This honey mustard chicken is packed with flavor, easy to make, and perfect for a quick weekday dinner. Serve it with your favorite side dish: roasted potatoes, rice, or sauteed veggies. Save the leftovers for the next day’s lunch.
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Why you’ll love this recipe
This honey mustard chicken recipe is a satisfying and versatile meal you can make for dinner during the week or weekend. The honey mustard sauce is creamy, flavorful, and delicious. You can pair not only roasted potatoes with it, but also rice, orzo pasta, quinoa, or mashed potatoes. And if you have freshly baked sourdough bread, you can dip it in the yummy sauce.
Ingredients notes
Chicken thighs. They work perfectly for this recipe, but you can also use chicken drumsticks or a combination of both.
Dijon mustard. This is one of the main ingredients that makes the flavor of the sauce.
Honey. Adds sweetness and balances out the mustard flavor.
Cornstarch. For thickening the sauce.
Chicken stock. Adds extra flavor.
Cream. Heavy cream or sour cream, making the sauce creamy and adding richness.
How to make honey mustard chicken
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: In a skillet, cook the chicken thighs on both sides until the skin starts to brown, then transfer to another dish.
Step 2: Chop the onion and garlic. Sauté them in the same skillet where you cooked the chicken, scraping off any bits stuck to the bottom.
Step 3: Add the mustard, honey, and chicken stock. Cook for a minute.
Step 4: Then add the cream, thyme, salt, and black pepper.
Step 6: Meanwhile, in a bowl, add the cornstarch and scoop some of the sauce, about 1/2 cup. Whisk until the cornstarch is fully dissolved. Pour it back into the skillet and mix it in.
Step 5: Return the chicken thighs to the skillet, cover with a lid, and cook on low heat for 30-40 minutes.
Step 7: Remove from heat, sprinkle some chopped parsley on top, cover, and let it rest for a few minutes before serving.
Step 8: You can start roasting the potatoes at the same time you start cooking the chicken. Grease a baking dish with butter. Add sliced potatoes and season with salt and black pepper.
Step 9: Add sour cream. Mix until all the potatoes are well coated. Bake until cooked through and golden brown.
Recipe Tips
Thickening the sauce. Make sure to whisk very well the portion of the sauce with the starch or flour. Otherwise, the sauce may have some lumps and dry pockets with flour, making the sauce unpleasant to eat.
Additions and substitutions
I always suggest following the recipe’s exact ingredients and directions. Be careful when substituting or adding many ingredients, as this can change the flavor profile or texture.
Use any chicken parts you’d like instead of or with the thighs. You can substitute the chicken stock with vegetable stock if you want.
Spinach or some other greens can be added too, but watch for the sauce consistency. You might need to add more liquid, such as chicken stock.
Storage and reheating
Store any leftovers, cooled and well sealed in an airtight container, in the fridge for up to 3 days. Reheat in a skillet or microwave until warm. Freeze individual portions for up to 3 months. Defrost in the fridge and reheat as usual.
Recipe FAQ
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Honey mustard chicken
Ingredients
- 6 chicken thighs
- 1 teaspoon salt (1)
- ½ teaspoon black pepper (1)
- 1 tablespoon vegetable oil
- 1 large yellow onion
- 5-6 garlic cloves
- 55 grams Dijon mustard
- 30 grams honey
- 2 cups chicken stock
- 65 grams sour cream or heavy cream
- 1 teaspoon dry thyme, or 2 teaspoons fresh
- 1½ teaspoons salt (2)
- ½ teaspoon black pepper (2)
- 1 ½ tablespoons cornstarch or flour
- 2 tablespoons chopped fresh parsley
Roasted potatoes (optional):
- 945 grams potatoes
- 1 tablespoon soft butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1-2 tablespoons sour cream
Instructions
- I highly recommend before starting with the recipe, read the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- If you are roasting potatoes, start when you start cooking the chicken so they are ready at approximately the same time.
- Season the chicken thighs with salt and black pepper. Heat oil on a skillet over medium to high heat. Once hot, add the chicken thighs with the skin side down. Cook for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside for now.6 chicken thighs, 1 teaspoon salt (1), ½ teaspoon black pepper (1), 1 tablespoon vegetable oil
- Meanwhile, chop the onion and garlic.
- In the same skillet, over medium heat, add the chopped onion and cook until it is soft and starts to caramelize. Make sure to scrape the bottom of the pan if it has any chicken bits stuck to it.1 large yellow onion
- Add the chopped garlic and cook for one more minute.5-6 garlic cloves
- Mix in Dijon mustard, honey, and chicken stock. Then add the sour cream or heavy cream, thyme, salt, and black pepper. Mix until creamy.55 grams Dijon mustard, 30 grams honey, 2 cups chicken stock, 65 grams sour cream or heavy cream, 1 teaspoon dry thyme, 1½ teaspoons salt (2), ½ teaspoon black pepper (2), 1 ½ tablespoons cornstarch or flour
- In a bowl, add the cornstarch or flour and add some of the sauce, about 1/2 cup. Whisk very well until smooth, then mix it with the rest of the sauce.
- Add the chicken thighs and the juice that has collected at the bottom of the dish. Turn the heat to low, cover with a lid, and cook for 30-40 minutes.
- Once ready, remove from the heat and sprinkle chopped parsley over the top, cover with the lid, and let it rest for a few minutes. Serve and enjoy!2 tablespoons chopped fresh parsley
- Peel and slice the potatoes into the desired shape. Grease a baking dish with soft butter.945 grams potatoes, 1 tablespoon soft butter
- Place the sliced potatoes into the baking dish, sprinkle salt and black pepper, add the sour cream, and mix everything until the potatoes are well coated.1 teaspoon salt, ½ teaspoon black pepper, 1-2 tablespoons sour cream
- Bake at 400F (200C) in a preheated oven, on the middle rack, for ~ 40 minutes or until cooked through and starting to brown. Remove from the oven and serve on the side or with the honey mustard chicken over them.
Notes
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.