This honey mustard chicken thighs recipe is made with two types of mustard and a splash of soy sauce for added umami flavor. It’s such an easy dinner recipe!
Whenever I’m stuck on what to fix for dinner, I always come back to chicken. It’s a no-brainer. Particularly chicken thighs. I’ve professed my love of chicken thighs before in recipes like my Lemon Chicken Stew, Slow Cooker Thai Chicken Soup, and Slow Cooker Balsamic Chicken. The darker meat creates an almost always juicy bite after 45-50 minutes in a 350°F oven.
Much like my chicken marsala and chicken piccata, these honey mustard baked chicken thighs are super saucy and a longtime chicken recipe staple of mine. They just hit every flavor note—sweet, tangy, zesty, savory. And with only 5 minutes of prep, they couldn’t be simpler to make. Just let them work their magic in the oven while you cook up some rice and green beans for some easy sides.
What is Honey Mustard Sauce Made Of
Besides boneless, skinless chicken thighs, all you’ll need is 6 ingredients (many of which you likely already have in your fridge and pantry) for the sweet and savory honey mustard sauce.
Here’s what you’ll need:
- Whole grain mustard
- Dijon mustard
- Soy sauce—lends a salty, umami flavor and gives the sauce a bit of a hearty base
- Fresh tarragon (you could also use fresh thyme or rosemary)
- Fresh ginger
Note: I prefer using boneless, skinless chicken thighs for this baked honey mustard chicken, but you’re welcome to make this recipe using chicken breasts or tenders instead. See my notes below for the suggested cook time.
How to Make This Honey Mustard Chicken
This saucy baked chicken thighs recipe is a breeze to make. Here’s how to make it:
Prep the chicken. Trim any excess fat from the chicken thighs and rinse with cold water. Pat dry, then toss in the honey mustard chicken marinade.
Make the honey mustard sauce. Combine the whole grain mustard, Dijon mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Add the chicken thighs and toss to coat.
Bake the chicken. Place the thighs in a roasting dish, topping with more tarragon leaves if desired. Bake for 45 minutes or until the thighs register 175°F and the juices run clear. Spoon some more of that yummy cooked sauce from the roasting dish over the thighs before serving.
Can I Use Another Kind of Mustard?
German whole grain/stone ground mustard reign supreme in this recipe. If you don’t have grainy mustard, double up on the Dijon. I don’t recommend using American yellow mustard here as it’s too sour and doesn’t have the same depth of flavor as Dijon.
Is There a Soy Sauce Substitute I Can Use?
If you’re looking for a gluten-free alternative to soy sauce, sub tamari in this recipe. And for a soy-free alternative, you can use coconut aminos. The flavor of the baked honey mustard chicken will differ slightly from my recipe, but it’ll still taste good!
Can I Use Chicken Breasts Instead of Thighs?
If you’re averse to dark meat, go ahead and do the old routine of chicken breasts. I would start checking the doneness of the meat at about 35-40 minutes since breast meat dries out quicker.
Note: When checking the doneness of the thighs you do NOT want to cut them open in the middle. This will cause the juices to spill out and will dry out the chicken.
What to Serve with Honey Mustard Chicken
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Honey Mustard Chicken
This honey mustard chicken recipe is made with two types of mustard and a splash of soy sauce for added umami flavor. It’s such an easy dinner recipe!
- ¼ cup whole grain/stone ground mustard
- ¼ cup Dijon mustard
- ½ cup honey
- 1 teaspoon soy sauce
- 2 tablespoons tarragon leaves , chopped
- 1 tablespoon fresh ginger , minced finely
- 8 boneless skinless chicken thighs*
Preheat the oven to 350°F.
Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
Combine the whole grain mustard, Dijon mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Add the chicken thighs and toss to coat. Place the thighs in a roasting dish, topping with more tarragon leaves if desired.
Bake for 45 minutes or until the thighs register 175°F and the juices run clear. Spoon some more of that yummy cooked sauce from the roasting dish over the thighs before serving.
*If you’re averse to dark meat, you can use chicken breasts instead. I would start checking the doneness of the meat at about 35-40 minutes since breast meat dries out quicker.
Calories: 431.24kcal | Carbohydrates: 38.73g | Protein: 46g | Fat: 10.8g | Saturated Fat: 2.47g | Cholesterol: 214.7mg | Sodium: 642.29mg | Potassium: 724.39mg | Fiber: 1.37g | Sugar: 35.12g | Vitamin A: 201.24IU | Vitamin C: 2.43mg | Calcium: 80.8mg | Iron: 3.58mg
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