Honey Mustard Chicken Thighs

Honey Mustard Chicken Thighs

If you have yet to try them, baked chicken thighs are the undersold super hero of the meat department. I know this sounds a tad dramatic, but the truth is you can get a pack of thighs for the fraction of the costs, and they pack in more flavor. These Honey Mustard Chicken Thighs are the perfect recipe to wade into the waters of chicken thigh baking because they only need a few ingredients and about five minutes of prep.

Don’t believe me? Well read on to find out why you need to make these bad boys this week!

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Chicken Thighs are an amazing bang for your buck.

honey mustard chicken thighs in a bowl.

Next time you are at the grocery store compare the price of a pound of thighs to chicken breasts tenderloins. I promise you the thighs will be cheaper. Granted this is also because there is a tad less meat on the thighs and a little more prep work if you get the skin on and bone in kind (which I do). But the return is delicious, tender, juicey chicken without breaking the bank.

Also, chicken thighs are considered dark meat which, if your the classic beginner cook who loves white meat, means some added variety to your pallet.

What’s the difference between dark and light meat?

I am glad you ask, as a former food inspector and all around nerd, I really enjoy researching random topics like the difference of meat cuts. Turns out there is a perfectly nerdy answer to why chicken thighs are made of “dark meat.”

Basically the two meats reflect the two types of muscle present in the chicken.

Light meat comes from the breast where the muscles are rarely used and therefore slowly convert carbohydrates as fuel. Dark meat however is found in the body parts the chicken uses frequently such as the legs or wings. As you might expect, these muscles are denser from their frequent use, take longer to cook, and sometimes have a stronger gamey flavor (more true for turkeys than chickens).

If I hate chicken thighs can I just use chicken breasts for this recipe?


My picky eater friends I’m shaking my head at you. (And my mother who hates dark meat.) But the answer is yes, if you would rather make these Honey Mustard Chicken Thighs as Chicken breasts, you can absolutely do so. Just be sure to watch your cooking time.

If you are freaked out by the skin and bones of typical chicken thighs you can buy the bone out skinless kind. I prefer the bone in chicken because it’s cheaper, and I think the skin holds in more flavor. But either variety will work for this recipe.

Let’s make some honey mustard chicken thighs...

honey mustard chicken thighs in a bowl.

First you will need to preheat your oven and prepare your sauce by mixing the honey and mustard. Next get your chicken thights ready by lightly seasoning them with salt and pepper on each side, and laying them flat in a baking dish.

Use a pastry brush or spoon to pour/brush the sauce over the thighs. Pop the dish in the oven for 45 minutes (or until the internal temp of the meat is 165 degrees F or above). If you do use the skin-on variety of chicken thighs, place them under the broiler for several minutes after baking to let the skin crisp up.

And congratulations, you just made the easiest dinner on the planet.

I guess technically this is only a three ingredient dinner (not counting the salt and pepper). Which means there is no reason to not give it a try. I bet you already have most the of ingredients in your pantry. (Also as a side note if you don’t have spicy brown mustard you can sub for another kind like plain yellow or dijon).

Honey Mustard Chicken Thighs (4 Ingredients)


  • 1 lb Chicken Thighs
  • 3 tbsp Honey
  • 1 tbsp Spicy Brown Mustard
  • 1 tsp Salt
  • 1 tsp Pepper


  1. Preheat oven to 375 degrees F. 

  2. Mix the honey and mustard in a small bowl.

  3. Sprinkle salt and pepper on either side of the chicken thighs and place them in a baking dish. 

  4. Use a pastry brush or spoon to pour the sauce over each of the thighs until completely covered. Bake for 45 minutes or until the chicken has an internal temperature of at least 165 degrees F. 

If you are looking for a side dish roasted potatoes or green beans pair really well. Or you could always serve up a simple tossed salad.

If you do decide to try this recipe out I’d love to hear what you think in the comments.

Until we cook again!

~ Chloe M.

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