This honey mustard chicken recipe is made with two types of mustard and a splash of soy sauce for added umami flavor. It’s such an easy dinner recipe!
Rituals. They come in every style and many colors. Some might call them superstitions, others call them routines. And most every pro sports player won’t go into a game without following theirs. All I know is I think I’m ready to add a few new ones to my day.
I was reading an article in this month’s Esquire about things to do in January, because it’s January. Number 2 on the list of items to improve life and have fun while doing it was the suggestion to engage in a daily ritual. A ritual, not a resolution. I like the sound of that much better. And just for one month.
Their suggestions sound pretty good:
Read a poem every night, walk around the block twice at noon, or drink a finger of Scotch after dinner. Does eating a finger of ice cream instead of Scotch count?
It can’t be that hard to come up with a new ritual. After all, I already have a few in the bag.
I take a tub every single night, I read the tabloids while I’m waiting in line at the grocery store, and I drink at least 8 glasses of ice water a day. And sometimes a finger of Scotch.
My husband has a ritual he’s been suggesting I start for months, and it might be time for me to take it to heart. I freeze while I work at my computer during the day. Literally freeze. Even though the thermostat is set at 73 in my office, I sit in a sweatshirt and scarf, my lower half wrapped in a blanket as I type away. My interns can attest, it’s a realllly pretty sight.
So his suggestion is for me to do jumping jacks every hour to get my blood moving. It can’t hurt, and it just might help. And that finger of ice cream after dinner might not make as much of a difference any more either.
There’s really no segue to this recipe. Nothing very ironic, punny or clever, anyway. So, let’s just get to the honey mustard chicken recipe.
Honey Mustard Chicken Ingredients
For the honey mustard chicken marinade, you’ll need two types of mustard (grainy and Dijon), honey, soy sauce, fresh tarragon, and ginger. Why is there soy sauce in this recipe? Umami baby. Soy sauce lends a salty flavor and gives the sauce a bit of a hearty base.
I prefer making honey mustard chicken thighs, but you’re welcome to make this recipe using chicken breasts or tenders as well. See my notes below for the suggested cook time.
How to Make Honey Mustard Chicken
Trim any excess fat from the chicken thighs and rinse with cold water. Pat dry, then toss in the honey mustard chicken marinade.
Place the thighs (and all that flavorful sauce!) into a baking dish and bake until the thighs register 175 degrees F in the center, or the juices run clear. I like to spoon the extra sauce over the chicken before serving it, because who doesn’t want extra honey mustard sauce?
What to Serve with Honey Mustard Chicken
The beauty of baked honey mustard chicken is that it goes with pretty much anything. Think: potato salad, fresh zucchini salad, grilled veggies, and fruit salad. Honey mustard chicken is such a simple recipe, so don’t feel like you need to make a fancy side.
Can I Use Another Kind of Mustard?
German grainy mustards reign supreme in this recipe. If you don’t have a grainy mustard, double up on the Dijon. I don’t recommend using American yellow mustard here as it’s too sour and doesn’t have the same depth of flavor as Dijon.
Is There a Soy Sauce Substitute I Can Use?
If you’re looking for a gluten-free alternative to soy sauce, sub tamari in this recipe. And for a soy-free alternative, you can use coconut aminos. The flavor of the baked honey mustard chicken will differ slightly from my recipe, but it’ll still taste good!
Tips for Making Baked Honey Mustard Chicken
I’ve professed my love of chicken thighs before in recipes like my Lemon Chicken Stew, Slow Cooker Thai Chicken Soup and Slow Cooker Balsamic Chicken. The darker meat creates an almost always juicy bite. 45-50 minutes in a 350 degree oven was just right.
If you’re averse to dark meat, go ahead and do the old routine of chicken breasts. I would start checking the doneness of the meat at about 35-40 minutes since breast meat dries out quicker. Just note that when checking the doneness of the thighs you do NOT want to cut them open in the middle. This will cause the juices to spill out and will dry out the chicken.
I used tarragon in this recipe, but if you’re a fan of rosemary or thyme, those would be tasty as well.
More Easy Chicken Dinner Recipes to Make
- Chicken Gyros with Tzatziki Sauce
- Shredded Chicken and Zucchini Tacos
- Chicken Piccata
- Tandoori Chicken with Vegetables
- Lemon Chicken Thighs with Artichokes
Honey Mustard Chicken
- ¼ cup grainy mustard
- ¼ cup Dijon mustard
- ½ cup honey
- 1 teaspoon soy sauce
- 2 tablespoons tarragon leaves chopped
- 1 tablespoon fresh ginger minced finely
- 8 boneless skinless chicken thighs*
- Preheat the oven to 350 degrees F.
- Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
- Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.
- Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top with more tarragon leaves if desired. Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.
More Baked Chicken Recipes You’ll Love
- Crispy Buttermilk Chicken Tenders
- The Best Baked Chicken Breasts
- Cast Iron Skillet Whole Roasted Chicken with Potatoes
- Crispy Smoked Paprika Chicken
- 40 Cloves of Garlic Roast Chicken
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
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