Honey Mustard Chicken Thighs
In under 30 minutes, you will have the easiest and tastiest Honey Mustard Chicken Thighs ready to serve. Boneless skinless thighs are coated in my homemade spice mix along with honey and dijon mustard and baked to perfection. This simple sheet-pan meal makes weeknight dinners easy and clean-up is a breeze.
I first served these Honey Dijon Mustard Chicken Thighs to one of my meal prep clients last year. They loved it and paired it with my Rosemary Carrots. I originally made it using my Zesty Italian Seasoning but for this recipe, I switched to my All Purpose Seasoning. The paprika and cumin along with the honey mustard sauce create a smoky taste that is divine!
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Why this recipe works
- Easy Clean Up: Just like my Sheet Pan Salmon with Sweet Potatoes and Broccoli, Harissa Chicken Recipe and my Italian Chicken Thighs, this recipe is done on a sheet pan and has minimal clean up.
- Family Friendly: Similar to my Pumpkin Glazed Chicken, there are salty-sweet flavors and this meal is definitely kid approved.
- Great For Meal Prep: This Honey Mustard Chicken Thighs recipe is perfect for meal prep. Pair it with your favorite vegetables and starches for a complete meal.
Ingredients you’ll need
- Boneless skinless chicken thighs.
- Olive oil or avocado oil. I’ve tested this recipe with both and they turned out well.
- All Purpose Seasoning Mix. This is a mix of dried parsley, dried basil, ground cumin, sweet paprika, cayenne, onion powder, garlic powder, black pepper and salt. This may seem like a lot of spices but trust it’s well worth it! If you don’t have all of these spices, you can use garlic salt, or a mix of salt, pepper and garlic powder.
- Dijon mustard.
- Honey.
How to make Honey Mustard Chicken Thighs
Step One: Preheat the oven to 400 degrees F. Line a large sheet pan with foil or parchment paper.
Step Two: Place the chicken thighs in a large bowl. Season with the herbs and spices. In a small bowl, combine the dijon mustard and the honey. Pour it over the chicken along with the oil. Mix until the chicken is well coated.
Step Three: Spread the chicken on the sheet pan in a single layer. Use 2 pans if needed to avoid overcrowding. Place in the oven and bake for 25 minutes or until the chicken reaches an internal temperature of 165 degrees F. Brush remaining juices from the sheet pan onto the chicken before serving.
Storing and reheating
Brush the remaining sauce/juices onto the chicken from the sheet pan. Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 1-2 minutes.
Helpful tips
- Use foil or parchment paper on the sheet pan along with gloves for mixing the chicken for easy clean up.
- Boneless skinless chicken thighs will cook up the best but bone-in also works- just increase the cooking time.
- The amount of honey used in the honey mustard chicken thighs marinade is minimal and it’s not overly sweet. You can increase the honey to your preference.
- You can also grill this recipe- about 5 minutes each side or until internal temp reaches 165 degrees F.
- If using another seasoning, you will need about 4 tablespoons for 2 pounds of chicken.
Serving suggestions for Boneless Honey Mustard Chicken Thighs
- Serve these delicious Honey Mustard Chicken Thighs with Rosemary Carrots, Garlic Turmeric Rice, Rosemary Mash, Whole30 Mash, Root Vegetable Mash, Roasted Za’atar Potatoes, Murasaki Sweet Potato Salad, or Roasted Brussel Sprouts with Carrots.
- It can also be served with brown rice, quinoa or on top of your favorite salad.
- Cut up the chicken and enjoy it in quesadillas and top it with 4 Ingredient Guacamole or enjoy it in a wrap with lettuce and shredded cheese.
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Honey Mustard Chicken Thighs
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Equipment
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons extra virgin olive oil or avocado oil
- ¼ cup dijon mustard
- ¼ cup honey
All Purpose Seasoning Mix
- 2 teaspoon dried parsley
- 2 teaspoon dried basil
- 2 teaspoon ground cumin
- 2 teaspoon paprika sweet paprika
- 1/2 teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¾ teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F. Line a large sheet pan with foil or parchment paper.
- Place the chicken thighs in a large bowl. Season with the herbs and spices. In a small bowl, combine the dijon mustard and the honey. Pour it over the chicken along with the oil.
- Mix until the chicken is well coated.
- Spread the chicken on the sheet pan in a single layer. Use 2 pans if needed to avoid overcrowding. Place in the oven and bake for 25 minutes or until the chicken reaches an internal temperature of 165 degrees F. Brush remaining juices from the sheet pan onto the chicken before serving.
Notes
Storing and reheating:
Brush the remaining sauce/juices onto the chicken from the sheet pan. Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 1-2 minutes. Helpful tips:
– Use foil or parchment paper on the sheet pan along with gloves for mixing the chicken for easy clean up.
– Boneless skinless chicken thighs will cook up the best but bone-in can be used. The cooking time will need to be increased.
– The amount of honey used in the honey mustard chicken thighs marinade is minimal and it’s not overly sweet. You can increase the honey to your preference.
– This recipe can be made on the grill- about 5 minutes each side or until internal temp reaches 165 degrees F.
– If using another seasoning, you will need about 4 tablespoons for 2 pounds of chicken.
Nutrition
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