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!

Overhead view of baked honey mustard chicken thighs in a ceramic casserole dish.

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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.
Close up of baked honey mustard chicken thighs in a baking dish.

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.
The ingredients for baked honey mustard chicken thighs.

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.

  1. 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:
  2. Prepare the Glaze – Whisk together the ingredients for the honey mustard sauce.
  3. 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.
  4. 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). 
  5. Serve – plate the chicken and spoon over some of the pan sauce for extra flavor with every bite of juicy chicken.
Photo collage showing the process of baking chicken thighs with honey mustard sauce.

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.

An instant-read thermometer used to take the temperature of oven-baked chicken thighs in a casserole dish.

Common Questions

Can I use boneless skinless thighs?

Yes, though boneless chicken will bake faster. Bake the thighs for 20-25 minutes or until the center reaches 165ºF on a meat thermometer.

Can I use chicken legs?

Also yes. Chicken legs will need to cook a bit longer, and until the internal temperature reaches 175ºF.

Can I bake this on a rimmed baking sheet?

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)!

baked chicken thighs in honey mustard sauce in a ceramic casserole dish.

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:

A fork stuck into a slice of juicy chicken thighs served with honey mustard sauce

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!

Overhead view of baked honey mustard chicken thighs on a blue platter.

More Easy Chicken Recipes

If your family is head-over-heels about chicken dinners also, wait until you try these other delicious chicken recipes:

Honey Mustard Chicken Thighs Recipe

4.95 from 105 votes
Author: Natasha Kravchuk
Overhead view of baked honey mustard chicken thighs in a ceramic casserole dish.
These juicy Baked Honey Mustard Chicken Thighs are irresistibly crisp on the outside and smothered in mouthwatering homemade honey mustard sauce.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients 

Servings: 8 servings
  • 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

371kcal Calories10g Carbs24g Protein26g Fat7g Saturated Fat5g Polyunsaturated Fat11g Monounsaturated Fat0.1g Trans Fat142mg Cholesterol488mg Sodium320mg Potassium0.4g Fiber9g Sugar119IU Vitamin A0.4mg Vitamin C20mg Calcium1mg Iron
Nutrition Facts
Honey Mustard Chicken Thighs Recipe
Amount per Serving
Calories
371
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
11
g
Cholesterol
 
142
mg
47
%
Sodium
 
488
mg
21
%
Potassium
 
320
mg
9
%
Carbohydrates
 
10
g
3
%
Fiber
 
0.4
g
2
%
Sugar
 
9
g
10
%
Protein
 
24
g
48
%
Vitamin A
 
119
IU
2
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: baked chicken thighs, honey mustard chicken, honey mustard chicken thighs
Skill Level: Easy
Cost to Make: $$
Calories: 371
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Sherry
    July 18, 2023

    This came out really awesome Natasha❤️
    My family loved this…
    Thank❤️ You

    Reply

    • NatashasKitchen.com
      July 18, 2023

      That’s wonderful, Sherry! Thank you for the feedback.

      Reply

  • Marika D'Agostino
    June 28, 2023

    Delicious. …thank you for this simple but full of flavour recipe. Tried it today and me and my daughter loved it ❤

    Reply

    • Natashas Kitchen
      June 28, 2023

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Rill Wright
    June 21, 2023

    Absolutely delicious! I doubled the sauce. When I removed the chicken to a plate, I thickened the sauce a bit with a cornstarch slurry and put it in a gravy boat. Even even though I doubled it, every drop was gone! A total winner!

    Reply

    • NatashasKitchen.com
      June 21, 2023

      Hi Rill! I’m glad you loved this recipe. Thank you for sharing.

      Reply

  • Maria
    June 7, 2023

    Thank you so much Madam for sharing this recipe!!! It’s my third time to make this and my employers loves it very much.. Im from Philippines 🇵🇭 and a housemaid here in Kuwait 🇰🇼
    _Maria ❤️ 🌸

    Reply

    • NatashasKitchen.com
      June 7, 2023

      Hi Maria! That’s wonderful to hear. Thank you for your love and support!

      Reply

  • Brandon
    June 3, 2023

    Could I use keto honey? I know the carbs aren’t all that bad but I wasn’t sure if the sugar alcohols in the keto honey would work for baking.

    Reply

    • NatashasKitchen.com
      June 3, 2023

      Hi Brandon! I am not familiar with it. I assume you could if it’s something that can be used as a honey substitute in other recipes. Let us know if you experiment with it.

      Reply

  • Karen
    June 1, 2023

    Trying this recipe tonight. It’s in marinating now. My ? Is. Can this work with pork or any other meat.
    Also to be able to keep the marinade in a jar for a few days.
    Also what about a barbecue.
    Thanks.

    Reply

    • NatashasKitchen.com
      June 1, 2023

      Hi Karen! I’m sure the flavors would work great with other meat as well. I haven’t tested any others or a different method of making this to advise but feel free to experiment with it. The marinade should be fine to refrigerate for a couple of days up to a week.

      Reply

  • Vivian Brighten
    May 31, 2023

    Sounds Delish! Could this be made with boneless skinless chicken thighs?

    Reply

    • Natasha's Kitchen
      May 31, 2023

      Hi Vivian, I address this question in the Common Questions in the recipe. Yes, though boneless chicken will bake faster. Bake the thighs for 20-25 minutes or until the center reaches 165ºF on a meat thermometer.

