Made with simple kitchen staples, this honey dijon mustard chicken thighs recipe is the perfect meal for a busy weeknight! It has a delightful sweet and savory flavor with a bright, herby note that’ll leave you wanting to make this every week!

Saucy, juicy, and tender, these honey dijon mustard chicken thighs make my mouth water the second I pull them out of the oven. Give your chicken recipe a bit of a refresh with this flavorful chicken thigh recipe!

A close up view of the honey dijon mustard chicken thighs in a baking dish, topped with fresh thyme.

Why You’ll Love This Recipe

This honey dijon mustard chicken recipe is very forgiving. Using bone-in skin-on chicken thighs means they come out so juicy and tender every time even if you can hear the timer going off and you’re busy with something else. A couple extra minutes won’t yield dry chicken.
Most of these ingredients are kitchen staples! You can probably whip these flavorful chicken thighs up without having to run out to the store.
You can definitely prepare this ahead of time, whether it’s marinating the chicken in the sauce before you leave for work or by baking them in advance and reheating later.

Ingredients You’ll Need

Ingredients needed to make honey dijon mustard chicken thighs.

chicken thighs — I’m using bone-in, skin-on chicken thighs from Costco. This is my favorite thing to make after a Costco run since it easy and uses kitchen staples and then I’ll just freeze the rest of the chicken in the package.
seasonings — I’m using the winning combination of garlic powder, onion powder, paprika, salt, and pepper. Truly cannot go wrong with this!
honey — I use a local runny honey. If your honey has crystallized, simmer the jar in some water to get it back to it’s runny form. It’s so much easier to mix together the ingredients when it’s runny.
Dijon mustard — make sure you’re using Dijon mustard and not yellow mustard. Dijon mustard is known for its sharper flavor. Its distinctive mustard flavor really rounds out the dish. I have the giant version of this Dijon mustard from Costco.
thyme — I love adding sprigs of fresh thyme to this recipe. Fresh thyme adds a minty sweet notes with earthy undertones. While you can use dried thyme, I highly recommend sticking with fresh thyme as the peppery notes are more prominent in dried thyme, while fresh thyme is more floral.
olive oil — I use olive oil but you can use any neutral oil such as avocado oil.
lemon — lemon juice and lemon zest add a bright note that really makes the dish taste more fresh and light.

How to Make Honey Dijon Mustard Chicken

honey dijon mustard chicken honey dijon sauce mixed in a bowl and chicken thighs in a baking dish patted dry with a paper towel.

Heat the oven to 350F.
In a bowl, combine the garlic powder, onion powder, paprika, salt, pepper, honey, dijon mustard, olive oil, thyme, lemon zest, and lemon juice.
Place the chicken thighs, skin side up, in a baking dish. Pat them dry with a paper towel if there is any moisture.

Set of two photos showing sauce brushed over chicken thighs and baked.

Pour the honey Dijon mustard sauce over top of the chicken thighs and use a brush to evenly coat the chicken with the sauce if needed.
Bake the chicken thighs for 40 to 45 minutes then broil for 2 to 3 minutes at the end for crispy skin. Garnish with additional sprigs of thyme if desired.

Overhead view of a white baking dish with eight honey dijon mustard chicken thighs topped with fresh thyme.

Recipe Tips and Notes

This is the large rectangular baking dish I use. Its size is 15.5″x8″. Ideally you use a baking dish and not a sheet pan as you want the chicken to cook in the honey dijon mustard sauce.
Keep a close eye on the chicken thighs when you broil them. It can easily go from crispy to burnt. If you have hot spots in the oven, you can cover parts of the chicken that are browning too quickly with a bit of foil.
Not a fan of thyme? Swap it for rosemary or oregano!
Make sure to zest the lemon before juicing it. It’s much harder to zest a juiced lemon!
Make sure you get as much juice as you can from the lemon by bringing it to room temperature and rolling the lemon under the palm of your hand to loosen up the juices.
If you want to change up the texture a bit, you can add a tablespoon of whole grain mustard (and a tablespoon of extra honey) to the sauce.
Serve with some bread or mashed potatoes or even rice to soak up the flavorful juices at the bottom of the baking dish!

A plate with two honey dijon mustard chicken thighs with mashed potatoes and peas.

Make Ahead Tips

Meal prep: once cooled, store the dijon chicken thighs in an airtight container for up to 4 days in the fridge. Make sure to hold onto the liquid at the bottom of the pan as it’s super flavorful and will help keep the chicken thighs from drying out when you reheat it.
Freezer: allow the chicken and the sauce to cool before transferring them into an airtight container before storing in the freezer. Freeze for up to 3 months.

Serving Suggestions

Want some side dishes that’ll pair perfectly with these honey dijon mustard chicken thighs? Try these ones!

Honey Dijon Mustard Chicken Recipe

Made with simple kitchen staples, this oven baked honey dijon mustard chicken thighs recipe is the perfect meal for a busy weeknight! It has a delightful sweet and savory flavor with a bright, herby note that'll leave you wanting to make this every week!

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Ingredients

8 chicken thighs, bone-in skin-on
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
¼ cup honey
¼ cup Dijon mustard
4 to 5 sprigs fresh thyme
1 tablespoon olive oil
½ lemon, zested and juiced

Instructions

Heat the oven to 350F.
In a bowl, combine the garlic powder, onion powder, paprika, salt, pepper, honey, dijon mustard, olive oil, thyme, lemon zest, and lemon juice.
Place the chicken thighs, skin side up, in a baking dish. Pat them dry with a paper towel if there is any moisture.
Pour the honey Dijon mustard sauce over top of the chicken thighs and use a brush to evenly coat the chicken with the sauce if needed.
Bake the chicken thighs for 40 to 45 minutes then broil for 2 to 3 minutes at the end for crispy skin. Garnish with additional sprigs of thyme if desired.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

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