Perfectly baked Honey Mustard Chicken Thighs are irresistibly caramelized on the outside and succulent on the inside. Baking this recipe in a casserole dish allows the bottom of the chicken to self-baste in the honey mustard sauce, for delectably saucy, flavorful chicken.
This easy chicken dinner is a perfect weeknight meal. If you love this chicken thighs recipe, these Baked Chicken Legs and Oven Baked Chicken Breast are also must-tries!
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Honey Mustard Chicken Thighs Recipe
This classic baked chicken recipe packs so much flavor. Cooking bone-in chicken thighs in a hot oven while they self-baste in homemade honey mustard sauce results in the juiciest chicken meat. Meanwhile, the skins bake up caramelized and golden, locking in all the mouthwatering sweet and tangy flavors.
Before serving, drizzle your cooked, sliced chicken thighs with pan drippings for an even more irresistible flavor. All you need to make this easy chicken recipe into a meal is a side of fluffy White Rice and your choice of veggie side (we’re partial to Roasted Broccoli). You can even roast your vegetables in a separate pan at the same time as your chicken. It’s the ultimate family-friendly weeknight dinner.
Why You’ll Love Honey Mustard Chicken
You won’t believe how easy it is to make juicy, flavor-packed chicken. Here are even more reasons we can’t get enough of this baked honey mustard chicken recipe:
- Minimal Prep – Have your chicken thighs ready for the oven in minutes.
- Flavorful – These succulent chicken thighs are saturated in tangy honey mustard flavor.
- Versatile – Pair your baked chicken thighs with your favorite sides for a delicious and no-fuss meal, and then save your leftovers for lunch.
Ingredients
You only need a small number of ingredients to make these honey mustard chicken thighs. Below is a quick overview of what you’ll need, with the full details available in the recipe card.
- Chicken Thighs – We recommend bone-in, skin-on chicken thighs for this recipe. Trim away any fat that would otherwise accumulate in the pan while roasting, along with excess skin (see our pro tip below).
- Dijon Mustard – Dijon mustard has a milder flavor than traditional yellow mustard, but you can use any kind of mustard you prefer. Use spicy or English mustard for an even stronger flavor. Grainy mustard also adds nice color and flavor.
- Honey – The natural sweetness of honey balances the sharpness of the mustard and aromatic garlic perfectly. It’s a perfect match.
- Olive Oil – or any kind of oil will work here.
- Garlic – Freshly minced garlic is best. We use 3 cloves, but you can adapt the number to suit your and your family’s tastes.
- Seasonings – Salt and freshly cracked black pepper are a must. We also add dried or fresh rosemary for even more depth of flavor.
Pro Tip: If your chicken has excess fat or excess skin that wraps underneath the thighs, we recommend trimming it away. This way the thigh meat can self-baste directly in the sauce and juices. Leave the skin on top of the chicken thigh intact, to seal in moisture and protect the meat from high heat.
How to Make Honey Mustard Chicken
Honey mustard chicken is truly one of the easiest baked chicken thigh recipes you’ll make. It comes together fast and there’s no marinating required. You’ll have everything ready in the time it takes to preheat your oven.
- Prep the Chicken – Using a paper towel, gently pat your chicken thighs dry, arrange them in a baking dish, and give them a generous sprinkle with salt and pepper. Now, it’s time to get this succulent chicken ready for the oven:
- Prepare the Glaze – Whisk together the ingredients for the honey mustard sauce.
- Coat the Chicken – Next, use a basting brush to brush the honey Dijon mixture all over the top and sides of each chicken thigh. Make sure they’re well coated.
- Bake – Afterward, bake the chicken thighs for about 40-45 minutes, until they’re cooked through (see the next section for how to tell when your chicken is done baking).
- Serve – plate the chicken and spoon over some of the pan sauce for extra flavor with every bite of juicy chicken.
Pro Tip: Broiling for 1-2 minutes at the very end gives the chicken thighs a lovely golden brown color, but remember to keep a close eye so that they don’t burn. Every oven is different, and the chicken may brown faster beneath certain broilers.
