Juicy Honey Mustard Chicken (Easy & Flavor-Packed!)

An overhead shot of someone holding a rectangular white baking dish filled with baked honey mustard chicken thighs.

5 from 20 votes

Juicy Honey Mustard Chicken (Easy & Flavor-Packed!)

Dinner doesn’t get easier than this juicy Honey Mustard Chicken! Made with pantry staples and a secret umami booster, this paleo-friendly meal is weeknight gold.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Keyword: chicken, gluten-free, nom nom paleo, paleo

Servings:

Author: Michelle Tam

Ingredients

2 pounds boneless skinless chicken thighs
Diamond Crystal kosher salt
Freshly ground black pepper
¼ cup Dijon mustard I prefer whole grain Dijon mustard
¼ cup honey
3 tablespoons paleo mayonnaise
1 tablespoon coconut aminos
Avocado oil spray

Instructions

Season the chicken thighs with Diamond Crystal kosher salt and freshly ground black pepper.
In a large bowl or glass storage container, whisk together the Dijon mustard, honey, mayonnaise, coconut aminos, ½ teaspoon Diamond Crystal kosher salt.
Add the seasoned chicken thighs to the marinade and toss well to coat. You can cook the chicken thighs right away or store them in a sealed airtight container in the fridge for up to a day.
When you are ready to cook the chicken, heat the oven to 400°F on convection roast or 425°F conventional with the rack in the middle.
Spray a 9-inch by 13-inch baking dish with avocado oil or brush the interior with a thin layer of avocado oil.
Place the chicken thighs in a single layer in a baking dish. Pour any reserved marinade liquid over the chicken.
Pop the chicken into the oven and bake for 15 minutes. Then, brush some of the sauce in the pan on top of the chicken and rotate the dish 180 degrees.
Continue baking the honey mustard chicken for an additional 8 to 10 minutes or until the thickest part of the chicken thighs registers 175°F on an instant-read thermometer and the chicken pieces are browned in parts. Serve!

Video

Notes

HOW TO SUBSTITUTE CHICKEN BREASTS

Prefer boneless, skinless chicken breasts? No problem! Simply use thinner chicken breast cutlets and pound them until all the pieces are the same thickness. Also, reduce cooking time to about 10 minutes or until the thickest part of the chicken is cooked through to 150°F. Transfer the cutlets to a platter, loosely cover with foil, and rest for at least 5 minutes before serving.

Don’t be tempted to use regular boneless and skinless chicken breasts because they will cook unevenly!

If you aren’t buying pre-cut breast cutlets at the store, I have instructions on how cut chicken breasts into thin cutlets at home in my Pesto Chicken recipe.

USING BONE-IN, SKIN-ON CHICKEN THIGHS

Cooking bone-in, skin-on chicken thighs? Increase the amount of chicken to 3½ pounds and marinate for at least an hour or up to a day in advance. Place the chicken skin-side down in the pan and cook for 30 minutes. Then, flip the chicken skin-side up, brush on some marinade from the pan and continue baking for 15 to 20 minutes or until the internal temperature reaches 175°F and the skin turns golden brown.

Nutrition