I am always looking for easy chicken dinners that my family will actually get excited about, and honey mustard is one of those flavors that everyone seems to love. I already have my One Pan Honey Mustard Chicken and Potatoes that we make often, but I wanted to make a version that kept the focus on the chicken (and made it a little easier for busy nights).
These chicken thighs sit in a honey mustard marinade that turns into the best sticky, sweet, and tangy glaze while they bake. The edges get a little caramelized, the chicken stays juicy, and the whole kitchen smells amazing while it’s cooking. It’s one of those recipes where you might want to make a little extra sauce because everyone will be reaching for it.
Ingredients & Substitutions
- Chicken Thighs: I love using boneless skinless chicken thighs because they stay juicy and tender while baking. You can use bone-in, skin-on thighs, but you may need to adjust the baking time. Chicken breasts will also work, but be careful not to overcook them.
- Coarse Ground Dijon Mustard: This gives the sauce its signature honey mustard flavor and a little texture. Regular Dijon mustard can be used if that is what you have.
- Shallot: Shallot adds a mild onion flavor that blends nicely into the glaze. You can substitute minced red onion if needed.
- Honey: Honey balances the tangy mustard and helps create that sticky caramelized glaze. Maple syrup can be used for a slightly different flavor.
- Olive Oil: Olive oil helps smooth out the marinade and helps everything coat the chicken evenly. You can use another neutral oil if preferred.
- Garlic and Lemon Juice: Fresh garlic and lemon juice brighten up the glaze and balance the sweetness.
FAQs
Can I use chicken breasts instead of chicken thighs?
Yes! Chicken breasts will work, but they can dry out more easily than thighs. If using breasts, keep an eye on the temperature and remove them from the oven once they reach 165°F.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours. You can also marinate it overnight, which makes this a great recipe to prep ahead.
Can I make this honey mustard chicken ahead of time?
Yes! You can prepare the chicken and marinade ahead of time and keep it in the refrigerator until you are ready to bake it. Leftovers also reheat well for an easy lunch or dinner.
Can I use a different cut of chicken?
Absolutely! Boneless chicken thighs work best because they stay juicy, but you can use bone-in thighs, drumsticks, or chicken tenders. Just adjust the cooking time as needed and make sure the chicken reaches 165°F.
What to Serve With Honey Mustard Chicken
This chicken is easy to turn into a complete meal with a few simple sides.
- Potatoes: Potatoes are always a good choice with this sweet and tangy chicken. Serve it with mashed potatoes, roasted potatoes, crispy potato wedges, or your favorite potato side.
- Vegetables: Add a simple vegetable like roasted Brussels sprouts, Parmesan green beans, or a fresh side salad to balance out the meal.
- Bread: A warm dinner roll, like my cheesy garlic dinner rolls or crusty French baguette, is perfect for soaking up any extra honey mustard glaze.
How to Store Baked Honey Mustard Chicken Thighs
Let the chicken cool completely before storing.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Freezer: Freeze the cooled chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the chicken gently in the oven at 350°F until heated through, or microwave individual portions. Adding a little extra honey mustard sauce or covering the chicken while reheating can help keep it from drying out.
Baked Honey Mustard Chicken Thighs
Ingredients
Marinade / Glaze
- ½ cup coarse ground Dijon mustard
- 1 medium shallot, finely diced (or ¼ cup minced red onion)
- 6 tablespoons honey
- ¼ cup olive oil
- 2 teaspoons garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Chicken
- 2 to 2 ½ pounds boneless skinless chicken thighs, about 6 to 8 thighs
Instructions
- In a medium bowl, whisk together the Dijon mustard, shallot, honey, olive oil, garlic, lemon juice, salt, and pepper until well combined.
- Remove and reserve ½ cup of the mixture in the refrigerator. This will be used as the glaze after the chicken cooks.
- Place the chicken thighs in a large zip-top bag or bowl. Pour the remaining marinade over the chicken. Seal and massage to coat evenly. Marinate in the refrigerator for at least 2 hours, or up to overnight for the best flavor.
- When ready to bake, preheat the oven to 425°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Remove the chicken from the marinade and place it on the prepared pan. Pour the remaining marinade over the chicken.
- Bake for 25 minutes. Remove from the oven and brush generously with the reserved glaze.
- Return the chicken to the oven and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze is caramelized and sticky.
- For extra browning, broil for the last 1 to 2 minutes, watching closely.
- Let the chicken rest for 5 minutes before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