How Do I Know When Chicken Thighs Are Done?
According to USDA guidelines, chicken is safe to eat when it reaches an internal temperature of 165ºF. The easiest way to tell if your chicken is done is to take the temperature at the thickest part with an instant-read thermometer. I love my chicken thighs to get to 175˚ because the collagen breaks down and it becomes even more tender. That’s what I love about chicken thighs – dark meat chicken is more forgiving.
Common Questions
Yes, though boneless chicken will bake faster. Bake the thighs for 20-25 minutes or until the center reaches 165ºF on a meat thermometer.
Also yes. Chicken legs will need to cook a bit longer, and until the internal temperature reaches 175ºF.
If you prefer crispier chicken, go ahead and use a rimmed baking sheet. The sauce gets more dispersed and evaporates more quickly. Just be sure to line the baking sheet for easier cleanup – burnt sugar is a pain to scrub off (see photo above for proof)!
What to Serve with Chicken Thighs
This succulent honey mustard chicken is an easy family meal, and it’s just as perfect to make when we entertain. The flavors are super satisfying and pair well with loads of easy side dishes. Try these serving ideas:
- Rice – These saucy chicken thighs are perfect to serve over a bed of White Rice.
- Potatoes – For a hearty dinner, pair honey mustard chicken thighs with Creamy Mashed Potatoes or Roasted Potatoes.
- Roasted Vegetables – Serve with a side of Roasted Cauliflower, Baked Asparagus, or Roasted Broccoli. Roast your veggies on a separate rack at the same time you bake your chicken thighs.
- Salad – Honey mustard chicken thighs pair great with homemade Caesar Salad or a fresh Shaved Brussels Sprout Salad.
Make-Ahead
This recipe is great for meal prep, and leftovers keep well for easy lunches. Make sure to store your baked chicken thighs within 2 hours.
- To Refrigerate: Store leftover chicken airtight in the fridge for up to 3-4 days. You can enjoy leftover chicken cold over salads, or in sandwiches and wraps.
- Reheating: It’s always best to reheat meats using the same method they were cooked initially. Reheat baked chicken in the oven at 350ºF. We do not recommend microwaving chicken (microwaved chicken always tastes weird to me).
- To Freeze: Cooked honey mustard chicken freezes well. Store it in an airtight, freezer-safe container or resealable bag, and keep it frozen for up to 3 months. Thaw the chicken in the fridge overnight before reheating.
It’s hard to beat the ease and flavor of this sweet-tangy honey mustard chicken recipe. Chicken thighs bake up so perfectly using this method, you’re going to love it!
More Easy Chicken Recipes
If your family is head-over-heels about chicken dinners also, wait until you try these other delicious chicken recipes:
- Baked Chicken Breast
- Spatchcock Chicken
- Instant Pot Chicken and Gravy
- Chicken Marsala
- Air Fryer Chicken Wings
- Lemon Chicken
Honey Mustard Chicken Thighs Recipe
Ingredients
- 3 lbs bone-in skin-on chicken thighs, (8 count), trimmed of excess skin and fat
- 1 tsp fine sea salt
- 1/2 tsp coarsely ground black pepper, plus more to garnish
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1 Tbsp olive oil
- 3 garlic cloves, about 1 Tbsp minced
- 1/2 tsp dried rosemary, or 2 tsp chopped fresh rosemary
Instructions
- Preheat the oven to 375 ̊F. Pat chicken thighs dry with a paper towel. Set chicken thighs in a 9×13 casserole dish and season all over with salt and pepper.
- In a small mixing bowl, add Dijon mustard, honey, olive oil, garlic, and rosemary. Stir until well combined.
- Brush the honey mustard mixture generously over the top and sides of the chicken.
- Bake for about 40-45 minutes or until the chicken is fully cooked through and registers at least 165 ̊F, or preferably 175˚F on a meat thermometer. Broil for 1-2 minutes to brown the tops if desired.
- Remove from the oven and spoon the pan sauce over the chicken to serve.
