Description
How to make honey and mustard chicken with tender meat and golden glaze that brings comfort food satisfaction to your dinner table.
Ingredients
Scale
Chicken and Base
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Honey Mustard Glaze
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/4 tsp red pepper flakes
- 2 tbsp butter
Instructions
- Season Chicken: Pat chicken thighs completely dry and season generously with salt, pepper, garlic powder, and onion powder. Let rest 10 minutes at room temperature.
- Sear Chicken: Heat olive oil in oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden and crispy.
- Make Glaze: Whisk together honey, both mustards, vinegar, minced garlic, thyme, and red pepper flakes in a bowl until completely smooth.
- Flip and Glaze: Flip chicken and brush half the glaze over the seared skin. Reserve remaining glaze for later basting during cooking.
- Bake Chicken: Transfer skillet to 375°F oven and bake 20-25 minutes, basting with remaining glaze every 8-10 minutes until internal temperature reaches 165°F.
- Finish and Rest: Stir butter into pan juices, brush chicken with glaze one final time, then let rest 5 minutes before serving.
Notes
- Pat chicken completely dry before seasoning for crispy skin.
- Baste every 8-10 minutes to prevent burning the honey glaze.
- Internal temperature must reach 165°F for food safety.
- Glaze will thicken as it cools, creating perfect coating.
- Leftover chicken reheats beautifully in the oven at 350°F.
- Double the glaze recipe if you want extra for drizzling.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 18g
- Protein: 32g