Honey Mustard Citrus Chicken

Dive into a dish that’s as beautiful to look at as it is delicious to eat. Our Honey Mustard Citrus Chicken combines the tangy zest of fresh orange juice with the sweet and savory depths of honey and mustard. Each bite is a symphony of flavors, enhanced by the golden crispiness of chicken skin and the tender, juicy meat beneath. Accompanied by a medley of roasted vegetables, this dish is not just a meal; it’s an experience that brings the family together around the table.

Not only is this recipe a quick solution to your weeknight dinner dilemma, but it also stands out as a testament to the power of simple ingredients working in harmony to create something extraordinary. The honey and mustard glaze caramelizes on the chicken, creating a beautiful glaze that locks in moisture and flavor, while the citrus notes add a refreshing balance, making each bite better than the last. Whether you’re looking to impress guests or just treat yourself, this dish is sure to become a new favorite.

Full Recipe:


  • 5 chicken thighs
  • 1 onion, sliced
  • 1 potato, cubed
  • 1 carrot, sliced
  • 3 cloves of garlic, minced
  • 1 orange, juiced
  • 1 tablespoon of mustard
  • 1 tablespoon of honey
  • Salt, pepper, and paprika to taste
  • Fresh parsley, chopped
  • Olive oil
  • Butter



  1. Season the chicken thighs with salt, pepper, and paprika. Set aside.
  2. Heat a large pan over medium heat and add a drizzle of olive oil and a knob of butter.
  3. Once the butter has melted, add the chicken thighs to the pan, skin-side down. Cook for about 5-7 minutes or until the skin is golden and crispy. Flip and cook for another 5-7 minutes. Remove from the pan and set aside.
  4. In the same pan, add the sliced onion, cubed potato, and sliced carrot. Sauté for a few minutes until they start to soften.
  5. Add the minced garlic and cook for another minute.
  6. In a small bowl, mix together the orange juice, mustard, and honey. Pour this mixture over the vegetables in the pan.
  7. Return the chicken thighs to the pan, nestling them among the vegetables.
  8. Cover the pan with a lid and let everything simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  9. Sprinkle with chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Kcal: 450 per serving | Servings: 5

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