Healthy Oven Baked Honey Mustard Chicken

If you ask me, honey mustard chicken is one of those perfect weeknight winners.

This oven-baked dish brings together the sweet richness of honey and the zip of Dijon mustard in a way that makes everyone at the table happy. The chicken comes out tender and juicy, while the sauce creates a nice coating that sticks to every bite.

It’s the kind of recipe that lets your oven do all the work while you handle other things. Just brush the sauce on your chicken, pop it in the oven, and let the magic happen. The honey caramelizes just enough to give you those tasty browned bits around the edges.

It’s a no-fuss meal that’s cozy enough for family dinner but good enough for company too.

What Kind of Chicken Thighs Should I Use?

Bone-in, skin-on chicken thighs are your best bet for this honey mustard chicken recipe, though you could use skinless if you prefer. The bone helps keep the meat juicy during cooking, while the skin gets nicely golden and adds extra flavor. You’ll find both options at most grocery stores, but try to choose thighs that are similar in size so they cook evenly. If you’re buying from the meat counter, look for pieces with pink, firm meat and avoid any with a grayish tint or strong odor. While you could substitute boneless thighs, you’ll need to reduce the cooking time and might miss out on some of that classic roasted chicken flavor.

Options for Substitutions

This honey mustard chicken recipe is pretty adaptable – here are some helpful swaps if you need them:

• Chicken thighs: While chicken thighs give you the juiciest result, you can use chicken breasts if you prefer. Just reduce cooking time by about 5-7 minutes since breasts cook faster and can dry out more easily.
• Dijon mustard: Regular yellow mustard works in a pinch, though the flavor will be different. Whole grain mustard is another good option that adds nice texture. Stone ground mustard works great too!
• Honey: Maple syrup makes a good substitute and adds a nice flavor. Agave nectar works too, but use a bit less as it’s sweeter than honey.
• Fresh herbs: If you don’t have fresh rosemary and thyme, you can use dried herbs instead. Just use 1/2 teaspoon each since dried herbs are more concentrated than fresh.
• Olive oil: Any neutral cooking oil like avocado oil or vegetable oil will work fine here.

Watch Out for These Mistakes While Baking

The biggest challenge when making honey mustard chicken is preventing the honey-based sauce from burning – to avoid this, make sure your oven isn’t set higher than 375°F and position the rack in the middle of the oven. A common mistake is not patting the chicken thighs dry before adding the marinade, which prevents the sauce from properly adhering to the meat and can make the skin soggy instead of crispy. For the juiciest results, avoid overcooking by using a meat thermometer to check when the internal temperature reaches 165°F at the thickest part near the bone. If you notice the sauce browning too quickly while baking, loosely tent the pan with aluminum foil to prevent the honey from burning while allowing the chicken to cook through completely.

What to Serve With Honey Mustard Chicken?

This sweet and tangy chicken pairs perfectly with simple side dishes that can soak up all that delicious sauce. Rice or mashed potatoes make an excellent base – they’re perfect for catching every drop of the honey mustard goodness. For some green on your plate, try roasted broccoli or asparagus, which taste amazing with the herbs already used in the chicken. If you want to keep things super simple, a fresh green salad with a light vinaigrette works great too, since the chicken brings plenty of flavor to the meal.

Storage Instructions

Keep Fresh: Got leftovers? Place your honey mustard chicken in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days, making it perfect for quick lunches or dinner the next day. The flavors actually get even better as they meld together!

Freeze: This chicken freezes really well! Let it cool completely, then place it in a freezer-safe container or zip-top bag. It’ll keep for up to 3 months in the freezer. I like to freeze individual portions – it makes grabbing a quick meal super easy.

Reheat: To warm up your chicken, pop it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave, but the oven helps keep the skin from getting soggy. If it seems a bit dry, spoon some of the sauce over the top while reheating.

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 50-60 g

Ingredients

• 8 chicken thighs with bone
• 1/4 cup honey
• 1/4 cup dijon mustard
• 2 minced garlic cloves
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Step 1: Preheat Oven and Prepare Chicken

Start by preheating your oven to 350°F (177°C).

Place the chicken pieces in a baking dish, ensuring they are arranged in a single layer.

Use a paper towel to pat the chicken dry, removing any excess moisture to help the skin crisp up nicely during baking.

Step 2: Make the Honey Mustard Mixture

In a small bowl, combine the following ingredients: honey, mustard, garlic, oil, rosemary, thyme, salt, and pepper.

Stir the ingredients together until well mixed to create a smooth and flavorful honey mustard glaze.

Step 3: Coat the Chicken

Using a brush or spoon, generously apply the honey mustard mixture over the top of each piece of chicken.

Make sure each piece is coated evenly, as this will ensure maximum flavor during baking.

Step 4: Bake the Chicken

Place the baking dish in the preheated oven and bake the chicken for 40 to 45 minutes.

You want to cook the chicken until it is fully cooked through and an internal temperature of 175°F (80°C) is reached.

This ensures the chicken is safe to eat and juicy.

Step 5: Broil for Crispy Skin

In the last 2 to 3 minutes of baking, turn on your oven’s top broiler.

This will help to crisp up the skin and add a nice golden-brown finish to the chicken.

Be sure to watch it closely to avoid burning.

Once the skin is crispy and golden to your liking, remove the chicken from the oven.

Step 6: Serve

Allow the chicken to rest for a few minutes before serving to retain its juices.

Serve your delicious honey mustard baked chicken hot, and enjoy with your favorite side dishes!