Description

These Honey Mustard Chicken Thighs are juicy, tender, and coated in a sweet and tangy honey Dijon glaze that caramelizes beautifully in the oven. This easy one-pan dinner is perfect for busy weeknights or family meals with minimal prep and maximum flavor.

Ingredients

8 bone-in, skin-on chicken thighs

Salt and freshly ground black pepper, to taste

1 teaspoon garlic powder

1 teaspoon paprika

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons olive oil

1 teaspoon dried thyme

Fresh thyme or parsley, for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season on all sides with salt, black pepper, garlic powder, and paprika.
Arrange the chicken thighs skin-side up in a large baking dish.
In a small bowl, whisk together the Dijon mustard, honey, olive oil, and dried thyme until smooth.
Spoon the honey mustard sauce evenly over each chicken thigh.
Bake uncovered for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
Switch the oven to broil and cook for an additional 2 to 4 minutes, watching carefully until the skin is golden and the glaze is caramelized.
Let the chicken rest for 5 minutes before serving.
Spoon the pan sauce over the chicken and garnish with fresh thyme or parsley if desired.

Notes

Add a splash of fresh lemon juice for a brighter flavor.

Mix in whole grain mustard for extra texture and mustard flavor.

Add a pinch of cayenne pepper or red pepper flakes for mild heat.

Fresh minced garlic can be used instead of garlic powder.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze cooked chicken and sauce for up to 3 months. Thaw overnight before reheating.

Reheat in a 350°F oven for 15 to 20 minutes or microwave until heated through.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Bake
Cuisine: American

Nutrition

Serving Size: 2 chicken thighs
Calories: 540 kcal
Sugar: 16 g
Sodium: 620 mg
Fat: 35 g
Saturated Fat: 8 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 185 mg