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saucy honey mustard chicken thighs on white plate with chopped parsley

The Best Honey Mustard Chicken

  • Author: Quin Liburd
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main Entree
  • Cuisine: American


This Honey Mustard Chicken is such an easy weeknight-friendly staple that ticks off all the boxes. What sets this recipe apart from the average is a flavor-filled honey mustard sauce that’s packed with a variety of spices. It’s finger-licking good with saucy, glossy goodness! Serve this alongside your fave sides for a complete meal!


  • 8 bone-in/skin-on chicken thighs, excess skin trimmed
  • kosher salt & 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
  • rice & side salad or steamed broccoli, if desired- for serving


  1. Preheat the oven to 375°F. Then place the oven rack into the center position.
  2. Pat the chicken dry with paper towels and place them into a large resealable plastic bag. Season the chicken with salt and pepper, to taste, along with the garlic powder. Add in 1 tablespoon of olive oil and use your hands to massage the spices into the chicken to fully coat. Set chicken aside to marinate for at least 20 minutes.
  3. Meanwhile, let’s prep the honey mustard sauce. In a medium bowl, combine the honey, whole grain & dijon mustards, curry powder, cayenne pepper, and the worcestershire. Stir the mixture well to thoroughly combine and then set the bowl aside.
  4. Heat a large (10-12 inch), oven-safe skillet over medium-high heat and add in the remaining 1 tablespoon of oil along with the butter.
  5. Once the oil/butter is sizzling, add the chicken into the pan, working in batches. Let the chicken brown for 2-3 minutes on each side or until a deep, golden-brown color is achieved on both sides. Note: At this stage we’re just browning the chicken, it will cook all the way through in the oven. Then place the browned chicken aside onto a clean plate and repeat the process until all chicken has been browned.
  6. With all chicken set aside, add the shallot into the pan. Sauté the shallot, until tender, about 1-2 minutes. Then pour the honey mustard sauce into the pan, stirring continuously. Allow the sauce to come up to a slight boil and then turn off the heat.  
  7. Add all the browned chicken back into the skillet and spoon the sauce over the chicken pieces. Transfer the skillet into the oven.
  8. Bake the chicken for 20 minutes on one side. Then flip the chicken over, basting the chicken, and bake on the other side for another 15-20 minutes or until the internal temperature reaches at least 165°F. 
  9. Allow the chicken to cool down for 10 minutes. Then serve immediately alongside your favorite side dishes and enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.

Keywords: honey mustard chicken, honey mustard, one pan chicken, chicken dinner, easy chicken recipe