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Honey Mustard Chicken Thighs Recipe

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Juicy baked chicken thighs glazed with a sweet and tangy honey mustard sauce.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lb)
  • Salt and black pepper, to taste
  • 2 Tbsp olive oil
  • ⅓ cup Dijon mustard
  • ¼ cup honey
  • 2 Tbsp whole grain mustard
  • 2 cloves garlic, minced
  • 1 Tbsp fresh lemon juice
  • 1 tsp dried thyme or 1 Tbsp fresh chopped thyme
  • Optional garnish: chopped parsley

Instructions

  1. Preheat oven to 400 °F (200 °C). Line a baking sheet or oven-safe skillet with foil or parchment.
  2. Pat chicken thighs dry; season both sides with salt and pepper.
  3. Heat olive oil in skillet over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook 2 minutes more. Transfer to a plate.
  4. In a bowl, whisk together Dijon mustard, honey, whole grain mustard, garlic, lemon juice, and thyme.
  5. Return chicken thighs to skillet or baking sheet, skin side up. Brush half of the honey mustard sauce over each piece.
  6. Bake in preheated oven for 20–25 minutes, or until chicken reaches an internal temperature of 165 °F (74 °C).
  7. About 5 minutes before done, brush with remaining sauce and bake uncovered until glaze is sticky and chicken is golden.
  8. Remove from oven and let rest for 5 minutes. Garnish with parsley and serve.

Notes

  • For extra flavor, marinate chicken in sauce for 1–4 hours before cooking.
  • Use bone‑in thighs for best moisture; boneless will cook faster.
  • Serve with rice, roasted vegetables, or a green salad.
  • Leftovers keep up to 3 days refrigerated—reheat gently to preserve glaze.
  • Swap honey for maple syrup for a deeper sweetness.

Nutrition

Find it online: https://ukfinda.com/honey-mustard-chicken-thighs-recipe/