Roasted Chicken With Honey Mustard Sauce

[Carmen Kalua]

This honey mustard chicken is just what you need to jazz up weeknight dinners. The baked chicken thighs are sweet and savory with an herby kick, have crispy golden skin, and are extra juicy.

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

This is one of my favorite go to recipes for the weekday rush. I pop it in the oven as soon as I get home from work. Then I have leftovers to pair with other veggies during the week. Love this so much.

Love, love, this recipe! I was looking for something different for my chicken thighs tonight and this was perfect!! I had mashed potatoes and made candied carrots for our vegetable. I will definitely be making this again?? Thanks so much for sharing.

I am not typically a big mustard fan but had to try this recipe, as the photo is mouthwatering and I am SO happy I did! The marinade is delicious and perfect for a summer meal. It has a good flavor without being overpowering! I baked mine and the chicken turned out super moist.

Another excellent recipe Monique! Thank you! I would recommend after making the marinade, to set aside a few tbsp so you can drizzle it on top. Husband and I LOVED this recipe, it is SO easy with ingredients I always have on hand. Enjoy!

I made this for my husband and 3 kids. My 8 year old who DISLIKES chicken more than anyone I know, was nose up not wanting to have anything to do with what I put on her plate, until we some how convinced her to try it. She gobbled her entire piece of chicken up. It was a MIRACLE, I will definitely be making this again.

I made baked chicken wings with this recipe and it was fantastic! I marinated for about 4 hrs then baked at 425F for 50 minutes and they had the most perfect, crispy skin. The honey mustard flavor was not strong, but definitely there! Will set aside some of the marinade to maybe brush on after baking next time to get even more of that mustard flavor.

Another amazing simple, delicious and easy recipe! I have used chicken breast and chicken thigh with this marinade and it never fails! I have also tried it both on the grill and in the oven, I prefer the grilled version! Love this recipe and highly recommend it!

Made this yesterday after receiving the recipe in the email newsletter. easy and a big hit! In addition to chicken I also had some thinly sliced pork chops. so marinated those as well and grilled, two thumbs up!

I marinated the chicken for three hours in the refrigerator and a Ziploc bag. I then grilled the breast on the barbecue and they came out juicy flavorful and delicious. Highly recommend this recipe.

I recommend serving it with brown rice or white rice, or fresh cooked noodles tossed with butter, along with a vibrant green steamed vegetable such as broccoli, asparagus or green beans. All making this an easy balanced meal.

This way delicious! I followed the recipe but only had 2 chicken breast so divided it by half. It came out great! The honey mustard sauce was so good and the onions and rosemary added even more flavor. My husband said this needs to be in our rotation. I will definitely be making this again. Thanks so much for sharing this recipe

I first made this chicken on a Sunday afternoon in Connecticut a few years back, when we were in the middle of our prolonged kitchen renovation, and carted it back to NYC for dinner because we needed a home cooked meal badly.

Anyone who has experienced living through a kitchen renovation has explored the fine balance of excitedly waiting for the kitchen to be finished and trying not to get too grouchy. Not cooking for 11 weeks was an untenable thought for the following reasons:

I served it up with Mayo Free Potato Salad. Next time, when the weather gets colder I think it will be mashed potatoes or Crispy Sauteed Potatoes. Green beans are never a bad call with a roasted chicken dinner. And now the kitchen renovation is but a distant memory, but this chicken is not.

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

You could totally use the glaze on skin on-bone in chicken breasts! Just roast them for 35 minutes, add the glaze and give them another 15 or so minutes, same temperature. Love spaghetti sauce in the freezer!

Baked Honey Mustard Chicken is one of our favorite recipes. Chicken tenderloins are baked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary. This recipe for Honey Mustard Chicken is sure to please even your pickiest eater! Read on to learn everything you need to know about how to bake chicken tenderloins in honey mustard sauce.

