My Paleo Honey Mustard Chicken is so simple to prepare and cooks in the oven in about 45 minutes, It’s a very easy weeknight dinner that your whole family will love!
How to make Paleo Honey Mustard Chicken
This is such an easy recipe to throw together if you’re in a hurry, I made it with my youngest son earlier this week and it only takes a few minutes to prepare and is very kid friendly!
I prefer to use skin on chicken thighs as they don’t dry out as much as chicken breast when baked, but you can use either.
The first step is to assemble the ingredients for the honey mustard chicken sauce, so the two types of mustard, garlic, and honey, and mix them well together in a small bowl. If your honey is super thick you can soften it in the jar or bottle by sitting the it in a bowl of hot water, then it should pour out easier.
I used regular dijon mustard and grainy mustard in combination as I think that’s a little nicer than just one mustard type, or than using the yellow hot dog mustard.
The next thing you need to do is simply add the chicken to your oven proof dish and pour over the sauce. If you are using fresh rosemary you can tuck a few small pieces in around the sides of the chicken. There’s no need to marinate the chicken, you can cook it right away! The full recipe details are listed below.
MORE EASY PALEO RECIPE IDEAS YOU’ll ENJOY!
If you’re looking for a healthy breakfast recipe then be sure to check out my recipe for Paleo Pancakes, it’s made with Almond flour and is a great healthy grain free and refined sugar free option for breakfast.
my Paleo Meatloaf, it’s a family favorite and is 100% paleo and Whole30 compliant. I added some shredded carrot to the meatloaf in place of the traditional breadcrumbs and I’ve also included instructions to make a yummy paleo gravy!
Next up is my Paleo Pot Roast! Its my paleo version of the classic company pot roast so you won’t see any canned soups in my version!
Honey Mustard Chicken
- 4 chicken thighs
- 1/4 cup dijon mustard 60 mls
- 1/4 cup grainy mustard 60 mls
- 1/3 - 1/2 cup honey 80 mls
- 2 cloves garlic crushed
- fresh rosemary finely chopped
- salt and pepper
- Preheat your oven to 350f
- Mix together the two mustards, honey, rosemary, and garlic in a bowl.
- Place the chicken breast in an oven proof dish, an 8x8 pan will probably be big enough.
- Season the chicken with salt and pepper, and then pour over sauce.
Bake for 45-50 minutes, or until the chicken thighs are fully cooked.
If you are using chicken breast, bake for 20 minutes uncovered and then turn the chicken pieces over and bake for a further 25 minutes or until chicken is fully cooked.