Honey mustard is easily one of my favorite flavors. I started making this recipe years ago when I needed a dairy free dinner idea. It knocked my socks off and have been making it ever since! If you enjoy honey mustard, you are going to love this recipe!
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What You Will Need
To make these delicious honey mustard chicken thighs you will need a few things. the most important will be a dutch oven with a lid. You will start the chicken on the stove and then move it to the oven to bake it through. A dutch oven is the perfect dish to allow you to do both without dirtying a bunch of dishes.
You will also need some measuring spoons and cups, and a whisk to make the honey mustard dressing.
Last but not least, this chicken does take some time to cook so set about an hour of time aside to get this cooked. I know when I am cooking new recipes I always forget to check to see how long things take to bake/cook so I wanted to be sure to mention it now before we get too far into it.
Here’s What To Do
You are going to start by preheating your oven to 400 and placing the dutch oven on the stove and over medium high heat add in butter and olive oil. I like to use both to give the chicken a healthy flavor.
While the pan is heating, season both sides of your chicken thighs with salt, pepper, and garlic powder to taste. Then place chicken thighs skin side down in pan for about 3 – 5 minutes and then flipping and doing the same for the other side. Depending on the size of your dutch oven you may have to do two batches of chicken so once the time is up, remove chicken and set aside and do the remainder of the chicken.
While the chicken is cooking, start on your dressing. You will use Dijon mustard, olive oil, apple cider vinegar, honey, and salt. I like to use a glass measuring cup and add all the ingredients to it and whisk it up. Be sure to taste test to add more or less of ingredients to your liking.
The first time I made this I added too much vinegar and it was super tangy. I enjoyed it but my family didn’t so be sure to test beforehand.
Once the chicken is done on both sides, place all chicken back into the pan and pour over your honey mustard dressing being sure to cover every piece. Then, place the lid on top and put in the oven for 20 minutes. When the 20 minutes are up, remove the lid and bake for another 25 minutes or until the chicken is done.
I served this chicken with mashed potatoes and buttered corn. In the past however I have served it over brown rice with asparagus and it was an absolutely delicious combination.
Alternatively, if you do not have a dutch oven, you can always use your favorite stove top pan and fry up the chicken on both sides and then place in a baking dish. If you do this, you can easily use foil to cover the pan for the recommended 20 minutes and then removing it.
This dish is great paired with potatoes, rice, quinoa, broccoli, or asparagus and it will keep in the fridge for about 3 days.
To reheat you can just pop it in the microwave and heat it up for about a minute and a half.
Be sure that you cook the chicken all the way through. Chicken thighs with bone in do take some time to cook and can be tricky to tell if they are done. You can easily cut into the chicken to make sure the juice is clear and free of blood or you can use a meat thermometer to check for a temp of 170 degrees F.
If you try this recipe, let me know what you thing in the comments or to make any suggestions! I would love to hear your feedback! Thanks for stopping by!
Until next time,
Honey Mustard Chicken Thighs
Ingredients
- 8 Bone In Chicken Thighs
- 4 tbsp butter
- 2 tbsp olive oil
- 1/2 cup Dijon Mustard
- 1/4 cup Olive Oil
- 1/4 cup Honey
- 2 tbsp Apple Cider Vinegar
- 1/2 tsp salt
- salt to taste
- pepper to taste
- garlic powder to taste
Instructions
- Preheat over to 400F. Over medium heat place Dutch oven on stove and add in the butter and olive oil.
- Season the chicken thighs on both sides with salt, pepper, and garlic powder to taste.
- When the pan has heated, place as half the chicken thighs skin side down into the pan and cook for 3 – 5 minutes and then flip and do the same for the other side. Once done remove thighs, set aside and cook the remaining thighs just the same.
- While the thighs are cooking, make up your dressing by adding the dijon mustard, olive oil, honey, apple cider vinegar, and salt into a small bowl and whisk. Be sure to taste test to desired flavor.
- Once chicken has cooked for 3-5 minutes on each side, add all chicken back into the pan and pour over the honey mustard dressing.
- Place lid on the dutch oven and into the oven for 20 minutes. After 20 minutes, remove lid and cook for another 25 minutes or until chicken is cooked through.
