Easy Baked Honey Dijon Chicken Recipe

There’s something irresistibly cozy about the sweet and tangy aroma of Baked Honey Dijon Chicken filling your kitchen. With juicy, tender chicken thighs coated in a golden glaze that caramelizes beautifully in the oven, this dish turns a simple dinner into something truly special.

this Recipe

I first whipped this up on a rainy Tuesday night, craving comfort food with a little zing. What started as a pantry experiment quickly became a weeknight staple—and now, it's on regular rotation in our house. It’s easy, affordable, family-friendly, and best of all, it takes less than 10 minutes to prep.

The next time you're staring into the fridge wondering what to make with that pack of chicken, this honey mustard magic will have your back. Let’s dive into why you’re about to fall head over heels for this recipe.

Why You’ll Love This Easy Baked Honey Dijon Chicken

Get ready to meet your new go-to dinner. This Easy Baked Honey Dijon Chicken is more than just delicious—it checks every box for a busy home cook.

First, let’s talk about how quick and low-effort this recipe really is. With just six basic ingredients and a single baking dish, you’ll spend less time cooking and more time enjoying dinner. It’s a perfect option when you want something hearty but don’t feel like pulling out every pot in the kitchen.

It’s also incredibly budget-friendly. Chicken thighs are usually one of the more affordable cuts at the store, and the rest of the ingredients are probably already in your pantry—think mustard, honey, olive oil, and garlic.

Another big win? This dish is family-approved. The sweet-savory combo of honey and Dijon is mellow enough for picky eaters, but flavorful enough to impress the adults. Even our toddler happily clears her plate when this is on the table.

Finally, it's versatile and meal-prep friendly. Serve it with rice, roasted veggies, a green salad, or even shred the leftovers into wraps or sandwiches. However you serve it, you’ll find yourself coming back to this one again and again.

Ready to get cooking? Let’s take a closer look at what makes this recipe sing.

Ingredients Notes

The beauty of this dish is how much flavor you can coax out of just a few simple ingredients. Every item has a role to play in building that perfect balance of savory, sweet, and tangy.

Chicken thighs are the star of the show. I recommend using bone-in, skin-on thighs for maximum juiciness and flavor, but boneless and skinless will work too—just keep an eye on the cook time, as they’ll finish a bit faster. Chicken breasts can be used in a pinch, though they won’t be quite as rich.

Dijon mustard is the flavor anchor here. It adds a sharp, tangy bite that cuts through the sweetness of the honey. You can use smooth Dijon for a milder flavor or whole grain mustard if you want a little extra texture and complexity.

Honey brings the sweetness and helps the sauce caramelize as it bakes. It creates that irresistible glaze that clings to the chicken and browns beautifully in the oven. Feel free to adjust the amount to suit your taste—just don’t skip it!

Garlic adds depth and warmth to the sauce. Fresh minced garlic is best, but you can absolutely use garlic powder in a pinch. Either way, it ties everything together with a subtle, savory kick.

Finally, olive oil smooths out the sauce and helps it bake evenly over the chicken. You only need a bit, but it plays a key role in keeping the chicken moist and flavorful.

No fancy tools needed here—just a baking dish or oven-safe skillet, a whisk for the sauce, and some foil for easy cleanup.

How To Make This Easy Baked Honey Dijon Chicken

Making this chicken is as easy as whisk, pour, and bake. Here’s exactly how to do it.

Start by preheating your oven to 375°F (190°C). While it heats, grab your baking dish and lightly grease it with cooking spray or olive oil. This will prevent sticking and make cleanup a breeze.

Next, place your chicken thighs skin-side up in the dish. If you're using boneless thighs, just arrange them in a single layer. Pat them dry with paper towels—this helps the skin crisp up a bit while baking.

Now it’s time to make the sauce. In a small bowl, whisk together Dijon mustard, honey, olive oil, and minced garlic until smooth. You’ll want a creamy, pourable consistency that coats the back of a spoon. Taste the sauce and adjust if needed—more honey for sweetness, more mustard for tang.

Pour the sauce evenly over the chicken, making sure each piece is well coated. You can lift the chicken a bit to get some of the sauce underneath if you want that flavor to really soak in.

Bake uncovered for about 35 to 45 minutes, depending on the size of your chicken pieces. The sauce will bubble and thicken, and the chicken should reach an internal temp of 165°F. For an extra caramelized top, switch the oven to broil for the last 2-3 minutes—just watch closely so it doesn’t burn!

Once baked, let the chicken rest for 5 minutes to let the juices redistribute. Spoon a little of the pan sauce over each piece before serving for maximum flavor.

Storage Options

Got leftovers? Lucky you! This chicken stores and reheats beautifully, making it a great meal prep option.

Store any cooled leftover chicken in an airtight container in the fridge. It will stay fresh for up to 4 days, and the flavors only get better with time as they soak into the meat.

You can also freeze the cooked chicken for up to 2 months. Just wrap each piece individually in foil or plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.

When you’re ready to eat, reheat in the oven at 350°F for about 10-15 minutes, or until warmed through. You can also microwave it in short bursts, but the sauce may thin out a bit.

For best results, spoon some extra pan sauce over the chicken before storing and again when reheating—it helps keep everything juicy and flavorful.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can tweak the ingredients based on what you have or what you’re craving.

Want to change up the protein? Try it with boneless pork chops, salmon fillets, or even tofu for a vegetarian option. Just adjust the cooking time accordingly depending on your protein of choice.

If you’re not a fan of Dijon, yellow mustard or spicy brown mustard make excellent swaps. Each gives the sauce a slightly different flavor profile, so don’t be afraid to experiment.

Looking for a little heat? Add a pinch of crushed red pepper flakes or a splash of hot sauce to the honey mustard mixture. It’ll give the glaze a nice kick without overwhelming the sweetness.

You can also bulk this dish up with veggies. Toss halved Brussels sprouts, baby carrots, or sliced red onions into the baking dish before popping it in the oven—they’ll roast right alongside the chicken and soak up all that amazing sauce.

And if you’re serving a crowd, you can easily double the recipe and use a sheet pan instead of a baking dish. Just give the chicken a little room to breathe so it browns nicely.

No matter how you spin it, this recipe is made to be your weeknight MVP. So go ahead—make it your own and enjoy every bite.

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