This baked honey mustard chicken made is the perfect balance of sweet and tart. Chicken legs marinated with a classic combination of creamy Dijon mustard, sweet honey, lemon juice then baked until golden and delicious. Thick pan juices make a delicious gravy over steamed rice or buttered noodles. And, the best part it's simple, easy and quick to make.
Nothing beats a good old classic recipe. Right? This honey mustard chicken is made from scratch just the way my mom use to make. It's always been perfect so I've never had to change anything.
Table of Content
About this recipe
This tender juicy baked chicken legs marinated with Dijon mustard and honey takes only 40 minutes to make. The two main ingredients, honey, and mustard are probably already in your kitchen. So, this is one dish that does not need much planning. The recipe is simple and easy. I mean really - mix the marinade, toss in the chicken, bake for 45 minutes! Prepare some rice on the side and dinner is ready.
Today, I'm using chicken legs but chicken thighs work just as well. And, I have also given you suggestions and cooking times if you plan to use chicken breast.
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 given you the recommended cooking time and temperature.
- Mustard - I use a good Dijon creamy mustard. Mustard has a strong flavor but when mixed with honey!! Absolutely heavenly. You can also replace it with a yellow mustard or grainy mustard if you like the flavor.
- Honey - Use a good quality thick honey that really brings out the flavor of the mustard.
- Soy Sauce - It's just a tad but it helps give that little golden color you see.
- Thyme - I love the flavor of thyme with chicken, but you can omit if you don't have it on hand.
Step by step instructions (pin)
- Clean, skin, wash and pat dry the chicken pieces.
- Season the chicken with salt and pepper.
- Add all the marinade ingredients in a bowl and stir well to combine.
- Pour over chicken. Coat the chicken well on all sides.
- Cover with cling wrap and let rest for 15 minutes to an hour (or a couple of hours in the fridge).
- Preheat the oven at 200 C/ 400 F.
- Arrange the chicken pieces with all the marinade in a baking dish.
- Bake uncovered for about 30 to 40 minutes until nice and golden or the internal temperature of the chicken is 185 F.
- To ensure the chicken does not dry out make sure to baste and turn the chicken pieces in the marinade ( I do this at least twice).
- When done remove the chicken pieces on to a serving platter.
- The pan will have lots of sauce - which tastes delicious on its own.
- Tip - If you like a thick gravy you can thicken the pan juices in a saucepan with ½ tbsp flour. Cook until just thicken then pour over the chicken again.
Frequently asked questions
This chicken will keep in the fridge for 4 to 5 days
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.
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.
I have tried both in this recipe and both work equally well. The skin does prevent the chicken from drying out but skinless has less fat so I prefer skinless.
Yes, you can but with a slightly different process.
1. Season the chicken.
2. Use the saute mode and pan-sear the chicken on all sides for color.
3. Add the marinade and pressure cook on high for 10 minutes
4. Use quick-release, then open the lid.
Absolutely! Just place chicken and marinade in the slow cooker and let it cook on low for 4 hours or high for 3 hours.
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Recipe
Honey Mustard Chicken
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Ingredients
- 8 (8 ) Chicken - legs or thighs
- ½ tsp Salt
- ½ tsp Pepper
Marinade:
- ¼ cup (60 g) Dijon mustard
- ¼ cup (85 g) Honey
- ¼ cup (0.25 cup) Melted butter
- 1 clove (1 clove) Garlic minced
- ½ tsp (0.5 tsp) Paprika
- 1 tbsp (1 tbsp) Soy sauce
- 1 tbsp (1 tbsp) Lemon juice
- 1 tbsp Thyme fresh or ½ tsp dried
Instructions
- Clean, skin, wash and pat dry the chicken pieces.
- Season the chicken with salt and pepper.
- Add all the marinade ingredients in a bowl and stir well to combine.
- Pour over chicken. Coat the chicken well on all sides.
- Cover with cling wrap and let rest for 15 minutes to an hour (or a couple of hours in the fridge).
- Preheat the oven at 200 C/ 400 F
- Arrange the chicken pieces with all the marinade in a baking dish
- Bake uncovered for about 30 to 40 minutes until nice and golden or the internal temperature of the chicken is 185F
- To ensure the chicken does not dry out make sure to baste and turn the chicken pieces in the marinade ( I do this at least twice)
- When done remove the chicken pieces on to a serving platter.
