Honey Mustard Chicken Thighs Recipe
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
This came out really awesome Natasha❤️
My family loved this…
Thank❤️ You
That’s wonderful, Sherry! Thank you for the feedback.
Delicious. …thank you for this simple but full of flavour recipe. Tried it today and me and my daughter loved it ❤
That is the best when kids love what we moms make. That’s so great!
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!
Hi Rill! I’m glad you loved this recipe. Thank you for sharing.
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 ❤️ 🌸
Hi Maria! That’s wonderful to hear. Thank you for your love and support!
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.
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.
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.
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.
Sounds Delish! Could this be made with boneless skinless chicken thighs?
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.
Have you tried cooking and then freezing the thighs. Looking for recipes I can make ahead and freeze for camping.
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.
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
Thanks, Carol. I’m glad that you enjoyed it!
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!
That’s wonderful! I’m so glad it was a hit with the family. Thank you for your feedback.
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Kristen!
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.
Hi Laurianna! I love it when the whole family enjoys the meal. Thank you for sharing.
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.
Hi Patricia! That’s wonderful news. Thank you for trying my recipes. So glad you found a keeper!
Wish I could see a posted oven temp next to the cooking time or else more obvious
I can’t have honey, due to being diabetic, but I have made something similar and grilled it. Very good!
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.
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.
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.
I hope she loves it too! Thank you for that lovely review, Marge!
Do you recommend marinating the chicken over night ? Or is the same day better ? Please let me know when you get a chance.
Hi Monique! There’s no marinating required, which is what makes this recipe easy and quick to prepare!
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.
I imagine that would be fine, Irene. We’d love to know how it goes if you give that a try!
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.
Hi Robybn! That sounds amazing. I hope you love this recipe, let us know how it turns out. 🙂
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!❤
So glad that you love this!
Another winner!! So simple,quick and delicious. Every recipe of yours that I have ever made has never disappointed and goes on repeat. Looking forward to the cookbook!
Hi Kathryn! So glad to hear that! Thank you. 🙂
I just made this for dinner, and loved it! I didn’t have Dijon so i used spicy brown, and it was fabulous!
Sounds amazing, Traci! Thank you for sharing that with us. 🙂
Hi. Love you website.
Wonder if you can do this recipe with the whole leg (drumstick and thigh). Would the temperatures and cooking time be the same?
Thanks.
I imagine that will be fine and the same. We’d like to know how it goes if you try that!
Hi Natasaha , asking from New Zealand , do you cover dish while cooking in the oven . I have it all prepared ready for baking tonight ,
Hi Jennifer! No, you do not need to cover this. I hope you love the recipe. 🙂
Natasha, made these today and loved it. Thank you so much for all the prior testing you do, I know I am not the only one who acknowledges and very much appreciates it. Such incredible feeling when you follow the recipe and it turns out just perfect. Thank you Natasha, may God continues to bless you with more success.
Thank you for that wonderful compliment, Nadia! Blessings to you!
Absolutely wonderful chicken thighs from affordable and easy to find ingredients. I made these tonight for shabbat dinner and really impressed my mom and my in-laws!
That’s great, Olga! So glad it was enjoyed. Thank you for the feedback. 🙂
This recipe looks so delicious but was Wondering if the honey could be eliminated?
Hi Heather! I have not tested it without honey to know what the outcome would be.
Natasha if there was a 10 star rating that is the one I would click on! This recipe is FANTASTIC! I do a lot of cooking for other people and have been looking for a recipe that is “tried and true” (and easy) and this is the one! Thank you so much for posting it!
Thank you so much, Charlene! That means a lot to me. I appreciate the wonderful feedback.
This was delicious ! Quick, easy to make the sauce, & all the family loved it.
Thanks for another great recipe
You’re welcome! I’m so glad you loved it. Thank you for the feedback.
Can I make this with boneless skinless Chicken thighs? Is the cooking time different?
Hi May! I bet that could work! If you experiment, let me know how you liked the recipe.
Thank you Natasha for wonderful Apple pie recipe💕.
I usually have a horrible time with pie crust, but this recipe is awesome…..no problem anymore. Thanks, Bertie
That’s amazing, Bertie! I’m so glad you loved my apple pie recipe!
This sounds delicious!! Is the nutritional value based on one thigh?
Yes, that is correct.
Thank you so much for sharing this recipe. Now this is one way I can enjoy honey and mustard.
You’re welcome!
This wonderful recipe came together in less than 30 minutes, and it was delicious. I am definitely adding this one to my boneless skinless chicken thighs recipes.
I’m so glad you loved it, Sandra! Thank you for sharing. 🙂
Hello – I’m excited to try this recipe! However is it possible to put this in the slow cooker instead of oven? If so, for how long and what would I do differently?
Hi Alla! I have not tested this in a slow cooker to advise. Please let us know if you experiment with it.
Made this tonight as recipe is written with exception of rosemary. Had none on hand so I used Italian seasoning and it came out fabulous! Once again another great recipe. Thank you!
I’m so glad you loved it, Cindy! Thank you so much for sharing. 🙂
Would I need to change anything to day bone in, skin on chicken breast?
Hi Melinda! Thighs will typically take longer to cook so I recommend checking the chicken breast sooner so it doesn’t overcook and dry out. It will be done when the internal temperature has reached 165°F using a food thermometer.
These thighs turned out so tender and juicy! And my family loved them, so win-win for me!
That’s wonderful! So glad to hear that, Erin!
Loved the flavor on these chicken thighs! The honey mustard glaze was perfect! So juicy!!
I’m so glad you loved them, Jamie! Thank you for sharing.
These were the BEST chicken thighs! So much flavor & my kids loved them too. Definitely will be making these again!
I’m so glad to hear that, Jenn! Thank you for sharing. 🙂
I’ve made a similar sauce using whole grain mustard and Dijon honey and oil. Used with seasoned skinless, boneless chicken breast. One of my go to recipes.
So glad you love it! 🙂
Hi!
I am planning on using boneless skinless chicken breasts. How long did you bake the chicken for at the recommended temperature on the recipe?
Thanks!