If you’re a fan of sweet and tangy flavors, this honey mustard chicken recipe is one you’ll want to keep handy! The chicken marinates in a delicious mix of Dijon mustard, yellow mustard, honey, garlic, and rosemary, then gets cooked on the stovetop or tossed on the grill. To make things even better, you’ll whip up a creamy honey mustard dipping sauce that’s perfect for serving on the side. It’s an easy, flavorful meal that works just as well for a busy weeknight as it does for a weekend cookout!
Ingredients
- ¼ cup country Dijon mustard
- ¼ cup honey
- ¼ cup yellow mustard
- 3 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, finely chopped
- 1 teaspoon chopped fresh rosemary leaves, or ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 2 tablespoons mayonnaise
- 8 boneless, skinless chicken thighs or breasts
Directions
Step 1: Mix up the honey mustard marinade.
First, grab a medium bowl and whisk together the country Dijon mustard, honey, yellow mustard, 2 tablespoons of olive oil, apple cider vinegar, chopped garlic, rosemary, salt, smoked paprika, and black pepper. Keep whisking until everything is well combined and the marinade looks smooth. Next, scoop out ⅓ cup of the marinade and transfer it to a separate bowl. Add the mayonnaise and whisk until creamy. Cover this mixture and pop it in the refrigerator until you’re ready to serve. This will be your dipping sauce, so make sure to set it aside before adding the raw chicken to the remaining marinade.
Step 2: Prepare the chicken.
If you’re using chicken breasts, you’ll want to make sure they’re an even thickness so they cook evenly. To do this, place each breast between two pieces of plastic wrap and gently pound it with the flat side of a meat mallet or a heavy skillet. Using chicken thighs instead? You can skip this step and move right along!
Step 3: Let the chicken marinate.
Place the chicken thighs or breasts in a gallon sized Ziploc bag, then pour in the remaining marinade. Seal the bag and gently move it around so the chicken is coated on all sides. Refrigerate for at least 30 minutes to let those flavors soak in. If you have a little extra time, you can leave the chicken to marinate for up to 4 hours for even more flavor.
Step 4: Choose how you’d like to cook the chicken.
You can make this recipe on the stovetop or fire up the grill. Either way, you’ll end up with juicy chicken coated in that sweet, tangy honey mustard flavor. Here’s how to do both!
Option 1: Cook on the Stovetop
Step 5: Heat the skillet.
First, remove the chicken from the marinade and gently pat it dry with paper towels. This helps the chicken develop a nice sear as it cooks. Discard the leftover marinade that touched the raw chicken. Next, heat a large skillet over medium heat. Add the remaining 1 tablespoon of olive oil and swirl it around to coat the bottom of the pan.
Step 6: Sear the chicken.
Once the skillet is hot, place the chicken in the pan in a single layer. Let it cook undisturbed for about 4 to 5 minutes, until the underside is nicely browned and the chicken releases easily from the skillet. Then, flip the chicken and reduce the heat to medium-low. Continue cooking without moving it around too much, allowing the other side to cook through. The exact cooking time will depend on the thickness of your chicken, so use a meat thermometer to check that the internal temperature reaches 165°F.
Step 7: Let it rest and serve.
Once the chicken is cooked through, transfer it to a plate and let it rest for 5 minutes. This gives the juices time to settle, helping keep every bite tender and juicy. Finally, serve the chicken warm with your homemade creamy honey mustard dipping sauce on the side.
Option 2: Cook on the Grill
Step 5: Preheat the grill.
If you’d rather cook outdoors, start by preheating your grill to medium heat, around 350°F. While it heats up, oil the grill grates well to help prevent the chicken from sticking.
Step 6: Grill the chicken.
Remove the chicken from the marinade and pat it dry with paper towels. Just like with the stovetop method, discard the leftover marinade that came into contact with the raw chicken. Place the chicken on the grill and close the lid. Let it cook for about 6 to 8 minutes, until you see nice grill marks and the chicken releases easily from the grates. If it sticks, give it a little more time before trying to flip it.
Step 7: Flip and finish cooking.
Next, flip the chicken and continue grilling for another 2 to 3 minutes, or until the center is no longer pink and a meat thermometer reads 165°F. Depending on the thickness of your chicken, it may need additional time, so always check the temperature rather than relying on the clock alone.
Step 8: Rest, dip, and enjoy!
Finally, remove the chicken from the grill and let it rest for 5 minutes before serving. Pair it with the reserved honey mustard dipping sauce, and you’re ready to dig in!
Whether you make it on the stovetop or grill it outside, this honey mustard chicken is delicious served with roasted potatoes, steamed vegetables, a fresh salad, or your favorite rice dish. Enjoy!
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