Description
This Honey Mustard Chicken is a flavorful and juicy dish that’s perfect for a weeknight meal or a special occasion! Tender chicken thighs are marinated and then baked in a rich and tangy honey mustard sauce with a hint of spice. It’s a simple yet satisfying recipe that’s sure to become a new favorite.
Ingredients
Units
Scale
- 8 bone-in, skin-on chicken thighs, excess skin trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 1/2 cup pure honey
- 1/3 cup whole grain (stone ground) mustard
- 1/4 cup Dijon mustard
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- Cooked rice, side salad, or steamed broccoli, for serving (optional)
Instructions
- Marinate Chicken: Preheat oven to 375°F (190°C). Pat chicken dry and place in a resealable bag. Season with salt, pepper, and garlic powder. Add 1 tablespoon olive oil and massage to coat. Marinate for at least 20 minutes.
- Make Honey Mustard Sauce: In a bowl, combine honey, whole grain mustard, Dijon mustard, curry powder, cayenne pepper, and Worcestershire sauce. Stir well.
- Brown Chicken: Heat remaining olive oil and butter in a large oven-safe skillet over medium-high heat. Brown chicken in batches on both sides until golden. Remove chicken and set aside.
- Sauté Shallot and Add Sauce: Add shallot to the skillet and sauté until softened. Pour in honey mustard sauce and bring to a simmer. Turn off heat.
- Bake Chicken: Return chicken to the skillet and spoon sauce over. Transfer skillet to the oven and bake for 20 minutes. Flip chicken, baste with sauce, and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve: Let chicken cool for 10 minutes before serving with your favorite sides, such as rice, salad, or steamed broccoli.
Notes
- You can use boneless, skinless chicken thighs or breasts if you prefer. Adjust cooking time accordingly.
- If you don’t have whole grain mustard, you can substitute with Dijon mustard or another type of mustard.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 chicken thighs with sauce
- Calories: 550
- Sugar: 30g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg