this easy baked honey mustard chicken comes together quickly and pairs perfectly with this delicious nectarine salad!

This might have been one of the easiest dinners I’ve made all summer and I’m SO sad that I waited this long to make it!

I’m not the biggest meat eater myself (just a preference!) but it’s one thing that Chad and Owen will always reliably eat, so I inevitably making at least a couple meat-based meals each week.

And I have to say, even for someone that doesn’t prefer meat, it was pretty delicious!

I could happily eat the salad alone and call it a day (and in fact I definitely have plans to do just that!) but the chicken was nice and tender which, if I’m going to have it, is a must for me!

And even better, it took just 2 ingredients – chicken thighs and our favorite store-bought honey mustard sauce. You can totally make your own sauce, but at this stage in my pregnancy, it’s simply not happening over here 😂

I used bone-in and skin-on chicken thighs in order to protect it from drying out (even if you don’t like the chicken skin, I recommend cooking it with it on as it helps keep moisture in).

I also threw it under the broiler for a few minutes once it had cooked through just to crisp up the skin a little bit.

The salad can really be whatever you want it to be. I used feta cheese because it’s what I had on hand, but goat cheese and even fresh mozzarella or burrata would also be delicious.

I had planned to throw some avocado into the salad as well but was all out by the time I made it so that didn’t make the cut, but that would also be incredible.

I used a basic balsamic vinaigrette but it would also be tasty with a honey mustard vinaigrette! Basically, you can make this dish whatever you want it to be! Best kind of meal if you ask me!

baked honey mustard chicken with nectarine salad

Author: Cait
Prep Time: 10 minutes
Cook Time: 23-33 minutes
Total Time: 45 minutes
Yield: 3 servings 1x
Category: dinner

Description

this easy baked honey mustard chicken comes together quickly and pairs perfectly with this delicious nectarine salad!

Scale

Ingredients

For the Chicken:

3 bone-in, skin-on chicken thighs (~1.25 lbs)
1/3 cup (or more) honey mustard, plus additional as desired for serving (1/3 cup is an estimate, I didn’t measure, I just drizzled enough over to generously cover the chicken).
Olive oil
Salt & pepper, to taste

For the Salad:

2 large handfuls mixed greens
Thinly sliced red onions
Cherry tomatoes, quartered
Feta cheese
Salt & pepper, to taste
Diced avocado
1 nectarine, washed & thinly sliced
Dressing of choice (I used balsamic vinaigrette but a honey mustard vinaigrette would also be delicious!)

Instructions

For the Chicken:

Spray an 8×8 baking dish with cooking spray and preheat the oven to 375 degrees F.
Lay chicken thighs skin side up in the pan and drizzle with olive oil, rubbing into skin, then sprinkle with salt & pepper
Drizzle honey mustard and rub into skin.
Place baking dish with chicken into preheated oven and cook for 20-30 minutes (or until a meat thermometer reads an internal temperature of around 160-162 degrees F).
Place the oven on BROIL for cook for 2-3 minutes or until skin is crispy and a meat thermometer reads an internal temperature of at least 165 degrees F at the thickest part of the thigh.
Allow to sit and cool for a few minutes before serving.

For the Salad: