There are some dinners that just hit the spot every single time, and for my family, this Honey Mustard Chicken is firmly at the top of that list. I make this at least once a fortnight – it’s become a family favourite that never fails to get clean plates all around. It’s not just about the beautiful glaze or the tender chicken; it’s the way the sweet, sharp, and savoury notes of the sauce come together. The sauce bubbles away in the oven, caramelising around the edges of the dish and creating the most wonderfully sticky coating for the juicy chicken thighs.

This isn’t your average bland chicken dinner. We’re talking about a truly satisfying meal where every component is designed to bring out the best in the others. The secret is in the sauce – a balanced blend of two types of mustard for depth, runny honey for that essential sweetness, and a few other key ingredients that create a truly memorable sweet tangy chicken dish. It’s the kind of meal that feels special enough for a Sunday lunch but is straightforward enough for a Tuesday night when you need something reliable and delicious.

This recipe works wonderfully for anyone who loves a meal with genuine, bold flavour that doesn’t require hours of complicated prep. Whether you’re feeding a hungry family after a long day or looking for a dependable baked chicken recipe to have in your back pocket, this one always delivers. The aroma alone, as it bakes, is enough to get everyone excited for dinner.

Recipe Overview

This recipe creates exceptionally tender baked chicken thighs coated in a rich, sticky, and flavourful honey mustard sauce. The sauce is made separately and poured over the chicken before baking, which allows it to thicken into a perfect glaze. I’ve tested this with both chicken breasts and thighs, and while breasts work, the thighs stay significantly juicier and absorb the flavour of the chicken sauce much better.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Honey Mustard Chicken

• Genuine Flavour: The combination of sharp Dijon and textured wholegrain mustard provides a complex, tangy base, perfectly balanced by the floral sweetness of runny honey. A splash of cider vinegar cuts through the richness, ensuring the sauce is bright and lively, not cloying.
• Ready in Under 45 Minutes: From start to finish, this entire meal comes together in about 45 minutes, making it a brilliant option for a satisfying weeknight chicken dinner without the fuss.
• Flexible Recipe: You can easily adjust the sauce to your liking. Add a pinch of chilli flakes for heat, throw in some fresh rosemary for an earthy note, or swap the chicken thighs for pork chops.
• Great for Meal Prep: This dish is fantastic for preparing ahead. You can make the sauce and marinate the chicken in the morning or even the night before, so all you have to do is pop it in the oven at dinnertime.
• Family Tested: My kids absolutely devour this every time I make it. They love dipping roast potatoes into the extra sauce at the bottom of the baking dish!

Honey Mustard Chicken

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, the quality of the mustard really makes a difference. I often use Maille Wholegrain and Dijon mustards as their flavour is robust and consistent. Don’t be tempted to use the very mild, bright yellow American-style mustard here; it won’t give you the same depth.

• 8 boneless, skinless chicken thighs (approx. 700-800g)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• For the Honey Mustard Sauce:
• 80ml runny honey
• 60g wholegrain mustard
• 60g Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp light soy sauce (or tamari)
• 1 tsp dried thyme or a few sprigs of fresh thyme
• For Garnish (optional):
• 1 tbsp fresh parsley, chopped

Marcus’s Tip: If your honey has crystallised, don’t worry. Just place the jar in a bowl of warm water for a few minutes until it becomes runny again. This ensures it mixes smoothly into the sauce without any clumps.

How to Make Honey Mustard Chicken

The process for this baked chicken is very straightforward. We create the sauce first, give the chicken a quick sear for colour and flavour, and then let the oven do the rest of the work, turning the sauce into a glorious glaze.

1. Preheat your oven to 200°C (180°C fan) and lightly grease a 23x33cm (9×13 inch) baking dish.
2. Pat the chicken thighs dry with a paper towel and season them generously on both sides with salt and pepper. This is a key step for ensuring the chicken itself is well-seasoned.
3. In a small bowl, whisk together all the sauce ingredients: honey, wholegrain mustard, Dijon mustard, apple cider vinegar, soy sauce, and thyme. Set it aside for a moment.
4. Heat the olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Once hot, add the chicken thighs, ensuring you don’t overcrowd the pan (work in batches if needed). Sear for 3-4 minutes per side, until they are beautifully golden brown. The chicken won’t be cooked through at this point.
5. Remove the chicken from the pan and place it in your prepared baking dish.
6. Reduce the heat to medium. Add the chopped onion to the same pan and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
7. Pour the prepared honey mustard sauce into the pan with the onions and garlic. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it bubble for 1-2 minutes until it has slightly thickened. What works best for me is tasting the sauce at this stage and adjusting seasoning if needed.
8. Pour the warm sauce evenly over the chicken thighs in the baking dish.
9. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F). The sauce should be bubbly and caramelised at the edges. For an extra sticky glaze, you can spoon some of the sauce from the bottom of the dish over the chicken halfway through baking.
10. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley, if you like.

