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The perfect weeknight chicken dinner – Easy Oven Baked Honey Mustard Chicken Thighs Recipe. Ready in 30-40 minutes.
I’ve been into simple, healthier and quick to make dishes, that require minimal prep work and ingredients lately.
These Easy Oven Baked Honey Mustard Chicken Thighs are flavorful, juicy, smothered in delicious honey mustard sauce.
Recipe Pairing Ideas
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- 12 oz salmon cut into two pieces
- 2 cloves garlic
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 2 tablespoon Japanese cooking sake optional
- Scant 1/8 teaspoon salt
- 3 dashes ground black pepper
- 1/8 teaspoon cayenne pepper
- Chopped parsley leaves for garnishing
- Combine all the ingredients for the Marinade together, whisk to combine well. Marinade the salmon for 30 minutes or best 2 hours.
- Arrange the salmon on a baking sheet lined with parchment paper. Add the Marinade to the salmon, and bake for 12 minutes. Remove from heat, scoop the juice from the Marinade and drizzle on top of the salmon. Garnish with the parsley and serve immediately.
Honey Mustard Baked Salmon Recipe Calories 387 Calories from Fat 122 Total Carbohydrates 27.5g 9%* Percent Daily Values are based on a 2000 calorie diet.
How to make this Easy Oven Baked Honey Mustard Chicken Thighs Recipe?
In this Easy Oven Baked Honey Mustard Chicken Thighs Recipe I used boneless skinless chicken thighs.
They cook quickly and I prefer them to bone in chicken thighs.
They are also a better choice, when you are trying to cook for a small child.
I usually get organic boneless skinless chicken thighs at Costco.
The honey mustard sauce is made with Dijon mustard, honey, salt, pepper, oregano and olive oil.
Then bake for 30-40 minutes at 350F. It is so simple!
I’ve already shared with you a recipe for One Pan Sumac Chicken Thighs, that everyone seems to love!
Some other popular chicken recipes on my blog are this Honey Sriracha Chicken Quinoa Bowl and this One Pan Chicken And Rice.
The chicken released some juice and in combination with the honey mustard sauce makes delicious gravy.
The marinade (sauce) is also perfect for a dipping sauce.
This chicken recipe is perfect for lazy days.
You just have to make the sauce, combine it with the chicken and bake.
Great recipe for year round.
In this Easy Oven Baked Honey Mustard Chicken Thighs Recipe you can swap bone in chicken thighs for boneless.
They will require extra 10-15 minutes cooking time.
Double the recipe, if you are cooking for a crowd.
It also reheats easily.
What to serve these honey mustard boneless skinless chicken things with?
Serve it with steamed veggies, potatoes or a salad.
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- 2 lb boneless skinless chicken thighs
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 1/16 tsp Cayenne pepper (optional)
In a small bowl, combine Dijon mustard, honey, olive oil, salt, pepper and oregano (Cayenne pepper, optional).
Place chicken in a greased baking dish. Pour the sauce over it. Make sure it is evenly coated.
Bake chicken for 30-40 minutes, until the top is golden and the internal temperature of the meat is 165F.
Take out of the oven and serve with rice, vegetables or potatoes.
Calories: 376, Fat: 13g, Saturated Fat: 2g, Cholesterol: 215mg, Sodium: 670mg, Potassium: 588mg, Carbohydrates: 18g, Sugar: 17g, Protein: 44g, Vitamin A: 1.1%, Vitamin C: 0.3%, Calcium: 2.9%, Iron: 12.1%
The Sheet Pan Craze
What is so great about Sheet Pan meals? Simplicity. This meal cooks up on one dish. No messy pots and pans and switching back and forth. The entire meal pulls together in one pan.
You could swap out the potatoes and green beans for squash or carrots, or even cauliflower and Brussel sprouts. You can pick your favorites. Those of us who share the responsibility of cleaning up after we cook a meal understand what I am saying here!
- 2 tablespoons unsalted butter melted
- Salt and pepper to taste
- 3 to 4 medium red potatoes cut into 1-inch pieces
- 4 boneless skinless chicken thighs
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons minced garlic about 3 cloves
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 3 tablespoons olive oil divided
- 12 ounces frozen green beans
- Pre-heat oven to 400°F and line a rimmed sheet pan with aluminum foil or parchment paper.
- In a small bowl, stir together the butter, 2 tablespoons of oil, honey, brown sugar, mustard, garlic, oregano,
- and basil. Reserve half of the glaze in a clean bowl.
- Place the chicken on one half of the sheet pan. Place the potatoes on the other half. Drizzle the potatoes with
- the remaining tablespoon of oil and season both potatoes and chicken with salt and pepper.
- Bake for 20 minutes. To the side with the potatoes, add the green beans and drizzle with the reserved glaze.
- Use tongs to toss the potatoes and green beans to coat. Return to the oven for an additional 10 to 15 minutes
- until the thickest part of the chicken reads 165°F with a meat thermometer.
- Place under the broiler 500°F for a few seconds, just until browned.
- Serve the chicken with the green beans and potatoes while warm.
Photography by The PKP Way.