Description
This Best Honey Mustard Chicken recipe features juicy, bone-in, skin-on chicken thighs marinated and baked in a rich and tangy honey mustard sauce with a hint of curry and cayenne for a subtle kick. The chicken is first browned to develop a golden crust, then finished in the oven with a flavorful sauce made from whole grain mustard, Dijon mustard, honey, and a few aromatic spices. Perfect served with rice, salad, or steamed broccoli for a comforting and satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 8 bone-in, skin-on chicken thighs, excess skin trimmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
Sauce
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- ½ cup pure honey
- â…“ cup whole grain (stone ground) mustard
- ¼ cup Dijon mustard
- 2 teaspoons curry powder
- ½ teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
Serving Suggestions (Optional)
- Cooked rice
- Side salad
- Steamed broccoli
Instructions
- Marinate Chicken: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Place the chicken in a resealable bag and season with kosher salt, freshly ground black pepper, and garlic powder. Add 1 tablespoon of olive oil and massage the seasonings into the chicken to coat evenly. Let the chicken marinate for at least 20 minutes to absorb the flavors.
- Make Honey Mustard Sauce: In a medium bowl, combine the pure honey, whole grain mustard, Dijon mustard, curry powder, cayenne pepper, and Worcestershire sauce. Stir well until thoroughly mixed. Set aside to use later.
- Brown Chicken: Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs in batches, browning them on both sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the skillet and set aside.
- Sauté Shallot and Add Sauce: In the same skillet, add the finely chopped shallot and sauté until softened and translucent, about 2-3 minutes. Pour the prepared honey mustard sauce into the skillet with the shallots and bring to a gentle simmer. Once simmering, turn off the heat.
- Bake Chicken: Return the browned chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the top of each piece. Transfer the skillet to the preheated oven and bake for 20 minutes. After 20 minutes, flip the chicken pieces, baste again with sauce, and bake for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Serve: Remove the skillet from the oven and let the chicken rest for 10 minutes to allow the juices to redistribute. Serve the honey mustard chicken warm with your choice of cooked rice, side salad, or steamed broccoli for a complete meal.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption.
- Bone-in, skin-on thighs give the best flavor and juiciness; however, boneless can be used but adjust cooking time accordingly.
- For a spicier dish, increase the cayenne pepper slightly, or omit for milder tastes.
- The sauce thickens during baking; spoon extra sauce over the chicken when serving for added flavor.
- Chicken can be marinated up to overnight for deeper flavor penetration.
