Honey Mustard Chicken
236 Comments
Updated May 17, 2023
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This honey mustard chicken is just what you need to jazz up weeknight dinners. The baked chicken thighs are sweet and savory with an herby kick, have crispy golden skin, and are extra juicy.
If you’re a honey mustard fanatic (as I am), these baked honey mustard chicken thighs will be your new weeknight staple. I gave a sneak peek of this flavor in my list of easy chicken marinades. But this version is even better with an herb seasoning mixed into the honey mustard. Plus, you’ll love the smell in your kitchen as it bakes – it’s so dang good!
Like most of my chicken recipes, these baked chicken thighs are also great for meal prep. Just make one or two sides to pair with the chicken (I’ve got a few ideas listed below!) and you’ve got some delicious meal options for the week.
Honey Mustard Chicken Ingredients
The ingredient list is short and sweet, yet packs in a ton of flavor. Here’s what you’ll need:
- Chicken Thighs: I recommend using bone-in, skin-on chicken thighs. If you’ve made my crispy baked chicken thighs, you’ll know why I love them!
- Honey Mustard Sauce: The sauce is a simple combination of honey and Dijon mustard, with some fresh garlic and herbs. I’d wager to guess you have those items already in your fridge and pantry.
- Herbs and Seasonings: You’ll need fresh rosemary, thyme, salt, and pepper to complete the herbed honey mustard glaze. If you don’t have fresh herbs, see my note in the recipe card to use dried spices.
Find the printable recipe with measurements below
How To Make Baked Honey Mustard Chicken
Prep the chicken. Place the chicken thighs in a 9×13-inch baking dish. Then pat them dry with a paper towel. This will help to ensure crispier skin!
Brush the honey mustard sauce on top. Stir together the honey mustard sauce in a small bowl. Then brush or spoon the mixture on top of the chicken.
Bake away! Bake for 40 to 45 minutes at 350°F (177°C). You can also check if your chicken is done when it registers 175°F (80°C) with an instant-read thermometer. And to get that extra golden top, turn on the top oven broiler in the last 2 to 3 minutes (just keep an eye on them if you do this).
What to Serve with Honey Mustard Chicken
Honestly, any veggie dish will taste amazing with this recipe. But here are a few ideas I personally love.
- Coleslaw (or this vinegar coleslaw)
- Classic Mashed Potatoes (or mashed cauliflower for a low-carb option)
- Roasted Broccoli
- Garlic Herb Roasted Potatoes
- Simple salads like my cucumber salad, Israeli salad, or massaged kale salad
How To Store Leftover Chicken
- To store: Enjoy portions throughout the week by storing them in the fridge for 4 to 5 days.
- To freeze: Store leftovers in a freezer-safe container for up to 3 months. Then thaw them in the fridge the day before you plan to reheat them. Trust me, finding a batch of this chicken in your freezer is a gold mine!
More Easy Chicken Recipes
Weeknight dinners are always exciting with this list of chicken breast recipes or chicken thigh recipes! Here is a quick overview of some of my favorites:
- Creamy Tuscan Chicken
- Greek Sheet Pan Chicken
- Chicken Fajitas
- Ultimate Chicken Salad
- Coconut Curry Chicken
Once you make a batch of this honey mustard chicken, let me know how it turned out in a comment below! I hope you love it as much as I do.
Honey Mustard Chicken
Description
Ingredients
- 8 bone-in chicken thighs
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 garlic gloves, minced
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons finely chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F (177°C). Place the chicken in a baking dish and pat dry with a paper towel.
- In a small bowl, stir together the honey, mustard, garlic, oil, rosemary, thyme, salt, and pepper.
- Brush or spoon the honey mustard mixture liberally on top of the chicken.
- Bake for 40 to 45 minutes or until the chicken is fully cooked and registers 175°F (80°C). Turn on the top oven broiler in the last 2 to 3 minutes to crisp up the skin.
Lisa’s Tips
- If you don’t have fresh herbs you can use 1 teaspoon total of dried herbs. An Italian herb blend works great as well!
Nutrition
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Recipe originally posted August 2015, but updated with new information.
Easy and delicious! Prepared this for Easter dinner. I prepared it exactly to the recipe. It presents beautifully and everyone loved it.
I’m happy to hear this was a winning recipe for your Easter dinner, Nicole!
Do you adjust your cook time / temp if doubling the recipe ? So 16 thighs ? Also I’m concerned about the marinade/sauce burning if I need to cook longer due to the sugar content…..wondering if cooking covered for 1/2 the time then removing foil to crisp skin during the final stages would prevent this? ….basically I’m overthinking things 😅 lol
Hi Chelsea – if you’re doubling the recipe and more food is in the oven, that can sometimes require about a 20% longer cook time. The sauce shouldn’t burn, though do keep an eye on it. Hope you enjoy!
Super delicious!! I used boneless, skinless thighs and it was still incredible
Hi Elizabeth – Glad this recipe turned out great with boneless, skinless thighs instead!
