Honey Mustard Chicken Thighs

This Simple Stir-Together Sauce Converted a Skeptic

A confession: I am a long-time honey-mustard hater. It’s an unfounded prejudice that has, sadly, prevented me from cooking any recipe with “honey mustard” in the name — until now. 

In fact, I first created this honey mustard chicken recipe to confront my long-standing aversion, and I’m so glad I did. It was a huge hit with my family.

They ate every last morsel and asked when this dish would appear again in our dinner rotation. Considering its low cost and quick prep, the answer to their question is: every week, or at least until the next new favorite recipe hits our kitchen table.

When developing this recipe, I was happy to find the perfect balance between the honey’s sweetness and the tangy sharpness of Dijon mustard. After adding a few more ingredients to enhance the smoky, earthy, and spicy flavor profile, this simple yet multi-layered sauce truly came to life. By that point, I couldn’t stop licking the spoon. It was so addictive that I wanted it to infuse every inch of the chicken. (And to incorporate it into other dishes in my future.)

I first tried baking the bone-in, skin-on chicken thighs in the sauce, which made the skin gummy, and the sauce greasy. So I decided to render the chicken skin in a skillet, and then caramelize the sauce in the oven. This method, which uses only one pan, yields juicier meat with a richer, more concentrated flavor.

To keep the skin crispy, I glazed the pan-crisped thighs with sauce in two stages, then cranked the heat for their final stint in the oven. The result? Weeknight dinner perfection! Make this and watch your family enjoy it as much as mine did.

Ingredients for Honey Mustard Chicken Thighs

• Skin-on, bone-in chicken thighs: Although you can substitute boneless thighs, skinless (bone-in) thighs, or even chicken breasts, the richness of this recipe depends heavily on the fat and collagen from the skin and bones. 
• Extra virgin olive oil: You only need a little to sear the thighs, because the fat renders quickly.
• Honey: Any honey will work to lend that crucial sweetness.
• Dijon mustard: While other mustards (brown or stone-ground) could be substituted if necessary, the distinct acidity of Dijon is what makes this marinade sing. 
• Fresh rosemary and thyme: These hearty, woody herbs stand up to the sauce’s strong flavors. If necessary, you can substitute dried herbs or double one herb and omit the other. 
• Garlic: Mince or grate the garlic (on a microplane). If you love garlic, throw in another clove or two. If you need a little guidance, check out our article on How to Mince Garlic. If fresh garlic is unavailable, use a teaspoon of garlic powder.
• Smoked paprika: The smokiness adds another dimension to the sauce. Sweet paprika also works. 
• Red pepper flakes: A little heat goes a long way. Red pepper flakes distribute the spiciness without overwhelming the sauce’s overall flavor. Feel free to add more or less to taste, or for a milder fruity heat, try Aleppo pepper.
• Apple cider vinegar: A hint of sweetness and a touch of acidity round out the competing flavors and temper the stickiness. Choose raw, unfiltered apple cider vinegar, which is rich in antioxidants and polyphenols.

How to Make Honey Mustard Chicken  

• Get ready. Heat oven to 375°F. Trim extra skin from 2 1/2 to 3 pounds skin-on, bone-in chicken thighs (4 to 6 thighs). Dry the skin with a paper towel, and generously season both sides of the chicken pieces with 3 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. 
• Make the sauce: In a small bowl, whisk together 1/4 cup honey, 1/4 cup Dijon mustard, 1 tablespoon minced fresh rosemary, 1 tablespoon minced fresh thyme leaves, 3 grated or minced garlic cloves, 1 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, and 1 tablespoon apple cider vinegar.
• Sear the chicken. Heat a large oven-safe skillet over medium heat until very hot. Add 1 tablespoon olive oil and 2 to 3 chicken thighs, skin-side down. Sear, without moving, for about 7 minutes or until the skin is crispy and nicely golden. Flip and sear for 2 more minutes, until golden brown. Remove cooked thighs to a clean plate. They do not need to be cooked through at this point. Repeat with the remaining thighs. Pour out excess oil. 
• Glaze the chicken. Return all of the thighs, skin-side up, to the skillet, and brush them with half of the sauce. Place the skillet in the oven and cook for 15 minutes. 
• Baste and bake again. Brush chicken with the remaining sauce and increase the oven temperature to 425°F. Cook for 10 to 15 minutes until the chicken is at least 175°F.
• Finish and serve. Remove the skillet from the oven and allow the chicken to rest for 5 minutes. Serve hot, garnished with chopped parsley if desired.

Make it Your Own

• Use a different cut of chicken: This recipe is fairly flexible: Feel free to use boneless thighs or chicken breasts (boned or boneless). 
• Adjust the seasoning: You might like more or less heat, or you may prefer to increase the garlic or omit the smoked paprika. You can substitute 2 teaspoons dried herbs for the 2 tablespoons of fresh herbs in this recipe. 
• Skip the searing: If you want to further simplify the process, place the chicken in a baking dish or pan, brush it with the sauce, and bake it for 30 to 40 minutes at 400°F, or until the meat is cooked through. This method works best with skinless chicken; bone-in skin-on pieces become soggy and greasy.

Tips, Tricks, and Troubleshooting

1. Preparing the chicken: Chicken thigh size can vary widely–supermarket brands tend to be large, while farm-sourced tend to be smaller. Serve about 1/2 pound per person, usually 1 to 2 thighs. For less grease and lower saturated fat content, trim the fat using kitchen shears. Dry the chicken skin well before seasoning; this will help the salt and pepper stick and the skin get crispy in the hot pan.
2. Searing the chicken: Any large oven-proof skillet will work, but I prefer a cast-iron pan, which beautifully retains the heat when transferred to the oven. Also, get the pan very hot before adding the chicken to ensure a crispier skin. This allows for a better Maillard reaction, the sear that gives chicken a delicious, caramelized crust. To reduce splatter, use a stainless steel splatter-screen. 
3. Transferring the chicken: It’s fine to crowd the thighs when returning them to the skillet—they don’t all have to fit in one layer. Alternatively, you can transfer them to a baking dish before brushing and baking. 
4. Baking the chicken: Ovens can vary, so 25 to 30 minutes is a rough estimate. Check the chicken’s temperature before pulling it. I prefer 175°F for bone-in thighs, which makes the meat less rubbery than the standard chicken temperature of 165°F. Don’t leave the skillet in the oven too long or the sugars in the sauce might burn. A little bit of char on the bottom of the pan, however, is to be expected — and enjoyed. 

What to Serve with Honey Mustard Chicken

For a weeknight chicken dinner, serve with rice, couscous, or your favorite cooked whole grain. Another great side dish is lemony roasted potatoes, cooked in the oven along with the glazed chicken. Or use a hunk of crusty bread to scrape up the juicy bits. A green salad (with a mustardy vinaigrette) or some simply roasted vegetables would complement this meal. 

This is a dish that you can dress up or down. Although it’s easy enough for a weekday dinner, you could also add some elevated sides (like polenta or risotto) and serve it at a dinner party. I love it when a central ingredient reappears in another course, so a honey-centric dessert like this Greek honey cake would be the perfect ending. 

More Chicken Thigh Recipes to Try

• Greek Sheet Pan Chicken
• Baked Chicken Thighs
• Wine-Braised Chicken Thighs with Shallots and Mushrooms
• Cilantro Lime Chicken Thighs
• Mediterranean Lemon Chicken