Baked Honey Mustard Chicken Thighs
With a few simple ingredients, these easy, baked honey mustard chicken thighs make a delicious weeknight dinner that’s dairy free and family friendly. They’re so good, you’re going to have everyone asking for seconds. What makes this chicken recipe even better is that it’s easy and quick! Pair it with your favorite sides for a full meal. Makes about 8 servings.
Why I love this honey mustard chicken recipe
I love a good 5 ingredient dinner recipe. They’re great for the weeknight or when you’re short on time, and they tend to pair really well with your favorite sides – like my our favorite dairy free mashed potatoes and Italian green beans.
These baked honey mustard chicken thighs are one of my favorite 5 ingredient dinner recipes. They’re simple, flavorful and my kids love them so we eat them regularly in our house.
More 5 ingredient recipes: Dairy Free Biscuits / Honey Garlic Shrimp / Sesame crusted teriyaki salmon / Pineapple stuffing / Soy Dijon Chicken
Here’s what you’ll need to make this baked honey mustard chicken
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Baking sheet
- Parchment paper (optional)
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Buy Now → Ingredients note: I used boneless, skinless chicken thighs for this recipe, but you can easily swap chicken breast or tenders, just be sure to cook them accordingly. You’ll want the chicken to reach 165˚F.
How to make honey mustard chicken
Preheat and prep. Heat your oven to 425˚F and line a baking sheet with parchment paper or foil. Place your chicken thighs on the baking sheet and set aside.
Make the sauce. Mix the ingredients together in a small bowl. I like to use a small wire whisk to stir, but you can easily use a fork or spoon instead. When sauce is ready, top the chicken thighs.
Bake the chicken for about 20 minutes, or until chicken reaches an internal temperature of 165˚F. Remove from oven and allow the chicken to rest for about 5 minutes before serving.
FAQ’s and tips for making honey mustard chicken thighs
Yes. If you make it ahead to freeze, keep the sauce separate from the chicken until after it’s been thawed and is ready to cook. This will keep the sauce from getting too runny as the chicken thaws. You can also freeze leftovers in an airtight container too.
Honey mustard chicken will always be the star of the dinner plate with its powerful flavors so it’s best to choose sides that can complement and not try to overpower. A few examples of what goes well with honey mustard chicken are potatoes, rice, alfredo pasta or roasted vegetables.
No, you can use drumsticks, breasts, wings or any cut you like, just make sure to adjust the cooking time and that the chicken reaches 165 degrees on an instant read thermometer.
More chicken recipes
- Baked Chicken Legs Recipe
- Baked Chicken Parmesan
- Slow Cooker Thai Peanut Chicken
- Apple Rosemary Chicken and Dumplings
- Pecan Crusted Chicken
More dairy free dinner recipes you’ll love
- Easy Penne Bolognese
- Easy Kung Pao Chicken
- Easy Chicken Tortilla Soup
- Easy Jambalaya Skillet
- Easy Vegan Tzatziki
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/4 cup whole grain mustard
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 3 tablespoons olive oil
- 1 teaspoon coarse salt
- Black pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat oven to 425˚F and line a baking sheet with parchment paper or foil.
- Combine mustard, honey, olive oil, salt and pepper in a small bowl. Stir until combined.
- Coat the chicken thighs in the mustard mixture and place them on the baking sheet.
- Bake for about 20 minutes, or until the chicken has reached an internal temperature of 165˚F. Remove from oven and let chicken rest for about 5 minutes.
- Garnish with fresh herbs before serving (optional).
Easy and delicious! This is a great weeknight dish that everyone loves.
I’ve made this recipe many times & each time I get rave reviews! Very easy & delicious!
What about using bone in and skin on thighs
I’ve been making this for the past few months. So simple, yet so good!