Greetings from Melbourne, Australia – I’ve just served this dish to 12 people and it was a massive hit! Everyone loved it, from the foodies right through to my daughter with more basic tastes. The bonus was that it couldn’t have been easier to make. I added a few splashes of pinot grigio, some very thinly sliced lemon peel and some chilli flakes to the honey mustard mixture – absolutely delicious. I served it with potato salad and radicchio (chicory) and walnut salad. Thank you Lisa for a wonderful recipe, I’ll definitely be making it again!
Hi Michele – Thrilled to hear this honey mustard chicken was a hit for your dinner guests! I love the tweak you made to the marinade and how you served it with fresh salads. I’m sure it was an amazing dinner!
The sauce was so delicious I wanted to just drink it. I had leftover because I only made 5 thighs and am looking forward to putting it on roasted potatoes or maybe broccoli. I would cook the chicken for 35 minutes then start the broiler for 2 minutes if you like juicy chicken instead of dry chicken.
I’m sure this would taste amazing paired with roasted potatoes or broccoli! And yes, turning on the broiler will give it that golden top. Enjoy, Jade!
I tried this recipe yesterday. It’s absolutely delicious. I doubled the ingredients so I could have a little more sauce and served it with mashed potatoes. I loved it as did my family. Thank you for sharing delicious, healthy and inspiring recipes.
The honey mustard sauce drizzled over mashed potatoes sounds divine! Happy to hear the whole family enjoyed this chicken recipe, Cristina!
This was so, so good! Thanks Lisa! My teenage son loved it too.
Hi Rebecca – I’m happy to hear you both loved it!
I’ve just cooked and ate the chicken roasted with mustard and honey. It was perfect. I threw some par cooked potatoes, baby marrow and onion in between the chickens.
Next time when I’m letting the chicken’s rest I will make a gravy with the pan scrapings.
Thanks
Great idea on adding potatoes and onions nestled in between the chicken! Curious to see how the gravy goes the next time you make this. Enjoy, Lawrence!
The WORST RECIPE!!! I followed all instructions, and my chicken came out looking pale. And doesn’t taste like anything!!!
Hi Heather – if you cooked your chicken for at least 40 min in a 350F degree oven and it came out looking pale, I’d say you have a problem with your oven.
Made this again today. It never fails and always comes out so juicy, even when I cook it for an extra 10 minutes because of my phobia of undercooked chicken. I doubled the amount of ingredients for the sauce because I like extra sauce to put over rice that I serve with the chicken. I love this recipe! So easy and honey mustard is one of my favorite flavor profiles.
I’m so glad you’re loving this honey mustard chicken recipe, Penny!
Hi Lisa! If I bake these with boneless + skinless chicken thighs, how should I adjust the baking temp and time? Thank you! Can’t wait to try these!
Hi Krysten – boneless and skinless chicken thighs cook faster, so I’d check about 10 to 15 minutes earlier. Enjoy!
When you mentioned 1 tsp total of dried herbs, do you mean substitute 1.5tsp fresh rosemary with 1tsp dried rosemary and same for thyme? Or 1tsp of dried rosemary and thyme mix instead of 1.5tsp fresh rosemary and 1.5tsp fresh thyme? Similarly, if I’m using dried Italian herbs, is that 2tsp or 1tsp?
Hi Nisha – it would be 1 tsp total of both rosemary and thyme, or a dried Italian herb blend. Though you can always tweak this amount to your preference. Enjoy!
I generally do not like sweet flavors on meat but this recipe was delicious. it is the perfect balance of sweet and tangy and really elevated our dinner time!
It really is such a great flavor combo on the chicken. I’m happy you loved it, Rithika!
This was an easy and delightful chicken dish!
So happy you loved it, Ash!
Made these for a quick week night dinner and they are DELICIOUS!!! Served them with roasted potatoes and green beans and everyone in the family loved it. Will definitely be adding this to my monthly menu rotation. Thank you! ☺️
Thanks so much, Blair! I’m happy everyone enjoyed this honey mustard chicken. :)
made this for my wife yesterday and the aroma filled the house with a wonderful smell. truly enjoyed making this dish and thank you for sharing it with the masses.
Hi Andrew – I’m glad you both enjoyed it!
Easy, inexpensive, and yummy! This will be on repeat at my house for sure.
Thrilled to hear you loved this honey mustard chicken, Bobbi!
This is a delicious and easy recipe. Thank you so much…it’s a keeper!
I’m so glad you love this honey mustard chicken, Maureen!
Turned out great. Family loved it. So easy to make.
Hi Lisa – Happy to hear everyone loved this honey mustard chicken!
This recipe is amazing and so simple to throw together. I did not have the fresh herbs so used an Italian herb mix as suggested and it turned out so delicious. Thank you for another delicious recipe for my weeknight rotation.
Thrilled to hear you love this honey mustard chicken, Sonya.