Baked Honey Mustard Chicken Thighs

The robust, savory-sweet profile of this dish calls for a side that can stand up to it without competing. I love serving these baked honey mustard chicken thighs over a simple, buttery parmesan risanto or a crisp, shaved Brussels sprout salad. But honestly, this meal is a chameleon. It’s the kind of dinner that feels special enough for a weekend but is simple enough for a hectic Tuesday. I think that’s the magic of a great baked honey mustard chicken thighs recipe. It’s comfort food, made easy.

I remember the first time I made a version of this for my family. It was one of those nights where the fridge was looking sparse, but I had a pack of chicken thighs and a few pantry staples. The result was so much more than the sum of its parts. The skin crisped up beautifully in the oven, the sauce caramelized into sticky-sweet goodness, and everyone asked for seconds. That’s the goal here: regular kitchen, regular time, great results. This recipe for baked honey mustard chicken thighs is a reliable, flavor-packed path to a cozy meal that truly tastes like home.

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Ingredients List for Baked Honey Mustard Chicken Thighs

The beauty of these baked honey mustard chicken thighs lies in the short, simple ingredients list. You likely have most of these in your pantry right now, which makes this a perfect candidate for cheap dinners for a family.

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• ¼ cup Dijon mustard (for a smoother, more classic flavor) or whole-grain mustard (for texture and a bit more bite)
• ¼ cup honey
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar or fresh lemon juice
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Fresh parsley or thyme, chopped (for garnish)

Smart Swaps & Notes:

• Chicken: Boneless, skinless thighs will work, but you’ll miss that incredible crispy skin. For a similar sheet pan dinner vibe with a different protein, try my Honey Mustard Sheet Pan Salmon.
• Mustard: Yellow mustard can be used in a pinch, but Dijon or whole-grain adds a better depth of flavor.
• Sweetener: Maple syrup is a fantastic 1:1 swap for the honey.
• Spice Level: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a gentle kick.

Timing for Baked Honey Mustard Chicken Thighs

One of the best parts about this recipe is the hands-off cooking time. It’s a true set-it-and-forget-it kind of meal.

• Prep Time: 10 minutes (plus optional 30-minute marinate)
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes

Compared to many chicken dinners that require constant attention on the stovetop, this baked method is about 30% less fuss. You get that time back to make a side dish, set the table, or simply relax.

Step-by-Step Instructions

Making these baked honey mustard chicken thighs is a straightforward process. Follow these steps for perfectly cooked, flavorful chicken every time.

1. Prep the Chicken and Oven. Pat the chicken thighs completely dry with paper towels. This is the non-negotiable secret to getting crispy skin. Preheat your oven to 400°F (200°C).

2. Make the Honey Mustard Marinade. In a medium bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, apple cider vinegar, smoked paprika, onion powder, dried thyme, salt, and pepper. Taste it! It should be a beautiful balance of sweet, tangy, and savory. Adjust to your liking.

3. Coat the Chicken. Place the dried chicken thighs in a large bowl or a zip-top bag. Pour about ⅔ of the honey mustard sauce over the chicken, reserving the rest for basting later. Toss or massage the chicken until every piece is thoroughly coated. For deeper flavor, let it marinate for 30 minutes at room temperature or up to 4 hours in the fridge.

4. Arrange and Bake. Place the chicken thighs skin-side up in a single layer in a baking dish or on a rimmed sheet pan. For easy cleanup, line the pan with parchment paper or foil. Bake in the preheated oven for 20 minutes.

5. Baste and Finish Baking. After 20 minutes, carefully remove the pan from the oven. Brush the reserved honey mustard sauce over the top of each chicken thigh. This second layer will create that gorgeous, sticky-glazed finish. Return the pan to the oven and bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the skin is deeply golden and crispy.

6. Rest and Serve. Let the baked honey mustard chicken thighs rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist. Garnish with fresh herbs.

Nutritional Information (Per Serving, 1 thigh)

• Calories: ~320
• Protein: 24g
• Carbohydrates: 12g
• Fat: 20g (Saturated Fat: 5g)
• Sodium: ~580mg

Chicken thighs are a great source of protein and essential B vitamins. Using honey as a natural sweetener and mustard, which contains antioxidants, makes this a flavorful choice that relies on whole-food ingredients.

Equipment Needed

You don’t need any fancy gadgets for this baked honey mustard chicken thighs recipe. Just a few kitchen basics:

• Rimmed Baking Sheet or 9x13 Baking Dish: Essential for containing any juices. This is what makes it such an easy sheet pan dinner.
• Mixing Bowls: One for the sauce, one for tossing the chicken.
• Whisk: To emulsify the marinade ingredients smoothly.
• Brush: For basting the chicken with the extra sauce.
• Instant-Read Thermometer: The most reliable way to know your chicken is perfectly cooked (165°F at the thickest part).

