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Close up shot of honey mustard chicken thighs with green beans on white plate
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5 from 14 votes

Honey Mustard Chicken Thighs

Honey Mustard Chicken Thighs are going to rock your socks! This chicken thighs recipe starts in the skillet and finishes in the oven. Serve with a luscious gravy sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Australian, International
Keyword: chicken, chicken thighs, creamy chicken thighs, honey mustard chicken thighs
Servings: 5
Calories: 445kcal
Author: Adrianne


  • Skillet or griddle


Honey Mustard Chicken Thighs

  • 500 grams chicken thighs Note 1
  • ½ cup honey
  • cup hot english mustard Note 2
  • ½ tablespoon mustard seeds Note 3
  • ½ tablespoon lemon juice
  • 1 teaspoon garlic powder
  • ½ tablespoon dried onion
  • salt and pepper to taste
  • ½ cup cream
  • 500 grams mushrooms
  • cracked pepper and chopped parsley to garnish


Honey Mustard Chicken Thighs

  • In a small bowl combine honey, mustard, lemon juice, garlic powder, dried onion, mustard seeds, salt and pepper. Stir to mix together.
  • Use a pastry brush to coat both sides of chicken thighs with honey mustard marinade. Set aside remaining marinade.
  • Add olive oil to skillet and turn to a medium heat. Use tongs to transfer chicken thighs into pan.
  • Cook chicken thighs for 4 - 5 mins each side. Use tongs to flip.
  • When meat is fully cooked (no pink), turn off and remove from heat Note 4
  • Momentarily transfer cooked chicken thighs to a side plate
  • Stir cream into remaining honey mustard sauce and mix together well
  • Slice mushrooms finely
  • Add mushrooms to skillet, place cooked chicken thighs on top, pour over creamy honey mustard sauce
  • Place in oven and cook for 10 mins
  • Serve with boiled green beans and remaining honey mustard sauce from skillet Note 5



  • Note 1 I like to use skinless and boneless chicken thighs for this recipe. But you can use bone in, skin on chicken thighs if you prefer
  • Note 2 you can use Dijon mustard if the thought of Hot English Mustard scares you off. In reality the heat of the mustard dissipates when being cooked, but I understand that people have milder tastes, so this is a good substitute. 
  • Note 3 yellow mustard seeds are notoriously easier to find than black ones. Either will work well. I use yellow and cracked pepper so you end up with the 2 colour contrast which looks nice on the plate 
  • Note 4 you can cut into the back of one of the thighs with a knife and fork to ensure they are cooked before removing from the stove. There should be only white meat, no pink (raw chicken).
  • Note 5 when cooking the green beans for this recipe, I boil a pot of water, add a pinch of salt, add the beans and turn the heat off. Then after 2 -3 mins I drain the beans. This keeps them crunchy so they don't turn to mush. Mushy peas = yes, mushy beans = no. 


Calories: 445kcal | Carbohydrates: 34g | Protein: 21g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 281mg | Potassium: 597mg | Fiber: 2g | Sugar: 30g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg