Looking for a dinner recipe that’s both elegant and easy? These Dijon Mustard Chicken Thighs are my go-to when I want to impress without spending hours in the kitchen. The combination of tangy Dijon mustard and tender chicken thighs creates a dish that’s packed with flavor yet surprisingly simple to prepare. I love how this recipe transforms everyday chicken into something special, and I’m confident you will too.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels – this helps achieve crispy skin.
- In a bowl, combine both mustards, minced garlic, honey, thyme, salt, and pepper. Mix well to create your marinade.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. While the pan heats, coat chicken thighs evenly with the mustard mixture.
- Place chicken thighs skin-side down in the hot skillet. Cook for 5-6 minutes until the skin is golden brown.
- Flip the thighs, add chicken broth to the pan, and transfer to the preheated oven.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving to keep the juices locked in.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4-6 people
Recipe Notes
For best results:
- Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before cooking.
- If you don’t have whole grain mustard, double the Dijon instead.
- The sauce might look separated when it comes out of the oven – simply spoon it over the chicken before serving.
- Store leftovers in an airtight container for up to 3 days.
- For extra crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.
- If the sauce gets too thick, thin it with a splash of chicken broth.
This Dijon Mustard Chicken Thighs recipe works beautifully with sides like roasted potatoes, steamed vegetables, or a fresh green salad. The sauce is so good you might want to have some crusty bread ready to soak up every last drop!
Dijon Mustard Chicken Thighs
Ingredients
- 8 bone-in skin-on chicken thighs
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels - this helps achieve crispy skin.
- In a bowl, combine both mustards, minced garlic, honey, thyme, salt, and pepper. Mix well to create your marinade.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. While the pan heats, coat chicken thighs evenly with the mustard mixture.
- Place chicken thighs skin-side down in the hot skillet. Cook for 5-6 minutes until the skin is golden brown.
- Flip the thighs, add chicken broth to the pan, and transfer to the preheated oven.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving to keep the juices locked in.
