Description
This Honey Mustard Chicken recipe features juicy, bone-in, skin-on chicken thighs marinated and cooked to perfection in a flavorful honey mustard sauce with curry and cayenne spices. The chicken is first browned on the stovetop, then finished baking in the oven to develop tender, caramelized flavors. It’s a versatile, easy-to-make dinner perfect for serving with rice, salad, or steamed broccoli.
Ingredients
Scale
For the 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
For the Sauce
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- ½ cup pure honey
- â…“ cup whole grain (stone ground) mustard
- ¼ cup Dijon mustard
- 2 teaspoons curry powder
- ½ teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
Optional for Serving
- Cooked rice
- Side salad
- Steamed broccoli
Instructions
- Marinate Chicken: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Place the chicken in a resealable plastic bag, then season with kosher salt, freshly ground black pepper, and garlic powder. Add 1 tablespoon of olive oil to the bag, seal it, and massage the chicken to evenly coat with the seasoning and oil. Let marinate for at least 20 minutes to absorb the flavors.
- 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 until all ingredients are thoroughly mixed to form a smooth and flavorful honey mustard sauce.
- Brown Chicken: Heat the remaining 1 tablespoon of olive oil along with the unsalted butter in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs in batches, skin side down first. Brown the chicken for several minutes on each side until golden brown. Remove the browned chicken from the skillet and set aside temporarily.
- Sauté Shallot and Add Sauce: In the same skillet, add the finely chopped shallot. Sauté for about 2-3 minutes until softened and fragrant. Pour the prepared honey mustard sauce into the skillet with the shallots and bring it to a gentle simmer over medium heat. Once simmering, turn off the heat.
- Bake Chicken: Return the browned chicken thighs to the skillet, skin side up, and spoon the honey mustard sauce over each piece. Transfer the skillet to the preheated oven and bake the chicken for 20 minutes. After 20 minutes, carefully flip each piece of chicken, baste with more sauce, and continue baking for another 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Serve: Remove the skillet from the oven and let the chicken rest for about 10 minutes before serving. Serve the honey mustard chicken alongside cooked rice, a fresh side salad, or steamed broccoli for a complete and satisfying meal.
Notes
- You can use boneless chicken thighs if preferred, but adjust the baking time accordingly.
- For a spicier version, increase the cayenne pepper slightly or add a pinch of crushed red pepper flakes.
- Make sure the skillet you use is oven-safe to avoid transferring chicken and sauce to a different dish for baking.
- Resting the chicken after baking helps the juices redistribute for a juicier result.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently to maintain moisture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
