Juicy Honey Mustard Chicken (Easy & Flavor-Packed!)

This honey mustard chicken recipe is about to become your go-to dinner on busy weeknights. Trust me: It’s quick, simple,… The post Juicy Honey Mustard Chicken (Easy & Flavor-Packed!) appeared first on Nom Nom Paleo®.

May 6, 2025 - 02:56

Juicy Honey Mustard Chicken (Easy & Flavor-Packed!)

This honey mustard chicken recipe is about to become your go-to dinner on busy weeknights. Trust me: It’s quick, simple, and ridiculously tasty. And guess what? You probably already have everything you need in your pantry.

An overhead shot of someone holding a rectangular white baking dish filled with baked honey mustard chicken thighs.

Honey mustard chicken: the weeknight winner you didn’t know you needed!

I’m known for easy, flavor-packed chicken recipes made with minimal and strategic ingredients that boost umami—and this recipe is no exception. You just measure out some pantry staples, whisk them together, toss in some quick-cooking boneless and skinless chicken parts, and pop it in the oven. The end result is lots of juicy chicken and a delectable honey mustard sauce that you’ll want to spoon over everything!

A closeup view of a white baking dish filled with baked honey mustard chicken thighs.

Best of all, this dish is paleo-friendly, gluten-free, and ready faster than you can say “What’s for dinner?”

Note: If you’re looking for the older Honey Mustard Chicken recipe from The Paleo Kitchen cookbook by Juli Bauer and George Bryant, you can find it here. This version you’re reading now is my own fresh take—simpler, quicker, and so dang good!

Two secret ingredients!

Here’s the scoop: I’ve added a couple of secret (yet totally undetectable) ingredients—mayonnaise and coconut aminos—that’ll seriously level up your chicken game.

Mayo isn’t just for sandwiches; it helps the chicken brown beautifully, makes the marinade cling to every juicy bite, and adds just the right touch of fat. These days, I add a dollop of mayonnaise whenever I season raw chicken, as evidenced in my popular pesto chicken recipe.

Coconut aminos bring that magic umami element, and I promise you won’t taste coconut—just a deeper, richer flavor. Trust the process, people!

Ingredients

Boneless and skinless chicken thighs: I love using boneless and skinless chicken thighs for this recipe because they’re flavorful, forgiving, and quick-cooking. Yes, you can also use boneless skinless chicken breasts (specifically, cutlets) or bone-in, skin-on chicken thighs and I have specific instructions down below.
Dijon mustard: I prefer using whole grain mustard but regular Dijon mustard works just as great.
Honey: Please don’t ask for a honey substitute because this is a honey mustard chicken recipe. If you’re looking for a Whole30 chicken recipe, try my Orange Dijon Chicken recipe.
Paleo mayonnaise: Don’t skip this ingredient! It’ll help keep the chicken juicy and help the marinade stick to the chicken!
Coconut aminos: It really adds a boost of savoriness, so don’t leave it out! When I made the chicken without coconut aminos, it still tasted okay but the small spoonful of coconut aminos makes a big difference!
Diamond Crystal kosher salt
Freshly ground black pepper
Avocado oil spray or avocado oil: Use a small amount for greasing the baking pan

How to make honey mustard chicken

Season the chicken thighs with Diamond Crystal kosher salt and freshly ground black pepper.

A person in a blue apron is adding freshly cracked black pepper to a plate of boneless and skinless chicken thighs.

In a large bowl or large glass storage container, combine the mustard, honey, mayonnaise, coconut aminos, and ½ teaspoon Diamond Crystal kosher salt.

Making a gluten free and paleo honey mustard chicken marinade by combining dijon mustard, honey, mayonnaise, coconut aminos, and salt into a glass mixing bowl.

Whisk the honey mustard marinade until smooth.

An overhead shot of a glass mixing bowl filled with honey mustard marinade being mixed with a small metal whisk.

Add the seasoned chicken thighs to the honey mustard chicken marinade and toss well to coat.

Tossing the raw chicken thighs in the honey mustard marinade so the thighs are well coated with the sauce.

You can cook the chicken thighs right away or store them in a sealed airtight container in the fridge for up to a day.

When you are ready to cook the chicken, heat the oven to 400°F on convection roast or 425°F conventional with the rack in the middle.

Spray a large baking dish with avocado oil or brush the interior with a thin layer of avocado oil.

A person in a blue apron is spraying the inside of a large white rectangular baking dish with avocado spray.

Place the chicken thighs in a single layer in the greased baking dish.

A person in a blue apron is placing the marinated raw honey mustard chicken in a single layer in a greased baking dish.

Pour any reserved marinade liquid over the chicken.

