This baked honey mustard chicken recipe is one of my favorite easy dinners! Great to prep ahead of time, the chicken turns out sweet, savory, and tangy with ultra-crisp skin and juicy, tender meat. It’s perfect for pairing with a variety of side dishes or adding to salads, wraps, bowls, and more.
If you know me, you know crispy, roasted chicken is my favorite. Plain chicken breast doesn’t quite do it for me, but I digress.
That love of crispy chicken is exactly why I’ve been looking for new ways to dress it up. Lately, I’ve been putting my mustard sauce on just about everything from air fryer salmon to sheet pan sausage and veggies, and even using it as a dip for my homemade chicken nuggets. So, naturally, crispy baked chicken thighs were next!
The result reminds me a little of buttermilk chicken, but it’s dairy-free, with a little more tang and sweetness and all that crispy, juicy goodness. I might be biased, but I think you’ll love this dish as much as I do. It’s a staple in my meal lineup of easy weeknight recipes!
Key Ingredients and Notes
Below is an overview of the ingredients. Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!
- Chicken – I use boneless, skin-on chicken thighs for a crispy exterior, but boneless, skinless chicken thighs will also work. You can even use chicken breasts, if preferred! Just be sure to adjust the cooking time as needed.
Note: If using boneless, skinless chicken thighs, see the recipe card notes below. The cooking instructions change slightly!
- Dijon Mustard – This gives the chicken a delicious tangy taste. Skip yellow mustard! We want the sharper flavor and extra depth that Dijon brings. I prefer smooth Dijon, but you can use whole grain mustard if preferred. Just keep in mind that the texture of the marinade will be a little gritty.
- Mayonnaise – This forms the base of the mustard sauce marinade. The acidity helps tenderize the chicken, and the moisture creates a delicious crust that contributes to the crisp exterior.
No Mayonnaise? I’ve also made this with sour cream or Greek yogurt. Both work, but the sauce is a little tangier and the chicken doesn’t brown or crisp quite as well since they contain less fat than mayonnaise.
- Spices – Salt, pepper, onion powder, and sweet paprika give the mustard sauce lots of depth and a savory taste. I also like to include ground mustard for a little extra zip, but it’s optional.
- Lemon Juice – The acidity balances some of the heaviness of the fats and tenderizes the chicken.
- Honey – The combination of honey and Dijon gives the marinade the perfect balance of sweet and tangy tastes. Agave nectar also works, if preferred.
- Olive Oil – An excellent source of omega fats, this helps create a smooth marinade without diluting the flavor. I prefer light olive oil, but extra-virgin olive oil works if you want a richer, sharper taste.
How to Make Baked Honey Mustard Chicken Thighs
This honey mustard chicken thighs recipe is simple, but it does require a bit of planning. I recommend reading the full recipe through a couple of times and planning accordingly!
- Season the chicken. Pat the chicken dry with paper towels, and season both sides with salt and pepper. For the crispiest skin, make sure to remove as much moisture as possible!
Note: If you season the sauce generously with salt and pepper, the chicken does not need much additional seasoning. Avoid adding more salt immediately before cooking!
- Prepare the marinade. Whisk all the marinade ingredients except the olive oil in a bowl. Then, whisking continuously, add the olive oil just until the sauce is smooth and well combined. Season to taste. Then, reserve a portion for brushing or serving.
- Marinate the chicken. Gently loosen the skin from each chicken thigh, and spread a thin layer of sauce underneath. Keep the outside as clean as possible! Refrigerate the thighs uncovered for at least 2 hours.
Note: Be sure not to let your chicken marinate for longer than 24 hours, or the proteins are likely to break down too much, causing the chicken to become mushy!
- Sear. Bring the chicken thighs back to room temperature. Then, arrange them skin-side down in a cold, oven-safe skillet. Render the fat over medium to medium-high heat, and allow the skin to become deeply golden.
- Bake. Flip the thighs skin-side up, and brush the reserved marinade around the exposed meat, avoiding the skin. Bake until the chicken reaches an internal temperature of at least 165°F.
Tip: For more tender thighs, I recommend baking to 175°F.
- Create extra crispy skin. Turn the oven to broil during the last few minutes of cooking, when the chicken is about 5 degrees below your desired temperature. This is optional but creates an incredible, crispy exterior!
- Serve. Let your honey mustard chicken thighs rest at room temperature for at least 5 minutes. This allows the natural juices to redistribute, keeping the chicken tender and juicy. Enjoy!
For skinless chicken thighs
- Pat the boneless, skinless chicken thighs dry. Lightly season with salt and pepper, unless the mustard sauce is already well seasoned.
