These honey mustard chicken thighs bake in a creamy Dijon sauce with shallots, garlic, and rosemary. Simple to prep, with plenty of sauce to spoon over mashed potatoes or rice.

honey mustard chicken thighs with sliced lemons in a saute pan. this recipe

Featured Comment: “I’ve been making this chicken every Christmas since you shared it. It’s always such a hit with my family. Looking forward to making it again soon. Thank you Katya!” – Lauren

My Recipe Notes

This honey Dijon chicken is a cozy one-pan meal I look forward to making when temperatures drop. There’s very little prep, and the chicken bakes up juicy and tender with plenty of sweet and tangy sauce. I love serving it over mashed potatoes to soak up every bit.

I recently retested this recipe with heavy cream, and it holds up much better in the oven than half-and-half, which can separate during baking and leave the sauce less smooth.

I also tried deglazing the pan with white wine, but it made the sauce too sweet for my taste. If you need to loosen any browned bits, I recommend a splash of chicken broth instead.

— Katya

Baked Honey Mustard Chicken Ingredients

See the recipe card for full information on ingredients and quantities.

  • Chicken thighs: I love using bone-in, skin-on thighs for recipes that go from stovetop to oven. They stay juicy and are less likely to dry out.
  • Heavy cream: Holds up better in the oven than half-and-half, which can separate during baking.
  • Dijon mustard: I tested yellow mustard, but found its sharper, more vinegary flavor less balanced with the honey and cream. I prefer Dijon for its tang and slight bite.

How to Make Baked Honey Mustard Chicken Thighs

See the recipe card below for detailed instructions.

Step 1: Pat dry the chicken thighs and season with salt and pepper. Sauté over medium-high heat for 3-4 minutes on each side. Remove to a plate.

chicken thighs in skillet.

Recipe Tip: To make crispy skin, pat dry the thighs with a few sheets of paper towels to remove excess moisture. Also, avoid overcrowding the pan. Cook the chicken in batches.

Step 2: Add shallots to the pan and cook until softened. Stir in garlic and cook until fragrant. Sprinkle the flour and cook for 1 minute.

cooked shallots in skillet.

Step 3: Whisk together the honey, Dijon mustard, and lemon juice, and add to the pan with heavy cream, rosemary, and bay leaves.

honey mustard sauce in a bowl.

Step 4: Bring to a quick simmer and let the mixture thicken.

creamy honey mustard sauce in a pan.

Step 5: Add the chicken back to the pan, skin side up. Bake for 40-45 minutes at 350F or until fully cooked through. Discard rosemary and bay leaves before serving.

chicken thighs in creamy honey mustard sauce.

How to Tell When Chicken is Cooked Through

You can take a paring knife and gently cut a slit on the side of the thigh around the bone to see if the meat is done. If you’re seeing a lot of pink, give it a couple of minutes more.

For a more accurate reading, use a cooking thermometer. Chicken is fully cooked when an instant-read cooking thermometer registers at 165 degrees F. 

Tips for Best Results

  • Dry the chicken skin. For a golden, crispy exterior, pat the raw chicken thighs dry with a clean paper towel before you begin.
  • Sear the chicken. Sear the chicken in butter until golden on both sides to lock in flavor and keep the meat tender.
  • Use a meat thermometer. Avoid over or undercooking your chicken thighs by using a meat an instant-read cooking thermometer to ensure it reaches an internal temperature of 165 degrees Fahrenheit.
  • Don’t swap the heavy cream. For best consistency, I do not recommend using anything lower in fat than heavy cream. Originally, this recipe was written with half and half, but after retesting it, I found that heavy cream can withstand the heat in the oven better, and the sauce stays smooth during baking and does not break up.
honey mustard chicken thighs recipe

How to Serve Honey Dijon Chicken

Honey Mustard Chicken Recipe FAQs

Can I use boneless chicken thighs?

I haven’t tested boneless thighs in this recipe. They should work, but they’ll cook faster, so you’ll need to shorten the baking time. Use a meat thermometer to check that the thickest part reaches 165°F.

