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Honey Mustard Chicken

February 6, 2015 by Erica 16 Comments

Honey Mustard Chicken - Comfy Belly

Honey and mustard go well together. Tangy, sweet, and so simple. This recipe for honey mustard chicken is amazingly simple to make and goes great on a bed of roasted cauliflower rice with a side of veggies.

You can use chicken thighs or chicken breasts. The thighs are moist and take a bit longer to bake, while the chicken breasts are a bit lighter and leaner. This recipe calls for baking the chicken but I suspect you can cook this on the stove top as well.

Honey Mustard Chicken - Comfy Belly

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Honey Mustard Chicken

If you don't have fresh ginger, you can substitute 1/4 teaspoon of ground ginger. You can also use chicken breasts with this recipe, however they cook faster so reduce the roasting time to 20 minutes, or until they are no longer pink in the center.
Note: I updated this recipe on 6/3/2020. I reduced the amount of mustard. It used to have 1/4 cup of Dijon mustard and 1/4 cup of grainy mustard. It was a lot of mustard! Feel free to add more though if you prefer.
If you like a lot of sauce, I recommend doubling the sauce ingredients.
Servings: 4 servings
Calories: 346kcal

Ingredients

  • 1/4 cup mustard Dijon or whole grain works well, or a mix of mustard types
  • 1/4 cup honey
  • 1/4 teaspoon salt
  • 1 tablespoon fresh ginger, grated or 1/4 teaspoon of ground ginger
  • 2 pounds chicken thighs, boneless and skinless
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C, or gas mark 4).
  • Trim excess fat from the chicken thighs, rinse them in cold water and pat dry with paper towels and set aside.
  • Combine the mustard, honey, salt, and ginger in a bowl and blend with a fork or whisk. Add the chicken thighs and toss to coat.
  • Place the chicken and sauce in a roasting dish and bake for 30 minutes, or until the the juices run clear when you slice into the chicken.
  • Spoon sauce over the chicken and serve warm.

Nutrition

Calories: 346kcal | Carbohydrates: 19g | Protein: 44g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 525mg | Potassium: 588mg | Fiber: 1g | Sugar: 18g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Nut-Free, Paleo, Quick & Easy, Sauces & Dressings, Specific Carbohydrate Diet (SCD) Tagged With: chicken, honey, mustard

Previous Post: « Thai Carrot Soup {quick & easy}
Next Post: Almond Flour Waffles {visual recipe} »

Reader Interactions

Comments

  1. AvatarKim

    December 15, 2015 at 2:47 pm

    What if I’m allergic to ginger, can I just leave it out, or will it change the taste completely?

    Reply
    • EricaErica

      December 15, 2015 at 11:23 pm

      I think so, but it will still be tasty 🙂

      Reply
  2. AvatarDee

    November 3, 2015 at 9:16 am

    Also would it work with Chicken breast?

    Reply
    • EricaErica

      November 3, 2015 at 11:20 pm

      It should work, but maybe shorten the cooking time a bit.

      Reply
  3. AvatarDee

    November 3, 2015 at 9:15 am

    what is grainy mustard? never heard of it…

    Reply
    • EricaErica

      November 3, 2015 at 11:22 pm

      The mustard seeds have been coarsely ground and are still in the mustard.

      Reply
  4. AvatarWinn

    June 10, 2015 at 8:44 pm

    This chicken is out-of-this-world delicious! Thank you for sharing the recipe.

    Reply
    • EricaErica

      June 16, 2015 at 11:22 pm

      you’re welcome!

      Reply
  5. AvatarNancy

    May 12, 2015 at 8:34 am

    I hope everything is alright. I miss your posts 🙂

    Reply
  6. Avataryoungbaker2002

    April 23, 2015 at 3:05 pm

    Hi Erica! i just found your blog because we just bought your coconut flour cookbook…which we love! you have done a wonderful job!we have made several of the recipes from the book and we like them very much. please keep up the good work! -mena

    Reply
    • EricaErica

      April 25, 2015 at 9:01 pm

      Aw, thanks for getting the book!

      Reply
  7. AvatarMarjorie Wax

    February 9, 2015 at 4:02 pm

    I just made this tonight for dinner – simple, quick, and absolutely delicious. Had it over salad – love having a new chicken recipe that is so savory

    Thank you so much!

    Reply
    • EricaErica

      February 10, 2015 at 11:57 pm

      Good to hear! Thanks. Great idea having it as a salad.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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