Honey mustard chicken thighs are a delicious and easy main dish perfect for any weeknight dinner. Made with simple ingredients and no fuss, these juicy chicken thighs coated in a sweet and sticky sauce are a mouthwatering bite that leaves everyone wanting more!
A delicious, easy, and saucy chicken recipe is always a good idea and this honey mustard chicken is definitely a must-try! Everything is done in one skillet, from cooking the chicken to simmering the sauce, which makes for easy clean-up, but what’s great is that this recipe works for ANY type of chicken.
Thighs are great because they’re juicy and succulent, but realistically, you could customize to any cut of chicken and decide whether you want to use the sauce as a glaze, or as a dip! Kids love the thick, sweet honey mustard chicken sauce, so not only will I use it on these thighs, but I’ll use it on grilled chicken and baked chicken as well.
Full disclosure, sometimes I’ll make the sauce for my kid to dip chicken tenders into. It’s just that good!
Having new chicken recipes in your arsenal is always a good idea for any home cook, especially when you’ve got busy families on the go. Weeknight dinners just because a whole lot easier and more enjoyable with this honey mustard chicken recipe that everyone will start to crave.
There’s just something about honey and dijon mustard together that just works, then add in the pineapple juice and you’ve just taken it up a notch!
This recipe makes about 5 chicken thighs, but you could easily double the recipe for serving a larger crowd. If you’re making it for 1 or 2 people, you’ll have enough leftover for meal-prepping lunches for the week.
Serve with a side of rice and steamed veggies and you’ve got a complete dinner ready to go in minutes!
Ingredients Needed
For the Chicken
• Chicken Thighs – I use about 5 thighs for this recipe, with the fat removed. This recipe works for bone-in or boneless, skin-on or skinless, as well as chicken breast or any other cut of chicken. Just keep an eye out for doneness, as each piece will have a different cook time.
• Garlic – Minced garlic adds a delicious flavor to this chicken. Simple seasoning is all that is needed because the sauce comes with loads of flavor.
• Thyme – Fresh or dried thyme can be used. For every 1 Tbsp of fresh, you’ll need 1 tsp of dried.
• Salt & pepper – The dynamic duo of seasoning brings out all of the other flavors and helps to keep the chicken nice and moist.
• Olive oil – For cooking the chicken in the skillet.
For the Sauce
• Cornstarch – Needed to thicken up the sauce, otherwise, it would be quite runny. You need a thicker glaze to be able to coat the chicken nicely and evenly.
• Pineapple juice – A deliciously sweet juice with the tropical flavor of pineapple is an incredible ingredient to add to level up your everyday honey mustard.
• Water – When mixed with the cornstarch it creates a slurry. When added to any sauce, it helps to thicken it up. Ironically, the addition of water also helps to thin out the honey!
• Dijon mustard – Has a deeper, more intense flavor than yellow mustard. Its stronger taste has a kick that counterbalances the sweet honey and pineapple juice.
• Honey – Adds the signature sticky sweetness we all love!
How to Make Honey Mustard Chicken Thighs
Step 1: Prep the chicken thighs by trimming excess fat. Pat dry with a paper towel and sprinkle the chicken pieces with garlic, thyme, salt, and pepper.
Step 2: Preheat oil in a non-stick skillet over medium heat. Cook chicken thighs for 5-7 minutes per side and remove from the skillet and set aside. Let the chicken rest while keeping it warm. Work in batches if needed.
Step 3: Combine cornstarch, pineapple juice, and water. Whisk to make a slurry and then add mustard and honey. Pour the sauce into the skillet and bring it to a gentle boil. Cook until thickened (about 2 minutes).
Step 4: Slice chicken and either add it directly to the simmering sauce or place chicken slices on a plate and pour sauce over top. Serve with rice and sliced bell pepper, or your desired sides and garnish with fresh herbs.
Baked Chicken Thighs
Sprinkle the chicken with the seasoning as directed and place them in a baking dish. Make the sauce and pour glaze over top the chicken, making sure to coat all pieces.
