Every now and then, a dish comes along that feels like a warm hug on a rainy day—like an old sweater you can’t part with, even if it has a few holes. This Creamy Honey Mustard Chicken, with its golden, mouthwatering sauce, feels just like that. It’s the kind of meal that makes you forget the chaos of daily life, transporting you to a cozy corner of contentment, much like the unexpected delight of finding an extra fry at the bottom of the bag.
Steps
- Preheat your oven to 350°F and position the rack in the center.
- Season the chicken thighs generously with salt on both sides and place them skin-side up in a shallow casserole dish.
- In a medium bowl, combine Dijon mustard, honey, and olive oil, whisking them together. Add a pinch of salt, adjusting the seasoning until the desired taste is achieved.
- Pour the honey mustard mixture over the chicken. Nestle rosemary sprigs between the chicken pieces.
- Bake the chicken for 45 minutes, or until a meat thermometer registers 175°F.
- Once cooked, remove the dish from the oven and carefully spoon off any excess fat that has accumulated.
- Before serving, sprinkle freshly ground black pepper over the chicken for added flavor.
Ingredients
- 2 to 3 pounds of skin-on, bone-in chicken thighs (or legs), trimmed of excess fat and skin
- Kosher salt, to taste
- 1/4 to 1/3 cup of smooth Dijon mustard
- 1/4 to 1/3 cup of honey
- 1 tablespoon of extra virgin olive oil
- 2 sprigs of fresh rosemary (or a generous amount of dried rosemary)
- Freshly ground black pepper, to taste
Nutritional Values
Calories: 2045 | Total Fat: 120g | Saturated Fat: N/A | Cholesterol: N/A | Sodium: 4070mg | Total Carbohydrates: 80g | Dietary Fiber: 5g | Total Sugars: 75g | Protein: 180g | Vitamin C: N/A | Calcium: 140mg | Iron: 10mg | Potassium: 2095mg
FAQ
- Can I prepare Honey Mustard Chicken ahead of time?
- Yes, you can make the dish in advance. Cook it as instructed, but avoid removing any rendered fat since it helps keep the chicken moist during reheating. Allow it to reach room temperature for 30 minutes before reheating at 350°F for about 20 to 30 minutes. Alternatively, you can assemble the dish a day prior, cover it, and refrigerate it uncooked. Remember to bring it to room temperature for 30 minutes before baking.
- What sides pair well with Honey Mustard Chicken?
- This dish goes well with several sides, such as rice pilaf, green beans with bacon, baked asparagus with parmesan, smashed new potatoes with garlic and chives, or easy tabbouleh.
- Do I need to cook the chicken with the skin on?
- It’s recommended to cook the chicken with the skin on, even if you don’t plan to eat it. The skin acts as a barrier to prevent the meat from drying out. Boneless, skinless cuts can be used but may require a shorter cooking time and could end up drier than bone-in, skin-on pieces.
- How do I make the honey mustard sauce?
- To make the sauce, whisk together Dijon mustard, honey, and olive oil in a medium bowl. Add a pinch of salt and taste, adjusting the salt and mustard to suit your flavor preference.
- What is the best way to serve Honey Mustard Chicken?
- Once baked, you can serve the chicken by sprinkling freshly ground black pepper on top. It pairs excellently with rice to absorb the flavorful honey mustard gravy.
Tips
- For added moisture when reheating, avoid removing any rendered fat from the cooked chicken. This fat helps keep the meat juicy during reheating.
- Preparing the dish a day in advance is convenient; just assemble it, cover, and refrigerate uncooked. Before baking, let it sit at room temperature for about 30 minutes.
- Even if you don’t plan to eat the skin, cook the chicken with skin on to prevent the meat from drying out. It can be removed before serving.
- If using boneless, skinless chicken cuts, be mindful of the reduced cooking time to avoid dryness compared to bone-in, skin-on pieces.
Equipment
- Casserole Dish
- Meat Thermometer
- Whisk
