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Delicious Honey Mustard Chicken marinated in sweet and tangy sauce, perfect for dinner.

Honey Mustard Chicken

A cozy, quick dinner recipe featuring chicken coated in a tangy and sweet honey mustard sauce that carmelizes beautifully, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5-2 pounds Boneless, skinless chicken thighs or breasts Use thighs for juiciness, breasts if you prefer lean.
  • 3 tablespoons Dijon mustard Key ingredient for body and tang.
  • 1 tablespoon Whole grain or yellow mustard Adds texture and mild bite.
  • 1/3 cup Honey The star sweetener; maple syrup can substitute.
  • 2-3 cloves Garlic, minced Fresh is best, but garlic powder can substitute.
  • 1 tablespoon Apple cider vinegar Brightens the sauce; lemon juice can also be used.
  • 1 tablespoon Olive oil or melted butter Adds richness and helps sauce cling.
  • 1/2 teaspoon Smoked or sweet paprika Adds gentle warmth and color.
  • 1/2 teaspoon Salt For flavor enhancement.
  • to taste Black pepper For flavor enhancement.
  • to taste Fresh herbs (parsley or chives) For finishing touch.

Method
 

Preparation
  1. Whisk together 3 tablespoons Dijon mustard, 1 tablespoon whole grain or yellow mustard, 1/3 cup honey, 2 to 3 minced garlic cloves, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon salt, and a few grinds of black pepper in a bowl.
  2. Taste and adjust the sauce; it should be balanced and slightly bold.
  3. Add chicken and half of the sauce to a bowl or bag, tossing to coat. Let marinate for 15 to 30 minutes.
Cooking
  1. Preheat the oven to 400°F (200°C).
  2. Heat a large oven-safe skillet over medium-high heat and add a drizzle of oil.
  3. Sear chicken for 1 to 2 minutes per side until lightly golden.
  4. Transfer the skillet to the oven and bake chicken for 8 to 12 minutes for breasts or 12 to 18 minutes for thighs, brushing with reserved sauce halfway through.
  5. Check the internal temperature; chicken should reach 165°F (74°C).
  6. Return the skillet to the stovetop on low heat and add any remaining sauce to reduce for 1 to 2 minutes.
  7. Coat the chicken in the sauce and let it rest for 3 to 5 minutes.
Serving
  1. Sprinkle with fresh herbs and spoon the pan sauce over the top right before serving.

Notes

You can marinate chicken up to 12 hours in advance for deeper flavor. Store leftovers with sauce in an airtight container for up to 4 days.