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.
Nutrition Per Serving
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My husband is REAL picky about trying new recipes but he LOVED this one. It’s a keeper!
It sounds like you have a new favorite, Linda! That’s so great!
Hi
I enjoy your Cookbook recipes as well as the online ones I find. Everything has always been a hit. Would this dish work out alright and crispy enough if I were to use skinless chicken thighs?
Hi Mary! We really prefer to use skin on to prevent dryness.
I just want to say that I have tried DOZENS (no exaggeration) of your recipes Natasha and LOVE LOVE LOVE every single one of them. Everyone in my household has a favorite. My 10 year olds favorite is the Cajun chicken pasta. She wants me to make that every single week lol. Slow cooker chili is my favorite. I could go on and on. I’m always afraid to make new things, not knowing how they will taste or turn out, not your recipes. I know they will be amazing. I am so thankful to have found all of your website. THANK YOU SO MUCH FOR SHARING ALL THIS DELICIOUSNESS!!
Perfect !!! Great recipe. Quick and easy
Delicious and easy, makes the house smell wonderful. I use chicken breast instead of.
This recipe was a big hit with my family! Even my wife, who could be a vegetarian, had seconds. Also, my nearly 13-year old finicky-eater son said “It’s good… really good!” when asked if he liked the chicken. I used the boneless, skinless thighs and the cook time @ 390°F (had to raise temp as I was roasting fingerling potatoes @ same time) was about 20 minutes, flipped the thighs, then 3-4 minutes on broil to cook them a lirtle better on the bottom side. Great recipe… I’ll be making this again for sure, and I might even convert this into a chicken sandwich with a slice of swiss or havarti cheese on a lightly roasted hoagie roll.
I’m so happy this was a hit, especially with the picky eaters! Great job! I’m smiling big reading this review!
I don’t care for rosemary. Do you have a suggestion for a different spice?
Hi Karen! You can use thyme, dill, parsley. Any herb will work.
Bought your cookbook for my sister and daughter in law as part of their Christmas gifts and they were thrilled. We all love you!
We don’t eat thighs…can I use breasts?
That will be fine too!
Yum! I saw the recipe again and realized it’s been a while since I’ve made this, it’s so easy, and it’s a family favorite! A Double Whammy: Easy! Delicious! And a healthy meal you’ll be happy to serve over and over.
Oh My Goodness! I made this for our dinner tonight, it was wonderful. Added Rice Pilaf and cooked carrots. This recipe is a keeper. Thank you for sharing Natasha.
can this be converted to a crockpot recipe?
Hi Sarah! I haven’t tested the crockpot method for this recipe.
Natasha, just made this tonight. It was delicious. Will definitely make this again. Didn’t have to broil it. Turned out perfect.
Honey Mustard Chicken Thighs turned out absolutely delicious and the top crispy without having to broil it (just in the fan oven). I’ll defo add it to my family menu.
That’s wonderful to hear! I’m glad you found a new favorite.
Can I use skinless thighs on this recipe?
Hi Alexandra, I haven’t tried it but one of my readers left a comment below stating they did, here’s what they said: “Used with seasoned skinless, boneless chicken breast. One of my go to recipes.” I hope this helps
Hi!
We love your Air fryer chicken thigh recipe. Can this one be made in an air fryer also?
Thank you!
Hello Yelena! I imagine that will work but the cooking time will be different than what’s in this recipe.
Thank you for this recipe, it was delicious! I wanted to make extra sauce for dipping and was wondering what you’d recommend. I was thinking of omitting the olive oil and substituting the garlic for garlic powder to make a dipping sauce but I would like to hear what you would suggest. Thanks again!
Hi Austin! I think that could work. Let us know how it is if you experiment.
Natasha I’m allergic to mustard would I be able to substitute it with mayonnaise?
Hi Sandra! I have not tested that, but I think it could work.
Your recipes are so relatable and easy for the normal family to make with ingredients that are usually on hand. Thank you!