Holy Yum Chicken
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I still remember the first time I sauced up a pan of honey-and-mustard chicken and watched everyone scrape the skillet clean — this Holy Yum Chicken is that kind of recipe. It’s sweet with a gentle tang, quick enough for busy weeknights, and forgiving if you swap ingredients or double the batch. If you’re chasing a reliable, crowd-pleasing chicken dish that finishes in the oven with a glossy glaze, this is it — think of it as weeknight comfort with a restaurant finish and minimal fuss. For a similar restaurant-style weeknight inspiration I referenced while testing proportions, see this restaurant-style honey mustard chicken I tried earlier.
Why you’ll love this dish
This recipe earns its nickname: it balances sticky-sweet honey with the sharpness of Dijon and the savory depth of soy sauce. It’s fast — sear, bake, rest — and the skillet method gives you a beautiful browned exterior plus a glossy pan sauce without extra steps. It’s also flexible for picky eaters (reduce the red pepper flakes) and sturdy enough for meal prep.
“We made this on a hectic weeknight and everyone went back for seconds — the sauce is addictive and the chicken stays juicy.” — home cook review
Reasons this is a winner:
- Quick hands-on time (about 15 minutes) and one-pan finish.
- Budget-friendly: chicken thighs are economical and forgiving.
- Kid- and adult-approved: sweet but not cloying; optional heat for grown-ups.
- Great for leftovers and batch cooking.
How this recipe comes together
Before you dive into the ingredient list, here’s the short process so you know what to expect:
- Whisk a simple honey-soy-Dijon sauce — no measuring drama.
- Sear the seasoned chicken thighs in an oven-safe skillet until they’re golden.
- Pour the sauce over the seared meat, then transfer the skillet to the oven to finish cooking.
- Rest briefly, garnish, and serve with a starch or greens.
That quick roadmap helps if you’re scanning for timing and technique: sear first to lock in juices and color, bake to finish cooking evenly, then rest to let the juices settle.
What you’ll need
- 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
- 1/2 cup honey
- 1/4 cup soy sauce (use low-sodium if preferred)
- 1/4 cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional — or up to 1/2 teaspoon for more heat)
- 2 tablespoons olive oil (or another neutral oil)
- Chopped green onions for garnish (optional)
Substitution notes:
- Swap chicken breasts if you prefer white meat; reduce oven time slightly and check temperature carefully.
- Maple syrup can replace honey for a deeper, woodsy sweetness.
- Coconut aminos are a good soy-free alternative to soy sauce.
For an extra reference on balancing savory and sweet in similar recipes, I compared a few technique notes with this home-cooked glaze guide while refining the ratio.
Directions to follow
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the honey, soy sauce, Dijon mustard, garlic powder, onion powder, black pepper, and red pepper flakes until smooth.
- Heat a large oven-safe skillet over medium-high heat and add the olive oil.
- Pat the chicken thighs dry with paper towels, then place them in the hot skillet. Sear for 3–4 minutes per side until they develop a golden-brown crust.
- Pour the honey-mustard mixture evenly over the seared chicken, tipping the pan to coat each piece.
- Transfer the skillet to the preheated oven and bake 25–30 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes to redistribute juices.
- Garnish with chopped green onions, if using, and spoon some of the pan sauce over each piece before serving.
Quick timing tip: use an instant-read thermometer in the thickest part of a thigh to avoid overcooking — thighs are forgiving, but the sauce can thin if the meat is overdone.
Best ways to enjoy it
This chicken is versatile. Pairing ideas:
- With rice: steamed jasmine or brown rice soaks up the sticky sauce.
- Over mashed potatoes: classic comfort — the sauce becomes the gravy.
- On a salad: slice the chicken and serve over mixed greens with a squeeze of lemon to cut the sweetness.
- In sandwiches or wraps: shred or slice and add pickled onions for brightness.
For presentation, lay thighs on a bed of rice, spoon extra glaze over, and finish with a sprinkle of green onions or toasted sesame seeds.
Storage and reheating tips
- Refrigerator: Store cooled chicken in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a 325°F oven for 10–15 minutes (covered) or reheat in a skillet over medium-low heat until warmed through. Microwave on medium power in short bursts to avoid drying.
