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

4.96 from 75 votes
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 8 pieces
Author: Lisa Bryan


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


  • 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


  • 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! 


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.

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Recipe Rating


  1. I made these tonight for the family & we were so impressed! It was so quick and easy. The flavor was delicious and everyone said they are going to be craving that flavor again soon. I will now be trying more recipes5 stars

    1. Wonderful! I’m happy you and your friends loved the recipe. I hope you enjoy many of my other recipes as well. :)

  2. Looks awesome! Want to try this. Is there any way to adapt the recipe to make this with rice in one pan? I think rice with this sauce and the chicken would work well together.

  3. This yummy recipe is in my regular rotation.  Some times I don’t marinate and/ or leave off the honey mustard and it’s still good.  Fresh herbs are best, but this is still good with Italian seasoning. 5 stars

  4. This is so delicious it’s emotional. Actually all of your recipes are works of art, flavor and beauty. I love how easy you make everything and your energy about it all is so relaxed and can do. Thank you, Lisa!5 stars

    1. Thanks for leaving a review and glad you’re enjoying so many Downshiftology recipes Lauren :)

  5. A quick easy go-to for a weeknight meal. We eat mostly chicken and fish so this recipe fits the bill. I always have the ingredients on hand. Funny though, there never seem to be any leftovers!!5 stars

  6. The sauce was good, but the chicken didn’t absorb the flavor of the sauce. All of the seasoning and flavor stayed on the skin, which I don’t want to eat. Also, the sauce became extremely greasy during baking from the fat in the chicken.

    1. Hi Laura – this is a skin-on chicken thigh recipe, so you’re right that much of the flavor is in the skin. I’d recommend checking out my chicken marinades post for how to use a similar marinade with boneless skinless chicken breasts. :)

  7. Hello! I am planning on making this recipe soon but wondered if there was any substitution for the honey that would work. My husband isn’t a fan of honey so I wanted to ask. Thank you!

  8. This was awesome; so delicious. I followed the exact recipe but added some lemon juice to the sauce. I also roasted new potatoes and broccoli in the same pan; covered with the delicious sauce. A definite keeper!5 stars

  9. I made it for the first time and it was a great hit with the family.  Will make it again for sure 5 stars

  10. This was sooooo good! Simple, easy, delicious. Par-boiled yukon gold potatoes, tossed them in a little bit of olive oil, salt and pepper then put the chicken on top. Baked the whole thing together and some of the sauce from the chicken dripped onto the potatoes. Divine! Definitely going to be a staple recipe. 5 stars

  11. Thank you for this recipe! I made the honey-mustard mixture as written but basted it on boneless-skinless chicken thighs while grilling them. Husband and I both loved it!5 stars

      1. Made this for my family today and it turned out divine! Paired it with some rice and asparagus on the side. Amazing!! Thank you for the recipe!5 stars

  12. I made this tonight with chicken drumsticks, and it turned out great! The chicken was incredibly juicy and all of the flavours blended wonderfully together.5 stars

  13. Hello, I made the honey mustard chicken for the first time for my two guests and two of us. I told them they are my test participants. Served it with the parboiled rice. All of us loved it. One guest had a second helping, my husband ate rest of legs later in the evening. It is one my favourite recipes.5 stars

  14. I forgot to mention that I love to enjoy this recipe with Turmeric coconut rice with a side of Greek Salad and some things with Mashed potatoes.5 stars

  15. I love this recipe. I am cooking it for the 2nd time. Lisa Bryan, I enjoyed everything you have done so far; I have also made it. I want your recipes, and so do my children.5 stars

  16. I am obsessed with this dish! While not a fan of chicken thighs I figured I’d give it a go since every other of Lisa’s  recipes I’ve tried have been 10.5 out of 10! Juicy, flavourful, and just plain yummy!!! Try it, this one’s a huge hit at my house.
    L5 stars

  17. Did this the other day and resulted pretty weel. Instead of in the oven, did it in the airfrier. My only mistake was to brush a little bit more of the mix a couple of minutes before broiling. Got sticky instead of crunchy. I would add a little bit more of salt (personal taste)4 stars

  18. This one was soooo yummy! Love the sauce. I ended up cooking the chicken on a sheet pan, spread apart, instead of in a baking dish because I prefer really really crispy. Served it with quinoa and sautéed zuchinni. The sauce is really good with quinoa and next time I might make more sauce and reduce it in a sauce pan to pour over…everything…😂 thank you Lisa!5 stars

