Baked Honey Mustard Chicken Thighs
Tender, juicy baked honey mustard chicken thighs! With just a few minutes of prep, these are perfect for an easy, healthy weeknight meal! Topped with crunchy walnuts and a honey mustard sauce for drizzling.
Slightly sweet, plenty savory and jam-packed with flavor, these baked honey mustard chicken thighs are just begging to be made for your next weeknight dinner!
We’re talking simple, classic, pantry staple ingredients.
Minimal dishes, a ridiculously easy process and 20 minutes or less of active hands-on time.
All resulting in juicy, tender, not at all boring chicken that will spice up your weeknight dinner routine.
Added bonus? After you get these babies in the oven, you can pop your feet up, relax to the max and enjoy that fantastic aroma wafting all around your kitchen while your dinner takes care of itself.
NOW. One thing I will say about this chicken is that you need to remember to marinate it at least two hours before dinner. Alternatively, do this first thing in the morning before work and then let it chill out in the fridge all day.
No matter which, you’re well on your way to a simple, healthy dinner that delivers on flavor. I call that a win!
How To Make Honey Mustard Chicken Thighs
So, let’s discuss how this chicken goes down. First, we whisk together a simple marinade made with olive oil, honey, dijon mustard, chicken broth, garlic and dried parsley. We pour it over our chicken thighs and then let them hang out in the fridge for a few hours to get all groovy.
Next, we place the chicken in a baking dish, top each thigh with some chopped walnuts and then bake off until golden brown and cooked through. Right before serving, we drizzle with a two-ingredient honey mustard sauce and then dig in!
What To Serve With
Now, I’ll admit that really just about anything will work, but here are a few of my go-to favorites:
- A big ol’ green salad + some crusty bread
- Broccoli + roasted or baked sweet potatoes
- Green beans with cauliflower rice or mashed cauliflower
Tips & Tricks
- First things first. I would highly encourage you to get yourself an instant-read thermometer (if you don’t have one already!) and cook to temperature when it comes to chicken. It’s much more consistent than cooking by time alone.
- Now, with that said, let’s talk this dish specifically. Chicken thighs are safe to eat at 165ºF but I’ve found that cooking thighs slightly longer (to 180 to 185ºF) makes them more tender and juicy. Think of it kinda like when you make pulled pork (which you cook to a higher temperature than say pork chops so that it falls off the bone and is perfectly tender).
- And finally, let’s chat substitutions. I think you could absolutely use boneless chicken thighs or boneless skinless chicken thighs. HOWEVER keep in mind that they will take less time to cook. So again, use a thermometer to cook them to the correct temperature. I’d start checking at least 15 minutes earlier than what’s listed down below (I can’t say for sure though how long they will take as I’ve only tested these with bone-in, skin-on thighs).
How To Store
Fridge: Let the chicken cool to room temperature then store in an airtight container in the fridge. The thighs will keep like this for about three to four days.
Additional Dinner Recipes You Might Enjoy:
- Coconut Chicken Tenders
- Baked Rosemary Walnut Chicken Tenders
- Dairy Free Meatballs
- Crockpot Pulled BBQ Chicken
- Dairy Free Chicken Enchiladas
- Dairy Free Chicken Salad
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the marinade:
- ¼ cup olive oil
- 2 tablespoons honey
- ¼ cup low-sodium chicken broth
- ¼ cup dijon mustard
- 4 cloves garlic, minced
- 1 teaspoon dried parsley
- 2 pounds chicken thighs (bone in and with skin)
For the chicken:
- ¼ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¾ cup raw walnut halves and pieces, finely chopped
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- chopped fresh parsley, for garnish
For the marinade:
- In a small bowl, whisk together the olive oil, honey, broth, mustard, garlic and dried parsley until well combined. Add the chicken thighs to a large ziplock bag, then pour in the marinade. Seal the bag then use your fingers to mix everything together. Place in the fridge and let the chicken marinate for about two to four hours (or up to 12 hours).
For the chicken:
- Preheat the oven to 375ºF.
- Lightly grease a 9x13 inch glass baking dish with nonstick spray, then place the marinated chicken thighs in the pan skin side up (gently shaking off any excess marinade as needed). Sprinkle the tops with the salt and pepper, then gently press some of the chopped walnuts on each chicken thigh, dividing evenly.
- Bake for about 40 to 45 minutes, or until the internal temperature registers 180 to 185ºF. Remove from the oven and let rest for at least 5 minutes.
- While the chicken is resting, mix together the mustard and honey in a small bowl. Drizzle the glaze over the chicken thighs, sprinkle with some fresh parsley, then serve!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 508Total Fat: 39gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 128mgSodium: 650mgCarbohydrates: 15gFiber: 2gSugar: 12gProtein: 30g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.