Honey Mustard Chicken Thighs
When I first made these Honey Mustard Chicken Thighs, I had no idea they would become a regular favorite at my dinner table. What started as a spontaneous experiment with pantry staples turned into a dish that my family constantly requests. The balance of sweet honey and tangy mustard glazed over perfectly seared chicken thighs is nothing short of irresistible.
The first bite is always the most memorable: juicy, tender chicken with a caramelized exterior that locks in every ounce of flavor. The sauce thickens into a golden, sticky glaze that makes each bite better than the last. It’s a quick weeknight savior but special enough to serve guests on a cozy weekend evening.
One of the best things about this dish is its versatility. It pairs beautifully with anything from mashed potatoes to roasted vegetables. And if you’re like me and always looking for recipes that hit that sweet-and-savory note just right, then you’re going to love this one as much as I do. For more comforting chicken dinners, you might also want to check out my Marry Me Chicken Pasta, Creamy Garlic Chicken Breasts, or even Creamy Tuscan Sausage Pasta.
Why You’ll Love This Honey Mustard Chicken Thighs Recipe
This recipe comes together with minimal effort and a handful of ingredients, most of which you likely already have in your kitchen. The sauce is made from just honey, mustard, garlic, and a touch of seasoning, yet it delivers such a bold, crave-worthy flavor. The chicken thighs stay wonderfully juicy while developing a golden crust in the oven.
It’s also a great make-ahead dish. The flavors deepen if left to marinate, but even when cooked straight away, the result is rich and deeply satisfying. Whether you need a last-minute dinner solution or a meal-prep-friendly protein, this recipe fits the bill perfectly.
How to Make Honey Mustard Chicken Thighs
Step 1: Prepare the Sauce
In a small mixing bowl, whisk together 1/2 cup of honey, 1/4 cup of Dijon mustard, 1 tablespoon of whole grain mustard, 2 teaspoons of olive oil, 3 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Step 2: Season the Chicken
Pat dry 4 to 6 bone-in, skin-on chicken thighs. Season both sides with a pinch of salt and pepper.
Step 3: Sear the Chicken
In an ovenproof skillet over medium-high heat, sear the chicken thighs skin-side down in a splash of oil until the skin turns golden brown and crisp, about 4 to 5 minutes. Flip and cook for another 3 minutes.
Step 4: Add the Sauce and Bake
Pour the honey mustard sauce over the chicken, ensuring each piece is well coated. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 25 to 30 minutes until the chicken is cooked through.
Step 5: Garnish and Serve
Spoon some of the thickened sauce from the skillet over the chicken before serving. Garnish with chopped parsley if desired.
Recipe Variations and Possible Substitutions
If you prefer boneless thighs or even chicken breasts, this recipe adjusts beautifully. Just reduce the oven time by about 5 to 10 minutes to avoid overcooking.
For a spicier kick, add a teaspoon of hot sauce or a pinch of red pepper flakes to the sauce. Want a tangier profile? Add a splash of apple cider vinegar.
You can also swap Dijon mustard with spicy brown or yellow mustard depending on what you have on hand. Maple syrup works as a substitute for honey if you want a deeper, earthy sweetness.
Lastly, if you’re cooking for a crowd, this dish doubles easily and can be baked in a larger roasting pan instead of a skillet.
Serving and Pairing Suggestions
Honey Mustard Chicken Thighs are incredibly versatile, making them easy to pair with a variety of sides. I love serving them with creamy mashed potatoes, roasted baby carrots, or buttered green beans for a classic comfort food combo. For something lighter, try a crisp green salad or a side of herbed quinoa.
These chicken thighs also work beautifully as a protein in wraps or sandwiches the next day. The sticky glaze seeps into bread or tortillas, making for a delightful packed lunch.
If you’re hosting dinner, a side of garlic bread and a simple arugula salad tossed in lemon vinaigrette will elevate the meal without much extra effort.
Storage and Reheating Tips
Leftover Honey Mustard Chicken Thighs can be stored in an airtight container in the refrigerator for up to 4 days. Make sure they cool to room temperature before sealing.
To reheat, place the chicken in a baking dish and cover with foil. Warm in a 350°F oven for about 15 minutes, or until heated through. You can also reheat in the microwave for 1-2 minutes, but the skin will not stay crisp.
The sauce may thicken in the fridge, so adding a small splash of water or chicken broth when reheating can help restore its silky texture.
Frequently Asked Questions
Can I use boneless skinless chicken thighs?
Yes, boneless skinless thighs work great in this recipe. Just reduce the baking time by about 5 to 7 minutes to avoid drying them out.
Can I grill this recipe instead of baking?
Absolutely! Sear the chicken on the grill, then brush with the sauce and cook over indirect heat until done. Baste with more sauce as needed.
What type of mustard is best?
I recommend using a mix of Dijon and whole grain mustard for the best depth of flavor. You can also use yellow mustard in a pinch.
Is this recipe freezer-friendly?
Yes, you can freeze the cooked chicken with sauce in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Can I make this in advance?
Definitely. Marinate the chicken in the sauce for up to 24 hours in advance. This enhances the flavor and saves time when you’re ready to cook.
Related Recipe You’ll Like
If you love the rich flavors of this Honey Mustard Chicken, you’ll definitely want to try my Marry Me Chicken, which combines juicy chicken with a creamy sun-dried tomato sauce that’s equally addictive.
Another fantastic option is Giant Zucchini Parmesan, which balances tender vegetables with a cheesy, savory crust. For something hearty yet creamy, check out my Creamy Crockpot Chicken Spaghetti.
All of these pair well with simple veggie sides and are guaranteed crowd-pleasers.
Save and Share This Recipe for Later
Don’t forget to save this Honey Mustard Chicken Thighs recipe to your Pinterest board for easy access when you need a foolproof dinner idea. You can also share it on Facebook or send it to a friend who’s always looking for quick and flavorful meal inspiration. Every time you share, it helps others discover new favorites too!
Honey Mustard Chicken Thighs
This Honey Mustard Chicken Thighs recipe is a savory and sweet baked chicken dish made with bone-in, skin-on thighs coated in a flavorful glaze of honey, Dijon mustard, whole grain mustard, and garlic. The result is tender, juicy meat with crispy skin and a rich, sticky sauce that’s perfect for pairing with sides like mashed potatoes, roasted veggies, or fresh greens. It’s an ideal weeknight dinner recipe that’s easy, quick, and irresistibly delicious.
Ingredients
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon whole grain mustard
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 to 6 bone-in, skin-on chicken thighs
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, salt, and black pepper.
- Pat chicken thighs dry with paper towels. Season lightly with additional salt and pepper.
- Heat a drizzle of oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3 minutes.
- Pour the prepared sauce over the chicken. Turn the chicken pieces to ensure they're evenly coated.
- Transfer the skillet to the oven and bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Spoon some sauce over the top before serving. Garnish with parsley if desired.
Notes
- For a slightly tangier flavor, add a splash of apple cider vinegar to the sauce.
- Boneless skinless thighs or breasts may be used, just reduce baking time.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat covered in the oven at 350°F for about 15 minutes or microwave for 1-2 minutes.
