Honey Mustard Chicken
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Honey Mustard Chicken – a simple recipe for chicken baked to perfection with a honey, mustard and soy sauce glaze. You can serve this alongside some fluffy carbs, ideally something that will soak up all that drool worthy sauce. Let’s get this dish into your weekly rotation!
I’m sure everyone must have their favorite chicken recipe, and over the years I’ve shared many favorites of mine here, but this honey mustard chicken has got to be somewhere at the very top. Believe me this chicken combines flavor with simplicity, thus making it a no brainer go to for those mid week meals.
Aside from the simplicity and the availability of the ingredients, this chicken is sweet, it’s spicy, it’s sticky, and it’s sinfully delicious. That sauce caramelizes as the chicken bakes turning into this most amazing and flavorful glaze ever. I’m telling you this chicken is finger licking good!
Ingredients
- Chicken – I used drumsticks today but feel free to use any kind of chicken you’d like! This sauce is spectacular no matter the cut.
- Olive oil – We want a nice neutral tasting oil that will ensure our spice blend sticks to our chicken and crisps up the exterior nicely.
- Seasoning – Salt and pepper to taste.
- Honey – We want a nice syrupy glaze and honey is how we achieve just that. The consistency will ensure the glaze sticks to every nook and cranny.
- Spices – Chili flakes for some heat, feel free to omit if you’re spice averse.
- Mustard – Some grainy mustard for heat, flavor, and texture.
No Drumsticks On Hand?
You can use chicken breasts, thighs, or wings if you like. Chicken breast will take about 35 minutes until it’s done but the timing can also depend on the thickness of the chicken breast. Chicken thighs will also take about 35 to 40 minutes. However the best way to tell is to use a meat thermometer.
How To Make Honey Mustard Chicken
- Preheat oven to 375 F degrees.
- Create the sauce: In a small bowl whisk together the soy sauce, chili flakes, honey, mustard, olive oil and salt and pepper until it emulsifies, about 30 seconds to 1 minute.
- Prep the chicken: Place chicken drumsticks in a baking dish, one that’s about 9×13 inch. Pour sauce over chicken drumsticks and make sure they are all nicely coated in the sauce.
- Bake for about an hour or until chicken is cooked through.
How To Serve
I like to make this into a nice big spread, a satisfying big old meal if you will with some simple and flavorful side dishes.
- Mashed Potatoes
- No Knead Bread – for dipping in that delicious sauce.
- Fluffy white rice, fresh and steaming waiting to be topped with this crave-able sauce.
- Creamy Polenta
- Any super simple salad that happens to be your favorite, I like one like Kale And Quinoa Salad With Lemon Vinaigrette or Kale Salad With Blueberry Vinaigrette.
- Best of both worlds in regards for carbs and salad, Mediterranean Orzo Salad is a perfect accompaniment.
How Do You Know When The Chicken Is Cooked Through
At 350 F degrees (175C) chicken drumsticks will bake in about 1 hour to 1 hour and 15 minutes. The best way to tell when your chicken is done is to use a meat thermometer. When the chicken reaches anywhere from 165 to 175 F degrees, it’s done.
Storing Leftovers
Refrigerate leftovers in an airtight container in for 3 to 5 days.
Freeze in an airtight container for 1 to 2 months.
Craving More Chicken? Try These Delicious Dishes:
- Roast Chicken
- Instant Pot Chicken Tikka Masala
- One Pan Roasted Honey Orange Chicken And Potatoes
- Instant Pot Teriyaki Chicken
- Chicken Rice Pilaf
- Cilantro Lime Chicken
- Chicken Parmesan
- Firecracker Chicken Meatballs
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Honey Mustard Chicken
Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins
Serves: 3
Honey Mustard Chicken – a simple recipe for chicken baked to perfection with a honey, mustard and soy sauce glaze. You can serve this alongside some fluffy carbs, ideally something that will soak up all that drool worthy sauce. Let's get this dish into your weekly rotation!
Ingredients
- ¼ cup soy sauce low sodium
- ½ tsp chili flakes
- 2 tbsp honey
- 1 tbsp grainy mustard
- 1 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 6 chicken drumsticks
Instructions
- Preheat oven to 375 F degrees.
- In a small bowl whisk together the soy sauce, chili flakes, honey, mustard, olive oil and salt and pepper until it emulsifies, about 30 seconds to 1 minute.
- Place chicken drumsticks in a baking dish, one that’s about 9×13 inch. Pour sauce over chicken drumsticks and make sure they are all nicely coated in the sauce.
- Bake for about an hour or until chicken is cooked through.
Recipe Notes
- You can use chicken breasts, thighs, or wings if you like. Wings would only need about 40-45 minutes to cook.