Can I use half-and-half instead of heavy cream?

I recommend heavy cream. When I retested this recipe, it held up better in the oven and kept the sauce smooth. Half-and-half can separate during baking.

Do I need to deglaze the pan?

Only if browned bits are firmly stuck to the bottom. After cooking the shallots, garlic, and flour, add a splash of chicken broth and gently scrape them up with a wooden spoon before adding the cream and honey-mustard mixture. I tested white wine, but it made the sauce too sweet for my taste, so I recommend broth.

More Chicken Recipes

Creamy Chicken With Tomatoes

Chicken and Quinoa (One Pot Recipe)

Chicken Mushroom Spinach Pasta

Easy Chicken Vegetable Curry

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

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overhead creamy honey mustard chicken

Honey Dijon Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x
  • Category: Main
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

Juicy chicken thighs baked in a creamy honey-mustard sauce with shallots, garlic, and rosemary. 

Ingredients

Units Scale
  • 6–8 bone-in chicken thighs with skin on, excess skin trimmed
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 1/2 cup diced shallots
  • 4 garlic cloves, thinly sliced
  • 2 Tbsp. all-purpose flour
  • 1 cup heavy cream or heavy whipping cream
  • 2 sprigs fresh rosemary
  • 2 bay leaves, fresh or dried
  • Kosher salt and fresh black pepper

Honey-Mustard Sauce

  • 1/3 cup honey
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. fresh lemon juice

Instructions

  1. Preheat the oven to 350F.
  2. Pat dry the chicken thighs with a few sheets of paper towels. Season both sides of chicken generously with salt and pepper.
  3. Heat olive oil and butter in a large oven-safe pan over medium-high heat. When hot, add chicken in a single layer, skin side down, and cook for 3-4 minutes each side until lightly golden on the outside. Do not overcrowd. Cook in batches if needed. Remove to a plate and loosely cover with foil to keep warm.
  4. Reduce the heat to medium. Add the shallots and cook, stirring frequently, until softened. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring constantly, for 1 minute, until no dry flour remains. If browned bits are firmly stuck to the pan, deglaze with a splash of chicken broth before continuing (see note).
  5. Whisk together the honey, Dijon mustard, and lemon juice in a small bowl. Gradually stir the heavy cream into the pan, then add the honey-mustard mixture, rosemary, and bay leaves. Season with salt and pepper. Bring to a gentle simmer, stirring until the sauce slightly thickens. The sauce will be thick at this stage and will loosen as the chicken releases its juices during baking.
  6. Return the chicken to the pan in a single layer, skin-side up. Bake uncovered for 40-45 minutes, or until the thickest part of the chicken reaches at least 165°F on a meat thermometer, without touching the bone. Remove the rosemary stems and bay leaves before serving.

Notes

  • Deglazing: If browned bits are firmly stuck to the pan after cooking the shallots, garlic, and flour, add a small splash of chicken broth. Stir and scrape the bottom with a wooden spoon to loosen them, then continue with the cream and honey-mustard mixture. I tested white wine, but it made the sauce too sweet for my taste, so I recommend broth.

    Heavy cream: This recipe was originally written with half-and-half. After retesting, I recommend heavy cream as it holds up better in the oven and keeps the sauce smooth. Half-and-half can separate during baking.

    Leftovers: Store the chicken and sauce in an airtight container in the refrigerator for 3-4 days. The sauce will thicken when chilled. Reheat gently on the stovetop, adding a splash of chicken broth or heavy cream as needed to loosen it, until the chicken reaches 165°F. Avoid boiling the sauce, which can cause it to separate.

Nutrition

  • Serving Size: 1 thigh with sauce
  • Calories: 574
  • Sugar: 18.6 g
  • Sodium: 393.6 mg
  • Fat: 36.6 g
  • Carbohydrates: 25.4 g
  • Protein: 33.8 g
  • Cholesterol: 201.3 mg