  19. Lisa,

    I made this dish last night and my wife and two ‘carnivore’ boys enjoyed it very much! Thank you for such a great, simple yet delicious recipe ! I am South Asian and often make chicken curries that take a long time and processes to prepare. I must admit, at first I was a bit skeptical about how the flavors might turn out and whether the chicken would have the same luscious golden shimmer from your recipe pictures that looked too good to be true. But indeed, to my pleasant surprise, not only did they look sumptuous, they tasted divine! Only thing I noticed is that you could do with perhaps a little less honey. But that’s a personal preference, Thank you– I am a convert now, and will have to try out some of your other recipes.5 stars

    1. I’m so glad you and your family love the recipe! And yes, you can always reduce the amount of honey if you’d like. :)

  20. Easy and tasty. I appreciate the suggestion for substituting Mediterranean herbs for the fresh herbs. 5 stars

  21. Love the flavor of the sauce and how it mixes in with the juices of the chicken. I wonder – since I am more of a Chicken Breast Fan (vs. Chicken Thighs) – would this also work on other cuts of Chicken just as well…?

    1. You can use this same honey mustard marinade and follow my baked chicken breast recipe for proper cooking instructions!

  22. Thank you for another great recipe !! Our family loved it !! Even if my toddler said mommy delicious 😍 thank you again :) 5 stars

  23. Hi Lisa,
    I just made this dish tonight for dinner and it turned out great! My husband and I both loved it. So delicious and pretty easy (thank goodness)! Thank you for another fantastic recipe. It’s tied with your Crispy Baked Chicken Thighs recipe. Both are favorites in our house!5 stars

  24. SO TASTY!  Used bone-in chicken breasts, as that is what I had on hand, and needed to bake a little longer. Worth the extra time!  5 stars

  25. Delicious! As a side dish, plain cooked rice was used. The recipe was simple to prepare, the leftover sauce from brushing the chicken was added to the glass pan along with the chicken and baked as instructed. It will be one of my favourite recipes.  5 stars

  26. The chicken was delicious however too sweet. Although I only used 90g of honey (recipe says 113g). Next time I’m gonna try it with 50g of honey instead 3 stars

  27. Another winner of a recipe. THANK YOU! I used boneless, skinless chicken breasts because it was the only thing I had and this was so moist so flavorful. DEEELISSCCHHH5 stars

  28. This dish was amazing! My husband and our guests truly enjoyed this recipe and I served it
    along with the Classic Potato Salad and the Green Beans and Glazed Shallots and Lemon. For dessert, I served them the Chocolate Avocado pudding. My husband said I nailed it with the menu! Thank you for sharing these recipes, they were delicious and healthy and so helpful!5 stars

    1. Wow, what a meal! Happy to hear all your guests enjoyed this honey mustard chicken recipe, along with the many other sides and dessert :)

  29. This is going to be a family favorite. Delicious flavors. The fresh herbs really make a difference.5 stars

    1. Hi Karen – I’m happy you enjoyed this recipe! And yes, the fresh herbs really do make a world of difference. Enjoy!

  30. This was so quick and easy! Delicious!!!!!!!!! I seriously am adding this to my regular rotation. Thank you so much for making these recipes accessible to us! 
    Will you come out with a cook book? 5 stars

  31. This is a another keeper Lisa…thank you so much for the amazing recipes! Easy and delicious. I thew in some veggies (carrots- broccoli and some onions) so its a wholesome dinner.5 stars

  32. I have made this recipe many times for my family – it is one of few meals all four kids will eat!! Was wondering if you had tried or had tips for reheating? I was wanting to make this for a friend who just had surgery!5 stars

  33. Made this last night. Wow. I have finally found The Keeper Honey Mustard Chicken recipe! I have an abundance of fresh Rosemary and English thyme in the yard and the fresh herbs make a huge difference (I’ve been seeking a good honey mustard recipe for a while now).

    Easy prep and fingerlicking delicious! I used 5 boneless skinless chicken (all I had on hand) and, since I had extra sauce, basted and cooked for 20 min, flipped and basted, cooked for 10 min, and basted one last time and cooked for last 10 min. Saved the extra sauce for potato wedge dipping.

    This will be a regular. So easy the kids helped mix up the sauce. Thank you!5 stars

  34. This looks so simple, and delicious! I’m going to try it out on some legs tonight!

  35. This looks delicious. Just one question regarding chicken. I’m not so keen on the skin but I wonder if taking it off will still achieve the same result, i.e moist, tender chicken. Any advice? Thanks a million!

    1. Yes, you could absolutely do it without the skin. It won’t have that crunchiness, but the flavor will still be there. :)

  36. This is a very good recipe. I tried using avacado oil instead of olive oil. Thought the taste was quite pleasing. Thanks for sharing what you know. I appreciate it.5 stars