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    Home » Recipe Index » All Recipes

    Easy Dijon Chicken Thighs

    Published: Jun 14, 2021 · Modified: May 3, 2025 by Katie · This post may contain affiliate links · Leave a comment.

    Jump to Recipe·Print Recipe·5 from 15 reviews

    Dijon Chicken Thighs are an easy and flavorful family dinner recipe! Bone-in chicken thighs are seasoned and seared until golden and crisp.  They’re transferred to the oven, brushed with a sweet and savory honey Dijon sauce, and roasted until cooked through. 

    Dijon chicken thighs in a cast iron skillet, cooked, with a yellow napkin surrounding the pan.

    Instead of making the same boneless chicken thigh recipe, try this flavorful, tender, and juicy bone-in, skin-on chicken thigh dish! 

    These Dijon Chicken Thighs are seared in a cast iron skillet for a few minutes to crisp up the skin, then transferred to the oven to finish cooking.  Searing the chicken thighs first, retains the juices and browns up the skin, resulting in maximum flavor!

    My Dijon Mustard Chicken Thighs are cooked similarly to my Cast Iron Skillet Chicken Breast recipe and also my Whole Roasted Chicken recipe.  All three chicken recipes pair with just about any of my side dish recipes! 

    Jump to:
    • Ingredients
    • Equipment needed
    • How to make Dijon Chicken Thighs
    • Expert tips
    • Sides to serve with
    • More chicken thigh recipes you'll love
    • Frequently Asked Questions
    • Easy Honey Dijon Chicken Thighs
    • Hungry for more?
    • 💬 Comments

    Ingredients

    Ingredients needed to make Dijon Chicken Thighs.
    • Chicken thighs, bone-in, and skin-on: You need to use bone-in, skin-on chicken thighs for this recipe. You cannot substitute boneless and skinless chicken thighs.
    • Kosher salt, ground black pepper & garlic powder: These seasonings will be used to flavor your chicken thighs before frying them in the cast iron skillet.
    • Olive oil: Extra virgin olive oil is used to lightly oil the cast iron skillet. Less is more! The chicken thighs will produce a lot of oil while cooking.
    • Dijon mustard: Dijon mustard has a smooth and creamy texture, is slightly spicy, and has a little bit of tang. I would not substitute yellow mustard for Dijon mustard in this recipe.
    • Honey: Honey is used in this chicken thigh recipe to balance out the spice and tang in the Dijon mustard. Honey adds a hint of sweetness and will glaze the chicken thighs. I would not substitute maple syrup or any granulated sweeteners for honey in this recipe.

    Equipment needed

    • Cast iron skillet: I use a non-enameled, 12-inch Lodge Cast Iron skillet. The larger the skillet the better, for this recipe. If you don't have a cast-iron skillet, then any oven-safe skillet will work.
    • Splatter screen: A splatter screen is optional, but having one will prevent a lot of the oil from popping up while you're searing the outside of the chicken.

    How to make Dijon Chicken Thighs

    Step 1: Preheat your oven to 425° Fahrenheit. Pat the chicken thighs dry with a paper towel. Season both sides of the chicken thighs with Kosher salt, ground black pepper, and garlic powder.

    Raw chicken thighs, seasoned, on a white plate.

    Step 2: Pour the olive oil into the skillet and heat over medium heat.  When the oil is hot, add the chicken thighs to the pan, skin side down. Brown the chicken skin over medium heat for 5 minutes. You will know the chicken is ready when the skin easily releases from the pan.  You will only sear the skin side of the chicken.

    Do not overcrowd the pan. To prevent overcrowding, brown your chicken in multiple batches if necessary. 

    Raw chicken thighs, skin side down, searing in a cast iron skillet.

    Step 3: Flip the chicken thighs over and immediately transfer your skillet to the preheated oven. 

    All of your chicken thighs should fit into your skillet after you have browned the skin. The chicken thighs shrink slightly during browning, and they can be crowded into the pan once they are ready to go into the oven.

