Honey-Mustard Chicken Thighs- Great Freezer Meal!

Honey-Mustard Chicken Thighs- Great Freezer Meal!

When you’re in the mood to save some time, this chicken recipe freezes well and is a classic recipe you should have in your cooking repertoire. Here I  made mashed potatoes and included raw green beans in a meal sized container, so it’s perfect for when it is reheated, as much as 3 months in the future. If you’re really organized, double this recipe in (2) 8″x8″ baking pans and you’ll have a dozen meals to save in your freezer until needed. That’s an accomplishment!

Honey-Mustard Rosemary Chicken Thighs
Prep time
Cook time
Total time
Delicious and flavorful sauce made right in the pan!
Recipe type: Entree
Cuisine: Californian
Serves:: 6 meals
  • ¼ C grainy German style mustard
  • ¼ C Maille Dijon mustard
  • ½ C Honey
  • 1 ½ T Rosemary leaves, chopped
  • 1 t Soy sauce
  • 6 boneless, skinless chicken thighs
  1. Preheat the oven to 350 degrees F.
  2. Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
  3. Combine the grainy mustard, Dijon mustard, honey, soy sauce, and rosemary in a large bowl.
  4. Add the chicken thighs and toss to coat.
  5. Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top.
  6. Bake, uncovered, for 40 minutes, or until the thighs register 165 degrees.
  7. Spoon sauce over the thighs and serve.


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