Baked Honey Mustard Chicken Thighs

It doesn’t get much simpler (or more delicious) than this Baked Honey Mustard Chicken Thighs recipe. Juicy chicken thighs are smothered in an amazing honey mustard sauce, and then baked until crispy on the outside and juicy on the inside. Serve with sides like my creamy mashed potatoes, roasted broccoli, or my Mexican kale salad to complete the meal.

Looking for more easy weeknight chicken recipes? Try my Chicken Puttanesca recipe or my King Ranch Chicken recipe!

Baked Honey Mustard Chicken Thighs |

Homemade Baked Honey Mustard Chicken Thighs Recipe

Where has this honey mustard sauce been all my life?! It’s ridiculously good and the perfect topping for juicy chicken thighs. The honey mustard marinade takes less than 5 minutes to throw together and is incredibly flavorful with just a few ingredients! It goes perfectly with the baked chicken thighs. All you need is eight ingredients to make this entire dish, most of which you already have in your pantry. That’s a win in my book!

This recipe makes eight chicken thighs, so you’ll have plenty of leftovers for weekday lunches. This is the perfect recipe for meal prepping for a busy work week!

I like to serve my baked honey mustard chicken thighs with sides like roasted broccoli, creamy mashed potatoes, roasted cauliflower, or cilantro lime brown rice. This also pairs well with a simple side salad like my Mexican kale salad or my Strawberry Spinach Salad.

However you serve it, this recipe is sure to be a family favorite. Enjoy!

Key Ingredients for Baked Honey Mustard Chicken Thighs

  • Chicken Thighs: I love using bone-in, skin-on chicken thighs because they are SO flavorful, but boneless chicken thighs or breast can be substituted. The cooking time will be a lot shorter as well.
  • Honey: This recipe calls for a 1/4 cup. That may sound like a lot, but trust me. It’s balanced out with the dijon mustard and spices!
  • Dijon Mustard: you’ll use a 1/4 cup of this ingredient, too. The vinegar in the mustard balances out the sweetness of the honey and offers a golden brown color for the sauce.
  • Dry Seasonings: In total, you’ll season your honey mustard marinade with 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp paprika (smoked, if possible), 1/2 tsp kosher salt, and  1/2 tsp freshly ground black pepper.

PRO TIP: Season your chicken thighs with a few generous pinches of salt and pepper before dressing them in the honey mustard glaze. This will ensure the chicken is well-seasoned all on its own. If you don’t want the extra sodium, skip this step.

How to Make Baked Honey Mustard Chicken Thighs

  • Preheat your oven to 375 degrees, and grease a 9×13 baking dish.
  • Prepare your marinade by combining the honey, dijon mustard, onion powder, garlic powder, paprika, salt, and pepper in a medium bowl. Set aside.
  • Add chicken thighs to the greased baking dish, and brush the honey mustard sauce evenly onto the chicken, making sure to cover every nook and cranny.
  • Bake until the chicken reaches an internal temperature of 175 degrees, about 30-40 minutes.
  • Then, once the chicken is thoroughly cooked, crisp the skin by turning the broiler on high and cooking the chicken thighs for an additional 2-3 minutes.
  • Remove from oven, and serve immediately with your preferred sides like my mashed potatoes and roasted broccoli. Enjoy!

Baked Honey Mustard Chicken |

How To Store, Freeze, and Reheat This Baked Honey Mustard Chicken Recipe

  • To Store: Place cooled chicken thighs in an airtight container or plastic bag, and store in the refrigerator for up to three days.
  • To Freeze: Allow chicken thighs to reach room temperature, then place in a freezer-safe, airtight container or plastic bag, and freeze for up to one month. Label with recipe name and date of freezing.
  • To Reheat: Allow frozen chicken thighs to thaw in the fridge overnight, then come to room temperature on the counter. Then, place them on a baking sheet and place in a 275-degree oven until warmed through. You can use the broiler to try and re-crispy the skin, but it is unlikely to get as crispy as the first time it was prepared. You can also reheat in an air fryer on medium heat for 10 minutes or so, until warmed through and crispy.

What to serve with Honey Mustard Chicken

Baked Honey Mustard Chicken |

More Delicious Chicken Recipes To Try

If you enjoyed my baked honey mustard chicken thighs, then you’ll love these other easy chicken recipes:

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Baked Honey Mustard Chicken Thighs

4.78 from 18 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.


  • 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


  • Preheat oven to 375 degrees. Grease a 9 x 13 pan with cooking spray. In a medium bowl combine honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper.
  • Add the chicken thighs to the prepared pan. Brush the honey mustard sauce on the chicken.
  • Bake until the chicken reaches 175 degrees, 30-40 minutes.
  • Turn the broiler on high and cook until the skin gets browned and crispy, 2-3 minutes. Serve immediately and enjoy!
Nutrition Facts
Baked Honey Mustard Chicken Thighs
Amount Per Serving
Calories 328 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 117mg39%
Sodium 328mg14%
Potassium 602mg17%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 9g10%
Protein 36g72%
Vitamin A 72IU1%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Baked Honey Mustard Chicken Thighs

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Recipe Rating

Comments - page 2/3

  • 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!


  • 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!

    • Nathan

      Hi Nicole,

      I’m so glad you liked them!


  • 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!


  • 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 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!




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