There are two things I always have stocked in my freezer, homemade dumplings/potstickers and chicken thighs. They’re two of the easiest things to pull out of the freezer, thaw and cook up to make a delicious meal. These Oven Baked Chicken Thighs are one of my favorite dinners to make during the week. They’re super low maintenance and taste so good! Our version is a simple honey mustard version studded with garlic and thyme for an extra savory flavor.
How to make Oven Baked Chicken Thighs
- In a mixing bowl, whisk together mustard, honey, stock, and garlic. Set aside. I love that such simple ingredients can create such a flavorful sauce!
- Season chicken thighs generously with salt and pepper.
- Sear chicken thighs skin side down in a skillet for about 3 minutes or until browned. Flip each thigh over and continue to cook for an additional 2 minutes. Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing). Once all thighs have been seared, drain all but 1 tablespoon fat from skillet and fit all thighs into skillet, if done in batches. You could actually skip this step all together and just bake the thighs (skin side up) in the sauce, but I love rendering the fat first, making the skin nice and crispy.
- Pour sauce over chicken thighs and add thyme sprigs. The thyme adds a nice, subtle brightness to the dish.
- Place skillet in oven and bake for 35 to 40 minutes (or until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife).
- Remove skillet from oven and allow chicken to rest, about 5 minutes.
- Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves. That’s it! So easy and SO GOOD!
Honey Mustard Sauce
Prepping and Cooking the Chicken Thighs
FAQs
Yes! The bake time should be scaled back about 10-15 minutes, as the boneless-skinless thighs will cook through quicker.
The thighs can definitely just be baked in the sauce without searing them. I like to sear them first so the skin will get nice and crispy, but they’ll still be juicy and delicious if you skip this step. You can also use a baking dish instead of a skillet if you take this route.
This dish will keep for up to 3 days in an airtight container. To reheat, transfer thighs and sauce to a baking dish and cover tightly with foil. Bake at 350˚F for 10 to 15 minutes or until just heated through.
Yes! To freeze leftovers, place thighs and sauce in an airtight, freezable baking dish, tightly wrap in foil and freeze for up to 6 months. To reheat, place frozen, covered baking dish in a 350˚F oven and bake for 30 to 40 minutes or until heated through.
Variations
- You can use boneless skinless chicken thighs if you prefer, just reduce the baking time by 10-15 minutes.
- We call for stone ground mustard in this recipe because we love the gritty texture. A great substitute is whole grain mustard, and our Homemade Whole Grain Mustard is so easy to make and a delicious condiment to keep in your refrigerator!
A simple recipe for Homemade Whole Grain Mustard that’s delicious and easy to make. We love using this mustard to make dressings and as a spread for sandwiches or on a cheese plate.
What to Serve with Oven Baked Chicken Thighs?
- Cheesy Root Vegetable Gratin
- Cauliflower, Parsnip and Roasted Garlic Mash
- Creamed Kale
- Grilled Avocado and Gem Salad with Herb Yogurt Dressing
- Watercress Salad with Green Apple Vinaigrette
- Lightly Roasted Green Beans
- Roasted Radishes
- Balsamic Grilled Carrots
- Aromatic Roasted Root Vegetables
This oven baked chicken thigh dish is not to be missed! I love that it’s so simple, low maintenance and packed with so much flavor! My husband and I love it so much that it’s on regular rotation in my household now! Enjoy!
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Oven Baked Chicken Thighs
INGREDIENTS
- 1/2 cup stone ground mustard
- 1/2 cup unsalted chicken stock
- 1/3 cup honey
- 1 minced garlic clove
- 1 tablespoon extra virgin olive oil
- 6 bone-in, skin-on chicken thighs
- 5 thyme sprigs
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 375˚F.
- In a mixing bowl, whisk together mustard, honey, stock, and garlic. Set aside.
- Place a large skillet over medium high heat. Once skillet is hot, add oil.
- Season chicken thighs generously with salt and pepper.
- Sear chicken thighs skin side down for about 3 minutes or until browned. Flip each thigh over and continue to cook for an additional 2 minutes. Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing). Once all thighs have been seared, drain all but 1 tablespoon fat from skillet and fit all thighs into skillet, if done in batches.
- Pour sauce over chicken thighs and add thyme sprigs.
- Place skillet in oven and bake for 35 to 40 minutes (or until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife).
- Remove skillet from oven and allow chicken to rest, about 5 minutes.
- Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves. Serve.
NOTES
- If using boneless, skinless chicken thighs reduce the baking time by 10-15 minutes.
- This dish will keep for up to 3 days in an airtight container. To reheat, transfer thighs and sauce to a baking dish and cover tightly with foil. Bake at 350˚F for 10 to 15 minutes or until just heated through.
- To freeze leftovers, place thighs and sauce in an airtight, freezable baking dish, tightly wrap in foil and freeze for up to 6 months. To reheat, place frozen, covered baking dish in a 350˚F oven and bake for 30 to 40 minutes or until heated through.
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My new favorite. Can’t wait to make it again -s o easy and so flavorful thank you!
I can’t believe how easy this was to make! Love the honey mustard flavor! Thanks for the recipe!
Yes! Yes! Yes! My family went nuts over this meal! It’s delicious and now on our monthly rotation!