Need an easy chicken dinner recipe? Try this Honey Dijon Chicken! It’s ready in under 30 minutes and is so flavorful!
These Honey Mustard Chicken Thighs are a quick, easy, flavor packed dinner on your table in 30 minutes – no marinade required! Reader’s call them “Phenomenal,” “amazing,” “fantastic,” “favorite.” The secret is to spice rub the chicken (no bland chicken here!) before broiling for exciting caramelized goodness, then finish with a sweet, spicy (optional), tangy glaze that will have everyone asking for seconds!
This Honey Dijon Chicken is delicious and simple to make!
It is practically Spring, which means its practically summer, which means its almost time to get out the grill! Isn’t it crazy how time flies! Pretty soon I am going to be swapping all my slow cooker and soup recipes for grills, marinades and salads. In the meantime, however, I want to share my new favorite method of preparing chicken when it has a spice rub and a glaze but its too cold to grill, don’t have a grill, or you simply want to cook indoors.
I discovered this method from Cooking Light and I cannot believe how easy it is. It might be old news to a lot of you, but it is old news worth getting giddy over. You simply rub chicken thighs with olive oil combined with your favorite spice rub and broil for 6 minutes on each side – that’s it! You can glaze the chicken with whatever you like half way through cooking and/or at the end of cooking.
Dinner was never so easy. Giddy, no?
These Honey Mustard Chicken Thighs are deliciously easy!
•QUICK: 12 minutes cook time!
•EASY: Rub the chicken, whisk the sauce together. Drool.
•SPICE RUBBED: Unlike other recipes, the chicken is spice rubbed for multi-dimensional flavor.
•VERSATILE: Use the spices/glaze on any cut of chicken, pork, fish or steak.
•CROWD PLEASER: The honey mustard glaze will have everyone licking their plates.
•MAKE IT YOUR OWN: Serve the chicken with your favorite sides or in salads, wraps, bowls, etc.
Dijon Chicken Recipe Ingredients
This sweet and spicy chicken is flavored with both a dry rub and a honey mustard sauce. Here’s everything you’ll need to make this Dijon mustard chicken:
How to make Honey Glazed Chicken
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- To make this scrumdidilouso Honey Dijon Glazed Chicken, combine olive oil, garlic powder, onion powder, chili powder, cumin, regular paprika and smoked paprika and chipotle powder in a bowl then rub it all over your chicken.
- Broil chicken for 6 minutes per side, then brush with your Honey Dijon Sauce and broil for 1-2 more minute or until nicely browned.
- The Honey Dijon Sauce is a simple whisking of honey, Dijon mustard, yellow mustard, apple cider vinegar and a splash of lemon juice. It is sweet with a punch of acidity to balance out the honey and perfectly complements the bold rub spices.
- Lastly, spoon the remaining Honey Dijon Glaze over the cooked chicken and dig in to juicy Honey Dijon Glazed Chicken!
That’s it for easy peasy and so delish Honey Dijon Glazed Chicken! The chicken alone is tender, juicy and packed with flavor. The Honey Dijon Sauce is sweet and tangy and intoxicating delicious. Together, they will blow your mind.
Prepping Honey Mustard Chicken Thighs in advance
This sweet and spicy chicken comes together so quickly that there’s really no need to prep anything in advance. However, if you’re looking to save a few minutes later on you can prep the following:
•Spice rub: Measure out the spices and store in a plastic baggie or a glass container.
•Honey mustard sauce: Whisk together the sauce and store in the fridge for up to 3 days. You may need to give it a stir before using in the recipe later on.
Tips for making Honey Mustard Chicken
A word about this cooking method – it is important that you use boneless, skinless chicken thighs instead of chicken breasts. Not only are chicken thighs more flavorful, but most importantly, they will remain tender and juicy after cooking at such a a high temperature whereas chicken breasts will dry out.
You will want to trim your chicken thighs of excess fat before smothering in the rub. I like to use my kitchen shears to make this super quick.
If you don’t like spice at all, you can can completely omit the chipotle chili powder but I don’t find ½ teaspoon very spicy and would still consider it family friendly. If you love spicy, you can increase the chipotle chili powder to 1 teaspoon.
Dijon Chicken Recipe variations
What to serve with Honey Mustard Chicken
This sweet and spicy chicken pairs perfectly with just about any side! Here are some recipes you can make to round out your meal:
•Veggies: Parmesan Asparagus, Baked Parmesan Fingerling Potato Fries, Hasselback Sweet Potatoes, Corn Casserole, Crockpot Mashed Potatoes, Glazed Carrots, Roasted Broccoli.
•Salads: Apple Salad, Berry Salad, Broccoli Salad, Corn Salad, Classic Fruit Salad, Wedge Salad.
•Bread: Cheesy Pesto Bread, Dinner Rolls, Garlic Bread, Homemade Hawaiian Sweet Rolls.
How to store glazed Mustard Chicken Thighs
Leftovers should be stored in an airtight container in the fridge. They’ll last up to 5 days.
CAN I FREEZE DIJON MUSTARD CHICKEN?
Cook as instructed and then let the chicken cool completely before sealing in a freezer bag. Frozen chicken will last up to 3 months. To thaw, place in the fridge overnight.
How to reheat Honey Dijon Chicken
•Microwave: Be careful when reheating chicken in the microwave, as it can easily become rubbery. Reheat for 30-second intervals until warm.
•Stove: Warm the Dijon mustard chicken in a skillet over medium-low heat.
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SWEET AND SPICY HONEY DIJON GLAZED CHICKEN
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Ingredients
- 8 boneless skinless chicken thighs, trimmed
Chicken Rub
- 1 1/2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 1/2 teaspoons chili powder
- 1 1/4 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon paprika
- 1/2-1 teaspoon chipotle chili powder
Honey Dijon Glaze
- 1/3 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
Instructions
- Line a baking sheet with foil (not parchment paper) and lightly spray with cooking spray. Set aside.
- In a medium bowl, whisk together the Chicken Rub Ingredients and evenly rub all over chicken. Place chicken on prepared baking sheet.
- Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total).
- Meanwhile, in a small bowl, whisk together the Honey Dijon Sauce ingredients.
- Remove chicken from oven and brush top side with Honey Dijon Sauce; broil 1-2 minutes or until chicken is cooked through.
- Brush individual servings with remaining Honey Dijon Sauce as desired.
Notes
**For even more flavorful chicken, cover with rub and refrigerate up to 24 hours then bring to room temperature before broiling.
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Liz says
Thank you Jen for the nice recipes.
Jen says
You are so welcome Liz, thank you!
Casey says
This looks absolutely wonderful! Going on the dinner menu this week!
Jen says
Awesome Casey, I hop you love it! Thank you!
Jen says
I love sweet and spicy – can’t wait to try this! And your photos are stunning!
Jen says
Thank you so much Jen! I am excited for you to try it!!
Dorothy Dunton says
Hi Jen! I always use honey mustard dressing as a dip for my chicken – the flavors just go together so well! This recipe takes it to another level. Not that long ago boneless, skinless thighs were not easy to find here, but now they are always available…they are so much more flavorful than breast meat and thighs have always been my favorite! Once again great recipe! 🙂
heather @french press says
I never cook with chicken thighs, but these look too delicious not to try! and I LOVE cooking light!!
Jen says
AND too quick and easy to not try! I hope these make a believer out of you 🙂 Thanks so much Heather!
Ami@NaiveCookCooks says
Girl that chicken looks to die for!!! I can so dig into it right now! Pinned!!
Jen says
Thank you so much for sharing Ami! I really do think you will love it!
tara says
Scrumdidilouso is right! I want to eat the webpage LOL.
Showed co-worker she drooled on my keyboard.
Now counting down to get home…to check freezer for chicken and make tomorrow night.