Pouring the remaining honey mustard marinade on top of the chicken thighs in the baking dish before putting it in the oven.

Pop the chicken into the oven…

A smiling Asian woman in glasses and braids is holding a white casserole dish filled with honey mustard chicken thighs ready for the oven.

…and bake for 15 minutes.

Placing a white baking dish filled with honey mustard chicken thighs into an open oven.

At the 15 minute mark, brush some of the sauce in the pan on top of the chicken…

Brushing honey mustard sauce on the chicken thighs after the dish has baked for 15 minutes.

…and rotate the pan 90 degrees.

Continue baking the honey mustard chicken for an additional 8 to 10 minutes or until the thickest part of the chicken thighs registers 175°F on an instant-read thermometer and the chicken pieces are browned in parts.

A side angle of someone holding a baking dish filled with freshly baked honey mustard chicken thighs.

Voila!

A closeup diagonal view of a rectangular white baking dish filled with baked honey mustard chicken thighs.

Serving suggestions

This Honey Mustard Chicken pairs perfectly with Roasted Garlic Green Beans, Roasted Broccoli and Bacon, tender-crisp asparagus spears, crispy potatoes, cauliflower rice, or a fresh, crunchy salad. Not paleo? Serve it with some noodles, pasta, rice, or crusty bread!

Storage tips

Store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

How to substitute chicken breasts

Prefer boneless, skinless chicken breasts? No problem! Simply use thinner chicken breast cutlets and pound them until all the pieces are the same thickness. Also, reduce cooking time to about 10 minutes or until the thickest part of the chicken is cooked through to 150°F. Transfer the cutlets to a platter, loosely cover with foil, and rest for at least 5 minutes before serving.

Don’t be tempted to use regular boneless and skinless chicken breasts because they will cook unevenly!

If you aren’t buying pre-cut breast cutlets at the store, I have instructions on how cut chicken breasts into thin cutlets at home in my Pesto Chicken recipe.

Using Bone-In, Skin-On Chicken Thighs

Cooking bone-in, skin-on chicken thighs? Increase the amount of chicken to 3½ pounds and marinate for at least an hour or up to a day in advance. Place the chicken skin-side down in the pan and cook for 30 minutes. Then, flip the chicken skin-side up, brush on some marinade from the pan and continue baking for 15 to 20 minutes or until the internal temperature reaches 175°F and the skin turns golden brown.

Can I Make This Ahead?

Absolutely! Marinate the chicken and store it in an airtight container in the refrigerator for up to a day. The flavors will deepen beautifully, and dinner prep will be even quicker.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

Juicy Honey Mustard Chicken (Easy & Flavor-Packed!)

Dinner doesn’t get easier than this juicy Honey Mustard Chicken! Made with pantry staples and a secret umami booster, this paleo-friendly meal is weeknight gold.

Course Dinner

Cuisine American

Keyword chicken, gluten-free, nom nom paleo, paleo

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 286kcal

Author Michelle Tam

Ingredients

2 pounds boneless skinless chicken thighs
Diamond Crystal kosher salt
Freshly ground black pepper
¼ cup Dijon mustard I prefer whole grain Dijon mustard
¼ cup honey
3 tablespoons paleo mayonnaise
1 tablespoon coconut aminos
Avocado oil spray

Instructions

Season the chicken thighs with Diamond Crystal kosher salt and freshly ground black pepper.
In a large bowl or glass storage container, whisk together the Dijon mustard, honey, mayonnaise, coconut aminos, ½ teaspoon Diamond Crystal kosher salt.
Add the seasoned chicken thighs to the marinade and toss well to coat. You can cook the chicken thighs right away or store them in a sealed airtight container in the fridge for up to a day.
When you are ready to cook the chicken, heat the oven to 400°F on convection roast or 425°F conventional with the rack in the middle.
Spray a 9-inch by 13-inch baking dish with avocado oil or brush the interior with a thin layer of avocado oil.
Place the chicken thighs in a single layer in a baking dish. Pour any reserved marinade liquid over the chicken.
Pop the chicken into the oven and bake for 15 minutes. Then, brush some of the sauce in the pan on top of the chicken and rotate the dish 180 degrees.
Continue baking the honey mustard chicken for an additional 8 to 10 minutes or until the thickest part of the chicken thighs registers 175°F on an instant-read thermometer and the chicken pieces are browned in parts. Serve!

Notes

HOW TO SUBSTITUTE CHICKEN BREASTS

Don’t be tempted to use regular boneless and skinless chicken breasts because they will cook unevenly!

If you aren’t buying pre-cut breast cutlets at the store, I have instructions on how cut chicken breasts into thin cutlets at home in my Pesto Chicken recipe.

USING BONE-IN, SKIN-ON CHICKEN THIGHS