Simple Dinner Recipe: Baked Honey Mustard Chicken
There are some ingredient pairs that only seem natural: apple and cinnamon, strawberry and banana, and chicken and honey mustard. While that last one is usually a condiment added after the chicken is prepared, why not actually bake chicken thighs with the honey mustard? It turns out, this created a delicious, simple meal. While we added some vegetables to the dish, this could just as easily be made without in order to save some time.
Today we’re sharing a delicious recipe for baked honey mustard chicken. This recipe is incredibly simple, using the darker meat from the thighs (though tenderloins can be used if you prefer), a few sprigs of rosemary, and just a few additional vegetables. A little sliced almond added a great crunch to the dish. Baking the chicken directly in the honey mustard created a fantastic sauce in its own right and made the chicken delightfully tender. Keep reading below for this great, easy dish!
Baked Honey Mustard Chicken
- 1/4 cup smooth dijon mustard
- 1/4 cup grainy, coarse mustard
- 1/3 cup honey
- 2 tablespoons olive oil
- 2-3lbs chicken thighs or tenderloins
- 3 sprigs fresh rosemary
- freshly ground black pepper
- 1 red bell pepper, seeded, de-veined, and sliced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- sliced almonds (optional)
- chopped flat leaf parsley for garnish (optional)
- Preheat the oven to 400F. In a small bowl, combine the mustards, honey, and 1 tablespoon olive oil.
- In a skillet, add 1 teaspoon olive oil. Add the onion and pepper and saute over medium heat until the onion is golden and tender (about 5 minutes). Add the garlic and saute for an additional minute (or until fragrant).
- Transfer the onion and garlic to an oven-safe casserole dish and place the chicken on top. Salt and pepper the tops of the chicken to personal preference.
- Pour the honey mustard mixture on top of the chicken, and arrange the rosemary sprigs around the chicken in the pan. Tightly cover the baking dish with foil.
- Bake the chicken for 20 minutes, then remove the foil. Baste the chicken with the sauce, then add almond slices and cook for an additional 20-30 minutes uncovered, or until the chicken is cooked through. Garnish with parsely.
Recipe adapted fromGood Life EatsSKM: below-content placeholder