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Honey Dijon Chicken Thighs are an easy-to-make recipe that's full of flavor. The chicken is marinated in a simple honey Dijon sauce that adds just the right balance of sweet and tangy flavor. After a quick marinade, the chicken is baked until tender and juicy, making it an easy option for a family dinner any night of the week.
At a Glance: Ready in 45 minutes • Serves 4 • Easy to make • Perfect for busy weeknight dinners •
Baked honey mustard chicken
A little bit sweet and a little bit tangy is the way to be. This chicken makes a perfect weeknight dinner because it's easy and full of flavor. Once you've mixed the honey mustard sauce, the chicken is given a quick, 10-minute marinade, and then it's popped into the oven.
This recipe comes together with just a handful of pantry staples and very little hands-on time. The result is tender, flavorful chicken that pairs well with just about any side dish.
Key ingredients
- Chicken - I use bone-in, skin-on chicken thighs. You could also use boneless, skinless thighs or breasts. However, the cook time will be reduced.
- Honey - Adds sweetness to the dish.
- Dijon Mustard - Adds just the right amount of tang and a slight amount of zestiness. You could also use a whole-grain mustard.
- Garlic - Adds flavor.
- Herbs - I use fresh rosemary, thyme, and parsley. Feel free to only use one if you prefer. Dried herbs can also be used. Reduce the amount by half.
- Olive Oil - You can also use any type of neutral-flavored oil.
⭐️ Tip
While chicken is safe to eat at 165°F, chicken thighs benefit from being cooked to 185°F. The extra cooking time allows the connective tissue and fat in the dark meat to break down, resulting in chicken that's more tender, juicy, and flavorful.
Making Chicken with Honey Dijon
- Make the sauce by mixing the honey, Dijon, oil, garlic, and herbs together.
- Add the honey mustard sauce to the chicken thighs. Make certain the thighs are well covered.
- Allow the chicken to rest for about 10 minutes for a quick marinade.
- Place the chicken skin-side up in a lightly greased baking dish. Scrape any extra sauce over the top of the chicken.
- Bake uncovered in a preheated 350°F oven for 40-45 minutes until the thighs reach an internal temperature of 185°F.
- Remove from oven and allow chicken to rest for 5-10 minutes before serving.
Recipe tips
- Use bone-in, skin-on chicken thighs for the juiciest results and the best flavor.
- Don't skip the marinade. Even 10 minutes helps the honey Dijon sauce flavor the chicken.
- Use an instant-read thermometer to check for doneness. Cook the chicken until it reaches 185°F for the most tender texture.
- If the chicken isn't browned enough at the end of baking, place it under the broiler for 1 to 2 minutes.
- Let the chicken rest for 5 minutes before serving so the juices can redistribute throughout the meat.
Serving suggestions
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes.
Baked Honey Dijon Chicken Thighs
Equipment
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic (minced)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon fresh parsley (chopped)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350°F.
- Make the sauce by mixing the honey, Dijon, oil, garlic, herbs, salt, and pepper together.3 tablespoons honey, 3 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 teaspoon garlic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, 1 teaspoon fresh parsley, ½ teaspoon salt, ¼ teaspoon pepper
- Add the honey Dijon sauce to the chicken thighs, making certain the thighs are well coated. Let the chicken marinate for 10 minutes.4 chicken thighs
- Place the chicken skin-side up in a lightly greased baking dish. Scrape any extra sauce over the top of the chicken.
- Bake uncovered in a preheated 350°F oven for 40-50 minutes, until the chicken reaches an internal temperature of 185°F.
- Remove from oven and allow chicken to rest for 5-10 minutes before serving.
- Sprinkle a bit of fresh chopped parsley over the top for garnish, just before serving, optional.
Notes
- Use bone-in, skin-on chicken thighs for the juiciest results and the best flavor.
- Don't skip the marinade. Even 10 minutes helps the honey Dijon sauce flavor the chicken.
- Use an instant-read thermometer to check for doneness. Cook the chicken until it reaches 185°F for the most tender texture.
- If the chicken isn't browned enough at the end of baking, place it under the broiler for 1 to 2 minutes.
- Let the chicken rest for 5 minutes before serving so the juices can redistribute throughout the meat.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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