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This baked honey mustard chicken is the kind of weeknight hero you’ll come back to again and again.
Juicy bone-in chicken thighs are coated in a golden glaze of honey, Dijon mustard, garlic, and herbs, creating a savory-sweet balance that’s irresistible.
With a high protein content (24g per serving) and minimal carbs, this dish supports a balanced diet while keeping you satisfied.
The healthy fats from olive oil and nutrient-rich herbs like rosemary and thyme provide extra flavor and wellness benefits.
It’s a one-pan recipe with minimal prep—perfect for busy nights or batch cooking for the week.
Plus, the broiled finish adds a crispy, golden skin that makes each bite a little indulgent without going overboard on calories.
Must-Have Tools for Perfect Results
Oven-Safe Baking Dish
Holds the chicken while baking and evenly distributes heat for perfect cooking. Great for casseroles, roasted vegetables, and baked pasta.
Silicone Basting Brush
Makes it easy to coat the chicken with the honey mustard mixture, ensuring even coverage. Useful for marinades, glazes, and BBQ sauces.
Instant-Read Meat Thermometer
Ensures the chicken reaches the perfect internal temperature for safety and tenderness. Essential for cooking all meats and even bread.
Garlic Press: Quickly crushes garlic for the marinade, saving time and keeping hands free from strong odors. Perfect for sauces, dips, and marinades.
Measuring Spoons Set
Guarantees accurate measurement of herbs, spices, and liquids for consistent flavor. Handy for both savory and baking recipes.
Honey Mustard Chicken
Equipment
- 1 Oven-safe baking dish
- 1 small mixing bowl
- 1 Silicone Basting Brush
- 1 Garlic Press
- 1 Measuring Spoons (set)
Ingredients
- 8 bone-in chicken thighs
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 cloves garlic minced
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons fresh rosemary finely chopped
- 1 ½ teaspoons fresh thyme finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the Oven for Even Cooking: Begin by setting your oven to 350°F (177°C). Preheating ensures the chicken starts cooking immediately at the right temperature, which helps lock in moisture and produce a tender, juicy interior. While the oven is heating, position one of the racks in the middle section for the most even heat circulation.
- Prepare the Chicken Thighs: Place your bone-in chicken thighs in an oven-safe baking dish large enough to hold them in a single layer without crowding. Use a paper towel to pat each piece completely dry, including the skin. Removing excess surface moisture allows the honey mustard glaze to cling better and promotes a crispier finish.
- Create the Honey Mustard Marinade: In a small mixing bowl, combine honey, Dijon mustard, minced garlic, olive oil, finely chopped rosemary, finely chopped thyme, kosher salt, and freshly ground black pepper. Whisk or stir the mixture thoroughly until it forms a smooth, golden-colored glaze. This combination delivers a perfect balance of sweet, tangy, savory, and aromatic flavors.
- Coat the Chicken Generously: Using a silicone basting brush or the back of a spoon, spread the honey mustard marinade over each chicken thigh. Make sure to cover the skin, edges, and any exposed meat. For maximum flavor, gently lift the skin in spots and brush a small amount underneath—this seasons the meat directly and infuses the flavor deeper as it cooks.
- Bake the Chicken to Tender Perfection: Place the baking dish on the center rack of your preheated oven. Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 175°F (80°C) when checked with an instant-read meat thermometer inserted into the thickest part of the meat without touching the bone. This temperature ensures both tenderness and food safety.
- Crisp the Skin for a Finishing Touch: In the final 2–3 minutes of cooking, switch your oven to the broil setting. Keep a close watch during this time, as broiling can turn from perfect golden brown to overly dark very quickly. This final step caramelizes the glaze, crisps up the skin, and intensifies the flavor.
- Rest and Serve for Best Flavor: Once cooked, remove the baking dish from the oven and allow the chicken to rest for 5 minutes before serving. Resting helps the juices redistribute throughout the meat, ensuring each bite is moist and flavorful. Serve warm with your choice of sides—roasted vegetables, rice, or a fresh green salad complement the dish beautifully.
Notes
- For the juiciest results, use bone-in, skin-on chicken thighs as they retain more moisture during baking.
- If you don’t have fresh herbs, substitute 1 teaspoon total of dried rosemary and thyme or use a pre-mixed Italian seasoning blend.
- To make this recipe gluten-free, ensure your Dijon mustard and all seasonings are certified gluten-free.
- For an extra depth of flavor, marinate the chicken in the honey mustard mixture for 30 minutes to 2 hours before baking.
- Keep an eye on the chicken while broiling to prevent burning—every oven’s broiler intensity varies.
Chef’s Secrets for Success
The key to perfect honey mustard chicken lies in the balance of flavors and proper cooking temperature.
Patting the chicken dry before applying the glaze is essential—it helps the skin crisp up beautifully.
Whisking the marinade thoroughly ensures the honey and mustard combine evenly, avoiding clumps or overly sweet spots.
If you want more depth, you can add a splash of apple cider vinegar to the glaze for subtle acidity.
Finally, never skip resting the chicken after baking—it allows the juices to settle, so every bite is tender and moist.
Serving Suggestions That Impress
This dish pairs wonderfully with a variety of sides.
For a wholesome weeknight dinner, serve with roasted vegetables and a side of garlic mashed potatoes.
For lighter fare, opt for a crisp garden salad or steamed asparagus. If you’re hosting, pair it with buttered rice pilaf and a loaf of crusty bread to soak up the extra sauce.
The sweet-tangy flavor profile also pairs well with grilled corn in the summer or roasted root vegetables in cooler months.
Storage Tips for Freshness
Allow leftovers to cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days.
For longer storage, freeze cooked chicken in freezer-safe bags or containers for up to 2 months.
To reheat, thaw overnight in the refrigerator (if frozen) and warm in a 350°F oven until heated through.
Avoid microwaving on high heat as it can dry out the meat—low and slow is best for preserving juiciness.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes, but chicken breasts tend to cook faster and can dry out more easily. Adjust the baking time to around 25–30 minutes and check for an internal temperature of 165°F (74°C).
2. Is Dijon mustard necessary, or can I use yellow mustard?
Dijon mustard provides a smoother, more refined flavor. Yellow mustard will work, but it will give the dish a sharper tang and slightly less depth.
3. Can I prepare this recipe ahead of time?
Absolutely! You can mix the marinade and coat the chicken in advance. Store it in the refrigerator for up to 24 hours before baking for even more flavor infusion.
4. What’s the best way to get the skin extra crispy?
Make sure the chicken is completely dry before coating with glaze, and don’t skip the final broil step. You can also place the chicken on a wire rack over the baking dish to allow hot air to circulate underneath.
5. Can I make this without honey for a sugar-free version?
Yes, substitute honey with sugar-free maple syrup or a keto-friendly sweetener blend. Keep in mind the glaze may not caramelize in quite the same way.
This recipe is inspired by downshiftology and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