- Reserve some untouched sauce for brushing or serving.
- Coat the chicken evenly with the remaining sauce. Cover and refrigerate for at least 2 hours or up to overnight.
- Remove the chicken from the marinade, allowing the excess to drip off.
- Heat a small amount of oil in an oven-safe skillet over medium heat. Sear the thighs for 2–3 minutes per side, watching carefully because the honey can brown quickly.
- Brush the chicken with some of the reserved sauce. Transfer the skillet to a 400°F oven and bake for 12–18 minutes, or until the chicken reaches at least 165°F internally. For more tender thighs, cook to approximately 175°F.
- Let the chicken rest for 5 minutes before serving.
How to Store
This recipe is great to prep ahead of time and store for later! I often make extras for meal prep and had a stash on hand for easy protein postpartum.
Make ahead: Prepare the mustard sauce up to 4 days in advance and store it in an airtight container in the refrigerator. The chicken can be marinated for 2-24 hours. Keep skin-on thighs uncovered with the skin facing up to help the skin dry, but keep skinless thighs covered.
Store: Transfer cooled chicken to an airtight container, and store it in the fridge for 3-4 days. Store any leftover sauce separately.
Freeze: Leftover cooked chicken will keep fresh in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly after freezing, so it is best made fresh or refrigerated.
Serve: Enjoy leftovers cold. Or, warm them in 20-30 second increments in the microwave or in a skillet over medium heat.
My Favorite Ways to Serve
I often serve my honey mustard chicken as a main course with sides like my oven-roasted leeks and potatoes, air fryer Brussels sprouts, air fryer green beans, or air-fried vegetables. However, they’re also great with lettuce wraps, almond flour tortillas, or coconut flour tortillas with extra mustard sauce and toppings.
Or, use the chicken to top my creamy dill pickle salad, kale and goat cheese salad, spaghetti squash pasta, or apple slaw. It’s a great way to add protein to any meal!
More of Our Favorite
Easy, Gluten-Free Chicken Recipes
Honey Mustard Chicken Thighs Recipe
Print PinIngredients
- 1½ –2 pounds boneless skin-on chicken thighs (about 4–5 thighs); see notes for substitutions
- Kosher salt to taste
- Black pepper to taste
- ½ cup real mayonnaise adding up to ⅔ cup for a thicker consistency.
- ¼ cup Dijon mustard
- ½ teaspoon onion powder
- ¼ –½ teaspoon sweet paprika to taste
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 2 –4 tablespoons olive oil adjusted to your desired consistency
- Optional: ¼ teaspoon ground mustard
Instructions
- Pat the chicken thighs completely dry with paper towels. Lightly season both sides with kosher salt and black pepper. Set aside.
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, onion powder, paprika, lemon juice, honey or agave, and ground mustard.
- While whisking continuously, slowly pour in 2 tablespoons of olive oil until the sauce is smooth and emulsified. Add more olive oil as needed to reach your desired consistency.
- Taste and adjust the seasonings and sweetness. Before the sauce comes into contact with the raw chicken, reserve a portion in a separate container for brushing or serving.
- Gently loosen the skin from each chicken thigh. Spread a thin layer of sauce underneath the skin and coat the underside of each thigh, keeping the outside of the skin clean and dry.
- Arrange the thighs skin-side up on a plate or baking sheet. Refrigerate uncovered for at least 2 hours or up to overnight. This allows the chicken to marinate while drying the skin for better browning.
- When ready to cook, preheat the oven to 400°F. Remove the chicken from the refrigerator for 15–20 minutes. If moisture has collected on the skin, gently pat it dry. Do not season it again.
- Arrange the thighs skin-side down in a cold, oven-safe skillet. Place the skillet over medium heat and cook for 8–12 minutes, or until the fat has rendered and the skin is deeply golden and releases easily from the skillet. Pour off excess fat as needed.
- Flip the thighs skin-side up. Brush a little reserved sauce around the exposed meat and sides, avoiding the crispy skin.
- Transfer the skillet to the oven and bake for 10–18 minutes, depending on thickness, until the chicken reaches at least 165°F internally. For more tender thighs, cook them to approximately 175°F.
- Optional- Broil during the final 2–3 minutes of cooking, when the chicken is about 5°F below your desired temperature. The broiler will finish cooking the thighs while crisping the skin.
- Let the chicken rest for 5 minutes. Serve with the reserved creamy mustard sauce, if desired.
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 3–4 days. Store any clean, reserved sauce separately.
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