Honey Mustard Chicken

Saturday, February 27, 2016
Honey Mustard Chicken is super simple to make! serenabakessimplyfromscratch.com

It doesn't get much better then Honey Mustard Chicken! 

It's one of my staple dishes I've been making for eons; the sweet honey with the bite of grainy mustard makes this a family favorite, and I love how easy it is to assemble in under 5 minutes! 

Colt and I teamed up in the kitchen Thursday night to make this, along side a super tasty Fuji Apple Spinach Bacon Salad With A Creamy Honey Mustard Vinaigrette, OMG it was so good!I'll be sharing the recipe for the salad later in the week, I strongly suggest making them together! 

Did I mention it was so good?? 

I can't tell you how many times we've made Honey Mustard Chicken since I've been writing the blog, but something always seemed to prevent the finished photos from happening, but Colt made it a point to make sure he captured this deliciousness for you.

I think I better add Honey Mustard Chicken to next weeks dinner plan while I'm thinking of it.


Stir together:

  • 1/4 cup Grainy Dijon Mustard
  • 1/4 cup Honey
  • 1 tablespoon Apple Cider Vinegar or White Wine Vinegar
  • 1 teaspoon Chopped Fresh or Dried Rosemary
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Fresh Ground Black Pepper

Place Chicken on a large rimmed baking pan. For easy clean up line pan with parchment paper.

Drizzle Honey Mustard Sauce over about 2 1/2 pounds Chicken Thighs.

If you prefer Chicken Drumsticks or Breasts could also be used but the cook time will need to be adjusted accordingly.


Brush Honey Mustard Sauce all over both sides of chicken.

Honey Mustard Chicken is super easy to make, juicy,  and will quickly become a family favorite!

Bake in a preheated 350 degree oven for 40 minutes. Baste chicken every 15 minutes. 

Turn the heat up to 400 degrees and cook an additional 20 minutes until golden brown and thighs internal temperature registers 170 to 175 degrees on an instant-read thermometer. If cooking Chicken Breast cook to an internal of 165 degrees in the thickest part of the meat.

Allow chicken to rest 5 minutes before serving.

Honey Mustard Chicken Thighs are one of those classic recipes that never goes out of style.

A few favorite recipes we love to serve with Honey Mustard Chicken are:

Honey Mustard Chicken, Chicken, Recipe, Honey Mustard, Baked Chicken, Dinner, Chicken Recipe, Marinade
Chicken, Baked Chicken, Chicken Marinade, Recipe, Honey Mustard
Yield: 6

Honey Mustard Chicken

Honey Mustard Chicken super easy to make, juicy and full of flavor, from Serena Bakes Simply From Scratch.
4.8 out of 5 based on 10 user ratings
prep time: 5 Mcook time: 1 hourtotal time: 1 H & 5 M


  • 2 1/2 pounds Chicken Thighs, Drumsticks, Or Breast
  • 1/4 cup Grainy Dijon Mustard
  • 1/4 cup Honey
  • 1 tablespoon Apple Cider Vinegar Or White Wine Vinegar
  • 1 teaspoon Fresh Rosemary, Chopped Or Dried
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Fresh Ground Pepper


  1. Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper for easy clean up.
  2. Place chicken skin side up in pan.
  3. Stir together mustard, honey, vinegar, rosemary, salt, and pepper.
  4. Pour honey mustard sauce over chicken. Brush all over with sauce until well coated.
  5. Bake skin side up for 40 minutes, basting every 15 minutes or as needed. Increase oven temperature to 400 degrees. Cook an additional 20 minutes until light brown, internal temperature on the thickest part of the thigh should register at least 170-175 degrees when done. For chicken breast cook to 165 degrees.
  6. Allow meat to rest 5 minutes before serving.
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Created using The Recipes Generator
Honey Mustard Chicken with easy to follow step-by-step instructions from serenabakessimplyfromscratch.com


  1. can this be made in an electric fryer?

    1. I havent tried it but i would think it would work! Thanks, Serena

  2. I made this dish the other night and my husband LOVED it! He said it was guest worthy, which is his highest level of praise. I will definitely be making this it again.

  3. Found this on Yummly, and it sure is Yummy! Thanks for sharing!

  4. I'm thinking about trying it in the crockpot. What do you think?

  5. I cooked it in the crock pot the other day and it turned out nicely! I will try it in the oven though next time to see which version I like better :)

  6. I do not have rosemary, any substitution you think I could use? Or just skip it?

    1. Thyme would also be delicious! You could also just skip it. Thanks, Serena


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