Baked Honey Dijon Chicken is a simple and tasty dish that brings together the sweetness of honey and the tangy kick of Dijon mustard. The chicken gets a lovely golden crust as it bakes, soaking up all those flavors in every bite. It’s a perfect weeknight dinner that feels a little special without any fuss.
I love making this because it’s one of those meals that comes together quickly but still tastes like you spent hours in the kitchen. The honey and mustard combo is such a classic, and you can easily adjust the sweetness or tanginess to your liking. I usually toss a few veggies in the same pan to bake alongside the chicken for a one-pan dinner.
When I serve this, I like to pair it with some simple roasted potatoes or a fresh green salad to balance out the flavors. It’s one of those recipes that everyone seems to enjoy, and it always gets asked for again at my house. If you want a tasty, comforting dish with minimal effort, this baked honey Dijon chicken is a great choice.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs add flavor and stay juicy while baking. If you prefer, boneless, skinless thighs or chicken breasts work too, but watch cooking times closely.
Dijon Mustard: Dijon gives a nice tangy kick and balances the honey’s sweetness. If you don’t have Dijon, yellow mustard or whole-grain mustard can be used, though the taste will be a bit different.
Honey: Honey adds gentle sweetness and helps caramelize the chicken skin. Maple syrup or agave nectar can be good alternatives if you want a different flavor or need a vegan option.
Fresh Herbs: Rosemary and thyme add earthy, aromatic notes. If fresh isn’t available, dried herbs work—use about a third of the amount. Fresh gives the brightest flavor though.
Chicken Broth: Adding broth keeps the chicken moist and blends flavors. Water is fine if you don’t have broth, but broth adds more depth.
How Do You Get Crispy Skin While Keeping the Chicken Juicy?
Balancing crispy skin and juicy chicken is key. Here’s how I do it:
- Pat the chicken very dry before seasoning. Moisture on the skin prevents crispiness.
- Use skin-on thighs and arrange them skin-side up in the baking dish.
- Bake at a fairly high heat (400°F/200°C) so the skin can brown nicely.
- Halfway through baking, baste the chicken with pan juices. This adds moisture but don’t soak the skin too much.
- Let the chicken rest for a few minutes after baking to keep juices locked inside.
This method helps you get that golden, flavorful crust while keeping the meat tender and juicy inside.
Equipment You’ll Need
- Oven-safe baking dish or skillet – I like using a skillet because it heats evenly and goes straight into the oven, saving dishes.
- Whisk or fork – makes mixing the honey Dijon marinade smoothly and quickly.
- Measuring spoons and cups – for accurate measurements of honey, mustard, and broth.
- Kitchen tongs or a large spoon – for turning and basting the chicken during baking.
- Cooking thermometer – helps you check when the chicken reaches 165°F (74°C) for perfect doneness.
Flavor Variations & Add-Ins
- Add a splash of balsamic vinegar to the marinade for a deeper, tangy flavor.
- Use fresh or dried sage instead of thyme for a more aromatic touch.
- Mix in sliced onions or bell peppers in the baking dish for added veggies and flavor.
- Swap chicken thighs for drumsticks or wings for a different texture and taste.
How to Make Baked Honey Dijon Chicken
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon lemon juice (optional)
- 1/4 cup chicken broth or water
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35-45 minutes to bake. You’ll spend a few minutes mixing the honey Dijon sauce, seasoning the chicken, and then baking it to a juicy, golden perfection.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season them well with salt and freshly ground black pepper.
2. Make the Honey Dijon Sauce:
In a small bowl, whisk together the olive oil, Dijon mustard, honey, minced garlic, chopped rosemary, thyme leaves, and lemon juice if you’re using it.
3. Assemble and Bake:
Place the chicken thighs skin-side up in a large oven-safe baking dish or skillet. Pour the honey Dijon sauce evenly over the chicken, coating every piece generously. Pour the chicken broth or water around the chicken to help keep it moist while baking. Put the pan in the oven and bake for 35 to 45 minutes, until the chicken is cooked through and the skin is golden and caramelized. Make sure the internal temperature reaches 165°F (74°C).
4. Baste and Finish:
About halfway through baking, baste the chicken with the pan juices to keep it moist and flavorful. Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh rosemary sprigs for a lovely finish.
Enjoy your tender, flavorful Baked Honey Dijon Chicken with your favorite sides!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the fridge overnight before cooking. This helps ensure even baking and safe internal temperature.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the honey Dijon sauce and marinate the chicken a few hours or overnight in the fridge. When ready, bake as directed for best flavor.
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, making sure it’s warmed through before eating.
What Should I Serve with Baked Honey Dijon Chicken?
This chicken pairs beautifully with roasted potatoes, steamed vegetables, rice, or a crisp green salad to balance the sweet and tangy flavors.
