400F/ 200C/ gas mark 6
- Slow cooker
- Place all the ingredients in a slow cooker
- Combine well and cook on low for 4 hours or on high for 3 hours.
Nutrition Information
Calories: 263- kcalCarbohydrates: 49- gProtein: 6- gFat: 7- gSaturated Fat: 4- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 2- gTrans Fat: 1- gCholesterol: 15- mgSodium: 2554- mgPotassium: 232- mgFiber: 2- gSugar: 37- gVitamin A: 497- IUVitamin C: 12- mgCalcium: 42- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Michaela
So tasty I made mine in my cast iron pot on the stove came out delicious. I love that you have included pressure cooker, slow cooker and oven-baked methods too! I think I may try them in a slow cooker next time so the chicken can fall off the bone!
Veena Azmanov
Thank you for the lovely feedback, Michaela. Yes, the slow cooker is simple, easy, and very delicious when made with the bones.
Anjali
My chicken turned out perfectly tender and that honey mustard sauce was amazing!!
Veena Azmanov
Thank you, Anjali for the lovely feedback.
Jess
What a fabulous recipe. I love that it is made in 20 minutes!
Genevieve
I love a good chicken recipe, but I always forget about honey mustard. Thank you for this recipe, I can't wait to make it for dinner this weekend!