Bake for about 30-40 minutes or until the internal temperature reaches 175 degrees.
Cooking Tips
• For a faster cook time, stick with boneless, skinless chicken thighs or breasts.
• If you have kept the skin on and like it a little crispier, finish it under the broiler. If you’re already using an oven-safe skillet, it’s an easy transfer.
• Pat your chicken dry before beginning. This will help the seasoning stick which increases the flavor that gets penetrated into the meat.
• Use the sauce as more than just a sauce! You can keep some on the side to use as a dip and you can also use some (without the cornstarch) as a marinade to marinate the chicken ahead of time. Then use the remaining sauce (with cornstarch) to pour over top the chicken for extra flavor.
• If you’re keeping the skin on, cook that side down first in the skillet. It will help sear it and keep the moisture intact.
What to Serve with Honey Mustard Chicken
A simple side of rice and sliced bell pepper is a simple go-to, any night of the week. On days when I have a bit more time or I know I’m serving a hungrier crowd, I’ll ramp up my menu with any of the following sides:
Easy cheesy scalloped potatoes
Can I use Yellow Mustard if I Don’t Have Dijon?
You can definitely substitute yellow mustard for Dijon, if that’s what you have on hand, or if you just prefer one flavor over another. It won’t have the same taste in the end, but it still works.
Can I Freeze Honey Mustard Chicken?
Yes! This makes it a great make-ahead meal for down the road. Once completely cooled, this chicken can be kept frozen (sauce and all) for up to one month in an airtight, freezer-friendly bag or container. Thaw in the fridge overnight before reheating.
Storing and Reheating
Keep any leftover chicken fresh in the fridge for up to 3 days when covered in an airtight container. If you’re doing a quick reheat, just pop them in the microwave if you’re just doing one piece at a time. If you’re reheating enough to warrant turning on the oven, place them on a baking sheet and heat at 350 degrees until heated through. You could also use the air fryer for a crispier exterior.
Honey Mustard Chicken Thighs
Ingredients
Chicken
- 5-6 chicken thighs about 1 1/2 lb. fat removed
- 2-3 cloves garlic minced or use 1 - 1 1/2 teaspoon of garlic powder
- 1 tablespoon thyme fresh thyme, finely chopped or use 1 teaspoon of dried thyme
- salt & pepper to taste
- 1 tablespoon olive oil more if needed or if cooking in batches
Sauce
- 1 tablespoon cornstarch
- 3/4 cup pineapple juice
- 1/4 cup water
- 3 tablespoons Dijon mustard
- 2 1/2 tablespoons honey
Instructions
- Sprinkle chicken thighs on both sides with garlic, thyme, salt and pepper. Preheat oil in the non-stick skillet over medium/low heat and add chicken thighs.
- Cook until chicken is cooked thru about 5-7 minutes on each side, or until chicken is cooked thru and no longer pink inside, and meat thermometer is showing at least 165 degrees F in the thickest part of the thigh. Remove from the skillet and keep warm.
- Using a bowl combine cornstarch with pineapple and water. Whisk. Stir in mustard and honey. Pour the sauce into the skillet and bring it to a gentle boil. Cook for 2 minutes or until thickened.
- Pour the sauce over sliced chicken and serve it with rice and sliced bell pepper. Garnish with greens like fresh thyme or parsley. Enjoy!
Notes
Nutrition
Did YOU like this Chicken Thighs Recipe?
Let me know in the comments below, we would love to hear from you!
Thank YOU for YOUR Comment, Share & Recipe Review!
Quote of the Day
Happy Cooking!
I have picked out several of your recipes I find interesting and am eager to try.
Thats wonderful, Jim!
This recipe is so good! I baked my bone-in chicken thighs (400° for 35 minutes) with the prepared sauce on top, finishing with a few minutes under the broiler. The sauce is so flavorful. Definitely a keeper!
Woohoo! I so happy you liked this recipe, Tiffany!
Pingback: Wallflower Weekly Finds, 336 - Cooking with a Wallflower