Hey y'all! If you're hunting for a scrumptiously simple dinner that'll wow the family or impress your dinner guests, look no further than these Baked Honey Mustard Chicken Thighs. Juicy, tender, and bursting with sweet-savory flavor, this crowd-pleaser recipe is perfect for busy weeknights or even special occasions. The irresistible glaze caramelizes beautifully in the oven, making every bite unforgettable. Let's get cooking!
Why You'll Love This
- Quick and easy—minimal prep and hands-off baking.
- Perfectly balanced sweet, tangy, and savory flavors.
- Juicy, tender Chicken every time thanks to oven-baking.
- Great for families and meal prep—easy to double or halve!
- Pairs wonderfully with so many simple sides.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- ⅓ cup Dijon mustard
- 2 tablespoons whole grain mustard
- ⅓ cup honey
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Chopped fresh parsley, for garnish (optional)
Directions
Step 1: Prep the Oven and Chicken
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and trim any excess skin or fat.
Step 2: Make the Honey Mustard Sauce
In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, smoked paprika, salt, and black pepper until smooth and combined.
Step 3: Coat the Chicken
Arrange the chicken thighs, skin side up, in a large baking dish or rimmed sheet pan. Pour the honey mustard sauce evenly over the chicken, making sure each thigh is well coated. You can lift the skin slightly and spoon a bit of sauce underneath for extra flavor.
Step 4: Bake
Place the dish in the preheated oven and bake, uncovered, for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 175°F (80°C). If you want extra color, broil for 2-3 minutes at the end to crisp up the skin.
Step 5: Garnish and Serve
Let the chicken rest for 5 minutes. Spoon some pan sauce over the top and garnish with chopped fresh parsley before serving.
Notes
- For extra crispy skin, pat your chicken thighs very dry before seasoning.
- Double the sauce if you like extra to drizzle over veggies or rice.
- You can prep the chicken and marinade up to 24 hours ahead—keep refrigerated until ready to bake.
Variations
- Spicy: Add 1–2 teaspoons of sriracha or hot sauce to the honey mustard mixture.
- Herby: Mix in a tablespoon of chopped fresh rosemary or thyme for garden-fresh flavor.
- Boneless Option: Use boneless, skinless chicken thighs—reduce baking time by 5-7 minutes.
Required Equipment
- Large baking dish or rimmed sheet pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Instant-read thermometer
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the oven at 325°F (165°C) until warmed through or in the microwave.
- Freeze cooked chicken (without garnish) for up to 3 months; thaw overnight before reheating.
Suggested Pairings & Serving Recommendations
- Serve with steamed rice, mashed potatoes, or roasted vegetables.
- Pair with a crisp green salad for a lighter meal.
- Great as a filling for wraps or sandwiches the next day!
Pro Tips
- Letting the chicken rest before serving ensures the juices lock in for maximum tenderness.
- Baste the thighs with sauce midway through baking for the most flavor-packed finish.
- Always check for doneness with a thermometer—it should hit 175°F (80°C) for juicy, safe chicken.
FAQ
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts will cook faster and may be a bit leaner; check for doneness at 25-30 minutes.
Do I have to marinate the chicken ahead of time?
Nope! The sauce infuses lots of flavor during baking, but you can marinate for up to 24 hours if you like deeper flavor.
Can I make this dairy-free?
Absolutely! There's no dairy in this recipe, so it's naturally dairy-free.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- ⅓ cup Dijon mustard
- 2 tablespoons whole grain mustard
- ⅓ cup honey
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Chopped fresh parsley, for garnish (optional)
Instructions
-
1Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and trim any excess skin or fat.
-
2In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, smoked paprika, salt, and black pepper until smooth and combined.
-
3Arrange the chicken thighs, skin side up, in a large baking dish or rimmed sheet pan. Pour the honey mustard sauce evenly over the chicken, making sure each thigh is well coated. You can lift the skin slightly and spoon a bit of sauce underneath for extra flavor.
-
4Place the dish in the preheated oven and bake, uncovered, for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 175°F (80°C). If you want extra color, broil for 2-3 minutes at the end to crisp up the skin.
-
5Let the chicken rest for 5 minutes. Spoon some pan sauce over the top and garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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