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Honey Mustard Chicken Thighs Fork

3 Ingredient Honey Mustard Chicken {paleo, gluten-free}

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5 from 1 review

  • Author: Ingrid DeHart
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


These oven baked Honey Mustard Chicken Thighs are tender, perfectly browned, sweet, savory, and oh so satisfying. They take very little effort and have lots of flavor.


  • 1 ½ pounds boneless skinless chicken thighs, cut in half
  • 3 tablespoons stone ground mustard ( or any type you have on hand)
  • 3 tablespoons honey (local if possible)
  • 2 teaspoons olive oil
  • 1/4 teaspoon Celtic sea salt
  • 1/8 teaspoon black pepper
  • 1/41/2 teaspoon cayenne (optional if you like a hot sweet taste)
  • 1 teaspoon fresh rosemary chopped (optional for garnish)


  1. Preheat oven to 425F.
  2. In a small bowl, combine mustard, honey, olive oil, salt, pepper and cayenne pepper if using.
  3. Place chicken in a parchment lined or lightly oiled baking sheet. Spread sauce on both sides of the chicken. Make sure it is evenly coated.
  4. Bake chicken uncovered on the top shelf of your oven for 20-25 minutes, until the top is brown, and the inside is no longer pink. You can use a meat thermometer to see if the internal temperature of the meat is 165F.
  5. Sprinkle with chopped fresh rosemary and serve.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish, Dinner
  • Cuisine: Paleo, Gluten Free, Dairy Free