This easy Honey Mustard Chicken Skillet recipe features juicy, tender chicken thighs with crispy skin served in the best honey mustard sauce! Ingredients like fresh rosemary, sautéed garlic and onions, and dijon mustard put this recipe a step above the rest.
Why we love this Honey Mustard Chicken Recipe
Just smelling the aromatic rosemary and garlic in this recipe is enough to make my mouth water. Here are just a few more reasons I’m obsessed with this easy recipe:
- One pan. Everything gets cooked in one skillet, so clean up is a real breeze. That’s a huge win in my kitchen!
- So much flavor. The dijon mustard, honey, fresh rosemary, sliced onions and minced garlic make this chicken anything but bland. It’s the best balance of sweet and savory flavors. Consider adding some pink peppercorns to make it even more dynamic.
- Crispy skin. Use a cast iron skillet if you have one to get that crispy skin on your seared chicken thighs!
What mustard should I use?
When it comes to recipes for honey mustard chicken, you will find a lot of variation in the choice of mustard, from yellow mustard to dijon. I personally love using dijon mustard! I really enjoy the depth of flavor it creates, as well as the hint of spiciness.
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How to Store and Reheat
Once everything has cooled to room temp, you can store any leftovers you have in an airtight container in the fridge for 2-3 days. It’s best reheated back in a pan over medium-low heat to preserve that crispy skin.
How to Freeze
Freeze honey mustard chicken thighs for up to 3 months. Don’t transfer the chicken to your freezer safe storage container until it’s completely cooled to room temperature! When you’re ready to serve, let it thaw in the fridge prior to reheating.
Serving Suggestions
This is one of those all-purpose chicken dishes that we use for everything. It’s great right out of the skillet, drenched in the mustard sauce and served next to roasted potatoes and asparagus or quinoa and green beans. You can have it in salads, lunch time wraps, or a quick flatbread pizza or even sliced on a sandwich.
More Honey Mustard Chicken Recipes We Love
- Honey Mustard Roast Chicken
- Air Fryer Honey Mustard Chicken
- Honey Mustard Chicken Salad
- Baked Honey Mustard Chicken Thighs
- Air Fryer Honey Mustard Chicken Thighs
Top Reader Review
“Made it exactly as stated and it was absolutely delicious. My family loved it! A new family favorite!” – Diane P.
Honey Mustard Chicken Skillet Recipe
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Ingredients
- 2 pounds boneless chicken thighs
- 1 onion
- 1 garlic clove
- 5 tablespoons extra virgin olive oil divided
- 3 rosemary sprigs
- 3 tablespoons honey divided
- 3 tablespoons dijon mustard
- 1 cup chicken stock
Instructions
- Peel then slice onion and garlic.1 onion, 1 garlic clove
- In a cast iron skillet, heat 3 tbsp of extra virgin olive oil, on medium heat.5 tablespoons extra virgin olive oil
- Add garlic, onions, and rosemary sprigs.3 rosemary sprigs
- Sauté for 7 minutes on medium heat, until golden brown.
- Add 2 tbsp of honey, and sauté for another 2 minutes.3 tablespoons honey
- Remove onions, garlic, and rosemary from pan and set aside.
- Heat remaining 2 tbsp of extra virgin olive oil in same pan.5 tablespoons extra virgin olive oil
- Add chicken thighs and cook for 8 minutes on each side, on medium heat.2 pounds boneless chicken thighs
- Add onions, garlic, and rosemary back to the pan.
- Add remaining 1 tbsp of honey, and dijon mustard.3 tablespoons honey, 3 tablespoons dijon mustard
- Add chicken stock and mix with a wooden spoon so that all ingredients are well combined.1 cup chicken stock
- Let everything simmer on medium-low heat for 10-15 minutes, or until sauce thickens and chicken is thoroughly cooked.
- Garnish with rosemary and enjoy!
Notes
How to make Honey Mustard Chicken Skillet Step by Step
Sauté the aromatics: Place 3 tbsp of olive oil in a skillet over medium heat. Add 1 minced garlic clove, 1 sliced onion and 3 rosemary sprigs to the skillet and cook until golden brown.
Make it sweet: Add 2 tbsp of honey, stir, and continue cooking for another 2 minutes.
Cook the chicken: Remove everything from the pan and set aside. Add 2 tbsp of olive oil to the pan, then add all of the chicken thighs (2 lbs). Cook for about 8 minutes per side over medium heat.
Add mustard: Add the onions, rosemary, and garlic back to the skillet with the chicken. Add 1 tbsp of honey and 3 tbsp of dijon mustard to the skillet, along with pink peppercorns if you have them!
Add stock: Pour 1 cup of chicken stock into the skillet. Use a wooden spoon to mix everything together to combine as best you can.
Simmer: Gently simmer everything for about 10-15 minutes on medium-low heat.
Diane P. says
Made it exactly as stated and it was absolutely delicious. My family loved it! A new family favorite!
Becky Hardin says
Thanks for stopping by and sharing, Diane!
john doe says
looks great but…where are the vegetables? I can’t eat chicken on its own!
Becky Hardin says
This is just a main dish! Add your favorite veggies as a side!
Alicia says
Great recipe but a little too sweet for me. Next time I make this, I will probably cut 1tbs of honey.
Becky Hardin says
Definitely modify to your liking!
Coral says
Beautiful and so flavourful and easy.
Becky Hardin says
So glad you enjoyed it, Coral!
Karin Melin says
Made it this evening and was amazed, it’s truly delicious and so easily made! Thank you so much for sharing!
Becky Hardin says
We’re so happy to hear you love this recipe, Karin!