Honey Mustard Chicken

166 Comments

This post may contain affiliate links. See my disclosure policy.

Jump to Recipe

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

4.97 from 85 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.

You May Also Like

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.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating




166 Comments

  1. I made this recipe last night and we ate it again tonight. I didn’t have quite enough Dijon so I added 1 tbsp of lemon juice. Cooked in the air fryer for 25 min at 390F.

    Just loved it! Very easy to make and most ingredients are usually in my fridge.

    Thanks Lisa!5 stars

  2. Delicious! Used bottled honey mustard dressing, Italian seasoning, olive oil. Turned out great. Will be making again.5 stars

  3. Good morning! I’m just wondering is this something that you could add say 1/4 teaspoon of dried chilli flakes to the mix? I’m so looking forward to trying it very soon. I’ve never baked anything with honey and I absolutely love mustard so I think I would really enjoy this. Thank you so much.

  4. This was delicious. I thought it might taste too honey mustard, like the dip for chicken nuggets, but it didn’t. I used four skinless chicken thighs with the full amount of honey mustard mixture. I like extra “juice” for the chicken. I baked it for 40 minutes, flipped the chicken over and cooked for an extra five. It was easy and I had all the ingredients. I will make this again and share it!5 stars

  5. Made this with chicken breasts, skipped the rosemary bc I’m not a big fan. Still amazing! Just like all of Lisa’s other recipes. Made it for dinner with my parents and they were fans! So was my two year old. Served with brown rice and asperagus. Thanks again for another great recipe. Will def make again!5 stars

  6. Just made this tonight and it was fantastic! I used Dijon, fresh rosemary (I have a bush outside) and dried thyme. I’m so glad I found this recipe, it’s a keeper! Thanks so much!5 stars

  7. This was delicious, made according to recipe. Only thing I would change is to add more Dijon. I felt could have use a bit more ‘punch’ but having said that, everyone loved the dish as is!! 😀5 stars

  8. My kids were visiting and I made this chicken. It was delicious! Had to give them the recipe before they left!! Thanks Lisa!5 stars

  9. Delightful! My very picky 4 y/o loved it and went back for seconds. Super easy and quick to get in the oven, will definitely be making it again!5 stars

  10. I have made this numerous times. It is ALWAYS a hit and a favorite. Today, I’m putting a new twist on it. Bought multiple packages of boneless, skinless thighs. Going to wrap each one in natural cured bacon and then cook as usual per the recipe. Will probably take a little less time since it is boneless. I’ve been making 3 pans of my BBQ meatloaf today and will have 3 pans of these yummy honey mustard chicken thighs. It is all part of my meal prep for quick, healthy choices as I freeze them in individual portions. These thighs are always so moist and heat up quickly to have with my veggies. (Still sharing your website on FB and when healthy recipes comes up in discussions. Love what you are doing and the globally-inspired and varied flavor profiles you introduce. It’s expanding my own creativity in the kitchen. 👍🏻👍🏻)

    1. Hi Mendi – This twist sounds amazing! It makes me so happy to hear Downshiftology has been able to help you get more creative in the kitchen, and I hope my recipes continue to do so :)

      1. Wrapping it in bacon worked out great by adding another layer of flavor. Individual portions won’t be in the freezer for too long!

  11. Possibly a silly question but instead of mixing honey and Dijon mustard together could I just use a honey mustard dressing we have in the fridge?? 😬

  12. This was delicious! My daughter says that we HAVE to make it again. She was sneaking spoonfuls of the sauce after dinner. And she insisted we save the little bit of sauce that was left.5 stars

  13. This is one of my favorite go to recipes for the weekday rush. I pop it in the oven as soon as I get home from work. Then I have leftovers to pair with other veggies during the week. Love this so much.5 stars

  14. This is one of my favorite go to recipes for the weekday rush. I pop it in the oven as soon as I get home from work. Then I have left to pair with other veggies during the week. Love this so much.5 stars

  15. wow! this recipe was a hit in our household… Tender and Juicy .. Served with side salad, baked potato, broccoli , so so delicious! thank you for sharing, will make again!!!5 stars

  16. Love, love, this recipe! I was looking for something different for my chicken thighs tonight and this was perfect!! I had mashed potatoes and made candied carrots for our vegetable. I will definitely be making this again😊😊 Thanks so much for sharing.5 stars

      1. Marinated chicken for 4 hours. Baked according to the recipe. Freaking delicious. Family loved it so much, they told me to print that recipe out ASAP5 stars

  17. I’ve made this recipe countless times at this point and I keep coming back to it. It’s the perfect blend of flavours and so easy to put together. Such a people pleaser. Thanks Lisa!5 stars

  18. Yummy 😋.
    Used chicken leg quarters.
    Served with the vinegar coleslaw and plain rice. Wasn’t sure how it would pair with mashed potatoes as one of the serving suggestions. .
    Will definitely make again.
    Thanks for sharing this recipe..5 stars

  19. I am making this AGAIN tonight! I made it 3 days ago 🤣 the fam LOVES it!! Thank you for a delicious recipe!!5 stars

      1. I made this several times and I love it ! I was wondering if you’re able to use chicken breast for it as well5 stars

      2. Yes, you can use chicken breast. But, I would follow my baked chicken breast recipe instead for cooking instructions!

    1. Oh my goodness!!! This was the best! My family said I could make this every night 😂 Soooo yummy 😋 I only had 4 chicken Thighs, but made the full quantity of sauce, also added partially cooked potatoes at the beginning (because I’m lazy😂). Served it with Brussels sprouts and coleslaw. Thanks Lisa, you are amazing, just love your recipes 😍 ❤️ 😀5 stars