Honey Mustard Chicken

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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.

A casserole dish filled with honey mustard chicken thighs
Photo by: Gayle McLeod

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. 

Ingredients for baked honey mustard chicken thighs on a table

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!

Patting chicken thighs dry before baking

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.

Honey mustard chicken thighs in a dish before baking

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).

A set of baked honey mustard chicken thighs

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.

Scooping up a baked honey mustard chicken thigh with a spatula

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:

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.

A casserole dish filled with baked honey mustard chicken thighs

Honey Mustard Chicken

4.92 from 100 votes
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 8 pieces
Author: Lisa Bryan

Description

These baked honey mustard chicken thighs are just what you need to jazz up weeknight dinners!

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.
    Prepping chicken thighs for baking
  • In a small bowl, stir together the honey, mustard, garlic, oil, rosemary, thyme, salt, and pepper.
    Mixing honey mustard marinade for baked chicken thighs
  • Brush or spoon the honey mustard mixture liberally on top of the chicken.
    Pouring honey mustard marinade over chicken thighs
  • 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.
    Baked honey mustard chicken in a casserole dish

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

Calories: 371kcal | Carbohydrates: 10g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 343mg | Potassium: 320mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Course: Main Course
Cuisine: American
Keyword: Chicken Thighs, Honey Mustard Chicken, honey mustard chicken recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted August 2015, but updated with new information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.92 from 100 votes (10 ratings without comment)

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224 Comments

  1. 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.
    Thanks5 stars

    1. 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!

  2. The WORST RECIPE!!! I followed all instructions, and my chicken came out looking pale. And doesn’t taste like anything!!!1 star

    1. 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.

  3. 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.5 stars

  4. 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!

    1. Hi Krysten – boneless and skinless chicken thighs cook faster, so I’d check about 10 to 15 minutes earlier. Enjoy!

  5. 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?

    1. 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!

  6. 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!5 stars

  7. 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! ☺️5 stars

  8. 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. 5 stars

  9. 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.5 stars