- The pan will have lots of sauce - which tastes delicious on its own.
- Tip - If you like a thick gravy you can thicken the pan juices in a saucepan with ½ tbsp flour. Cook until just thicken then pour over the chicken again.
Recipe Notes
Substitute -
This marinde will work with- 8 chicken thighs - same temperature and cooking time
- 4 chicken breast skin-on - bake at 180 C for 35 to 40 minutes
- 4 chicken bread skin-less - bake at 160 C for 35 to 40 minutes
- 4 chicken quarters - thighs & legs joined - same temperature - 40 to 50 minutes cooking time.
Equipment
Nutrition Information
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
Sues
Yum! The flavors in this sound so delicious and I'm adding it to my meal plan ASAP!
Veena Azmanov
Thank you Sues, I hope you enjoy it.
Carlee
That looks finger licking good! We eat a lot of chicken, so we're always on the lookout for new ways to fix it. This is on the list!
Veena Azmanov
You will definitely love this Carlee. I hope you try it.
Dawn - Girl Heart Food
Dijon mustard and honey go so well together, especially with chicken! This looks like one comforting dinner 🙂
Veena Azmanov
Absolutely Dawn. They are perfect together. Thanks
Danielle
A tried and true recipe with great flavors and beautiful colors - brava! The addition of soy sauce is something I wouldn't have considered, but it totally makes sense! And I really appreciate your straightforward instructions and tips for substitutions or changes.
Veena Azmanov
Thank you Danielle. Yes, the soy sauce is just for color in this recipe and it really does give it that pretty color
Cindy @ The Sweet Nerd
I'm trying to freshen up my slow cooker recipes - this is a keeper. Thanks!
Veena Azmanov
Thank you Cindy. I hope you enjoy this one.
Sarah Mir
This recipe looks and sounds amazing! Love the addition of the soy sauce!
Veena Azmanov
Thank you Sarah. Thanks
April
i feel like I can taste the flavors! So much deliciousness.I'm saving this one to make soon!
Veena Azmanov
Thank you April. It is really delicious and you must try it.
Vicky
I have all these ingredients at home and am going to try this. I think this is something even my picky kids will enjoy and I love the fact that I can get it on the table quickly.
Veena Azmanov
Absolutely Vicky. Even my picky eaters enjoy this. Chicken with honey is always a keep for kids.
Emma
I put honey mustard salad dressing on EVERYTHING so wondering why I've never made honey mustard chicken! Thanks for the recipe!
Veena Azmanov
Ha! I know what you mean Emma. Honey mustard is definitely a very versatile combination.
Gloria @ Homemade & Yummy
I love the sauce on this chicken. What a great dinner for any night of the week. I know my grandkids would love this one for sure. That sauce on rice would be amazing.
Veena Azmanov
Absolutely Gloria. Perfect for a week night or weekend. Lots of rich flavors. My kids love the sauce over rice and I'm sure your grandkids will love it too.
Marisa Franca @ All Our Way
You're right -- sometimes it's not worth it to mess with what works. The mustard honey chicken looks delicious! I love the combination of flavors -- some sweetness, acidity, and spice. YUM! I will certainly have to make this -- an easy recipe for a busy time.
Veena Azmanov
Thank you Marisa. Definitely don't like messing with a winning recipes. I love this one just the way it is.
Michelle
That looks amazing. I want all that AND all the sauce there. Wowwwwww!
Veena Azmanov
Thank you Michelle. It's a really simple and easy recipe
Denise Wright
That looks so good! I love the tip about adding a bit of soy sauce for color because I think that's really important (at least for my family). I can't wait to try this because i think it's something my son would love (and he's very picky). 🙂
Veena Azmanov
Thank you Denise. Yes I do love to add a bit of soy sauce to intensify the flavors.
Jolina
I agree! Why fix what's not broken right? 🙂 This looks so delicious! Perfect for a weeknight meal.
Veena Azmanov
Thank you Jolina
Kristi + Al
This chicken recipe sounds delicious.
I like that you blog is authentic.
Maybe you like our chicken fricassee recipe.
Greetings from Germany. Cheers, Al.