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Dump-and-Go Honey Mustard Chicken - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs (or breasts)
  • Honey: 1/3 cup
  • Dijon mustard: 1/4 cup
  • Whole-grain or yellow mustard: 2 tablespoons (optional for texture and extra tang)
  • Apple cider vinegar or lemon juice: 1 tablespoon
  • Garlic: 2–3 cloves, minced (or 1 teaspoon garlic powder)
  • Olive oil or melted butter: 1 tablespoon
  • Smoked paprika: 1 teaspoon (optional, for warmth)
  • Salt: 1 to 1 1/2 teaspoons, to taste
  • Black pepper: 1/2 teaspoon
  • Fresh thyme or rosemary: 1 teaspoon chopped (optional)

Method
 

  1. Heat the oven: Preheat to 400°F (205°C). Lightly grease a 9x13-inch baking dish or line it with parchment for easy cleanup.
  2. Make the sauce: In a bowl, whisk together honey, Dijon, whole-grain mustard (if using), vinegar or lemon juice, garlic, oil, smoked paprika, salt, and pepper until smooth.
  3. Arrange the chicken: Pat the chicken dry and place it in the baking dish in a single layer. Sprinkle with a pinch of salt for good measure.
  4. Dump and coat: Pour the honey mustard sauce over the chicken and turn pieces to coat. If using herbs, scatter them over the top.
  5. Bake: Cook for 20–25 minutes for breasts, or 25–30 minutes for thighs, until the internal temperature reaches 165°F (74°C).
  6. Broil for caramelization: Optional but recommended. Broil for 2–3 minutes to thicken and brown the glaze. Watch closely to avoid burning.
  7. Rest and serve: Let the chicken sit for 5 minutes so the juices settle. Spoon extra sauce from the pan over each piece.