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Baked Honey Mustard Chicken Thighs are golden brown and glistening, ready to be served as the featured image showcases their deliciousness.

Irresistible Baked Honey Mustard Chicken Thighs

These baked honey mustard chicken thighs offer a perfect blend of sweet, tangy, and savory flavors. Tender, juicy chicken is cloaked in a golden, glistening glaze for an easy and delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 boneless, skinless chicken thighs about 1.5-2 pounds
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Baking dish (9x13 inch or similar)
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Oven
  • Meat thermometer
  • Spoon or brush for coating

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. In a medium bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, paprika, salt, pepper, and red pepper flakes (if using).
  3. Place the chicken thighs in the prepared baking dish. Pour the honey mustard sauce over the chicken, making sure each piece is evenly coated.
  4. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  5. If you want a little extra caramelization, you can broil for the last 1-2 minutes, but keep a close eye on it to prevent burning.
  6. Let the chicken rest for a few minutes before serving.

Notes

For extra flavor, marinate the chicken in the honey mustard sauce for at least 30 minutes (or even overnight in the fridge). Ensure the chicken thighs are in a single layer in the baking dish to prevent steaming. To store leftovers, allow the chicken to cool completely before transferring it to an airtight container and refrigerate for up to 3-4 days. You can reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes, in the microwave for 1-2 minutes, or in a skillet over medium heat for 5-7 minutes.