3 Ingredient Honey Mustard Chicken {paleo, gluten-free}
These oven baked Honey Mustard Chicken Thighs are tender, perfectly browned, sweet, savory, and oh so satisfying. They take very little effort and have lots of flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Dinner
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs, cut in half
- 3 tablespoons stone ground mustard ( or any type you have on hand)
- 3 tablespoons honey (local if possible)
- 2 teaspoons olive oil
- 1/4 teaspoon Celtic sea salt
- 1/8 teaspoon black pepper
- 1/4 – 1/2 teaspoon cayenne (optional if you like a hot sweet taste)
- 1 teaspoon fresh rosemary chopped (optional for garnish)
Instructions
- Preheat oven to 425F.
- In a small bowl, combine mustard, honey, olive oil, salt, pepper and cayenne pepper if using.
- Place chicken in a parchment lined or lightly oiled baking sheet. Spread sauce on both sides of the chicken. Make sure it is evenly coated.
- Bake chicken uncovered on the top shelf of your oven for 20-25 minutes, until the top is brown, and the inside is no longer pink. You can use a meat thermometer to see if the internal temperature of the meat is 165F.
- Sprinkle with chopped fresh rosemary and serve.
Nutrition
- Serving Size:
- Calories: 159
- Sugar: 13.3 g
- Sodium: 199.6 mg
- Fat: 6.3 g
- Carbohydrates: 14.3 g
- Fiber: 0.6 g
- Protein: 12.2 g
- Cholesterol: 52.5 mg