As a mom of four, I know how challenging it can be to find delicious, easy-to-make recipes that satisfy everyone at the table, especially when dealing with picky eaters.
And let’s be honest, who doesn’t love honey mustard?
It’s the ultimate condiment that brings back fond memories of dipping chicken nuggets and tenders into that irresistible golden sauce.
That’s why I’m thrilled to share one of my all-time favorite recipes with you: honey-mustard rosemary chicken.
This dish is simple to make, requires only a handful of ingredients, and bursts with sweet and savory flavors. You’ll be hooked once you try it, believe me. This recipe is something I make at least once a week.
Let’s start with the star of the show: chicken.
It’s one of the most versatile and affordable proteins, making it a perfect choice for families on a budget. But when you combine chicken with honey, mustard, and rosemary, it becomes something truly special.
The honey’s sweetness balances the mustard’s sharpness, while the rosemary adds an earthy, aromatic note. It’s a flavor combination that just works.
When it comes to comfort food, few things beat a warm and hearty chicken dish. This honey-mustard rosemary chicken pairs perfectly with roasted vegetables or a simple green salad. It’s an ideal meal for a chilly night and always leaves you satisfied.
But one of the best things about this recipe is it’s easy to make.
All you need is a cast-iron skillet and an oven. Start by searing the chicken in the skillet until it’s golden brown, then drizzle the honey mustard-rosemary sauce over it before placing it in the oven to finish cooking. When it’s done, garnish with a few sprigs of fresh rosemary.
The flavor is, of course, the best part of this dish. The honey mustard sauce is sweet, tangy, and absolutely delicious. It’s the perfect complement to the juicy, tender chicken and takes the dish to the next level. And let’s not forget about the rosemary—a fragrant and aromatic herb that adds a ton of flavor to the dish.
But enough about how much I love this dish.
Here’s why you’ll love it too:
- First and foremost, it’s extremely affordable. Chicken is one of the cheapest proteins you can buy; the other ingredients are pantry staples. You don’t need anything fancy or expensive to make this dish shine.
- Second, it’s highly adaptable. While I like to serve it with roasted potatoes or a simple salad, it works well with various sides.
- Try it with roasted carrots, creamy risotto, or crusty sourdough bread to soak up all that delicious sauce.
- Or you could easily swap the thighs for chicken breasts or even pork chops.
- You could also adjust the seasoning to your liking.
- Add some cayenne pepper or chili flakes to the sauce if you prefer a spicier flavor.
- Or, if you’re a garlic lover, you could throw in a few more garlic cloves for some extra depth of flavor.
- And finally, it’s just plain delicious. The combination of honey, mustard, and rosemary is familiar and unique, and it’s sure to please even the pickiest eaters.
- Use a cast iron skillet or an oven-safe pan for minimal cleanup and easy transfer from the stovetop to the oven.
- When arranging the chicken, make sure to pour the sauce evenly for the best flavor distribution.
- Cast iron skillet or oven-safe pan
- Mixing bowl
Serve alongside roasted or steamed vegetables, such as green beans, carrots, or asparagus. For a more filling option, consider adding a side of creamy mashed potatoes or a simple green salad.
Q: Can I make this dish in advance?
A: Yes, you can! Make the honey mustard sauce and marinate the chicken in the fridge for up to 24 hours. When you’re ready to cook, follow the instructions as written.
Q: Can I freeze leftovers?
A: Absolutely! Freeze cooked chicken for up to 3 months in an airtight container. To reheat, defrost in the fridge overnight and reheat in the oven or microwave until heated.
Q: Can I use other herbs instead of rosemary?
A: Of course, you can! Feel free to experiment with other herbs, such as thyme or sage. You may get a different flavor profile. Just make sure you adjust the amount, as some herbs can be stronger in flavor.
Q: Is there a way to make this a vegetarian dish?
A: You can substitute a meat substitute such as tofu, tempeh, or seitan for the chicken to make a vegetarian version. Aubergines, courgettes and paprika are good alternatives. Note that depending on the substitute you choose, the cooking time may need to be adjusted.
It’s a one-pan wonder that will satisfy your taste buds and wallet.
Honey Mustard & Rosemary Chicken
- 8 skin-on chicken thighs
- 3 tbsp butter
- ⅓ cup honey
- ⅓ cup Dijon mustard
- 2 tbsp chopped fresh rosemary
- 3 sprigs of fresh rosemary
- 3 garlic cloves, minced
- Preheat the oven to 375°F. (190 C)
- Add honey, Dijon mustard to a bowl and whisk together until well combined. Then stir in 2 tablespoons chopped fresh rosemary. Set aside.
- In a cast iron skillet, melt the butter over medium heat. Once melted, add the minced garlic. Cook until the garlic acquires a nutty, fragrant aroma, about 1 to 2 minutes.
- Season the chicken thighs with salt and pepper on both sides.
- Add the chicken thighs to the skillet, skin-side down, and sear for 3-4 minutes until crispy golden brown.
- Flip the chicken thighs over and pour the honey mustard mixture over the chicken
- Place the skillet in the oven and bake for 25-30 minutes until the chicken is fully cooked and the internal temperature reaches 165°F. (75 C)
- Remove the skillet from the oven, garnish with 2 or 3 sprigs of rosemary, and cover for 5 minutes to allow the rosemary aromatic flavor to infuse with the chicken.
My name is Noha.
I’m passionate about food, an avid traveler, and I love to explore new cultures and cuisines whenever I get the chance by sharing my recipes and experiences with my readers.
A big fan of exploring different cuisines and always looking for new and exciting flavors to explore. I’m especially interested in healthy eating and finding ways to make delicious dishes without sacrificing nutrition.