Let Me Tell You Why I Can’t Resist Honey Mustard Chicken
Oh, honey mustard Chicken. Seriously, I can’t count how many times I’ve whipped up this dish just because I was tired, hungry, and craving something that feels a little bit special but also, well, forgiving if you lose track of time. First time I made it was for my mum (she still reminds me the sauce was “a bit zingy,” but she ate two pieces, ha). And you know those days when you open the fridge, see a random jar of mustard and think, “Maybe I should make something worth talking about”? That’s how this recipe snuck into my regulars. Also, it comes together in no time and is way less fussy than it sounds. Don’t even get me started about the leftovers—assuming there are any. Anyway, let’s dive in!
Why I Keep Coming Back to This Chicken
I make this when the weather decides to be all moody and I just want dinner to hug me back, somehow without weighing me down. My family (especially my niece, who’s officially suspicious of all green foods) goes absolutely bananas for this—probably helps that there’s a perfect combo of sweet and tangy. Plus, if you’re like me and find the idea of marinating “overnight” a bit, well, optimistic, you’ll be relieved to know it’s good even if you just give it a quick thirty-minute soak. Oh, and if you’ve ever had a sauce split on you, don’t panic—this one’s almost impossible to mess up (unless you wander away to water your plants like I did that one Tuesday… more on that later).
What’s Going In? (Substitutions Welcome!)
- 4 chicken thighs (or breasts, or whatever’s lurking in the freezer—I’ve even used drumsticks when it’s all I had left)
- 3 tablespoons honey (maple syrup if the honey’s crystallized into a brick… ask me how I know)
- 2 tablespoons mustard (I bounce between good old Dijon and wholegrain; Grandma swears by Colman’s English, but honestly, don’t buy a new jar just for this)
- 2 tablespoons mayonnaise (sounds odd, but trust me—it’s what keeps things creamy; Greek yoghurt’s a decent stand-in too)
- 2 cloves garlic, minced (or, if you’re out, a decent shake of garlic powder works)
- 1 tablespoon olive oil (or any other oil, even the sad canola bottle hiding at the back)
- Salt and pepper to taste
- Optional: a sprig of fresh thyme or a little dried oregano (I mean, only if you feel fancy)
Here’s How You Make It—No Stress
- Preheat the oven to 200°C (about 400°F), unless you want to use a stovetop, but honestly, the oven’s less clean-up.
- Mix the sauce. Grab a bowl, toss in honey, mustard, mayo, garlic, olive oil, and some salt and pepper. Stir it up. (This is where I usually sneak a finger taste. Shh.)
- Arrange the chicken. Pop those thighs (or whatever you’ve got) in a baking dish. Pour that golden sauce all over, making sure each bit gets a little love.
- Let it marinate. If you have time, give it 30 mins on the counter. If not, honestly, I’ve gone straight to the oven more times than not. Tastes basically the same—I think.
- Bake for 30-35 minutes, uncovered, until the chicken’s cooked through and the sauce is bubbly with those nice browned edges. If your oven’s like mine (ancient and occasionally persnickety) maybe give it an extra five mins, but check the juices run clear before declaring victory.
- Optional: Broil for 2-3 minutes at the end if you want a more caramelized top, but don’t walk away—I’ve burnt dinner by getting distracted with a phone call (again).
Honestly, Here’s What I’ve Learned (Notes From My Many Attempts)
- Chicken breasts can dry out, so baste them halfway through. Or just use thighs. They’re forgiving.
- If you use maple syrup, add a pinch of extra salt or the sweetness gets a bit much.
- Don’t panic if the sauce looks separated at first; it always comes together after baking. Pinky swear.
- Actually, I find boneless chicken cooks faster, but on second thought, it’s not as juicy. Your call.
Tried-and-Tested (And Not Always Perfect) Variations
- Once swapped the mayo for sour cream—bit too tangy, but some folks loved it.
- Added a splash of smoked paprika—gives it a BBQ-ish vibe. Fun for outdoor-y moods.
- Tried tofu once (why not?)—let’s just say it soaked up too much sauce, bordering on edible sponge. Probably won’t repeat that one, but you do you!
Equipment: Don’t Stress If You’re Missing Stuff
You technically need a baking dish or roasting pan, but I’ve done this right in a cast iron skillet too. No garlic press? Fine, just whack the garlic with a knife and chop it—seriously, no one notices.
What About Leftovers (If You’re Lucky)?
Store any leftovers in an airtight container. They’ll keep in the fridge for about three days, but honestly, in my house it never lasts more than a day! I think this tastes better the next day, actually—cold honey mustard chicken is my sneaky midnight snack.
How I Serve It Up (Personal Preferences Galore)
I love this with rice (jasmine or just plain white; both are ace), but chips/fries on the side get zero complaints either. Sometimes I serve it with a big bowl of steamed broccoli or, if I’m low on groceries, just dump it on a slice of bread—open-faced sandwich style. Family tradition? My dad always pokes at the pan to steal a spoonful of sauce before we even sit down. Guess it’s become our ritual now.
Pro Tips (A Few Lessons Hard-Won)
- Once tried to speed through the sauce-mixing step—ended up with lumps of honey sticking to the bottom. Nah, just take a minute and whisk properly.
- Don’t skip the rest time after baking—it settles the juices. I rushed once and the chicken was oddly dry. Avoidable, trust me.
- If you crave extra sauce, double the batch and use the leftovers for dunking chips. Formidable idea!
FAQ: Answering What Friends Always Ask Me
- Can I use chicken breasts instead of thighs?
Yep, though I’d say thighs stay juicier. Just don’t overcook—nobody wants cardboard chicken, right? - How spicy is this?
Not really spicy at all. If you want heat, add a pinch of chili flakes (oh! I forgot to mention I do that sometimes for grown-up dinners). - Do I have to marinate?
Honestly, I’ve skipped it loads of times and it’s still great. Marinating’s just bonus flavor; not essential. - What if the sauce splits?
Don’t fret. It sorts itself out as it bakes. But if you’re worried, give it a whisk halfway through. - Does this freeze well?
I’d say it’s ok, but I prefer it fresh, and frankly, there’s never enough left to freeze!
Digression time—last summer, I tried grilling this on the barbecue with some neighbours, thinking I was being all chef-y. The result? Delicious, but definitely more charred than I’d planned, though it went down a treat with a few cold drinks and nobody complained. Sometimes the best recipes are just about taking a gamble and seeing what sticks.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons whole grain mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and black pepper, to taste
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
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2In a bowl, whisk together Dijon mustard, honey, whole grain mustard, olive oil, minced garlic, and chopped rosemary.
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3Season chicken breasts with salt and black pepper, then place them in the prepared baking dish.
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4Pour the honey mustard sauce evenly over the chicken breasts, making sure each piece is well coated.
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5Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
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6Garnish with extra chopped rosemary if desired and serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
350cal
Protein:
38 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
23 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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