You're going to love this honey mustard chicken thighs recipe. The chicken thighs are coated in a homemade honey mustard sauce, then baked to perfection. It's absolutely the best easy oven-baked chicken recipe to make for any weeknight dinner.
This honey mustard chicken has a lightly sweet and tangy taste. It tastes slightly caramelized similar to teriyaki or bbq, except it is less sweet and uses less salt.
I knew this recipe was a winner when I put out ten pieces for 4 people on football Sunday alongside dips and other snack items. I thought of it as more of an entree than a game day food, but when I checked in after a while the serving plate was completely empty.
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Why You'll Love This Honey Mustard Chicken Thighs Recipe
This honey mustard chicken recipe doesn't have either of those sweeter sauces (and no soy sauce either). It just uses a small amount of honey, and for that reason, the chicken will be a perfect addition for someone watching their diet. Kids will love it too.
Ingredients for Honey Mustard Chicken Thighs
These honey mustard chicken thighs are made with simple ingredients that you probably already have in your pantry and fridge.
Here's a list of ingredients you'll need to make this recipe:
- Chicken thighs, bone-in, and skin-on
- Honey
- Dijon mustard
- Onion powder
- Garlic
- Oregano or use Italian seasoning
Do I Need to Marinate Chicken?
The chicken thighs are lightly seasoned with salt and pepper and then cooked in a delicious homemade honey mustard sauce.
The meat is so tender, juicy, and flavorful without marinating. It tastes like it's been marinated and cooked for hours.
How to Make Honey Mustard Chicken
This chicken recipe is so easy to put together. Here are some easy steps to follow:
Step 1. Prepare the Chicken Thighs
Pat the chicken thighs dry with paper towels then season lightly with salt and black pepper. After that, transfer the chicken to a baking dish.
Step 2. Make a Good Honey Mustard Sauce
In a small bowl, mix honey, oil, dijon mustard, dried oregano, minced garlic, and onion powder until combined.
Next, pour sauce over the chicken and mix well.
Step 3. Bake
Cook the chicken in the oven, uncovered, for about 35 minutes at 425°F or until the internal temperature registers at 165°F.
About 10-15 minutes before the cooking process is done, brush the chicken with sauce to get that nice caramelized color on the skin.
Don't throw away the dripping sauce! It is so delicious and you can use it as a dipping sauce.
How to Store Leftover Cooked Chicken
Discard any cold leftovers that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.
- Let the hot chicken cools down to room temperature before refrigerating.
- Transfer the leftover to an airtight container.
- Properly stored, cooked chicken can last 3-4 days in the fridge or 2-3 months in the freezer.
What to Serve with Honey Mustard Chicken Thighs
- Saffron Chicken Rice
- Easy Sauteed Zucchini
- 10-Minute Curry Couscous
- Roasted Broccoli with Parmesan
- Easy Roasted Asparagus
- Green Beans Almondine
- Roasted Yellow Squash
- Baked Mac and Cheese
- Summer Squash Casserole
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
📖 Recipe
Honey Mustard Chicken Thighs
Equipment
- a baking dish
Ingredients
- 1½ pounds chicken thighs, bone-in and skin-on, (about 5 pieces) Pat the chicken thighs dry with paper towels
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Honey Mustard Sauce:
- 1½ tablespoon extra virgin olive oil
- 1½ tablespoon dijon mustard
- 1½ tablespoon pure honey
- 1½ tablespoon minced garlic
- ¾ teaspoon dried oregano, (or use Italian seasoning)
- ½ teaspoon onion powder
Instructions
- Position a rack in the center of the oven then preheat the oven to 425°F.
- Season the chicken thighs with salt and black pepper. Transfer to a baking dish.
- In a small bowl, mix all honey mustard ingredients. Pour sauce over the chicken and mix well.
- Cook the chicken in the oven, skin side up, uncovered, for about 35 minutes or until fully cooked. About 10-15 minutes before the cooking process is done, brush the chicken with sauce to get that nice caramelized color on the skin.
Beth
My college-aged son eats a lot of chicken and is always looking for fast and delicious recipes. He'll love this one!
Rika
Thanks, Beth.
Anosa Malanga
Glad I found this recipe. My sister requested me to make something for her and she says she wants chicken. Thinking of making some chicken wings but now I changed my mind. I Will try to make this first for myself so I can taste-test first.
Rika
Perfect timing then. I hope she will enjoy it, Anosa.
Swathi
This baked honey mustard chicken thighs looks yum. Great dinner recipe for chicken lovers like my hubby and son.
Rika
Thanks, Swathi.
Janeane Davis
Oh my goodness! This recipe simply sounds delicious. I would really like to make this for my family.
Rika
Let me know what you think about it, Janeane.
Jody
Ingredient list includes oil….but directions do not.
There wasn’t enough sauce to baste in the last 10 minutes. Picture is definitely better than how it actually turns out. Won’t make again.
Rika
Hi Jodi,
The oil is included in the instructions below (#3). It's actually part of the honey mustard ingredients (bolded in the ingredient list). I am not sure why your dish doesn't have enough sauce to brush the chicken. You only need a small amount of it and this extra step is optional (just to add a nice caramelized color on the skin).
Did you use a baking dish or baking sheet (cookie sheet)? The baking sheet absorbs heat faster, and will speed up the cooking process, and can result in the juices run out.
Also if you use a baking dish, it's best to choose one dish that isn't too large (but of course big enough to hold the chicken thighs).
Sorry that this recipe didn't turn out well for you. I hope that you will give other recipes a try, such as this popular one: lemon pepper chicken thighs.
Best,
Rika
Judy Blum
You state in the recipe to mix sauce ingredients with the chicken, then state later to baste the chicken with sauce. Sounds like you have to make more sauce to baste the chicken with?!
Rika
Hi Judy,
You just need to brush the chicken with a small amount of pan dripping. In order to do this, you need to use the right size of shallow baking dish/oven-safe skillet. It shouldn't be too small or too large but of course big enough to hold the chicken thighs.
Best,
Rika