Honey Mustard Chicken Recipe
My best Honey Mustard Chicken recipe! It's crispy-edged, juicy, well-glazed and just SO tasty. Made in a skillet and finished in the oven.
Servings: 4
Ingredients
- 2 ½ lbs bone-in skin-on chicken thighs (approx. 6 large thighs)
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil like avocado or canola
Honey Mustard Glaze:
- ⅓ cup Dijon mustard
- ¼ cup honey
- 2 tsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp paprika or 1/4 tsp cayenne
Instructions
- Heat oven to 375°F. Pat chicken dry and season all over with salt and pepper.
- Heat oil in a 12-inch oven-safe skillet over medium until shimmering. Place chicken skin-side down and sear 7–9 minutes without moving, until golden and crisp. Flip and cook 2 minutes.
- Whisk all glaze ingredients in a small bowl until smooth.
- Drain excess fat. Arrange chicken skin-side up. Spoon about half the glaze over the chicken. Bake 15 minutes.
- Finish with more glaze. Brush with remaining glaze and raise oven to 425°F. Roast 10–15 minutes more, until deeply golden and 175–185°F internally.
- Rest 5 minutes. Spoon pan juices over the chicken before serving.
Notes
Patting the chicken dry helps the skin crisp.
Use an oven-safe skillet to move from stove to oven.
Apply glaze in stages so honey won’t burn.
Thighs are perfect at 175–185°F. Rest before serving for juicy meat.
Store 3–4 days in the fridge or freeze up to 2 months.
Nutrition
Calories: 641kcal | Carbohydrates: 20g | Protein: 40g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 236mg | Sodium: 1581mg | Potassium: 557mg | Fiber: 1g | Sugar: 18g | Vitamin A: 327IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 2mg