Name: Baked Dijon Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 3 tbsp Dijon mustard; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp honey or maple syrup (optional); 1/2 tsp dried thyme or rosemary; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp paprika (optional)

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Baked Dijon chicken thighs are juicy, flavorful, and coated in a tangy, savory Dijon mustard sauce that caramelizes beautifully in the oven. This easy, no-fuss recipe brings bold flavor to the table with minimal effort and just a handful of pantry staples.

Why You’ll Love This Recipe

I love this recipe because it transforms basic chicken thighs into something special. The Dijon mustard adds richness and depth, while the baking process keeps the meat juicy and tender with a golden crust. It’s a simple, reliable dish I turn to for weeknight dinners or casual entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Dijon mustard
Olive oil
Garlic, minced
Honey or maple syrup (optional for a hint of sweetness)
Dried thyme or rosemary
Salt and black pepper
Paprika (optional for color)

Directions

I preheat the oven to 400°F (200°C) and lightly grease a baking dish or line it with parchment paper.
In a small bowl, I mix Dijon mustard, olive oil, garlic, herbs, and a touch of honey if I want a bit of sweetness.
I pat the chicken thighs dry and season both sides with salt, pepper, and paprika.
I spoon or brush the mustard mixture generously over each thigh.
I arrange the thighs skin-side up in the baking dish.
I bake for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
I let the chicken rest for a few minutes before serving.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 35–45 minutes to bake, so it’s ready in under an hour.

Variations

Sometimes I mix in a spoonful of grainy mustard for texture or a splash of lemon juice for brightness. I’ve also added sliced onions or halved baby potatoes to the baking dish to soak up the juices. When I want extra heat, I stir a bit of cayenne or chili flakes into the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake at 350°F (175°C) for about 15 minutes or microwave in short bursts. The skin won’t be as crisp after reheating, but the flavor holds up beautifully.

FAQs

Can I use boneless chicken thighs?

Yes, I adjust the baking time down to about 25–30 minutes. They still turn out juicy and flavorful.

Can I make this ahead?

I prep the chicken and marinade ahead, cover, and refrigerate for up to 24 hours before baking.

Can I use other cuts of chicken?

Definitely. Drumsticks and bone-in breasts work well—just adjust the baking time based on the cut.

Is this dish spicy?

No, Dijon mustard adds tang, not heat. I add chili flakes if I want a spicier version.

What should I serve it with?

I like serving it with roasted vegetables, mashed potatoes, rice, or a simple salad to soak up the sauce.

Conclusion

Baked Dijon chicken thighs are one of my favorite ways to make an easy dinner feel elegant. With just a few ingredients and minimal prep, I get tender, flavorful chicken with a golden, tangy glaze that’s hard to resist. It’s a dependable, delicious go-to for any night of the week.