I first shared this baked honey mustard chicken recipe 3 years ago, and it has become one of the most popular recipes here on Good Life Eats. It is pretty popular in my home, too. All 4 kids and husband approved!

The delicious savory, sweet chicken in sticky honey mustard sauce served alongside the potatoes and broccoli was a welcome meal in the bellies of all of my visiting family after a long day snowmobiling out in the cold.

Yes, You can use Thyme as a substitute for the rosemary in this Easy Honey Mustard Baked Chicken Recipe. The flavor will be slightly different but still complimentary. Or you can try thyme and rosemary together!

For dark meat, I prefer boneless skinless chicken thighs. Follow the recipe as written with this substitution. If you like bone in, skin on thighs, then I recommend giving the skin side of the chicken a nice sear first so the skin is nicely browned.

Baked Honey Mustard Chicken is one of our favorite recipes. Chicken tenderloins are baked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary. This recipe for Honey Mustard Chicken is sure to please even your pickiest eater!

• Chicken thighs also work well. I prefer boneless skinless thighs, but you can use bone-in or skin-on if you prefer. I have also used pork chops, but I brown both sides of the chops first before baking.
• Having a really busy or lazy day? Skip the onion and garlic steps completely. Just stir the honey, mustards, and all 3 tsp of olive oil together. Proceed with the rest of the recipe.

My lifelong interest in cooking has shown me that part of the goodness in life is enjoying delicious food with friends and family. I love trying new foods, discovering new places & things that help my family live the good life.

Here is another mustard chicken recipe you might like to try, and it does have a creamier sauce thanks to the half and half. I cooked it in a stovetop pressure cooker because it was before the InstantPot existed, but you could adapt the instructions to that. -with-tarragon-mustard-sauce/

Next, pour the sauce over the chicken, cover the pan with foil, and bake. Covering with foil for the first portion of the baking time allows the chicken to fully cook through and keeps the sauce from burning.

After 20 minutes, remove the foil. Take a minute to spoon some of that yummy sauce on top of the chicken before returning it to the oven, no foil this time. The sauce will thicken slightly and the chicken will finish cooking.

Preheat the oven to 400F. Place the chicken in your baking dish, and season with salt & pepper and garlic powder. Bake the chicken for 10 minutes. Meanwhile, whisk together the sauce ingredients in a bowl.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.

Do you have poultry shears? They make butchering your own chciken much easier. I often use them to cut up a whole roasted chicken as well, it is not the prettiest method but very helpful when my children are complaining they will pass out from hunger.

I make something very similar with pork chops, with browned slices of Granny Smith apples simmered in the sauce and then ladled over the top of the pork chops piled up on some creamy mashed potatoes- YUMMMM

Chicken and Dijon has been a favorite go to dish for years. I usually only roast on high heat, but browning the chicken in the pan first looks too delicious to pass up. On cutting up your own chicken, after you have done it a couple of times, it is a cinch and I too love the left over parts for stock.

In addition to what JF said (no 31), many supermarkets now carry soy, coconut, and almond-based creamers which you find near dairy-based cream and milk section. They have the same consistency as half & half and make a fine substitute for heavy cream. Personally, I think the coconut based creamers add the best mouth feel and tempers the dijon or other sharp flavors the best.

I have cooked both boneless chicken breasts and boneless pork chops in a very similar sauce. Very easy and quick, good for a weeknight after school activities get us home late. Brown the meat first, set aside, and make the sauce in the same pan, reducing it a bit. Then add the meat back to the pan to rewarm and soak up some of the sauce. Gives flavor to bland cutlets.

My mother grew up on a farm in the Great Depression. I will never forget how quickly she could turn a whole chicken into parts, mindlessly. I remember saying something about it once, what a skill it was, and she just looked at me and said she also knew exactly how to get it from a live animal to whole chicken ready to be made into parts. I was about eight at the time and found this quite shocking to consider, but as one of the eldest of seven kids, she had a lot of responsibility.

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