If you are short on time but still want to prepare something delicious for dinner here's your recipe! This Honey Mustard Chicken Thighs recipe comes together in no time!
Ingredients
- Chicken thighs - bone in and skin on for best flavor.
- Honey Mustard Dressing - this delicious salad dressing does double-duty as a marinade.
- Salt and pepper
How to make this recipe
- Prepare the Honey Mustard Dressing. This recipe uses half of the recipe so you can keep the rest to use on your favorite salads!
- Trim any excess fat and skin from chicken thighs.
- Season both sides with salt and pepper.
- Pour marinade over and turn to coat.
- Bake right away or cover and refrigerate for up to 12 hours.
- Bake for 30-40 minutes or until a meat thermometer reads 165°F
- Heat the broiler to high and broil until crispy and browned, 2-3 minutes.
- Skim excess fat from the top of the sauce with a spoon. This is made easier by removing the chicken from the pan.
- Serve with sauce drizzled over top.
I highly recommend adding a meat thermometer to your kitchen tools if you don't already have one. My favorite is this ThermoPro Dual Probe Digital Meat Thermometer 
Substitutions
- If you prefer to not eat the skin, keep it on for baking to keep the meat moist and remove it before eating.
- Use chicken breasts instead of thighs. If boneless, reduce baking time to 20-30 minutes or until a meat thermometer reads 165°F
- This marinade also works for Tofu!
What to serve with Honey Mustard Chicken
- Corn Salad with Creamy Dill Dressing
- Cumin and Lime Coleslaw
- Easy Dill Pickle Chopped Salad
- Easy Tabbouleh Salad With Quinoa
- Black Rice Salad with Roasted Vegetables
📖 Recipe
Honey Mustard Chicken Thighs
Honey mustard chicken thighs are a super easy recipe to make any night of the week.
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Servings: 4 thighs
Calories: 299kcal
Ingredients
- 4 chicken thighs, bone in, skin on.
- salt and pepper
- ½ cup Honey Mustard Dressing
Instructions
- Preheat oven to 350°F
- Prepare the Honey Mustard Dressing if you haven't already
- Trim the excess skin and fat from the chicken thighs. Season with salt and pepper on both sides.
- Place in a small baking dish and pour the dressing/marinade over chicken, turning to coat.
- Bake right away or cover and refrigerate for 30 minutes or up to 12 hours.
- In preheated oven, bake for 30-40 minutes or until a thermometer reads 165°F.
- Heat broiler to high. Broil until skin is crispy and browned, 2-3 minutes
- Remove from oven. Place thighs on a plate and skim off the excess fat with a spoon.
- Serve with sauce drizzled on top.
Notes
- If you prefer to eat chicken without the skin, bake with skin on and remove it before serving. This prevents the chicken from drying out.
Nutrition
Serving: 1piece | Calories: 299kcal | Carbohydrates: 9g | Protein: 38g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 177mg | Potassium: 11mg | Sugar: 9g
Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!
Jane says
Made this tonight. Another excellent recipe. So delicious
Debbie says
I made this chicken dish to send over to a family last week. They absolutely loved it and just raved about the mustard dressing. The kids said I could make it again any time. That’s high praise for sure. Thanks Andrea for all your wonderful recipes. Every one of them are winners in my book.
Andrea says
Thanks so much Debbie! I'm so happy everyone enjoyed the dish. The kids seal off approval is the biggest compliment! 🥰
Audrey says
Is that correct? Cook at 165 F? Or was that meant to be celsius, which would be about 325 F?
Andrea says
Hi Audrey,
I think you may be confusing the internal cooked temp. with Baking temp. Step 1 is preheat oven to 350 F. Step 6 is to bake 30-40 mins or until internal temp is 165 F. Hope that helps!
Audrey says
Oh yes you're right! Thank you!
Andrea says
My pleasure! Be sure to reach out with any other questions!
Susan Webber says
Just made this tonight! It was so easy and absolutely delicious!! Definitely going to be on my go to recipe list
Sue Shortley says
Delish, even with boneless, skinless...next time the skin!
Julia says
If you use skinless thighs, should you cover up the chicken with foil so it doesn’t dry out when cooking?
Andrea says
Hi Julia!
Yes you could do that if you like but I prefer to get some caramelization happening on top. You could always give them a quick broil at the end for that. Hope you enjoy it!
Suzanne says
I made this for dinner last night and made double the recipe. My hubby loved it and ate 4 thighs. Next time, I will try breast meat. Honestly, you are providing such awesome recipes.
Andrea says
Thanks so much Suzanne! So happy you enjoyed the dish!
Diane says
Just had this for dinner - delicious!
Judy says
Looking forward to making this. Do you bake covered or uncovered?
Andrea says
Uncovered so the skin will brown and crisp 👌
Amanda S says
Omg my god! This is soooo delicious! We all fought over the leftovers. When my picky 10 year old loves it, that’s when you know it’s a winner. I’ve loved very recipe I’ve made of yours Andrea but this may be the winner!
Andrea says
I'm so happy you enjoyed it!! Thanks for posting!
Gaby says
Love Love Love this receipt. And it was so easy. Also love the tips on suggested substitutes. Wow!
And the honey mustard dressing is so handy to have in the fridge for salads any time. A WINNER.
You are an amazing chef Andrea. I cant wait to try baking some of your desserts "when the time is right".
Andrea says
Thanks so much! So happy you enjoyed the Honey Mustard Chicken! Can't wait for you to try the baked goods too! 😃
Andrea Gray says
Perfection! I have never heard of the trick of broiling at the end to crisp up the skin. We had the chicken with marinade and made extra for our spinach salad.
The meal was sooo amazing!
Andrea says
Thanks so much Andrea! So happy you enjoyed it! Thanks for your lovely comment.
Deb says
Andrea,
Wow very delicious, made tonight
Your ideas are awesome .Thank you
Andrea says
Thanks so much and so happy you enjoyed it!