      Reply

  • Carol w
    May 31, 2023

    Have you tried cooking and then freezing the thighs. Looking for recipes I can make ahead and freeze for camping.

    Reply

    • Natasha's Kitchen
      May 31, 2023

      Hi Carol, yes, you can make this recipe ahead. I recommend checking out the Make-Ahead section that I made in the recipe for tips on how to do that.

      Reply

    • carol W
      June 1, 2023

      Replying as wanted to say I tried this recipe for dinner tonight. I have to say it is a keeper and loved how fast it was to put together. A great recipe

      Reply

      • Natasha's Kitchen
        June 1, 2023

        Thanks, Carol. I’m glad that you enjoyed it!

        Reply

  • allegra banducci
    May 26, 2023

    Made this tonight & it was deeeeelicious ! I marinated the chicken thighs overnight & served it with steamed rice & broccoli- thumbs up from the whole family- including the 3yr old- win win win!

    Reply

    • NatashasKitchen.com
      May 26, 2023

      That’s wonderful! I’m so glad it was a hit with the family. Thank you for your feedback.

      Reply

  • Kristen
    May 24, 2023

    I love this recipe! If you haven’t tried this other version already- I highly recommend it. Try skipping the herbs and garlic and add 1 tsp of curry powder to the mix. I mix everything in the baking dish and just roll the chicken in it – super easy. It is my absolute favorite chicken in the world!
    Love all of your recipes!

    Reply

    • Natashas Kitchen
      May 24, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kristen!

      Reply

  • Laurianna
    May 20, 2023

    I made this tonight, along with your creamy mashed potatoes, for my husband and 3 kids. They were a HIT! Even my two picky eaters gobbled up seconds and thirds. Thank you so much, Natasha! Your site is my new go-to for easy and delicious family meals.

    Reply

    • NatashasKitchen.com
      May 20, 2023

      Hi Laurianna! I love it when the whole family enjoys the meal. Thank you for sharing.

      Reply

  • Patricia
    May 19, 2023

    Wow, this really hit the spot. Served it with Basmati Rice and steamed broccoli. It was just as you said Natasha: juicy and saucy. Sauce was delightfully sweet and flavourful!!! A definite keeper.

    Reply

    • NatashasKitchen.com
      May 19, 2023

      Hi Patricia! That’s wonderful news. Thank you for trying my recipes. So glad you found a keeper!

      Reply

  • Wade Young
    May 7, 2023

    Wish I could see a posted oven temp next to the cooking time or else more obvious

    Reply

  • Cheryl Dodson
    May 6, 2023

    I can’t have honey, due to being diabetic, but I have made something similar and grilled it. Very good!

    Reply

  • Sofia
    April 28, 2023

    Absolutely love all your other recipes – this was the first one that was disappointing. All the flavor settled on the skins; the chicken itself was juicy, but pretty flavorless and everyone at the table agreed that it needed more salt.

    Reply

    • Natasha
      April 28, 2023

      Hi Sofia, did you use the same amount of dijon called for in the recipe? I have tried this with more salt and it was too much with the mustard, but you can add more to taste. Also, the only way to get the flavor deeper into a bone-in, skin-on chicken thigh is to marinate overnight which is an option if you have time.

      Reply

  • Marge Lopez
    April 26, 2023

    I tried this for myself and it was so good.I am always looking for recipes to serve my friend who does not eat meat
    and I think she will love this.
    Thank You.

    Reply

    • Natashas Kitchen
      April 26, 2023

      I hope she loves it too! Thank you for that lovely review, Marge!

      Reply

  • Monique Bady
    April 24, 2023

    Do you recommend marinating the chicken over night ? Or is the same day better ? Please let me know when you get a chance.

    Reply

    • NatashasKitchen.com
      April 24, 2023

      Hi Monique! There’s no marinating required, which is what makes this recipe easy and quick to prepare!

      Reply

  • Irene
    April 23, 2023

    Hi Natasha, looks like a very simple and easy recipe which I love because I have mobility issues and chronic pain so I can’t stand for long periods of time so quick & easy is perfect.

    Could I do this with boneless chicken breasts? My friend abhors dark meat but I would love to make this for him.

    Reply

    • Natasha's Kitchen
      April 23, 2023

      I imagine that would be fine, Irene. We’d love to know how it goes if you give that a try!

      Reply

  • Robyn
    April 21, 2023

    Making this dish now. It smells so good I can’t wait for it to come out of the oven.
    We are having it with mashed potatoes and peas.
    P.s. we live in a motor home traveling around our country New Zealand and I had all the ingredients in the motor home.

    Reply

    • NatashasKitchen.com
      April 22, 2023

      Hi Robybn! That sounds amazing. I hope you love this recipe, let us know how it turns out. 🙂

      Reply

  • Alisha D
    April 20, 2023

    Love these recipes with minimal ingredients and that are ready to pop in the oven as soon as the oven is heated to the right temperature. And the best part is the taste! My kids ate several drumsticks along with rice and some extra sauce drizzled over it all. Thank you, Natasha!❤

    Reply

    • Natasha's Kitchen
      April 21, 2023

      So glad that you love this!

      Reply

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