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You are here: Home / Chicken / Baked Honey Mustard Chicken Thighs

Baked Honey Mustard Chicken Thighs

August 31, 2016 By Joe Boyle 13 Comments

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Last Updated on September 16, 2024

Chicken…it’s what’s for dinner!  And there are so many ways to prepare it, but this is a no-fail recipe for baked honey mustard chicken.  It’s as easy as browning the meat and throwing it in the oven for 30 minutes.

Baked honey mustard chicken in a skillet.

The flavor that the honey mustard creates, though, is the wonderful thing about the dish.  We had the chicken with the pan drippings which made a delicious sauce, or they can be made into gravy.

Chicken thighs with honey mustard.

I went to the nearest grocery store which happens to be Lund’s and Byerly’s.  If you live in the Twin Cities you know the name.  They are the Neiman Marcus of grocery stores around here.  They are somewhat overpriced on a lot of their items, but they had some delicious-looking organic, free-range chicken thighs.  

They were probably a couple of dollars more than the other stores, but chicken is really reasonable as it is.  And, being free-range and with no additional additives to them, even Amy, the vegetarian who eats her own homegrown chickens, ate a thigh.  (She had to go to the company’s website to check them out first.  She said the chickens looked happy)!

 

Baked honey mustard chicken in a skillet.

I browned and baked the thighs in Amy’s cast iron Le Creuset cherry red skillet which does a marvelous job.

Serve the baked honey mustard chicken and its pan drippings over some garlic mashed potatoes with a side vegetable.  It is the epitome of Yum!

Chicken thighs with honey mustard

Baked Honey Mustard Chicken Thighs

Easy to assemble and bake chicken dish. Serve with mashed potatoes or rice.
5 from 3 votes
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Course: Main
Cuisine: American
Keyword: honey mustard chicken thighs
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 servings
Calories: 372kcal
Author: Joe Boyle

Ingredients

  • 4 6 oz . chicken thighs , (or other chicken parts as desired, preferably with skin on)
  • 1 tbsp vegetable oil
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 2 tbsp dijon mustard
  • 2 tbsp whole grain mustard , (or use all whole grain if desired)
  • 3 tbsp honey
  • 1/4 cup dry white wine , (substitute chicken broth if desired)
  • 2 large garlic cloves , crushed
  • 3 or 4 sprigs of fresh rosemary
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Instructions

  • Preheat oven to 375°.
  • Rinse chicken and pat dry, then salt and pepper all sides.
  • In an oven safe skillet on high heat, add vegetable oil and bring up to nearly smoking, then add chicken, skin side down and brown for 4 to 5 minutes.
  • Turn the chicken and brown the other side 4 mins. then remove from heat.
  • Mix the mustard, honey and wine in a small bowl, then pour over the chicken.
  • Place the crushed garlic and rosemary sprigs between the chicken pieces.
  • Bake for 30 minutes or until the internal temperature is around 160°
  • Serve right away with the pan drippings.
  • If you would like to thicken the pan drippings into gravy, remove the chicken and place the skillet on medium heat. Make a slurry of 1/4 cup of cold water and 2 tablespoons of flour. Whisk the slurry in to the pan and cook and stir until thick.

Nutrition

Calories: 372kcal

 

 

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Filed Under: Chicken, Main dish, meats

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Comments

  1. georgette c lynch

    September 18, 2023 at 10:00 am

    Having two hearty eaters in the house who are”meat and potato” men, it is often difficult to come up with something new. However, I wanted to use what I had at hand rather than make a grocery run so I searched the net for ideas and came across your site. I made this recipe, mostly for me, but I have to say the guy’s both loved it too. Now I keep your recipes on hand, they are my first choice and I will be trying my hand at several more you have posted. You are clear in your instruction and reasoning, and I love the way you pair flavours and textures. A big thank you for your efforts that will make my life a bit easier.

    Reply
    • Joe

      September 18, 2023 at 11:50 am

      Thank you Georgette. I’m glad you found the recipe.

      Joe

      Reply
  2. Stacy Stewart

    May 20, 2023 at 2:01 pm

    Can you use boneless chicken thighs?

    Reply
    • Joe

      May 20, 2023 at 3:34 pm

      Hi Stacy,
      Boneless and skinless would be just fine. Thanks for asking.
      Joe

      Reply
  3. Amy

    May 29, 2020 at 8:28 pm

    5 stars
    Made this again tonight and it was delish as always!

    Reply
    • Joe

      May 29, 2020 at 10:19 pm

      So glad you liked it….again Amy.

      Reply
  4. Anne

    September 7, 2016 at 10:26 pm

    Made this on the stove but with pork tenderloin tonight and it was delicious! Even the little kids devoured it. Thank for the recipe!

    Reply
    • Joe

      September 8, 2016 at 9:40 am

      Thanks Anne..I’ll have to try it with pork!

      Reply
  5. Eileen Herbert

    September 1, 2016 at 2:30 pm

    5 stars
    Sounds wonderful. Will try soon!

    Reply
  6. MaryJo

    August 31, 2016 at 11:31 pm

    5 stars
    Lovely dinner, and even the skin was delicious.

    Reply
  7. Alan Howie

    August 31, 2016 at 6:44 pm

    This sounds great, and looks even better! I don’t know if it is your new camera that makes it look so good, or the fact that I like chicken. Guess what part of the chicken is my favorite? Your are correct, it is the thigh. Good job Joe!!!

    Reply
    • Joe

      August 31, 2016 at 7:43 pm

      It is really tasty Al…kind of a change of flavor for chicken. It hardly takes any time to make. And, while I’m still learning my new camera, yeah, it takes great photos.

      Reply
  8. Amy

    August 31, 2016 at 3:18 pm

    I will definitely be making this again in the future- it was so good!!

    Reply
5 from 3 votes

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