These Honey Mustard Chicken Thighs are a comforting, crowd-pleasing meal that’s both simple and delicious. With a sticky, sweet-and-savory glaze and incredibly juicy meat, this recipe delivers maximum flavor with minimal effort. It’s the perfect weeknight dinner that feels special enough for any occasion.
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Why You’ll Love This Honey Mustard Chicken Thighs
- Juicy & flavorful: Bone-in, skin-on thighs stay moist and tender with wonderfully crispy skin.
- Perfectly balanced sauce: A sweet-tangy harmony that caramelizes beautifully in the oven.
- Seriously easy: Just whisk, pour, and bake for a low-effort, high-reward meal.
- Versatile crowd-pleaser: A guaranteed hit for family dinners or entertaining.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/3 cup honey
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Tools: A large mixing bowl, a whisk, a 9×13 inch baking dish, and an instant-read thermometer.
Notes: The combination of Dijon and whole grain mustard gives the sauce fantastic depth. Good quality honey balances the mustard’s tang perfectly.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? They have more fat and connective tissue than breasts, which means they stay incredibly moist and flavorful during roasting. The skin also gets wonderfully crispy and helps protect the meat from drying out.
- Can I use a different type of mustard? You can, but the flavor profile will change. I really recommend the Dijon and whole grain combo for the best balance of creaminess and texture. Yellow mustard will be much sharper and less complex.
- What if my honey is crystallized? No worries! Just place the jar in a bowl of warm water for a few minutes, and it will liquefy again. Don’t microwave it, as that can destroy some of its delicate flavors.
- Do I need to marinate the chicken? It’s not strictly necessary, but if you have an extra 30 minutes, letting the chicken sit in the sauce will deepen the flavor. If you’re short on time, it will still be delicious.
How to Make Honey Mustard Chicken Thighs
Step 1: First, preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels—this is a crucial step for getting that skin crispy, so don’t skip it! Arrange the thighs in a single layer in your baking dish, skin-side up. You’ll want a little space between them so the heat can circulate properly.
Step 2: Now, let’s make that glorious sauce. In your mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, minced garlic, olive oil, and apple cider vinegar. Keep whisking until it’s smooth and well-combined. Then, stir in the smoked paprika, dried thyme, salt, and black pepper. The aroma at this point is just fantastic—sweet, savory, and a little smoky.
Step 3: Pour about two-thirds of the sauce evenly over the chicken thighs. Use a brush or the back of a spoon to make sure every piece is nicely coated, especially the skin. You’ll notice the sauce is thick and clings to the chicken beautifully. Reserve the remaining sauce for later—trust me, you’ll want it for basting.
Step 4: Place the baking dish in the preheated oven and roast for 20 minutes. You should start to hear a gentle sizzle. After 20 minutes, carefully pull the dish out and baste the chicken with the pan juices and some of the reserved sauce. This adds another layer of flavor and helps that glaze get extra sticky.
Step 5: Return the dish to the oven and continue roasting for another 15-20 minutes. The chicken is done when the skin is deep golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C). The sauce in the pan should be bubbly and caramelized around the edges.
Step 6: Once out of the oven, let the chicken rest in the pan for about 5 minutes. This allows the juices to redistribute, ensuring every bite is succulent. Drizzle with the last bit of your reserved sauce, sprinkle with fresh parsley, and serve immediately with all those delicious pan juices spooned over the top.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven for 10-15 minutes to maintain crispy skin.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, savory potatoes are the perfect vehicle for that extra honey mustard sauce. They soak up all the flavors beautifully.
- Simple Roasted Asparagus — Tossed with a little olive oil and salt, roasted asparagus adds a fresh, slightly crisp element that balances the richness of the chicken.
- Buttery Egg Noodles — These are wonderfully simple and act as a soft, comforting base that lets the chicken and its sauce truly shine.
Drinks
- A Crisp Chardonnay — Its slight oakiness and crisp finish cut through the sweetness of the glaze and complement the savory notes of the chicken perfectly.
- An Amber Ale — The malty, caramel notes in the beer mirror the caramelized honey in the sauce, creating a really harmonious pairing.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
Something Sweet
- Warm Apple Crumble — The warm, spiced apples and buttery oat topping continue the cozy, comforting theme and feel like a natural, homestyle dessert to follow.
- Lemon Sorbet — This is a fantastic palate-cleanser. Its bright, tart flavor is a refreshing contrast to the rich, sticky chicken you just enjoyed.
- Dark Chocolate Bark with Sea Salt — A few pieces of sophisticated, bittersweet chocolate provide a simple, elegant, and not-too-sweet ending to the meal.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry. If the skin is wet, it will steam instead of crisp up in the oven, leaving you with rubbery, pale skin instead of that beautiful golden crackle.
- Mistake: Overcrowding the pan. When the thighs are too close together, they steam each other. Giving them space ensures the hot air can circulate and crisp the skin all over.
- Mistake: Skipping the baste. Basting halfway through adds another layer of flavor and helps build a thicker, glossier glaze. It only takes a minute but
Honey Mustard Chicken Thighs
Make juicy Honey Mustard Chicken Thighs with a perfect sweet-tangy glaze. This easy, one-pan recipe is perfect for weeknights. Get the simple steps now!
Ingredients
For the Chicken & Sauce
-
8 bone-in, skin-on chicken thighs
-
1/4 cup Dijon mustard
-
1/4 cup whole grain mustard
-
1/3 cup honey
-
3 cloves garlic (minced)
-
2 tbsp olive oil
-
1 tbsp apple cider vinegar
-
1 tsp smoked paprika
-
1/2 tsp dried thyme
-
1/2 tsp salt (or to taste)
-
1/4 tsp black pepper
-
Fresh parsley (chopped (for garnish))
Instructions
-
First, preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels—this is a crucial step for getting that skin crispy, so don’t skip it! Arrange the thighs in a single layer in your baking dish, skin-side up. You’ll want a little space between them so the heat can circulate properly.01
-
Now, let’s make that glorious sauce. In your mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, minced garlic, olive oil, and apple cider vinegar. Keep whisking until it’s smooth and well-combined. Then, stir in the smoked paprika, dried thyme, salt, and black pepper. The aroma at this point is just fantastic—sweet, savory, and a little smoky.02
-
Pour about two-thirds of the sauce evenly over the chicken thighs. Use a brush or the back of a spoon to make sure every piece is nicely coated, especially the skin. You’ll notice the sauce is thick and clings to the chicken beautifully. Reserve the remaining sauce for later—trust me, you’ll want it for basting.03
-
Place the baking dish in the preheated oven and roast for 20 minutes. You should start to hear a gentle sizzle. After 20 minutes, carefully pull the dish out and baste the chicken with the pan juices and some of the reserved sauce. This adds another layer of flavor and helps that glaze get extra sticky.04
-
Return the dish to the oven and continue roasting for another 15-20 minutes. The chicken is done when the skin is deep golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C). The sauce in the pan should be bubbly and caramelized around the edges.05
-
Once out of the oven, let the chicken rest in the pan for about 5 minutes. This allows the juices to redistribute, ensuring every bite is succulent. Drizzle with the last bit of your reserved sauce, sprinkle with fresh parsley, and serve immediately with all those delicious pan juices spooned over the top.06
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