This Honey Mustard Glazed Chicken is simple to prepare and full of flavour. Serve it with fluffy rice and steamed green vegetables for a balanced, satisfying dinner.
One Saturday I had a burst of recipe ideas and this honey mustard glazed chicken came together quickly. Some days the kitchen flows and other days it doesn’t, so I make the most of creative moments. This recipe highlights a glossy, slightly sweet glaze that complements the natural richness of the chicken.
Notes About The Honey Mustard Glazed Chicken
- I used chicken thighs in this recipe because they stay juicy and deliver great flavour. To accommodate someone who prefers white meat, I added a single chicken breast to the pan; the juices from the thighs helped keep the breast moist. If you choose to use only skin-on chicken breasts, they should work well, but boneless skinless breasts may turn out drier.
- This dish produces a generous amount of pan juices. Those flavorful juices are ideal for spooning over rice, mashed potatoes or roasted vegetables and make the meal feel more cohesive.
- The thighs used here were on the smaller side. If your thighs are larger, add about 10 extra minutes of baking time and check doneness by ensuring the juices run clear and there is no pink near the bone. These thighs were cooked without skin; cooking with skin on will create a richer, greasier broth—if you prefer a leaner sauce, remove some fat from the top before serving.
- Garlic and a splash of balsamic vinegar round out the glaze, giving it depth beyond simple honey-and-mustard sweetness. Taste and adjust seasoning as needed before pouring the glaze over the chicken.
If you enjoy roasted chicken, you may also like variations that use lemon and rosemary or a honey-garlic glaze—those styles highlight similar balancing techniques between acid, sweet and savoury.
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Honey Mustard Glazed Chicken
This Honey Mustard Glazed Chicken is quick to make, full of flavour, and perfect served with rice and green vegetables for a complete meal.
Ingredients
- 6 chicken thighs
- 1/3 cup honey
- 2 tablespoons mustard
- 2 tablespoons butter
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, crushed
- 1 teaspoon sea salt
- Fresh black pepper, to taste
- Chives, chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Arrange the chicken in a 9-inch deep-sided baking dish and set aside.
- In a small saucepan over medium heat, melt the butter and add the crushed garlic. Heat for about 30 seconds, then add the honey, mustard and balsamic vinegar. Whisk until combined and bring to a gentle boil.
- Season the glaze with sea salt and fresh black pepper. Reduce the heat and allow the sauce to simmer on low for about 5 minutes so the flavours meld and the sauce thickens slightly.
- Remove the glaze from the heat and pour it evenly over the chicken in the baking dish.
- Bake for about 35–40 minutes, depending on the size of the pieces. Larger thighs may need an additional 10 minutes. The chicken is done when juices run clear and there is no pink near the bone.
- Allow the chicken to rest for 5–10 minutes after removing it from the oven. Spoon the pan juices over the chicken and sprinkle with chopped chives just before serving.
Note: Appliance temperatures vary. Use these times as a guideline and check the chicken’s internal temperature or doneness before serving.
Nutrition Facts (per serving)
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