These Whole Grain Mustard Chicken Thighs deliver rustic elegance with minimal effort. Juicy, bone-in thighs roast in a tangy mustard sauce until golden and fragrant. It’s a one-pan wonder perfect for weeknights yet impressive enough for company.
If you're looking for the perfect Whole Grain Mustard Chicken Thighs, you're in the right place. Whether you love Chicken Thigh Recipes or want to explore our Drinks collection, we've got you covered.
Why You’ll Love This Whole Grain Mustard Chicken Thighs
- Hands-off flavor: Tangy, savory sauce melds effortlessly in the oven.
- Perfectly juicy chicken: Bone-in thighs stay moist and won’t dry out.
- One-pan wonder: Sear and roast in the same skillet for easy cleanup.
- Endlessly versatile: Pairs with mashed potatoes, salads, or noodles.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 3 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 lemon, juiced
- 2 tbsp olive oil, divided
- 1/2 cup chicken broth or dry white wine
- 1 small shallot, finely minced
- 1 tsp honey or maple syrup (optional, for a touch of sweetness)
- To taste kosher salt and freshly ground black pepper
Tools: A large, oven-safe skillet (like cast iron or stainless steel), tongs, a small bowl for mixing the sauce.
Notes: Don’t skip the two mustards—whole grain adds texture, Dijon makes the sauce creamy. An oven-safe skillet is essential for sear-to-roast transition.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 28 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 3-4 | 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 are simply more forgiving and flavorful. The bone keeps the meat incredibly moist, and the skin renders into the most delicious, crispy layer. If you use boneless, the cooking time will be much shorter and the texture less robust.
- Is the mustard flavor too strong? Not at all! Roasting mellows the sharpness of the mustard beautifully, transforming it into a rich, savory, and deeply aromatic sauce that coats the chicken perfectly.
- Can I use only one type of mustard? I really don’t recommend it. The combination is key—the whole grain provides texture, and the Dijon helps create a smooth, emulsified sauce. If you’re in a pinch, you could use all whole grain, but the sauce will be a bit chunkier.
- What’s the best pan to use? A well-seasoned cast iron or a heavy-bottomed stainless steel skillet is ideal. It needs to go from the stovetop to a hot oven without any issues. Non-stick pans often have plastic handles that aren’t oven-safe, so double-check!
How to Make Whole Grain Mustard Chicken Thighs
Step 1: Preheat your oven to 400°F (200°C). While it’s heating, pat the chicken thighs completely dry with paper towels. This is the single most important step for getting crispy skin—any moisture will steam the skin instead of letting it sear and crisp up. Season both sides generously with salt and pepper.
Step 2: In a small bowl, whisk together the whole grain mustard, Dijon mustard, minced garlic, thyme leaves, lemon juice, 1 tablespoon of the olive oil, and the honey (if using). You’ll notice the sauce is thick and fragrant. Give it a taste and adjust the seasoning if needed—it should be tangy and well-balanced.
Step 3: Heat the remaining 1 tablespoon of olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes, until the skin is a deep golden brown and releases easily from the pan.
Step 4: Flip the chicken thighs so they are skin-side up. Turn off the heat. Using a spoon or a brush, generously coat the top and sides of each thigh with the mustard sauce. You want a good, even layer—don’t be shy! The sauce will seem thick, but it will loosen up beautifully in the oven.
Step 5: Transfer the entire skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through (the internal temperature should register 165°F / 74°C when measured with an instant-read thermometer) and the sauce is bubbling around the edges.
Step 6: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken to a serving platter. Place the skillet back on the stovetop over medium heat. Add the minced shallot and cook for 1 minute until slightly softened. Pour in the chicken broth or wine, scraping up all the browned, flavorful bits from the bottom of the pan. Let it simmer for 2-3 minutes until it reduces slightly into a lovely pan sauce.
Step 7: Pour the hot pan sauce over the plated chicken thighs. Let the chicken rest for about 5 minutes before serving—this allows the juices to redistribute, ensuring every bite is succulent.
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 gently in a covered skillet with a splash of broth to maintain sauciness.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort pairing; the potatoes soak up the tangy mustard sauce perfectly.
- Buttery egg noodles or orzo — A simple, carb-y base that lets the chicken be the star while catching all that delicious sauce.
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright lemon provide a fresh, crisp contrast to the rich chicken.
Drinks
- A crisp, unoaked Chardonnay or a dry Riesling — The wine’s acidity cuts through the richness of the dish and complements the mustard’s tang.
- A pale ale or a Belgian-style witbier — The citrus and spice notes in the beer are a fantastic match for the herbal, zesty flavors in the sauce.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing.
Something Sweet
- Lemon sorbet or a simple lemon tart — The bright, clean citrus flavor is a perfect, palate-cleansing finish after the savory main course.
- Dark chocolate pots de crème — A rich, silky chocolate dessert provides a deep, satisfying contrast without being overly sweet.
- Almond cake with a dusting of powdered sugar — A simple, nutty cake that feels elegant and is light enough to enjoy after a hearty meal.
Top Mistakes to Avoid
- Mistake: Not drying the chicken skin. Any residual moisture is the enemy of crispiness. You’ll end up with rubbery, pale skin instead of that beautiful, crackly golden crust we’re after.
- Mistake: Moving the chicken too soon during searing. I’ve messed this up before too…
Whole Grain Mustard Chicken Thighs
Make juicy Whole Grain Mustard Chicken Thighs in one pan! This easy recipe is perfect for weeknights or company. Get the simple steps and cook it tonight.
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
-
3 tbsp whole grain mustard
-
2 tbsp Dijon mustard
-
2 cloves garlic (minced)
-
1 tbsp fresh thyme leaves (or 1 tsp dried)
-
1 lemon (juiced)
-
2 tbsp olive oil (divided)
-
1/2 cup chicken broth or dry white wine
-
1 small shallot (finely minced)
-
1 tsp honey or maple syrup (optional, for a touch of sweetness)
-
kosher salt and freshly ground black pepper (to taste)
Instructions
-
Preheat your oven to 400°F (200°C). While it’s heating, pat the chicken thighs completely dry with paper towels. This is the single most important step for getting crispy skin—any moisture will steam the skin instead of letting it sear and crisp up. Season both sides generously with salt and pepper.01
-
In a small bowl, whisk together the whole grain mustard, Dijon mustard, minced garlic, thyme leaves, lemon juice, 1 tablespoon of the olive oil, and the honey (if using). You’ll notice the sauce is thick and fragrant. Give it a taste and adjust the seasoning if needed—it should be tangy and well-balanced.02
-
Heat the remaining 1 tablespoon of olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes, until the skin is a deep golden brown and releases easily from the pan.03
-
Flip the chicken thighs so they are skin-side up. Turn off the heat. Using a spoon or a brush, generously coat the top and sides of each thigh with the mustard sauce. You want a good, even layer—don’t be shy! The sauce will seem thick, but it will loosen up beautifully in the oven.04
-
Transfer the entire skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through (the internal temperature should register 165°F / 74°C when measured with an instant-read thermometer) and the sauce is bubbling around the edges.05
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken to a serving platter. Place the skillet back on the stovetop over medium heat. Add the minced shallot and cook for 1 minute until slightly softened. Pour in the chicken broth or wine, scraping up all the browned, flavorful bits from the bottom of the pan. Let it simmer for 2-3 minutes until it reduces slightly into a lovely pan sauce.06
-
Pour the hot pan sauce over the plated chicken thighs. Let the chicken rest for about 5 minutes before serving—this allows the juices to redistribute, ensuring every bite is succulent.07
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