Great flavour for sure but need some help to figure out how to minimize the water that the chicken produces during the baking process. My sauce was super tasty but very watery!
Glad you enjoyed it, Lucy!
There is sooooo many ads and popups on this site it’s damn near unbearable to use. Seriously.
Once again Natasha, I must sing your praises! Every recipe I’ve tried of yours comes out amazing. I do a lot of entertaining and also some catering and everyone loves your recipes. You seem to be such a well rounded lady and I love to watch your videos. Every bit as lovely as your recipes. mThank you so much for sharing your gifts of culinary delights.
Aw, thank you so much, Faye!
Hey Natasha, oh, Mylanta! These were absolutely delicious! You have such a wonderful gift for putting flavors and ingredients together in all of your recipes.
Thank you for yet another success! Have a great evening!! 😊🩷
I’m so happy you loved this recipe, Susan! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment!
I have made these several times and they are delicious! And so easy, enjoyed by all.
Thank you Natasha!
You’re very welcome, Louise!
Tried this recipe last night as I had all the ingredients . It was quick and very tasty. I served with rice and a veggie. Plan on serving the leftovers either with noodles and on a toasted ciabatta roll as a sandwich.
Sounds good, I think it will be great either with rice or veggies. Thanks for the feedback and enjoy!
Natasha,
You and your wonderful recipes are fabulous. I am so blessed to receive your emails. I was taught to cook like you, as I am Slovenian and Croatian descent. I have enjoyed trying many of the recipes. I am not a well person any longer after having cancer. Thank you for your wonderful recipes,you are brilliant.
Thank you so much, it’s my pleasure to share my recipes with you. I wish you will feel healthier and better this year.
1st time me making the recipe. It was absolutely delicious. The thighs were so moist and flavorful. My husband raved about it. I used the fresh chopped rosemary. Looking forward to making this again soon. Absolutely love love your recipes ❤️
That’s wonderful, Darla! We love this recipe too. I’m so glad it was a hit.
It was raining in So Cal today so put on the oven and saw this yummy honey mustard chicken recipe. What a hit that was for dinner-no leftovers!! Moist, succulent chicken thighs and that sauce made this restaurant quality. Will be on regular rotation in my household. Now to find your book with other recipes!! Thank you Natasha for bringing back joy in the kitchen!
That’s wonderful, Deborah! I’m so glad you loved this recipe. Thank you for the feedback.
I made your Honey Mustard Chicken Thigh recipe today and it was delicious. Actually all your recipes I try come out delicious. Can’t wait to receive your cook book.
I’m so glad to hear that, Linda! Thank you for sharing.
Can I make with this with drumsticks? Would it be same temperature and time? Made it with chicken thighs and my family loved it. Thanks!
Hi Marie, I have not tested drumstick with this specific recipe, but have not had to marinate the thighs.
I would like to make this recipe. I will be using drumsticks. Would it be better to marinate the drumsticks, so the flavor goes through. Thank you,
Hi Alanna! I have not tested drumstick with this specific recipe, but have not had to marinate the thighs.
Made this for dinner tonight. Wonderful. Thank you for sharing. I cut the recipe in half and it worked out wonderful.
You’re so welcome and so great to hear that you loved it!
Absolutely delicious!! We live in So Cal, so I was waiting for a cooler day to bake this dish. Well, here we are, waiting for Tropical Storm Hillary and it’s 25 degrees cooler than yesterday, so we gave it a try. Very good!!! We used our fresh Rosemary from our garden and it really added a great flavor! Thank you!! I love all your recipes. I recommend them to everyone I know!!
Hi Therese! I’m so glad you loved it. We love how quick, easy, and delicious these are!
Best chicken thigh recipe I’ve ever made!! I brushed the sauce over them and let it all sit in the fridge for a few hours and then baked it. Amazing, juice, tender, sweet, garlicky and so flavorful!
That’s just awesome! Thank you for sharing your wonderful review, Lena!
I missed something. Do you marinate or simply brush the sauce over the chicken?
Hi Nancy! No marination require. We just brushed the glaze on them. I hope you love the recipe.