Honey Mustard Baked Chicken Thighs Recipe
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Honey Mustard Baked Chicken Thighs Recipe, delicious golden brown, slightly spicy and subtly sweet, is a chicken recipe that is quick and easy enough for any night of the week.
I like to think of myself as a maverick, a think-out-of-the-box kinda gal. But honestly, when it comes to weeknight meals, just like everyone else, 78.3% of the time it’s chicken. Usually once a week or so we roast or grill chicken. It’s tried and true, and when Wednesday evening rolls around, you’re fit to be tied and ready to just put your pjs on, tried and true is the way to go.
Of course we regularly do try to mix things up and try new flavor combinations. I have shared so many fantastic roasted or grilled chicken recipes over the years, from Honey Soy Baked Chicken Thighs to Coconut Milk Baked Chicken, plus one of our all-time favorites for cooking wings, thighs or a whole chicken cut-up, Sweet and Spicy Grilled Chicken. Add to the list this Honey Mustard Baked Chicken Thighs recipe. It is a keeper for sure. And so easy too!
Honey Mustard Baked Chicken Thighs recipe is such an easy recipe and a flavor combo that everyone enjoys. Begin by creating the dry-rub mixture. Whisk together salt, black pepper, dry mustard, onion powder, paprika, garlic powder, and brown sugar. Next, in a large oven-safe skillet or baking dish, arrange the chicken pieces in a single layer. Generously coat all sides of chicken pieces with the dry-rub mixture. Finish by baking the chicken in the oven at 450-degrees F for 25 minutes uncovered. While the chicken is baking, mix together honey and mustard to use as a glaze. After 25 minutes of baking, carefully remove the chicken from the oven, and brush or drizzle with the honey mustard mixture. Return chicken to oven and cook for another until done and golden brown, about 10-15 more minutes. So easy!
Slightly spicy and tangy with a bit of sweet from honey, these Honey Mustard Baked Chicken Thighs are sure to please even the pickiest of eaters. For even easier prep, mix up the easy dry-rub a few days ahead and be ready to pop this one in the oven for a quick meal any night of the week. Enjoy!
Honey Mustard Baked Chicken Thighs Recipe
Honey Mustard Baked Chicken Thighs Recipe
Slightly spicy and subtly sweet, this delicious recipe is quick and easy enough for any night of the week.
Ingredients
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 3-4 pounds bone-in chicken thighs (or whole bone-in chicken, cut up)
- 1/4 cup honey
- 1/4 cup yellow mustard
Instructions
- Preheat oven to 450-degrees F.
- Create a dry-rub mixture by stirring together salt, black pepper, dry mustard, onion powder, paprika, garlic powder, and brown sugar.
- In a large oven-proof skillet or baking dish, arrange chicken pieces in a single layer. Coat both sides of chicken pieces with the dry-rub mixture.
- Bake chicken at 450-degrees F for 25 minutes uncovered. While chicken is baking, mix together the 1/4 cup honey and 1/4 cup yellow mustard.
- After 25 minutes of baking, carefully remove chicken from oven, brush/drizzle with honey mustard mixture. Return chicken to oven and cook for another 10 minutes or until done and golden brown.
Hi Amy
Did you measure the mustard in a dry measuring cup or a liquid measuring cup.
The 1/4 cup of yellow mustard was actually measured in a dry measuring cup in order to get an accurate leveled measure.
Hi there!
I made this for supper last night. I followed your directions exactly. This turned out so DELICIOUS!!! Thank you! It will go in my regular rotation of recipes.
Thanks,
Pryj Kelley
Happy to hear it, Pryj!
This looks great, I’m always on the look out for new chicken recipes. Can’t wait to try it.
Can this be made with boneless skinless chicken breast? It looks amazing but I detest bones in my food.
Yes you can.
Do I change the cooking time if I use boneless?
Yes. Cook time shouldn’t take as long if using boneless.
Yum!
This was a very delicious recipe! I ended up only using two chicken thighs since it was just me… Came out golden brown and lip smacking good! Served with rice and a salad… Thanks for an easy and tasteful recipe!
Glad to hear that you enjoyed it, Jessica!
I’m making this dish as we speak what do you usually pair it with
Green beans and salad are nice. Any kind potatoes or pasta salad too.
How many calories for 1 serving ?
Probably a silly question, but what is dry mustard? I have a dijon mustard in my fridge currently – can I skip the dry mustard and just use the 1/4 cup mustard and 1/4 cup honey mixture? Thanks!
Dry mustard comes in a small box available in the spice section. If you delete it from the dry rub, the chicken will just be less mustardy.
I have a general question about cooking chicken thighs. Whenever I make them there’s a good inch or more of fat/juice in the dish. When they are most of the way done I transfer them to a rack over a baking sheet just so they aren’t dripping grease when I serve them. Am I doing something wrong? My seasonings, whether dry or liquid, never seem to stick! Too greasy to eat leftover. I’m baffled. I love crispy skin but I’m about to give up and stick to boneless/skinless thighs.
If it bothers you that is a good idea. You can also create a vegetable “roasting rack” using thick slices of onion, carrots or potatoes.
I just made this for my family for dinner. It was a hit! Thank you for a great recipe.
Loved this recipe! So easy to make suring the week.
Only comment is that it’s a little salty. Will definitely make again, but maybe but a little salt.
I fixed this tonite and it was a big hit. Thank you so much for the recipe. It sure beat the heck outta plain ol chicken.
I’m in love with this chicken!
Easy, delicious and perfect for lunch too.
Thanks for the recipe!
Well, I hate to say it but I’m out of honey and want to do this soooo I’m going to attempt it with mustard and brown sugar…I’m so sad my honey is gone!!!!!! But when I shop I will try it again WITH HONEY!!! Lol Thank you sounds delish!
My boyfriend insisted on boneless, skinless breasts. I didn’t adjust anything, so they were a bit overdone. I might drop the temperature to 400° if I do that again and/or cut the times to 20 and 7 minutes per baking portion. He still liked them very much. In the same pan, though, I did two full chicken legs with skin/bone-in and they came out better.
What kind of honey and mustard did you use? There’s so many different ones… I live in Germany so I don’t know if we have the same ones, but just if it’s runny honey or more the stiff set kind and whether to use the strong dijon mustard or plain yellow mustard?
Thanks for your help! Looks tasty and can’t wait to try it out.
Hello, Lena! It should be a “runny honey” and plain yellow mustard for the mixture that is brushed on the chicken for the last 10 minutes of baking. Although, a dijon mustard would be nice too.
I am ALWAYS looking for new things to do with chicken. This looks SO GOOD!
Making this dish for supper tonight. Only using 2 bone in thighs and instead of mixing the honey and mustard I keep Kens steak house honey mustard in the refrigerator so I used a 1/4 of that with my thighs. Made the run by the recipe and put the left over in a container for next time. Paired it with green beans and aspargus. Yummy
How long did you have to bake it?
This was very good. Not too mustardy or honey, just the right amount and balance. I did replace about 1/3 of the 1/4 cup of yellow mustard with Dijon. I also seared the chicken on both sides 4 minutes each, and the skin was so crispy. Definitely helped making in cast iron.