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baked honey mustard chicken with nectarine salad // cait's plate

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


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



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!)


For the Chicken:

  1. Spray an 8×8 baking dish with cooking spray and preheat the oven to 375 degrees F.
  2. Lay chicken thighs skin side up in the pan and drizzle with olive oil, rubbing into skin, then sprinkle with salt & pepper
  3. Drizzle honey mustard and rub into skin.
  4. 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).
  5. 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.
  6. Allow to sit and cool for a few minutes before serving.

For the Salad:

  • In the last few minutes of cooking for the chicken, toss everything together with dressing and serve alongside the chicken.

Keywords: chicken, honey mustard, mixed greens, nectarine, salt, pepper, feta cheese, red onion, cherry tomatoes

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