Thank you Jen 🙂
Jen says
LOL! I wish you could! Thanks for making me smile and laugh Tara! I hope the real thing makes you also drool! 🙂
Sneha says
Can i use coconut oil instead of olive oil. I dont like the taste of olives. Is there any taste difference while doing., if yes please drop your reply dear
Jen says
You wont taste the olive oil at all but feel free to use whatever oil you like! enjoy!
Kitty says
Always looking for new chicken recipes. Saved this to Pinterest for later. Thanks!
Jen says
You are so welcome, hope you love it!
LaTrice says
I love, love LOVE boneless skinless chicken thighs!!! Looking at this recipe is making my mouth water!! Can’t wait to make it!! 🙂
Jen says
If you love chicken thighs then I think you will LOVE this recipe! Excited for you to make it!! Thanks LaTrice!
Laura says
What temperature do you use when you broil the chicken? My oven has adjustable temptures for broiling. Thanks!
Jen says
I would broil it at 500 degrees F. Enjoy!
Misaki miu says
Can I use bone in chicken thighs? That’s all I have available right now. TIA
Jen says
Hi Misaki, yes you can certainly use bone in chicken thighs, you will just want to broil them a little longer, about 10-15 minutes on each side or until a thermometer reads 170°-175°. Enjoy!
Laura says
This was phenomenal! My husband and I and our 4 kids all loved it. Definitely will be making often!
Jen says
Thank you so much Laura for such a wonderful comment/review! I love hearing your whole family loved it!
Susan says
This was delicious! Amazing flavor. We use our grill for everything here in South FL, so I grilled the thighs on each side for 3 minutes, then put the glaze on top and threw under the broiler for about 4 minutes. I couldn’t find chipotle chili powder at my grocery store so I used a little cayenne and it was still great. Can’t wait to try it with the chipotle powder.
Jen says
Hi Susan, this sounds especially delicious on the grill, yum! I’m so happy you enjoyed it and am excited for you to try it with the chipotle powder as well. Thank you!
Erin says
seriously this is one of my favorites. I didn’t even know i liked honey mustard til i tried this!
Jen says
So happy to introduce you you honey mustard and thrilled this is one of your new favs – yay! Thank you so much Erin!
Cindy says
This recipe looks so good, but unfortunately I don’t like chicken thighs. Could I use chicken breasts? And if so would I need to change anything? Thank you!
Jen says
Hi Cindy, I would slice the chicken breasts in half to create chicken breast fillets. They will probably need to cook closer to 8-10 minutes per side (depending on thickness), but be sure to check them for doneness before that so you don’t overcook them for dry chicken 🙂 Hope this helps!
Cindy says
That was very helpful! Can’t Waite to make it! Thank you so much!
Jen says
You are so welcome!
Megan says
I made this tonight and it was a HUGE HIT! I used six chicken breasts instead of thighs, since that what my family prefers, and baked them at 350 degrees for 30 minutes before adding the glaze and putting them under the broiler. My husband insisted that he doesn’t like honey, so I left the glaze off of a couple of the breasts, but he ended up spooning the remaining glaze all over his chicken anyway. Thanks for the great recipe!
Jen says
YAY for a huge hit, thanks so much Megan! I’m so glad you were able to adapt it beautifully with chicken breasts and that your husband even liked the sauce! Thanks so much for taking the time to comment!
Cristal says
I cannot wait to try this recipe today however have an electric oven and have 2 settings for the boiler one is high and the other one is low. Which setting would you recommend for this recipe?
Jen says
Hi Cristal, I am assuming it is your high temp – a temperature about 550 degrees F. Hope that helps!
Ruby says
Can i cook the chicken on the stove instead?
Jen says
absolutely!
Terra says
This recipe is FANTASTIC! I bbq’d chicken breasts ( instead) and we loved them. Thighs next time. Thanks!!
Jen says
You are so welcome, so happy to hear they were such a hit! Thank you!
Jessi says
So flavorful and i use the sauce for salad dressing. Yum!
Jen says
That is a brilliant idea to use the sauce for salad dressing – I wouldn’t have thought of that but now I am plotting! Thanks for a great idea!
