Baked Honey Mustard Chicken Thighs

Baked Honey Mustard Chicken Thighs. Juicy chicken thighs smothered in an amazing honey mustard sauce then broiled until crispy.

Baked Honey Mustard Chicken Thighs

Where has this honey mustard sauce been all my life?! It is ridiculously good and is the perfect topping for juicy chicken thighs.

The sauce is made up of a combination of dijon mustard, honey, onion powder, garlic powder, paprika, salt and pepper.

 

honey-mustard-chicken

This dish has less than 10 minutes of prep time. Simply mix up the sauce ingredients and brush it on the chicken. Bake in a 375 degree oven for 30-40 minutes or until the chicken reaches an internal temperature of 175 degrees. To get the nice crispy skin on top I like to broil the chicken after it’s baked.

I love to serve this chicken with a side of veggies and rice.

baked-honey-mustard-chicken

Baked Honey Mustard Chicken Thighs

5 from 13 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 chicken thighs
Baked Honey Mustard Chicken Thighs. Juicy chicken thighs smothered in an amazing honey mustard sauce then broiled until crispy.

Ingredients

  • 8 bone in skin on chicken thighs
  • 1/4 cup honey
  • 1/4 cup dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat oven to 375 degrees. Grease a 9 x 13 pan with cooking spray.
  2. In a medium bowl combine honey, dijion mustard, onion powder, garlic powder, paprika, salt and pepper.
  3. Add the chicken thighs to the prepared pan. Brush the honey mustard sauce on the chicken.
  4. Bake until the chicken reaches 175 degrees, 30-40 minutes.
  5. Turn the broiler on high and cook until the skin gets browned and crispy, 2-3 minutes.
  6. Serve immediately and enjoy!

 

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Comments

  • One can never have enough chicken recipes. Never, Especially when they look this good! Loving the flavors and that crispy skin!

  • Keilah

    Made this last night for my meal prep for the week. Can I just say that this is one of the best chicken recipes I’ve ever had?!?
    I used boneless, skinless chicken thighs just to make it a little easier for me and instead of brushing the sauce on the chicken, I marinated it for about two hours while I cooked everything else for the meal prep and then off it went into the oven. Just moving it into my containers for the week got me super excited for it but when I actually ate it today, I was blown away! Super flavorful and moist! Perfect option for meal prepping or eating it right away. Definitely adding it to my normal rotation 🙂

    • Hi Keilah!

      I am so glad you loved it!! It is one of my favorite chicken recipes too!

      Thanks!

      Kelley

  • Lauretta Findlay

    Need to make a bunch. Can i make it ahead if time. Freeze then then defrosted and reheat. Thanks Lauretta

  • Marnie

    If you use a jar of Maile Honey Dijon Mustard, you can skip the other ingredients.

    Put the thighs skin side up in a pan lined with foil and a little olive oil so things don’t stick. Sprinkle some seasoned salt on top of each thigh and bake at 350 for 45 minutes. Remove from oven and set the oven to broil. Spoon (I use a lot, like half the jar) of honey mustard on thigh and broil until brown on top. Turn each thigh over and do the same. That’s it. I let them sit a few minutes to absorb the juices. Is also good with skinless thighs, but you don’t get the crispy chicken skin.

    Best chicken ever.

    • Hi Laurie!

      This recipe would work awesome on the grill! Let me know how you make out!

      Kelley

  • Peggy

    Awesomeness! I marinated this using raw honey, crushed garlic, smoked paprika and Dijon mustard. Cooked it how you described. Definitely a keeper!

  • Stacy Yarus

    Very flavorful & juicy. Quick and easy for a weeknight or to make a large batch ahead of time. I used the boneless thighs. Sent the recipe to my boys who are now 22 & 25 and cooking for themselves. I think this is one they can handle easily! 🙂

  • Carolyn Whittaker

    This is such a good recipe! I only had skinless chicken thighs so I will try this again with the skin on!

  • Johanna

    Have you tried putting the ingredients all in a bag and freezing it? I’d love to know if it cane out just as good.

    • Nathan

      If I were to freeze this, I would suggest laying the chicken pieces out on a sheet pan with parchment and freezing before transferring them to a bag. this will prevent them all from freezing into one big block. hope you enjoy, thanks!

      Nathan

  • Barb

    Thank you for this recipe. Made it tonight used boneless & skinless chicken thighs. Came out perfect. Cooked at 375° for 35 min. Soo tasty and moist. Served it up with some cheesy broccoli cauliflower and Sweet potato casserole. Amazing, will make again.

  • Was fantastic / I did doctor it up with a spicy mustard and a lot more garlic powder. Placing the sauce under and on top of the skin … it was yum yum!

  • C T

    Tried this I improvised with what I had whole thighs and leg attached, drizzled olive oil, balsamic vinegar, squeezed lime, paprika, garlic powder, seal salt, pepper, Dijon mustard, brown sugar, drizzle of honey. Sliced some red potatoes and drizzled them with olive oil, salt, pepper and placed them around the side of the pyrex dish. I broiled it at the end on Hi for 5 mins but it didn’t get that crispy glaze but, It turned out quite well thank you for the inspiration with your dish!

  • Pam

    If I am using skinless, boneless chicken thigh, would I change the cook time and would you recommend marinading as opposed to adding sauce right before cooking?

    • Nathan

      Hi Pam,

      Yes, the boneless/skinless thighs will not take as long. I would suggest taking a temperature reading after about 15 minutes and readjusting from there. They should turn out great marinading before hand. Hope this is helpful!
      Thanks for trying out the recipe and for commenting!

      Nathan
      @chefsavvy

  • Catherine

    While i was waiting for this chicken to cook, I watched a clip of looks like chocolate lava cake..I decided to make that too.. holy cow, that was so good..my chicken, made exactly as you directed was beyond delicious.. I eat mainly chicken as beef is really expensive where i live.. I am so glad I discovered your site. Sometimes a dish looks good, but the ingredients are way out there..never heard of them.. Every recipe i have looked at here is easy to follow, i have most of the ingredients on hand. What a wonderful site!

    • Nathan

      Hi Catherine,

      Thank you so much for trying out the Chicken Thighs and the chocolate pudding cake! I’m so glad you enjoyed them!

      We really appreciate your comment! have a great day!

      Nathan
      @chefsavvy

  • , s

    hi, sounds great can u coat bottom of chicken too or just top

    • Nathan

      Hi,

      Yes, you can simply toss the chicken in sauce before baking. The one thing you will want to do is make sure you grease the pan really well. You may even want to use a foil or parchment paper lining for easier clean up. I hope you enjoy and thank you for commenting!

      Nathan
      @chefsavvy