These easy roasted mustard chicken thighs have only a handful of everyday ingredients and come together fast with minimal effort. They stay succulent and juicy, and you will love the light pan sauce.
This is a recipe for you folks who prefer chicken thighs to chicken breasts or if you're willing to give chicken thighs a chance! I know a lot of people prefer chicken breast, but I would love to change your mind. Chicken breast is great when it's not over-cooked.
I love the chicken breast on a rotisserie or whole roasted chicken, but I find when they're cooked by themselves, they end up fairly boring, and more often than not, DRY. I am not one for uninspiring food.
Chicken thighs are fattier, but I used the boneless, skinless variety, so they cook faster, but also aren't as fatty as the skin-on ones. Fattier = harder to mess up + much more flavor and they stay moist.
These mustard roasted chicken thighs are marinated in a super simple combo of grainy mustard, Dijon mustard, olive oil, and a bit of Italian seasoning. I marinated them for about 30 minutes, but this is flexible. You can go less or more, and they'll still turn out just fine.
I love the two mustard combo. Dijon is a great base (and one of my favorite ingredients to cook with in general!), and the grainy mustard adds extra flavor and texture. I added a few sprigs of thyme before popping these healthy roasted chicken thighs into the oven. It adds some extra color and wonderful herb flavor.
I did a bit of research to find out what the best temperature is for roasting boneless skinless chicken thighs. A few reputable sources indicated that 425F for about 20-25 minutes is the best bet for locking in moisture and flavor. Chicken thighs become tender at 175F, which is higher than the 165F you may be used to for chicken breasts.
Hope you enjoy this easy roasted chicken thighs recipe!
Love mustard? Try these recipes:
- Creamy Honey Mustard Chicken
- Simple Homemade Honey Mustard Dressing (Dairy-free)
- Grainy Mustard Potato Salad
- Grilled Honey Mustard Chicken Skewers
- Creamy Dijon Rosemary Chicken
Let me know in the comments and/or tag me on Instagram if you make it. 🙂
Roasted Mustard Chicken Thighs
- 6 boneless/skinless chicken thighs
- 2 heaping tablespoons grainy mustard (I use Maille Old Style)
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 dashes Italian seasoning
- Salt & pepper
- Fresh thyme
- Preheat oven to 425F and move the rack to the middle position.
- Generously season the chicken with salt and pepper and add it to a large Ziploc bag. Add the grainy mustard, Dijon mustard, olive oil, and Italian seasoning to the Ziploc. Move it around until it's evenly coated. You can choose to marinate it for up to a few hours before cooking (I left mine for 30 mins), or you can put it in the baking dish right away.
- Spread the chicken thighs in an even layer in your baking dish. Sprinkle some fresh thyme over top (remove the leaves from the sprigs) and place a few whole sprigs over top.
- Roast the chicken for 20-25 minutes or until it's cooked through (a thermometer should read 175F). I roasted mine for 25 min. Let it rest for a few minutes prior to serving.
- This chicken is delicious with the pan sauce and rice and/or a salad. It also makes great leftovers for eating cold (e.g. cut up in a salad or sandwich).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Very flavorful! I didn't have coarse mustard, and made a couple of additions to the marinade, but it was tender and flavorful. I had it with fresh broccoli and a rice/vermicelli mix.
I'm so happy it worked out, Nicole!
What if I skipped the Dijon mustard? Any suggestions for that option? Substitute Dijon or just omit?
I wouldn't omit it since it's a fairly large component of the sauce. Maybe sub with another kind of mustard? Or up the grainy mustard I guess?
In the oven, added rosemary, white pepper and a few halved mushrooms…….
This was so freaking good and easy! I added some Greek yogurt and marinated several hours. Anyone try with breasts instead of thighs?
So glad you liked it! I think chicken breasts should be fine... but I'd definitely use a meat thermometer and test them fairly early so they're not overcooked. 🙂
Second time around I added a heaping Tblsp of sour cream to level out the mustard flavor...really nice.
Sauce IS good! Delicious chicken!
My husband rates all my recipes. They don't stay in my file unless it's at least a 4 out of 5. This got a 5. He loved the combination of flavors. Thank you.
Aww that's great! 🙂
Cathy P in AZ says
Just made these today. YUMMMMMY. So tender and juicy! Love the mustard marinade too. Definitely a keeper!
So glad to hear it! Thanks for letting me know 🙂
This looks delicious! I always buy the thighs(My husband favorite) my question is, Will there be a strong mustard taste? I love mustard don't get me wrong, just wondering if it is a strong taste or just well blended. Thank you
Hi Carrie!! I think it tastes nicely balanced, but they're definitely pretty mustardy. Since there's Dijon in there, it is fairly strong. It definitely didn't burn my mouth or anything, but yeah, you certainly taste it.
Mary Ann | The Beach Hous Kitchen says
I love boneless, skinless chicken thighs Natasha! These look awesome. Will definitely be trying this recipe because it know my husband Tom will live them too.
Thanks, Mary Ann! Hope you two love it!
Lindsay Cotter says
I love mustard, my husband loves chicken. Ya, winner girl! Gonna try it!l
Haha thanks, Lindsay!!
Matt Robinson says
I love how you flavored this and it's perfect for an easy weeknight dinner
Thanks, Matt!! 🙂
Leigh Ann says
We love chicken thighs! Can't wait to try this new recipe out on my boys!
Thanks, Leigh Ann!! Hope everyone likes them. Have a lovely weekend.