Why You’ll Love This Recipe

This baked honey mustard chicken thighs recipe earns a permanent spot in your dinner rotation for so many reasons.

1. Simple Ingredients, Warm Memories. It transforms basic pantry items into a meal that feels celebratory and comforting.
2. Perfectly Crispy Skin. The high-heat baking method ensures the skin renders and crisps up beautifully, giving you that satisfying texture in every bite.
3. Meal Prep & Leftover Hero. The flavors deepen overnight, making fantastic leftovers for salads, wraps, or grain bowls. It’s a great base for shredded chicken recipes later in the week.
4. Family-Friendly Flavor. The sweet and tangy sauce is a universal crowd-pleaser, appealing to both kids and adults.
5. Adaptable & Forgiving. It’s hard to mess up! The recipe is flexible with substitutions and cooking times.

Healthier Alternatives for the Recipe

You can easily tweak this baked honey mustard chicken thighs recipe to fit different dietary needs without sacrificing flavor.

• Lower Sugar: Replace half the honey with a sugar-free maple syrup alternative or simply reduce the honey to 2 tablespoons.
• Gluten-Free: This recipe is naturally gluten-free. Just double-check your mustard label to be safe.
• Dairy-Free: It’s already dairy-free! The creamy texture comes from the emulsified sauce, not butter or cream.
• Higher Protein/Lower Carb: Serve the chicken thighs over a bed of cauliflower rice or with a large side of roasted green vegetables instead of potatoes or rice.
• Lighter Option: Use boneless, skinless chicken breasts. Reduce the baking time to 20-25 minutes total to prevent drying out.

Serving Suggestions

These baked honey mustard chicken thighs are the star, but the right sides turn it into a complete, memorable meal.

• Classic Comfort: Creamy mashed potatoes or buttery egg noodles to soak up the extra sauce. For another creamy chicken favorite, check out my Creamy Tuscan Chicken.
• Veggie Forward: Roasted broccoli, carrots, or asparagus right on the same pan during the last 20 minutes of cooking. For a bright, citrusy chicken option, my Honey Lime Chicken Skewers are perfect with grilled veggies.
• For Grains: Fluffy white rice, quinoa, or a simple orzo pilaf. My Lemon Garlic Chicken Orzo is a fantastic one-pan alternative.
• Salad: A simple arugula salad with a lemon vinaigrette cuts through the richness beautifully.
• Leftover Magic: Shred the leftover meat for incredible sandwiches, tacos, or to top a hearty salad.

Common Mistakes to Avoid

A few small tips can make the difference between good and great baked honey mustard chicken thighs.

• Not Drying the Chicken: Wet skin steams instead of crisps. Always pat the thighs thoroughly dry with paper towels first.
• Crowding the Pan: Give the chicken thighs space. If they’re touching, they’ll steam each other and the skin will stay soft. Use two pans if needed.
• Skipping the Baste: Applying that reserved sauce halfway through is key for a glossy, caramelized glaze. Don’t pour it all on at the beginning.
• Overcooking: Chicken thighs are forgiving, but they can dry out. Use a thermometer and pull them at 165°F. They’ll carry-over cook while resting.
• Using a Glass Pan for High Heat: While it works, a metal sheet pan or ceramic dish will promote better browning and crisping on the bottom.

Storing Tips for the Recipe

This dish makes fantastic leftovers, and it freezes beautifully for future easy meals.

• Refrigerator: Store leftover baked honey mustard chicken thighs in an airtight container for up to 4 days.
• Freezer: Place cooled chicken in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For best results (to retain crispness), reheat in a 350°F oven or air fryer until warmed through, about 10-15 minutes. The microwave will work in a pinch but will soften the skin.
• Repurposing: Shred the cold chicken and toss it into pasta salads, mix it with mayo for a chicken salad sandwich, or add it to soups. It’s a versatile start for many shredded chicken recipes.

Conclusion

At the end of a long day, there’s something deeply satisfying about pulling a pan of these golden, sticky baked honey mustard chicken thighs from the oven. The aroma fills the kitchen, and you know a good meal is moments away. It’s food that feels like home—uncomplicated, flavorful, and made to share. This recipe proves you don’t need complicated techniques or expensive ingredients to create a dinner that everyone will love.

I hope this becomes a new favorite in your home, a reliable recipe you turn to again and again. For another simple, flavor-packed sheet pan solution, try my Sheet Pan Teriyaki Chicken. It’s got that same easy-cleanup, big-flavor appeal.

If you give these baked honey mustard chicken thighs a try, I’d love to hear how it went! Leave a comment below or tag me on Pinterest @StackSipSnack so I can see your cozy kitchen creations. Happy cooking.

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