My house is pretty well organized, and we toss away unneeded items. However, we heavily hoard one item. You know those little dips from fast food that come with the nuggets?
Yup, that's us. Our favorite is honey mustard. Come on, who doesn't love honey mustard in any form?
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So strong is our love for these dippers (and so plentiful is our hoard), that my daughter asked me if we could make a recipe using them. After my initial stink face subsided, I thought, why not?
So, after a little discussion about what other ingredients to use, we decided on rosemary, mostly because it was in our garden, but also because it's the perfect earthy herb, with peppery, sage flavors, and undertones of mint, and citrus. We thought the sweet and spicy combo of the mustard would blend well with the rosemary.
We embarked on our culinary journey with some fresh chicken thighs, and it came out pretty darn good for fast food condiment cuisine. Now, not to worry, I've refined it since then, and we have evolved from the BK packets. I won't be asking you to rifle through drawers or visit the drive-thru.
This recipe includes how to prepare the juicy thighs, a Dijon rub, and simple ingredients to make a fabulous, homemade, honey mustard sauce
Origins
As you might have guessed, there's no specific origin of honey mustard rosemary chicken. However, folks have been dipping their food in honey mustard since Ancient Egypt. It's believed that the creation was one of those happy accidents.
As legend had it, an Egyptian beekeeper spilled some of his honey onto his salad that was mixed with mustard seeds and vinegar. The beekeeper, adventurous by nature, tried the mixture, fell in love with it and buzzed about it to his friends.
The closest we've got to an original meat recipe is a 4th century cookbook out of Rome, entitled De re Coquinaria. In the book was a recipe for wild boar that included a honey mustard seed sauce with dill. I admit it's a bit of a stretch, but there's some connection there, right? Like, at some point, someone probably said, "let's try this with chicken because it's just easier to catch".
Why You Will Love Honey Mustard Rosemary Chicken
I think you'll enjoy this recipe because it's:
- Easy to make
- Not time-consuming
- Great with a variety of sides
- Even better the next day
- Flavorful and nutritious
Tips
- If you would prefer not to have the woody spines of the rosemary in your dish, you can easily take the leaves off by placing your thumb and forefinger at the top of the sprig and pull-down.
- Unsure of what mustard to use? I strongly suggest Kosciusko. This spicy brown Polish mustard is one of the best in the world.
Ingredients
- 8 fresh chicken thighs
- Fresh rosemary sprigs
For The Rub
- Olive oil
- Whole grain mustard
- Lemon juice
- Garlic powder
For The Honey Mustard Sauce
• Dijon mustard
• Whole grain mustard
• Honey
• Pepper and salt
• Chicken broth
Chicken thighs won out for this recipe because they are fattier, therefore making them juicier, with a richer flavor than other cuts. Thighs won't be overshadowed by bold spiciness of the mustard, rather they'll combine with the honey to create a burst of layered deliciousness in every bite.
How To Make Honey Mustard Rosemary Chicken
Before anything else goes down, preheat that oven to 400 degrees.
Now, let's begin with the spicy chicken rub. Grab a small mixing bowl and throw in the whole grain (aka brown mustard), garlic, lemon, olive oil, salt and pepper (to taste).
Don't be afraid to mix it with your finger, that way you can taste test it, and save a spoon. Just don't double-dip.
Once the rub is ready, spread your fully defrosted chicken thighs onto a cutting board and work it into the chicken. You can use a pastry brush, but I prefer using my fingers to really massage it in.
Let them sit for a few minutes while you hop on over to your sauce. In a medium mixing bowl, take your 2 mustards, honey, chicken broth, salt, and pepper. If you like, drop some more garlic powder in there. Whisk until you have a consistency that you like.
Add the olive oil to the skillet. When it's ready, drop your thighs in (skin side down), and let them get a golden brown (about 3 minutes).
Pour on your honey mustard sauce onto the chicken, add the rosemary sprigs, and transfer the skillet to your oven.
It will be done when the chicken has reached an internal temperature of 175 degrees (usually about 25–30 minutes).
Don't panic if you don't have an oven safe skillet. After browning the chicken in the skillet, you can put it in a baking dish or foil pan and do the rest of the prep in that before sticking it in the oven.
Variations
- Grilled - This recipe is just as delicious if you put it on the grill.
- Creamy - If you would prefer a cream-based honey mustard sauce, just add a ¼ cup of heavy cream while you whisk.
- Chicken parts - Feel free to use whatever part of the chicken you desire.
Serving Suggestions
When it comes to what to serve with honey mustard rosemary chicken, the possibilities are endless. Personally, I like to keep it earthy and herby, with a little spice. These flavors match the profile of the chicken. Some of my favorites include:
- Ratatouille
- Spicy baked sweet potato fries
- Cucumber salad with yogurt and mint
- Caramelized mushrooms
- Fried potatoes and onions
Substitutions
- Chicken - feel free to swap out the chicken thighs with breasts or tenders. It's really just a matter of personal taste.
- Rosemary - if you're loving this recipe, but just aren't a fan of rosemary, you can use sage, or even dill, like the ancient Romans did.
- Chicken broth - when serving this dish to the adults only crowd, I like to substitute the chicken broth with a dry white wine.
Equipment
- Oven safe skillet OR regular skillet and a baking dish
- Mixing bowls
- Whisk
- Oven mitts
- Oven
- Pastry brush
- Cutting board
- Meat thermometer
FAQS
1. Can I use dried rosemary in this recipe?
You sure can. Just remember that dried herbs and spices are stronger than fresh, so adjust your measurements accordingly.
2. What should I do if the honey mustard sauce is too thick?
If you want a thinner sauce, add more chicken broth as you are whisking.
3. I want to use chicken breasts, but they take too long. How can I shorten the cooking time?
Cooking time for thick chicken breasts can be shortened simply by butterflying them.
4. How long will honey mustard chicken last in the refrigerator?
In an airtight container, the chicken will last up to 5 days.
📖 Recipe
Easy Honey, Mustard & Rosemary Chicken (1 Pan)
Equipment
- Oven safe skillet OR regular skillet and a baking dish
- Mixing bowls
- Whisk
- Oven mitts
- Oven
- Pastry brush
- Cutting board
- Meat thermometer
Ingredients
- 8 chicken thighs skin on and bone in
- 4 tablespoon of Dijon mustard
- 3 tablespoon of whole grain mustard
- 4 tablespoon of honey
- 2 tablespoon of chicken broth keep some extra on the side
- 3 tablespoon of olive oil
- 3 sprigs of fresh rosemary
- 1 tablespoon of garlic powder
- fresh ground pepper
- lemon juice
Instructions
- Preheat the oven to 400 degrees.
- For the mustard rub, combine 1 tablespoon of olive oil, 1 tablespoon of whole grain mustard, pepper, salt, and garlic in a bowl. Use the pastry brush or your fingers to work the rub onto both sides of the chicken.
- In a large bowl, combine the Dijon mustard, the remaining whole grain mustard, honey, and chicken broth. Whisk until desired consistency.
- In a large skillet (preferably oven safe), heat 1 tablespoon of olive oil over a medium high heat. Add chicken thighs (skin side down). Cook until golden brown (about 2–3 minutes).
- Add the honey mustard sauce and rosemary sprigs, and transfer the skillet to the oven. Cook for 25–30 minutes, or until chicken has reached an internal temperature of 175 degrees.
Carolyn
I used a bone in skin on breast and cut it in half. So delicious!
This recipe is a keeper.
Carolyn
I used bone in skin on breasts, halved. So delicious!!!
Tim
I am glad you liked it <3