    Seared chicken thighs in a skillet.

    Step 4: Roast the thighs in the oven for 10 minutes.  While the chicken is roasting, make the honey Dijon sauce. In a small mixing bowl, whisk together the Dijon mustard, honey, minced garlic, and salt.

    A small bowl of honey Dijon sauce.

    Step 5: After 10 minutes, remove the chicken thighs from the oven and brush the honey Dijon sauce onto the tops of the chicken thighs. Return the chicken thighs to the oven and roast for an additional 10 minutes. 

    The chicken thighs will cook in the oven for a total of 20 minutes.

    Chicken thighs brushed with honey Dijon sauce.

    Step 6: Remove the Dijon thighs from the oven.  Use a digital meat thermometer to make sure the chicken has reached an internal temperature of at least 165°F.  Let the chicken rest for 10 minutes before serving.  Enjoy!

    Continue cooking the honey mustard chicken, if the chicken has not yet reached 165°F. 

    Zoomed in image of a chicken thigh in a cast iron skillet.

    Expert tips

    • Pat the outside of the chicken dry with a paper towel before seasoning the chicken.  Liberally season all sides of the chicken for maximum flavor.
    • You cannot substitute boneless and skinless chicken thighs into this recipe.  Boneless skinless chicken thighs do not get crispy like skin-on chicken thighs do.  
    • This recipe only calls for 1 tablespoon of olive oil to coat the pan before browning the skin.  This is plenty, as the thighs are very fatty and will render fat as they cook.  
    • Be aware that the thighs will produce A LOT of oil when you’re searing them on the stovetop.  This oil will most likely pop and splatter.  I highly suggest wearing an apron, long-sleeves or oven mitts and using a splatter screen.  
    • I direct you to use medium heat when searing the chicken skin.  If your oil starts to get too hot, use your best judgment and reduce your heat when necessary.  

    Sides to serve with

    Chicken will pair with just about any side dish! Whether you're making vegetables, rice, potatoes, or pasta, chicken is the perfect main dish choice.

    Vegetable side dishes: I really like to serve this chicken thigh recipe with Sauteed Kale and Mushrooms, Roasted Green Beans and Carrots, Roasted Asparagus and Brussels Sprouts and Air Fryer Zucchini and Squash.

    Starch side dishes: I have the best recipes for Garlic Basmati Rice, Redskin Mashed Potatoes and Sweet Potato Fries!

    More chicken thigh recipes you'll love

    • Boil chicken thighs on a plate garnished with fresh thyme.
      How to Boil Chicken Thighs (Fresh or Frozen)
    • Buffalo Chicken Thighs on a parchment paper, with a fork and knife in the bottom right corner and a bowl of blue cheese dressing in the top left corner.
      Baked Buffalo Chicken Thighs
    • Balsamic chicken thighs cooked, in a round, red baking dish.
      Balsamic Chicken Thighs (Boneless)
    • Slow Cooker BBQ Chicken Thighs on a sheet pan with a fork and knife in the bottom right corner and a small bowl of BBQ sauce in the top right corner.
      Slow Cooker BBQ Chicken Thighs

    Frequently Asked Questions

    Is chicken the cheapest meat?

    The price of meat can fluctuate based on demand. In general, chicken is a cheaper cut of meat, but often times ground beef and certain cuts of pork can be very inexpensive too. Usually, boneless, skinless chicken breast is the most expensive cut of chicken, and chicken thighs, wings, drumsticks, and legs are more budget-friendly.

    Does chicken cook while resting?

    The internal temperature of the meat will continue to rise a small amount while resting. Resting also allows the juices to redistribute back into the meat, resulting in juicier chicken. Regardless of rest time, make sure your chicken is at least 165° F before consuming.

    What makes cooked chicken rubbery?

    The most common cause is overcooking. When chicken is cooked for a long period of time at high heat, the fibers in the meat lose moisture and elasticity, making it hard to chew.

