Honey Mustard Chicken Thighs are a super simple dinner with loads of flavor. A homemade honey mustard sauce coats boneless skinless chicken thighs, garnished with arugula, onions and rosemary for a foodie flavor experience on an easy weeknight schedule.

overhead shot of honey mustard chicken on a platter with arugula garnished

Table of Contents

Super Flavorful Easy Dinner Recipe

I’ve been making honey mustard chicken since I was a teenager! My mom actually used to make baked honey mustard chicken and rice, but since this is the Giggling Fork, I wanted to amp up the recipe a bit. The pepperiness of the arugula really heightens the sweetness of the honey mustard, while the acidity of the roasted red onions compliments the fat of the chicken thigh. I drizzled a little extra honey mustard over the top of it all because who doesn’t like extra honey mustard? Nobody. That’s who.

Ingredients for Honey Mustard Baked Chicken

This is a pretty simple recipe.

Boneless Skinless Chicken Thighs
Honey: Believe it or not I buy honey at Home Goods on occasion. They actually have some pretty high quality stuff and honey doesn’t go bad. The more you know!
Dijon Mustard: Use whatever grain you like. Whole grain is my favorite but not everybody’s cup of tea.
Granulated Garlic
Salt
Pepper
Red Onion: Thin sliced. If you prefer not to roast it, you could also add pickled red onion on top for some added tang.
Rosemary/Thyme: Fresh herbs give the best flavor.
Arugula: I loved the peppery addition of arugula on the chicken.

Up close shot of honey mustard chicken with arugula

How to Make Baked Honey Mustard Chicken Thighs

Prep work: Preheat the oven to 375 degrees fahrenheit. Line a 9×13 sheet pan with foil and spray with nonstick spray.
Make Honey Mustard: In a small dish, combine dijon mustard, honey, granulated garlic, salt and pepper. Whisk with a fork to combine.
Place the chicken thighs on the foil lined sheet pan. Drizzle the honey mustard mixture over the chicken (reserve a little extra to drizzle on the cooked chicken, be cautious of cross contamination). Place red onion slices on top, along with thyme and rosemary.
Bake for about 20 minutes, or until the chicken reaches 165 degrees fahrenheit internally at its thickest point.
Allow the chicken to cool for about 5 minutes, then drizzle with remaining honey mustard mixture. Sprinkle with fresh arugula, thyme and rosemary.
Slice to serve, and enjoy!

Air Fryer Instructions

Air Fryer: This recipe can be easily modified with an air fryer. Follow the same instructions, checking the chicken at 15 minutes. Reserve the fresh herbs until the end. They can dry up and fly into the air fryer.

chicken thighs fresh out of the oven on a sheet pan

Tips & Variations for Honey Mustard Chicken

This recipe works for all different cuts of chicken. Just remember chicken is fully cooked at 165 degrees fahrenheit. We recommend using a meat thermometer to check doneness.
Not a fan of honey? Use agave as a sweetener.
I find honey mustard pairs well with most fresh herbs. If you don’t have rosemary or thyme, try tarragon or sage.
We LOVE this served with a simple mixed green salad.

chicken with honey mustard sauce on a sheet pan with arugula garnish

Storing & Reheating Chicken Thighs

Store these chicken thighs in the refrigerator for up to 3 days in an airtight container.
Chicken can be reheated in the microwave. I recommend placing it on a microwave safe plate and adding 1 tbsp of chicken broth to keep it moist.

overhead view of chicken on a sheet pan with arugula

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Baked Honey Mustard Chicken Thighs

A delicious easy recipe with big flavor from the addition of roasted onions and fresh arugula.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Course american, dinner

Cuisine American, dinner

Servings people

Calories 342 kcal

Equipment

1 9×13 inch sheet pan

Ingredients

8-10 boneless skinless chicken thighs
1/2 cup red onion (thin sliced)
2 tbsp fresh rosemary (plus 1 tbsp extra for garnish)
2 tbsp fresh thyme (plus 1 tbsp extra for garnish)
1 cup fresh arugula

Honey Mustard Glaze

3 tbsp honey
1/4 cup dijon mustard
1/2 tsp granulated garlic
1/4 tsp salt
1/4 tsp cracked black pepper

Instructions

Preheat the oven to 375 degrees fahrenheit. Line a 9×13 sheet pan with foil and spray with nonstick spray. Set aside.
In a small dish, combine dijon mustard, honey, granulated garlic, salt and pepper. Whisk with a fork to combine. Set aside.
Place the chicken thighs on the foil lined sheet pan. Drizzle the honey mustard mixture over the chicken (reserve a little extra to drizzle on the cooked chicken, be cautious of cross contamination). With clean hands, ensure chicken is coated.
Place red onion slices on top, along with thyme and rosemary. Bake for about 20 minutes, or until the chicken reaches 165 degrees fahrenheit internally at its thickest point.
Allow the chicken to cool for about 5 minutes, then drizzle with remaining honey mustard mixture. Sprinkle with fresh arugula, and remaining thyme and rosemary.
Serve & enjoy!

Nutrition

Calories: 342kcalCarbohydrates: 17gProtein: 45gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 215mgSodium: 521mgPotassium: 667mgFiber: 2gSugar: 14gVitamin A: 381IUVitamin C: 8mgCalcium: 62mgIron: 3mg

Keyword chicken

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Honey Mustard Chicken Thighs