Description
This Best Honey Mustard Chicken Recipe features tender, juicy bone-in, skin-on chicken thighs marinated and cooked in a flavorful honey mustard sauce with a touch of curry and cayenne pepper. The chicken is first browned on the stovetop to develop a golden crust, then baked in the oven to finish cooking while soaking in the tangy, sweet sauce. Perfect served with rice, a fresh side salad, or steamed broccoli, this dish delivers a delicious balance of sweet, savory, and spicy flavors in an easy-to-make meal.
Ingredients
Scale
Chicken
- 8 bone-in, skin-on chicken thighs, excess skin trimmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
Sauce
- 1 large shallot, finely chopped
- ½ cup pure honey
- ⅓ cup whole grain (stone ground) mustard
- ¼ cup Dijon mustard
- 2 teaspoons curry powder
- ½ teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
Optional Sides
- Cooked rice
- Side salad
- Steamed broccoli
Instructions
- Marinate Chicken: Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Place them in a resealable bag and season generously with kosher salt, freshly ground black pepper, and garlic powder. Add 1 tablespoon of olive oil to the bag and massage the chicken to coat evenly, then let it marinate for at least 20 minutes to enhance flavor and tenderness.
- Make Honey Mustard Sauce: In a medium bowl, combine the pure honey, whole grain mustard, Dijon mustard, curry powder, cayenne pepper, and Worcestershire sauce. Stir well until the mixture is smooth and the spices are fully incorporated, creating a balanced and flavorful sauce.
- Brown Chicken: Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs in batches, skin side down, and brown them on both sides until golden brown and crispy, about 4-5 minutes per side. Remove the chicken and set aside.
- Sauté Shallot and Add Sauce: In the same skillet, add the finely chopped shallot and sauté over medium heat until softened and fragrant, about 2-3 minutes. Pour in the prepared honey mustard sauce and bring it to a gentle simmer, stirring occasionally. Once simmering, turn off the heat.
- Bake Chicken: Return the browned chicken thighs to the skillet, arranging them skin side up. Spoon some of the sauce over the chicken to coat. Transfer the skillet to the preheated oven and bake for 20 minutes. After 20 minutes, carefully flip each chicken thigh, baste with additional sauce, and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.
- Serve: Remove the skillet from the oven and allow the chicken to rest for 10 minutes to redistribute the juices. Serve the honey mustard chicken hot, accompanied by your choice of cooked rice, fresh side salad, or steamed broccoli for a complete and satisfying meal.
Notes
- Marinating the chicken for longer (up to 2 hours) can enhance flavor further.
- Use an oven-safe skillet to avoid transferring the chicken to a separate dish before baking.
- Adjust the cayenne pepper amount to your preferred spice level.
- Make sure to brown the chicken well for crisp skin and deeper flavor.
- Check internal temperature with a meat thermometer to ensure safety and juiciness.
- For a dairy-free option, substitute butter with additional olive oil.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
