Oven-Baked Honey Mustard Glazed Chicken Thighs

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender oven-baked chicken thighs coated in a sweet and tangy honey mustard glaze, perfect for a comforting family dinner. This American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 6 American cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
1 tsp salt
1/2 tsp black pepper
3 tbsp Dijon mustard
2 tbsp honey
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder

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Instructions

Step 1: Preheat oven to 425°F. Pat dry 6 bone-in chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 1 tsp smoked paprika, and 1/2 tsp garlic powder until smooth.
Step 3: Place chicken thighs skin side up on a rimmed baking sheet lined with parchment paper. Brush each thigh generously with the honey mustard glaze.
Step 4: Bake for 35-40 minutes until the chicken skin is golden and crispy and the internal temperature reaches 165°F. Halfway through baking, baste the chicken with additional glaze from the pan.
Step 5: Remove from oven and let rest for 5 minutes before serving to lock in juices.