Easy Baked Honey Mustard Chicken (Print version)
Juicy baked chicken in a glossy honey mustard sauce with garlic, thyme, and a little tang from vinegar.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs or chicken breasts
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon olive oil, for the baking dish
For the honey mustard sauce
05 -
1/4 cup (60 g) Dijon mustard
06 -
2 tablespoons whole grain mustard
07 -
1/3 cup (115 g) honey
08 -
2 tablespoons olive oil
09 -
3 cloves garlic, minced
10 -
1 tablespoon apple cider vinegar
11 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
12 -
1/2 teaspoon smoked paprika
For serving
13 -
1 tablespoon chopped fresh parsley
14 -
Lemon wedges, optional
# Instructions:
01 -
Preheat the oven to 400°F. Lightly oil a 9x13-inch baking dish or another dish that holds the chicken in one layer.
02 -
Whisk the Dijon mustard, whole grain mustard, honey, olive oil, garlic, vinegar, thyme, and paprika in a bowl until smooth.
03 -
Pat the chicken dry with paper towels. Season both sides with salt and pepper, then place it in the baking dish.
04 -
Pour the sauce over the chicken and turn to coat. Bake for 24-28 minutes, spooning sauce over the top halfway through, until the thickest piece reaches 165°F.
05 -
For a stickier finish, broil for 1-2 minutes until the sauce bubbles and darkens slightly. Watch closely so the honey does not burn.
06 -
Rest the chicken for 5 minutes. Spoon the pan sauce over the top and finish with parsley and lemon if using.
# Good to know:
01 -
Use boneless thighs for the juiciest result.
02 -
Chicken breasts may cook faster, especially if thin.
03 -
Sauce thickens more after a brief rest.