Savory Honey Mustard Chicken Thighs

Here’s my go-to honey mustard chicken thighs recipe, with a simple marinade that combines sweet honey, tangy mustard, and fresh herbs for juicy, flavorful results every time.

These chicken thighs have become our regular Thursday night dinner – they’re quick enough for busy weeknights but good enough that my kids always clean their plates. And the best part? The sauce is perfect for drizzling over rice or potatoes.

What Kind of Chicken Thighs Should I Use?

For this recipe, boneless skinless chicken thighs are the way to go, though you could use bone-in thighs if you adjust the cooking time. Chicken thighs are naturally more flavorful and juicy than breast meat, thanks to their slightly higher fat content, and they’re also more forgiving if you cook them a few minutes too long. When shopping, look for thighs that are similar in size so they’ll cook evenly, and try to choose pieces that are pink in color without any gray or brown spots. If you’re buying from the meat counter, don’t be shy about asking when the chicken was packaged – fresher is always better.

Options for Substitutions

This recipe is pretty straightforward, but here are some helpful swaps if you need them:

• Chicken thighs: While chicken thighs give you the juiciest result, you can use chicken breasts instead. Just reduce cooking time by about 5-7 minutes since breasts cook faster and can dry out more easily.
• Dijon mustard: If you’re out of Dijon, whole grain mustard works great. You can also use regular yellow mustard, but reduce the amount to 3 tablespoons since it’s stronger in flavor.
• Honey: Maple syrup makes a good substitute for honey, using the same amount. Brown sugar works too – use 3 tablespoons and add 1 teaspoon of water to help it dissolve.
• Olive oil: Any neutral cooking oil like vegetable, canola, or avocado oil will work just fine here.
• Oregano: Feel free to swap oregano with thyme, Italian seasoning, or herbs de Provence – whatever you have in your spice cabinet.
• Cayenne pepper: You can use red pepper flakes, hot sauce, or even a pinch of chili powder instead. Or simply skip it if you don’t want the heat.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking honey mustard chicken thighs is preventing the honey-based sauce from burning – to avoid this, keep a close eye on the temperature and position your oven rack in the middle, not too close to the heating element. A common error is cooking the chicken straight from the fridge, which leads to uneven cooking; instead, let the chicken rest at room temperature for 15-20 minutes before cooking. For the best flavor development, don’t skip the marinating time – giving the chicken at least 30 minutes (or up to 4 hours) to soak in the honey mustard mixture makes a noticeable difference in taste. To ensure perfectly cooked chicken thighs, use a meat thermometer to check that the internal temperature reaches 165°F, as cutting into the meat to check doneness will release all those flavorful juices.

What to Serve With Honey Mustard Chicken?

These sweet and tangy chicken thighs pair really well with simple side dishes that can soak up all that delicious sauce. Rice or mashed potatoes are perfect for this – they’ll catch every drop of the honey mustard goodness. For some green veggies, roasted broccoli or green beans work great since they can cook in the oven at the same time as the chicken. If you want to keep things light, a simple mixed green salad with a basic vinaigrette lets the chicken be the star while adding some fresh crunch to your plate.

Storage Instructions

Keep Fresh: These honey mustard chicken thighs stay good in an airtight container in the fridge for up to 4 days. They make fantastic leftovers for lunch or dinner, and the flavors actually get even better after a day or two!

Freeze: Got extras? Let the chicken cool completely, then pop it in a freezer-safe container or zip-top bag. It’ll keep well for up to 3 months. I like to freeze individual portions – it makes grabbing a quick lunch super easy.

Reheat: To warm up your chicken, cover it and microwave in 30-second intervals until heated through. For best results, you can also reheat it in the oven at 350°F for about 10-15 minutes. Adding a splash of chicken broth helps keep the meat nice and juicy.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 150-170 g
• Fat: 70-80 g
• Carbohydrates: 40-50 g

Ingredients

• 2 pounds skinless, boneless chicken thighs
• 1/4 cup dijon mustard
• 1/4 cup honey
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/16 teaspoon cayenne pepper (optional)

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking the chicken.

Step 2: Prepare the Mustard Honey Sauce

In a small bowl, combine Dijon mustard, honey, olive oil, salt, pepper, and oregano.

If you’d like a bit of heat, you can add a dash of cayenne pepper.

Mix all the ingredients together until they form a smooth, well-blended sauce.

Step 3: Coat the Chicken with Sauce

Place your chicken pieces in a greased baking dish, ensuring they are arranged in a single layer for even cooking.

Pour the prepared mustard honey sauce over the chicken, making sure each piece is evenly coated for full flavor infusion.

Step 4: Bake the Chicken

Bake the chicken uncovered in your preheated oven for 30-40 minutes.

You’ll want to check that the top turns a lovely golden brown and the internal temperature of the chicken has reached 165°F (74°C) to ensure it’s fully cooked and safe to eat.

Step 5: Serve and Enjoy

Once the chicken has finished baking, carefully remove it from the oven.

Serve it hot with a side of rice, vegetables, or potatoes to complement the flavors of the dish.

Enjoy your meal!