This is one of those back-pocket recipes I’ve been making for years — and it never gets old.

I remember the first time I made it: we had nothing fancy in the fridge, but I had chicken, mustard, and honey. I mixed them together with a little garlic and olive oil, threw it in the oven, and crossed my fingers. What came out was golden, juicy, and so flavorful that even the kids asked for seconds.

It’s now one of our go-to dinners — sweet, tangy, and just the right amount of cozy without being heavy. I love it with roasted veggies or a fresh salad.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts

• 1/4 cup Dijon mustard

• 3 tbsp honey

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• Salt & pepper to taste

• Fresh thyme or parsley for garnish (optional)

Instructions

1. Preheat oven:
   Preheat to 400°F (or use a grill or stovetop if preferred).

2. Mix the sauce:
   In a small bowl, whisk together mustard, honey, garlic, olive oil, vinegar/lemon juice, salt, and pepper.

3. Coat the chicken:
   Place chicken in a baking dish or on a sheet pan. Pour sauce over and toss to coat evenly.

4. Bake:
   Bake for 25–30 minutes or until the chicken is golden and cooked through. Spoon extra sauce over the top before serving.

Sarah’s Tips

• Want crispy edges? Broil for the last 2–3 minutes.

• Make it ahead: Marinate chicken in the sauce up to 24 hours in advance.

• Serve with roasted sweet potatoes, rice, or over mixed greens for a lighter meal.

Nutrition (Per Serving)

• Calories: 280

• Carbs: 10g

• Sugars: 8g

• Fat: 14g

• Protein: 28g

• Fiber: 1g