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
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
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
What if I’m allergic to ginger, can I just leave it out, or will it change the taste completely?
I think so, but it will still be tasty 🙂
Also would it work with Chicken breast?
It should work, but maybe shorten the cooking time a bit.
what is grainy mustard? never heard of it…
The mustard seeds have been coarsely ground and are still in the mustard.
This chicken is out-of-this-world delicious! Thank you for sharing the recipe.
you’re welcome!
I hope everything is alright. I miss your posts 🙂
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
Aw, thanks for getting the book!
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!
Good to hear! Thanks. Great idea having it as a salad.