This Honey Mustard Chicken Bake is your new go-to for comfort food with a tangy twist! Juicy chicken thighs are smothered in a creamy honey mustard sauce, then baked to golden perfection with minimal effort.
It’s the ultimate crowd-pleaser, whether you’re hosting a dinner or just treating yourself. Pair it with roasted veggies, creamy mash, or some crusty bread to soak up that irresistible sauce. Ready in under an hour and made with simple pantry staples, this dish is as easy as it is delicious—perfect for busy weeknights or a weekend indulgence!
Recipe Card
Honey Mustard Chicken Bake
Ingredients
- 4 Chicken thighs
- 2 tablespoon Honey
- 2 tablespoon Dijon Mustard
- 1 tablespoon Thyme (finely diced)
- 1 tablespoon Rosemary
- 2 Garlic cloves
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Preheat the oven to 180°C and position a rack in the middle.
- In a bowl, mix honey, mustard, thyme, rosemary, garlic, salt, and pepper into a smooth sauce.
- Place chicken thighs in a baking tray, pour the sauce over, and brush to coat evenly. Bake for 40–45 minutes.
- Let the chicken rest for 2–3 minutes before serving with your favourite sides.
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Step-By-Step Instructions
Step 1
Preheat your oven to 180°C and move a rack to the middle. Then, in a small mixing bowl, combine the honey, Dijon mustard, thyme, rosemary, garlic, salt, and pepper. Mix thoroughly until it forms a smooth sauce.
Step 2
Arrange the chicken thighs in a single layer in a baking tray. Pour the honey mustard sauce over the chicken, then use a brush to coat each piece evenly. The sauce should cover the chicken entirely for maximum flavour.
Step 3
Arrange the chicken thighs in a single layer in a baking tray. Pour the honey mustard sauce over the chicken, then use a brush to coat each piece evenly. The sauce should cover the chicken entirely for maximum flavour.
Step 4
Bake the chicken in the oven for 40–45 minutes, or until the internal temperature reaches 75°C. Let the chicken rest for 2–3 minutes before serving. Pair it with sides like crispy potatoes or steamed green beans.
Recipe Tips & Notes
Here are some handy tips to make sure your Honey Mustard Chicken Bake is a success:
- Skin-on chicken for extra flavour: If you’re using skin-on thighs, they’ll crisp up beautifully while keeping the meat moist.
- Marinate for more flavour: If you have extra time, marinate the chicken in the sauce for 30 minutes to deepen the taste.
- Don’t skip the resting time: Resting the chicken for a few minutes after baking helps lock in the juices.
- Brush on extra sauce: Halfway through baking, baste the chicken with the sauce for a richer glaze.
- Check for doneness: Use a meat thermometer; the internal temperature should reach 75°C (165°F).
Substitutions & Additions
Feel free to customise this dish to suit your taste or pantry:
- Swap chicken thighs for breasts: If you prefer white meat, adjust the baking time as chicken breasts cook faster.
- Wholegrain mustard: Adds a bit of texture and a milder tang if Dijon isn’t your style.
- Add veggies: Toss in carrots, potatoes, or green beans around the chicken for a one-pan meal.
- Maple syrup: A great substitute for honey, giving a unique depth of sweetness.
- Dried herbs: If fresh thyme and rosemary aren’t available, use ½ teaspoon each of dried herbs.
Ingredient Information
Get to know the ingredients that make this dish shine:
- Chicken Thighs: Juicy and flavourful, thighs are perfect for baking. Bone-in or boneless both work, but bone-in adds extra depth.
- Honey: Adds sweetness and creates a golden caramelised finish on the chicken.
- Dijon Mustard: Provides a tangy kick that pairs beautifully with the honey. Wholegrain mustard works too for a rustic feel.
- Fresh Herbs: Thyme and rosemary add an aromatic, earthy flavour. Fresh is best, but dried works in a pinch.
- Garlic: Adds richness and depth. Finely mince for even distribution.
Storage & Reheating
Keep your leftovers fresh and tasty with these tips:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: In the oven, warm at 180°C (350°F) for 15 minutes, covered with foil to prevent drying. For a quicker option, microwave on medium power for 2-3 minutes, checking halfway.
Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes! Just bake them for 25-30 minutes as they cook faster.
What if I don’t have Dijon mustard?
Wholegrain or even yellow mustard will work, though the flavour profile will change slightly.
Can I make it ahead of time?
Definitely! Prepare the chicken and sauce, then refrigerate until ready to bake.
Can I add vegetables?
Absolutely! Potatoes, carrots, and broccoli all roast beautifully alongside the chicken.
How do I know the chicken is cooked?
Use a meat thermometer to check if the internal temperature has reached 75°C (165°F).
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