This Honey Mustard Glazed Chicken is easy to put together and brings all the flavour to the dinner table. Serve it with some fluffed rice and green vegetables for a complete dinner.
Last Saturday I found myself in the kitchen with so many food ideas I didn’t know what to do with them all. Sometimes, that is how it goes. A creative strike hits and you just can’t hold me back. Other times, toast is a struggle. So I take the good and embrace it with all I got when it comes along.
Notes About The Honey Mustard Glazed Chicken
- In the recipe below you will notice I used chicken thighs. Yes, this is true, but I added one chicken breast to the pan to please the white meat eater in the family. It worked really well as the juices from the thighs kept the chicken breasts moist. I can’t make an account for doing this with chicken breast alone. I would say if you use chicken breasts with skin on, it will work just fine. However, if they are boneless skinless chicken breast, it might just be a bit dry. If you like dark meat, use the thighs like in the recipe here.
- This dish yields quite a lot of pan juices. So great for pouring over rice, potatoes or whatever side dish you are serving the chicken alongside.
- The chicken thighs used in this recipe were quite small. If your thighs are on large side, increase cooking time by about 10 minutes. Chicken is cooked when juices run clear and is no longer pink. As well, these had the skin removed. Again, you could easily cook them with the skin on, just prepare for a greasier broth in the dish after it has cooked. I would then recommend skimming the top before pouring it over your chicken and side dish when serving.
And if you love roasted chicken you should check out my Lemon & Rosemary Roasted Chicken.ore my Honey Garlic Chicken dinner.
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Honey Mustard Glazed Chicken
Ingredients
- 6 Chicken thighs
- 1/3 Cup honey
- 2 Tablespoons mustard
- 2 Tablespoon butter
- 1 Tablespoon balsamic vinegar
- 3 cloves Garlic crushed
- 1 Teaspoon sea salt
- Fresh black pepper
- Chives for garnish
Instructions
- Preheat oven to 350 degrees F. Place the chicken in a 9 inch deep sided baking dish and set aside.
- In a small saucepan set over medium heat, add the butter and garlic. Heat for just about 30 seconds and add the honey, mustard and balsamic vinegar. Whisk and bring to a boil. Season with salt and pepper and reduce heat to low. Leave to simmer for about 5 minutes.
- Remove from heat and pour over chicken. Bake for about 35 – 40 minutes. Remove from oven and let stand 5 – 10 minutes before serving. Sprinkle over chives just before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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