- Grainy mustard can be replaced with any type of mustard you prefer.
- You can make this in the slow cooker for 3 hours on high or 6 hours on low.
-
Refrigerate leftovers in an airtight container in for 3 to 5 days.
-
Freeze in an airtight container for 1 to 2 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 340kcal (17%)Carbohydrates: 14g (5%)Protein: 28g (56%)Fat: 19g (29%)Saturated Fat: 4g (25%)Cholesterol: 139mg (46%)Sodium: 1316mg (57%)Potassium: 375mg (11%)Sugar: 11g (12%)Vitamin A: 170IU (3%)Calcium: 19mg (2%)Iron: 1.5mg (8%)
Wendy says
This was a hit with the whole family, even my picky husband kept saying how delicious it was!
wendy` says
what can I use to substitute with the chili flakes?
Jo Cooks Team says
A sprinkle of cayenne would be great!
Amanda Long says
Do you cover the chicken while baking?
jo says
No need to cover it.
Robin says
Thanks so much! Yours looked so nice, and mine didn’t. I will try that next time.
Robin says
I made this last night. We loved it! My only question is how to get it to have the color yours does. I made it with chicken breasts and they stayed pale. Loved the taste, though, and will definitely make again.
Jo Cooks Team says
You can brush the chicken with sauce and broil it for a few minutes to get some nice color.
Vera says
I made this recipe with chicken thighs. It was delicious, even better leftover cold. Pairs well with orzo salad or noodles 🙂 I bet drumsticks would be even better. Great recipe! Thank you!
Dale says
Made this tonight and it was very very tasty. The red pepper flakes gave it an almost KFC flavor but even better. Any advice on preparation for the baking dish that would make for an easier clean up? Looking forward to making this again and as always thanks for sharing.
Jo Cooks Team says
You can line the baking dish with some parchment paper. Enjoy!
Dale says
Thank you
Karen Jackson says
Great recipe, my boyfriend and I loved it
Liz says
Are chili flakes the same thing as red pepper flakes? Thanks.
Joanna Cismaru says
Yes they are. 🙂
Bianca says
Hello. If I were using chicken wings instead, would the cooking time be different? Thank you.
Joanna Cismaru says
Hi Bianca, yes chicken wings would require a bit less time, they would probably take 40 to 45 minutes, best to check them though.
Laurel Jackson says
Hi Jo,
Laurel here in Australia… thank you so much for this ‘lovely’… have made this a
couple of times now and as I tap away here, ‘same’ is cooking in the oven (lol).. Have shared this (and your site) with others who, I know, will also enjoy.
Again.. many thanks – you present some really ‘great stuff’..Cheers from Oz!
Joanna Cismaru says
Thank you so much Laurel! Glad you’re enjoying my recipes!
Sarah Geralds says
I just discovered your website of recipes. I tried a Garlic Chicken recipe, but tonight I tried this one. My favorite so far! 🙂 I almost just wanted to eat the sauce mixture by itself before adding to the chicken. I wonder if marinating the chicken a bitter longer prior to backing if it would make it even better. Going to try that next.
Joanna Cismaru says
Glad you like this!
Keke says
My hubby went crazy over this!!!!! It was delicious and the chicken was so tender. All of your recipes have been just awesome, thanks for sharing all of your goodies:)
Joanna Cismaru says
My pleasure, so glad you guys enjoyed this!
Monte says
Hi Jo,
My name is Monte and I’m a Mr. MOM at our house. I’ve tried several of your recipes and ALL of them were excellent! I can’t wait to try this one. My Fam loves your recipes and are anticipating the Honey Mustard chicken tonight!
Joanna Cismaru says
Thank you Monte, I love to hear from the dads out there who do the cooking in the house. 🙂
Tu says
Would dijon mustard be an ok substitute for the grainy mustard?
Joanna Cismaru says
You could, but you might get a bit of different flavor for your end result.
Nancy K says
I made this for dinner and it was delicious, thanks for the recipe!
Joanna Cismaru says
My pleasure, so happy you liked it!
Kathy says
Are chili flakes and crushed red pepper the same thing?
Joanna Cismaru says
Yes they are.
Deb says
Would you double the sauce if using a slow cooker? Boneless or bone-in for chicken breasts in slow cooker? Love your recipes !!
Every one I have tried is a 5 star:)
Joanna Cismaru says
Hmm that’s a good question. I don’t think I’d double the soy sauce because that would just be too much sodium but I would maybe add some chicken broth instead and you could double the rest of the ingredients, especially if you’re adding more drumsticks.
Roxana says
How long would you cook them in a slow-cooker? They look delicious!
Joanna Cismaru says
Hi Roxana,
I would cook them for about 3 hours on high or 6 on low.