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Honey Mustard Baked Chicken Thighs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 81 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Honey Mustard Chicken recipe features tender boneless, skinless chicken thighs baked in a savory and sweet honey mustard sauce, infused with fresh thyme and finished with a garnish of fresh parsley. Perfect for a quick and flavorful dinner, this dish combines the tanginess of Dijon mustard with the natural sweetness of honey, creating a luscious glaze that keeps the chicken juicy and delicious.

Ingredients

Chicken

  • 2 ¼ pounds boneless, skinless chicken thighs (about 8 thighs)
  • Salt and pepper, to taste

Sauce

  • ½ cup Dijon mustard
  • ½ cup honey
  • 2 tablespoons extra virgin olive oil
  • 3 sprigs fresh thyme

Garnish

  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 400 degrees F. Lightly coat a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
  2. Make honey mustard sauce: In a small bowl, whisk together the Dijon mustard, honey, and extra virgin olive oil until smooth and well combined.
  3. Season and coat chicken: Arrange the chicken thighs in a single layer in the prepared baking dish. Season both sides of the chicken with salt and pepper to taste. Pour the honey mustard mixture over the chicken, turning each piece to ensure it is completely coated in the sauce. Place fresh thyme sprigs evenly among the chicken thighs for added flavor.
  4. Bake the chicken: Bake the chicken in the preheated oven for about 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F. Halfway through baking, baste the chicken with the sauce from the pan to keep it moist and flavorful.
  5. Rest and serve: Remove the chicken from the oven and allow it to rest for 5 minutes to lock in the juices. Serve the chicken with extra sauce spooned over the top and garnish with chopped fresh parsley, if desired.

Notes

  • For best results, use a meat thermometer to ensure the chicken is safely cooked to 165°F.
  • You can substitute chicken breasts, but thighs generally stay juicier and more flavorful.
  • Fresh thyme adds great aroma, but dried thyme can be used if fresh is unavailable (use about 1 teaspoon dried).
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • This dish pairs well with roasted vegetables, steamed rice, or a fresh salad for a complete meal.

Find it online: https://slsrecipes.com/honey-mustard-baked-chicken-thighs-recipe/