Tips From My Kitchen

• Temperature Control: Ensure your chicken is fully cooked without being dry. I always recommend using a meat thermometer. According to the UK Food Standards Agency, chicken is safe to eat when it reaches an internal temperature of 74°C. This takes the guesswork out of it completely.
• The Secret Step: Don’t skip searing the chicken. This step creates the Maillard reaction, developing a deep, savoury flavour base that you simply can’t get from just baking. I learned that this initial browning makes a huge difference to the final taste of the dish.
• Make-Ahead: You can prepare the honey mustard sauce up to 3 days in advance and store it in an airtight container in the fridge. You can also place the raw chicken thighs in the baking dish and pour the sauce over, then cover and refrigerate for up to 24 hours before baking.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken reheats well in the microwave or in a covered dish in the oven at 160°C until warmed through.

Equipment You’ll Need

• Large oven-safe frying pan or skillet
• Sharp knife and cutting board
• A medium mixing bowl for the sauce
• Whisk or fork
• 23x33cm (9×13 inch) baking dish

Common Mistakes to Avoid

• Overcrowding the pan: When searing the chicken, give each thigh plenty of space. If they are too close together, they will steam instead of browning, and you’ll miss out on that crucial foundational flavour. Work in two batches if your pan isn’t large enough.
• Wrong temperature: Baking at too low a temperature will prevent the sauce from caramelising into a sticky glaze. Too high, and the honey can burn before the chicken is cooked. 200°C (180°C fan) is the sweet spot for this recipe.
• Skipping the rest time: Letting the chicken rest for 5 minutes after it comes out of the oven is vital. This allows the juices to redistribute throughout the meat, resulting in a much more tender and succulent piece of chicken.

Delicious Variations to Try

One of the best things about this baked chicken recipe is how easily you can adapt it. Here are a few variations we enjoy at home:

• Spicy Honey Mustard Chicken: Add 1-2 teaspoons of sriracha or a generous pinch of red pepper flakes to the sauce for a welcome kick of heat that contrasts beautifully with the sweetness.
• Herb-Infused Version: Add a couple of sprigs of fresh rosemary or sage to the baking dish alongside the chicken. They will release their aromatic oils during baking, infusing the whole dish with a lovely, earthy flavour.
• Different Protein: This sauce is phenomenal on pork. Try it with pork tenderloin medallions (adjust cooking time accordingly) or thick-cut pork chops for a change of pace. It also works well with firm tofu or salmon fillets.

What to Serve With Honey Mustard Chicken

This sweet tangy chicken pairs beautifully with a variety of side dishes that can soak up that incredible sauce.

• Creamy Mashed Potatoes: The ultimate pairing. The smooth, buttery mash is a perfect vehicle for the sweet and sharp sauce.
• Roasted Asparagus or Broccoli: The slight bitterness of roasted green vegetables provides a wonderful contrast to the richness of the chicken. Just toss them with a little olive oil, salt, and pepper and roast alongside.
• Fluffy Rice: A simple side of basmati or jasmine rice works well to absorb the flavours. It reminds me a bit of my Creamy Chicken And Rice Recipe, where the rice is key to enjoying the sauce.
• Wine Pairing: An off-dry Riesling or a fruity Sauvignon Blanc would complement the sweet and tangy notes of the dish splendidly.

Frequently Asked Questions

Honey Mustard Chicken

Tender, juicy chicken thighs are seared until golden, then baked in a sweet and tangy honey mustard sauce for an incredibly flavorful and easy weeknight meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 565

Ingredients Method Notes

Ingredients

  

• 8 boneless skinless chicken thighs (approx. 700-800g)
• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• Salt and freshly ground black pepper to taste

For the Honey Mustard Sauce

• 80 ml runny honey
• 60 g wholegrain mustard
• 60 g Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp light soy sauce or tamari
• 1 tsp dried thyme or a few sprigs of fresh thyme

For Garnish (optional)

• 1 tbsp fresh parsley chopped

Method

 

1. Preheat your oven to 200°C (180°C fan) and lightly grease a 23x33cm (9x13 inch) baking dish.
2. Pat the chicken thighs dry with a paper towel and season them generously on both sides with salt and pepper. This is a key step for ensuring the chicken itself is well-seasoned.
3. In a small bowl, whisk together all the sauce ingredients: honey, wholegrain mustard, Dijon mustard, apple cider vinegar, soy sauce, and thyme. Set it aside for a moment.
4. Heat the olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Once hot, add the chicken thighs, ensuring you don't overcrowd the pan (work in batches if needed). Sear for 3-4 minutes per side, until they are beautifully golden brown. The chicken won't be cooked through at this point.
5. Remove the chicken from the pan and place it in your prepared baking dish.
6. Reduce the heat to medium. Add the chopped onion to the same pan and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
7. Pour the prepared honey mustard sauce into the pan with the onions and garlic. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it bubble for 1-2 minutes until it has slightly thickened. What works best for me is tasting the sauce at this stage and adjusting seasoning if needed.
8. Pour the warm sauce evenly over the chicken thighs in the baking dish.
9. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F). The sauce should be bubbly and caramelised at the edges. For an extra sticky glaze, you can spoon some of the sauce from the bottom of the dish over the chicken halfway through baking.
10. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley, if you like.

Notes

This dish is excellent served with mashed potatoes, rice, or roasted vegetables to soak up the delicious sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Honey Mustard Chicken a go. It’s one of those reliable, flavour-packed recipes that has earned a permanent place in my kitchen, and I’m sure it will in yours too. If you try it, please let me know what you think in the comments below – I love hearing how my recipes turn out for you!

Happy cooking,
Marcus