Dinner doesn’t get much easier than this chicken. With only five ingredients, only 5 minutes of prep work, and 30-40 minutes in the oven, this honey mustard chicken is the perfect answer to “what’s for dinner?”. It doesn’t get much easier than this. This is another meal my mom made for me that was so good I had to recreate it (so I could blog about it). Throw together your favorite side dishes while the chicken cooks and you’ll be feeling like a domestic goddess/god in no time.
I really like cooking with boneless, skinless chicken thighs. They’re very cost effective, they’re smaller and don’t dry out as quickly as chicken breasts do. Since the daily recommendation for protein is just 5-6 oz for adults, thighs are also good portion control. However, if you already have chicken breasts on hand, you can definitely use those.
This is a perfect meat and potatoes meal, so bake off a few potatoes, or roast some starchy vegetables, and make a salad or steam some greens to serve with this. I wanted a mostly hands off meal so I roasted kabocha squash (a delicious almost pumpkin-like variety if you haven’t had it), and roasted some broccoli too. Just be mindful that your pans fit and get the squash in first, then chicken, then broccoli so they’ll all end up cooked at the same time.
Honey Mustard Chicken
Serves 2-4
- 1 lb boneless, skinless chicken thighs
- 1/4 cup whole grain mustard
- 2 Tbsp honey
- Kosher salt
Preheat oven to 400°F. Grease a small baking dish with cooking spray and spread out the chicken thighs. Sprinkle with salt.
In a small dish, whisk together the mustard and honey. Spoon the mixture over the chicken thighs.
Bake for 30-40 minutes, or until cooked through (internal temperature of 165°F).
