Honey mustard is one of my favorite condiments of all time. I love it slathered on burgers or as a dipping sauce for chicken tenders and french fries. But with this honey mustard chicken, I’ve elevated honey mustard to a sauce worthy of a 5-star restaurant! Made with two types of mustard, real honey, chicken broth, and fresh herbs, it’s savory, sweet, and absolutely luscious!
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Typical store-bought honey mustards are often a bit too sweet and don’t even contain real honey! And while they’re tasty with all that salty fast food, classy seared chicken breasts call for a more upscale approach. I made this honey mustard chicken with real wildflower honey and the fanciest mustards I could find. The result is a complex-tasting sauce that’s miles above anything from the store.
What’s in This Honey Mustard Chicken Recipe?
- Chicken: I like boneless, skinless chicken breasts, but thighs also work well.
- Honey: Adds a touch of sweetness to the sauce.
- Mustard: A combination of Dijon and whole-grain mustards adds the perfect amount of tangy spice!
- Broth: Low-sodium chicken broth creates a rich and flavorful sauce base.
- Garlic: Adds an earthy and savory flavor to the sauce.
- Fresh Thyme: Adds a pop of freshness and color.
Tips for Success
- This recipe comfortably serves 4 people, so aim for 4 small chicken breasts (or halve 2 larger ones) or at least 4 chicken thighs.
- I used a cast-iron skillet so I could easily go from stove to oven. If you don’t have an oven-safe skillet, transfer the chicken to a 9×13-inch baking dish.
- If you prefer a thicker sauce, whisk 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the sauce before pouring it over the chicken. This will help it naturally thicken in the oven.
How to Store and Reheat
Store leftover honey mustard chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet over medium-low heat, adding a splash of chicken broth to rehydrate the sauce.
Serving Suggestions
This honey mustard chicken goes with just about anything! I particularly like to serve it with tangy German potato salad or roasted baby potatoes. Some easy air fryer asparagus is the perfect veggie side!
Honey Mustard Chicken Recipe
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- Kosher salt and freshly ground black pepper to taste
- 2 teaspoons olive oil
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons low-sodium chicken broth
- 1 clove garlic finely minced or pressed
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 375°F.
- Pat the chicken dry and season both sides with salt and pepper.1 pound boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Heat the olive oil in a large oven-safe skillet set over medium-high heat.2 teaspoons olive oil
- Sear both sides of the chicken until golden brown, about 2-4 minutes per side.
- While the chicken sears, in a medium bowl whisk the honey, Dijon mustard, whole grain mustard, chicken broth, garlic, and thyme.¼ cup honey, 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 3 tablespoons low-sodium chicken broth, 1 clove garlic, 1 teaspoon fresh thyme leaves
- Pour the mustard sauce over the chicken and use a pastry brush to spread it out evenly over the chicken.
- Bake for 15-25 minutes or until the chicken is cooked through. Smaller chicken breasts will cook faster, so start checking them earlier
Becky’s Tips
- Properly cooked chicken should register 165°F on an instant-read thermometer inserted into the thickest part.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Honey Mustard Chicken Step by Step
Season the Chicken: Preheat the oven to 375°F. Pat 1 pound of boneless, skinless chicken breasts (or thighs) dry and season both sides with salt and pepper.
Sear the Chicken: Heat 2 teaspoons of olive oil in a large oven-safe skillet set over medium-high heat. Sear both sides of the chicken until golden brown, about 2-4 minutes per side.
Whisk the Sauce: While the chicken sears, in a medium bowl whisk ¼ cup of honey, 2 tablespoons of Dijon mustard, 2 tablespoons of whole grain mustard, 3 tablespoons of low-sodium chicken broth, 1 finely minced clove of garlic, and 1 teaspoon of fresh thyme leaves.
Sauce the Chicken: Pour the mustard sauce over the chicken and use a pastry brush to spread it out evenly over the chicken.
Bake the Chicken: Bake for 15-25 minutes or until the chicken is cooked through. Smaller chicken breasts will cook faster, so start checking them earlier
