The Best Honey Mustard Chicken Recipe
Trust me, this Honey Mustard Chicken is a game-changer! Imagine juicy chicken drumsticks, glazed with a blend of soy sauce, honey, and grainy mustard, promising a tantalizing fusion of savory and sweet in every bite. But it’s not just the taste that’s a win, it’s the simplicity too. A quick marinade, a little oven time, and voila – you have a lip-smacking, impressive main course on the table. Whether you’re hosting a dinner party or jazzing up a weeknight meal, this recipe is your secret weapon!
Soy Sauce: Used for its rich, salty, and umami flavor. It’s the base of our marinade. Substitute with tamari or coconut aminos for gluten-free options. Chili Flakes: Adds a kick of heat to our dish. You can adjust the amount to your heat preference or skip it if you prefer a milder flavor. Honey: Provides a natural sweetness that balances the saltiness of the soy sauce and the heat of the chili flakes. Maple syrup can be a great substitute if you’re out of honey. Grainy Mustard: It’s all about the tang and texture. Dijon mustard can be used if grainy mustard isn’t available. Olive Oil: Helps the marinade adhere to the chicken, also adds a layer of richness. You can substitute with other oils like canola or avocado oil. Salt and Pepper: Essential for seasoning. Don’t forget these to bring out the flavors. Chicken Drumsticks: The star of the dish! You could also use thighs or wings, just adjust the cooking time accordingly.
This easy recipe is proof that you don’t need a long list of ingredients or have to spend hours in the kitchen to create something truly delicious! With very little effort you can have this finger-licking good chicken on the table! First, you need to preheat your oven to 375°F (190°C) to get this recipe going! It needs to be nice and hot when the chicken goes in to ensure that it cooks evenly. Then grab a 9×13-inch baking dish and set it aside. Next, let’s make the tasty honey mustard sauce! Whisk the soy sauce, chili flakes, honey, mustard, olive oil, salt, and black pepper together in a small bowl until fully blended and smooth. It’s important to whisk the sauce together for about at least 30 seconds to 1 minute so it can properly emulsify. Once the yummy sauce is ready, place your chicken drumsticks in a single layer in the baking dish. Next, pour the sauce over the drumsticks. Then use a spoon, pastry brush, or your hands to help distribute the sauce and fully coat all sides of the chicken legs. Now, let the oven do its magic! Transfer the baking dish to your preheated oven and bake the drumsticks for about one hour. The cooking time may vary slightly depending on the size and thickness of your drumsticks. You can use a meat thermometer to ensure that the chicken is fully cooked. Just insert it into the thickest part of the drumsticks to confirm that they’ve reached a minimum temperature of at least 165°F (74°C). Finally, remove the perfectly cooked drumsticks from the oven and allow them to rest for a few minutes to let the juices redistribute. Then serve the honey mustard chicken alongside some of your favorite sides, such as perfectly roasted root vegetables, buttery yellow rice, or a fresh kale salad.
Storage
To store leftover honey mustard chicken, let the chicken cool down completely first. Then place it in an airtight container and store it in the refrigerator. Properly stored, it will last for 3 to 4 days. If you want to extend the shelf life, you can freeze it. Just transfer the cooled chicken to freezer-safe bags or containers, and it should be good for 2 to 3 months. To reheat, thaw in the fridge overnight if frozen, and then reheat in the oven at 350°F (175°C) until warmed through.
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title: “Honey Mustard Chicken” ShowToc: true date: “2024-10-25” author: “Michael Porraz”
Honey Mustard Chicken
I love coming up with creative ways to make chicken recipes more fun and exciting, and this is definitely something that all honey mustard fans will love. Even if you’re not a huge fan of regular honey mustard sauce because of the mayo factor, fear not! There isn’t a smidge of mayo here, just a hint of cream to round everything out at the end. I have a ton of side dish serving suggestions listed later on in this post too, the options are endless! PS- My picky eater absolutely loves this recipe!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken into 2-3 thinner slices. Season with lemon pepper seasoning and dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. Add butter and let it melt. Use a silicone spatula to “clean” the bottom of the pot. Add garlic and cook for 1 minute. Add flour and cook for 1-2 more minutes.
Add the chicken broth in small splashes, stirring continuously. Add the honey, mustard, and seasonings. Bring to a boil, then reduce heat to low.
Slowly stir in the heavy cream. Return the chicken to the skillet and let it simmer, partially covered, for 5 minutes. Serve with roasted potatoes and green beans.
What to Serve With Honey Mustard Chicken
Potatoes: Roasted Potatoes, Greek Potatoes, Potato Salad, Potato Wedges, Mashed Potatoes, Skillet Potatoes, Grilled Potatoes, French Fries, see all potato recipes here. Roasted Vegetables: Green Beans, Carrots, Broccoli, Asparagus, Other Side Dishes: Greens and Beans, Stovetop Mac and Cheese, Buttermilk Biscuits, Cheddar Bay Biscuits, Onion Rings, Garlic Bread with Cheese, see all side dish recipes here.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well. If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook. My Favorite Chef Knife Meat Tenderizer