Nathan Stoakes says
What temperature do you set your oven too
Jen says
I would broil it at 500 degrees F. Hope you enjoy!
Simone says
So good ty. My chicken.came out perfect.
Jen says
You are so welcome! I’m so happy it was a winner!
Mandy says
My chicken looked and tasted AMAZING!! As always thank you for another great dinner 🙂
Jen says
You are so welcome Mandy, I’m thrilled it was a hit! Thanks for taking the time to comment!
Cyndi says
I love this recipe but what would you serve with this to make it a dinner with friends?
Jen says
Hi Cyndi, I’m so happy you love this recipe! You could serve it with a big green salad and pineapple to keep it simple or any of my sides here: https://carlsbadcravings.com/recipes/recipe-index/sides-and-lighter-fare/ such as Pina Colada Fruit Salad and Brown Butter Asparagus. enjoy!
Tracey Hewison says
I only had breasts in the fridge and *someone* forgot to tell me they’d thrown out the last of the dijon from the fridge, so I had to improvise 🙂 I added Keen’s dry mustard powder in place of the missing dijon and I put the rub on the chicken breasts and cooked them en papillote. Then I took them out and put on a baking sheet sprayed with olive oil, brushed them with the sauce and broiled. They were still lovely and tender and my son said it was the best chicken he’d ever had. I was a little less enthused and really feel it did need the dijon and will for sure use some thighs next time, I’m sure they’ll be delicious! Served with the men’s favourite (I’m Canadian, we put a ‘u’ with everything, ha ha!) baked cauliflower and an apple walnut greens salad. Thanks for the recipe!
Jen says
Hi Tracey, I’m so happy your son said it was the “best chicken he’d ever had!” and hopefully next time with the Dijon and chicken thighs you will feel the same 🙂 You whole meal sounds delicious!
John Rockett says
Can you make this recipe on the grill?
Jen says
Absolutely! You can follow these instructions: https://carlsbadcravings.com/honey-sriracha-chicken/
Evi says
This recipe is amazing and so full of flavour! My sister doesn’t usually eat chicken but kept asking for more!! It was a hit and I can’t wait to make it again.
Jen says
That is amazing Evi, thank you! I’m so pleased this recipe won over even a non-chicken eater!
Bernadette says
Everything thing I make of yours is a huge hit in my home. This recipe came together so quickly,I almost didn’t get to make the sides! My family loved it! You are blessed with a gift. Thank you ❤️
Jen says
Thank you so much for your kind words Bernadette! I’m so pleased you’re enjoying my recipes and that this was another winner!
judy says
Would chicken breast work in this recipe? Thanks.
Jen says
Yes! I would bake until cooked through, abut 30 minutes depending on thickness, then add the glaze and broil.
Melissa says
Can you freeze the uncooked chicken in the marinade?
Jen says
Yes!
Cheryl L. says
I don’t know how you do it but every recipe I try is absolutely delicious! Made this tonight and was a big hit with the family. Will be making this again.
Jen says
Happy to hear this will be a repeat! Thank you so much, Cheryl, I’m thrilled this was such a hit!
Jan T says
My family really liked this. Please tell me the distance between your broiler element and your top rack and also your temperature for the broiler. We started a fire within 3 min. Perhaps this could be the reason why. I plan to make it again but I’d ike to adjust those two factors
Jen says
Hi Jan! Sorry about the delay in response! It’s about 4 inches from the broiler. Broil the chicken without the sauce until after cooking for 6 minutes on each side and then add the sauce. Also, broil should be on low-medium which is 400-450. I hope that helps!
Randi Mendelsohn says
Please please begin to share nutritional information with your recipes going forward for those of us monitoring those items for loved ones we cook for! We adore flavorful foods, but must track nutrition information for medical reasons. But anxious to try your recipes, as they sound fabulous!! Thank you!
Jen says
Hi Randi! Here’s a link to help calculate nutritional facts for any recipes that you would like to try: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Hope that helps!