Honey Mustard Citrus Chicken with Mango Chutney

Honey Mustard Citrus Chicken with Mango Chutney are the simplest and brightest meal that will come out of your oven.

I remember the red velvet seats, the stage with its rows of brilliant brass, curvy violins, and the cacophony from tuning being oddly pleasant, despite the dissonance. I remember little Bobby K. sitting to my right, excitedly confide in a whisper, “The French horn is my favorite!” I searched the stage and found them, and remember listening for their sweet sound that day.

You never forget your first trip to the symphony, and my first memory was our elementary school field trip to Avery Fisher Hall. The bravado, the sorrow, the joy — the magic of the performance made me feel it all.

Honey Mustard Citrus Chicken with Mango Chutney

Honey Mustard Citrus Chicken with Mango Chutney

This Saturday, we sat in velvet seats, surrounded by families, and with the wave of the conductor’s hand, remembered how the power of music could move your heart to ache and to soar with each note. My husband and I were secretly pleased that our little guy had chosen to research the San Francisco Symphony for his SF History report – our family field trip was not just a reason to introduce our children to the beauty of a live performance, but for us to feel that rush you can only get when you are in the same room where you can be lulled to movement in your heart.

It’s nice to be reminded of beautiful things.

Not too long ago, I was feeling a little pressed for time when I was reminded of another beautiful thing. Honey mustard chicken – that classic that still pleases a crowd, or in my case, my family. It’s the kind of dish that works itself out without too much fuss, in the oven, and with a touch of winter citrus, it brings a bit of sunshine to the dinner table. We’re in the homestretch of winter, after all, so why not turn to citrus – they’re the French horns of the winter orchestra, don’t you agree?

Eat Seasonal

February Eat Seasonal

This month’s delicious Eat Seasonal roundup, organized by Becky of Vintage Mixer, is all about bright winter recipes. Join us and our friends as we share dishes that embrace eating seasonal! Check out the February Seasonal Produce Guide and these recipes for more #EatSeasonal inspiration.


Tangerine Sorbet Champagne Floats by Completely Delicious

Chorizo & Brussels Sprouts Pasta Carbonara by Suitcase Foodist

Citrus, Fennel, and Avocado Salad by Flavor the Moments

Savory Dutch Baby with Roasted Broccoli by Floating Kitchen

Roasted Red Potatoes with Zahatar and Lemon by Project Domestication

Parsnip Hash Browns by Vintage Mixer

Greens and Potato Soup with Hominy and Pinto Beans by Letty’s Kitchen

Penne Pasta with Cauliflower and Pancetta by Foodie Crush

Rosemary Cheddar Cauliflower Cakes by Food for My Family

Creamed Brussel Sprout Tater Tot Casserole by Climbing Grier Mountain

Mexican Molletes (avocado, bean & cheese melts) by Simple Bites

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Honey Mustard Citrus Chicken with Mango Chutney

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This recipe for Honey Mustard Citrus Chicken with Mango Chutney will bake your chicken in sunshine. It's the simplest (and brightest) weeknight meal.


1/2 cup (1 stick) butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup honey
1/2 cup stone ground or traditional Dijon mustard
1/4 cup orange juice
1 tablespoon curry powder
1/4 cup mango chutney
1 tablespoon kosher salt, plus a touch more for seasoning chicken
4-6 chicken thighs or breasts, skin removed
1 clementine or tangerine, sliced in 1/8 inch rounds
1 lemon, sliced in 1/8 inch rounds


Preheat oven to 350°F.

In a small saucepan, melt butter over medium heat. Add onion and garlic and saute until transparent. Add honey, mustard, orange juice, curry powder, mango chutney and salt.

Place chicken thighs in an oven safe baking dish, sprinkle with a touch of salt, and pour the honey mustard sauce over the top until it is coated. Set aside any leftover sauce. Top with citrus layers. Bake in the oven for about 45 minutes, or until the chicken reached an internal temperature of 165°F. Serve with reserved sauce.

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by Liren Baker on February 8, 2016

10 Responses to “Honey Mustard Citrus Chicken with Mango Chutney”

  1. Pingback: Mexican Molletes (avocado, bean & cheese melts) | Simple Bites

  2. Pingback: Climbing Grier Mountain creamed brussel sprout tater tot casserole - Climbing Grier Mountain

  3. Pingback: Parsnip Hash browns | Vintage Mixer

  4. Pingback: Citrus, Fennel, and Avocado Salad - Flavor the Moments

  5. Pingback: Greens and Potato Soup with Hominy and Pinto Beans {gluten-free and vegan-friendly} - Letty's Kitchen

  6. Pingback: Penne Pasta With Cauliflower and Pancetta | foodiecrush.com

  7. marcie February 8, 2016 @ 9:55 am (#

    I went to the S.F. Symphony with my son’s 3rd grade class many years ago and it was a great experience!  Honey mustard chicken is always delicious, and I love that you added citrus and mango chutney to the mix — this looks delicious, Liren!

  8. Liz @ Floating Kitchen February 8, 2016 @ 11:48 am (#

    I love this story, and your analogy, Liren. Winter citrus is certainly the shinning star of the season! This chicken looks absolutely delightful. Cheer, friend!

  9. Brian @ A Thought For Food February 8, 2016 @ 1:16 pm (#

    I was in the chorus when I was in school and I remember the first time we performed in an actual symphony hall. The acoustics were just magical. 

    This chicken is so vibrant… in color and in flavor. Just beautiful! 

  10. Ashlyn | Dollop of Yum February 9, 2016 @ 6:11 pm (#

    I love this flavor idea!  Zingy honey mustard + fresh citrus flavors sounds amazing :)

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