Food safety note: always cool leftovers quickly (within two hours) and reheat to at least 165°F before serving.
Pro chef tips
- Pat the chicken dry: removes surface moisture so the thighs brown instead of steam.
- Don’t crowd the pan: if your skillet is small, sear in batches so each piece gets proper contact with the hot surface.
- Deglaze option: after searing, pour a tablespoon of water or broth into the skillet and scrape up browned bits before adding the sauce for extra flavor.
- Control sweetness: if the sauce is too sweet for your taste, add a teaspoon or two of rice vinegar or lemon juice to brighten and balance.
- For glossy sauce: if you want a thicker glaze, finish the pan sauce on the stove over medium heat for a few minutes after baking to reduce it slightly.
I also kept notes and benchmarks from other dinner-glaze tests in mind; you can compare finishing techniques in this reference post I used while dialing in glaze thickness.
Creative twists
- Spicy-sesame: add 1 tablespoon sesame oil and 1 teaspoon chili garlic sauce to the honey mixture; finish with toasted sesame seeds.
- Citrus-mustard: stir in 1 tablespoon orange juice and 1 teaspoon orange zest for a brighter finish.
- Herb-forward: add fresh thyme or rosemary under the chicken before baking for aromatic notes.
- Low-sodium / paleo: replace soy sauce with coconut aminos and swap honey for a thinner maple syrup if desired.
- Sheet-pan version: lay chicken on a rimmed baking sheet with vegetables (carrots, bell peppers, onions) and roast at 400°F for 20–25 minutes, tossing veggies halfway through.
Common questions
Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts will take less time in the oven; check internal temperature around 20 minutes and remove at 165°F. Sear time can be the same, but watch thickness — pound breasts to even thickness for best results.
Q: Can I make this in a slow cooker or Instant Pot?
A: You can adapt it: in a slow cooker, brown the thighs first, then pour the sauce and cook on low for 3–4 hours. The sauce will be thinner; reduce it on the stove if you want a glaze. In an Instant Pot, use the sauté function to brown, then pressure-cook 8–10 minutes with quick release; finish under the broiler for color.
Q: Is honey safe for toddlers?
A: Honey should not be given to children under 12 months due to botulism risk. For infants, omit honey and use a small amount of maple syrup or extra Dijon balanced with citrus.
Q: How do I prevent the sauce from burning in the oven?
A: Because the sauce contains honey, avoid broiling right after glazing. If you want a sticky finish, bake as directed and then reduce remaining sauce gently on the stove rather than broiling at high heat.
Conclusion
This Holy Yum Chicken is a simple weeknight hero — a sticky, tangy, and adaptable dish that works for family dinners, meal prep, or casual entertaining. If you enjoyed the flavor balance here, you might be interested in exploring other bold, savory-sour broths and recipes; for a different kind of Thai-inspired punch, check out this Authentic Thai Tom Yum Soup Recipe. For another regional take on bold balance and fresh ingredients, see this Tom Yum Soup Recipe (ต้มยำกุ้ง) – Authentic Thai Style. If you like collecting distinctive recipe guides and chef notes, JohnGS’s newsletter offers deep dives and inspirations like the ones I referenced during testing: JohnGS Recipe Drop – Thai Food Special. And if you want to contrast this sweet-savory glaze with a slow-rendered pork classic, read the technique notes in Carnitas – Pati Jinich for ideas about low-and-slow cooking vs. quick searing-and-baking methods.
Holy Yum Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the honey, soy sauce, Dijon mustard, garlic powder, onion powder, black pepper, and red pepper flakes until smooth.
- Heat a large oven-safe skillet over medium-high heat and add the olive oil.
- Pat the chicken thighs dry with paper towels, then place them in the hot skillet. Sear for 3–4 minutes per side until they develop a golden-brown crust.
- Pour the honey-mustard mixture evenly over the seared chicken, tipping the pan to coat each piece.
- Transfer the skillet to the preheated oven and bake 25–30 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes to redistribute juices.
- Garnish with chopped green onions, if using, and spoon some of the pan sauce over each piece before serving.