    Print

    Easy Honey Dijon Chicken Thighs

    Cooked chicken thighs in a cast iron skillet, garnished with fresh parsley.
    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 15 reviews

    Bone-in chicken thighs are seasoned and pan-fried until golden and crisp.  They’re transferred to the oven, brushed with a sweet and savory honey Dijon sauce, and roasted until cooked through.  You don’t want to miss this easy and flavorful family dinner recipe!

    • Author: Katie
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Total Time: 25 minutes
    • Yield: 2-4 servings 1x
    • Category: Dinner
    • Method: Roasting
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Scale
    • 2 pounds bone-in, skin-on, chicken thighs - About 4 thighs
    • ¾ teaspoons kosher salt - divided
    • ½ teaspoon garlic powder
    • ⅛ teaspoon ground black pepper
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons Dijon mustard
    • 1 teaspoon honey
    • 1 large garlic clove - minced

    Instructions

    1. Preheat your oven to 425° Fahrenheit.  
    2. Pat both sides of the chicken thighs dry with a paper towel. Season both sides of the chicken thighs with ½ teaspoon kosher salt, garlic powder, and black pepper. 
    3. Oil a cast iron skillet (or another oven-safe skillet) with olive oil and warm over medium heat. When the pan is hot, add the chicken thighs to the cast iron skillet skin side down. 
    4. Sear the chicken skin for 5 minutes over medium heat.  Do not overcrowd the pan.  Sear your chicken thighs in separate batches if they do not easily fit into the skillet.  The chicken is ready to flip when the skin easily releases from the pan and has turned golden brown.  
    5. Flip the chicken over and transfer the skillet to the preheated oven.  Roast for 10 minutes. 
    6. While the chicken thighs are roasting, mix the honey Dijon sauce.  Using a small mixing bowl, whisk together the Dijon mustard, honey, minced garlic, and ¼ teaspoon salt. 
    7. After 10 minutes, brush the tops of the chicken thighs (skin side) with the honey Dijon sauce. Return the skillet to the oven and continue cooking for an additional 10 minutes. 
    8. Remove the skillet from the oven. Check the internal temperature of the chicken thighs using a digital meat thermometer. Chicken should be cooked to at least 165° Fahrenheit.  Let cool before serving.  Enjoy!

    Notes

    • When searing the chicken skin, the chicken will produce A LOT of fat.  The grease will be hot and sizzling and can easily burn your skin.  I recommend using a splatter screen if you have one.  
    • All of your chicken thighs should fit into your skillet after you have browned the skin. The chicken thighs shrink slightly during browning and they can be crowded into the pan once they are ready to go into the oven.
    • This recipe will serve 2-4 people.   Scale up this recipe based on how many chicken thighs you would like to serve. 

    Nutrition

    • Serving Size: 1 thigh
    • Calories: 223
    • Sugar: 1.3 g
    • Sodium: 564.6 mg
    • Fat: 16.7 g
    • Carbohydrates: 1.9 g
    • Fiber: 0.1 g
    • Protein: 15.1 g
    • Cholesterol: 86 mg

    Did you make this recipe?

    Share a photo and tag @sugar_and_snap_peas on Instagram. I can't wait to see what you've made!

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    Comments

    1. Michelle says

      July 06, 2021 at 10:29 am

      The flavours from this chicken were incredible! Will definitely make it again soon! Thanks for sharing your recipe!

      Reply
    2. Beth says

      July 06, 2021 at 10:14 am

      This recipe sounds so tasty and packed with so much flavor! I can't wait to try these soon. Definitely making these again for dinner, such a great and easy recipe!

      Reply
    3. Rosemary says

      July 06, 2021 at 9:43 am

      Looks delicious, super moist with perfectly crispy skin. I'm always looking for new chicken recipes and I can't wait to make this one. I especially love how simple it is! Thanks.

      Reply
    4. Sharmila Kingsly says

      July 06, 2021 at 9:32 am

      Chicken Thighs are juicy and yumm.. I like this for my weekend meal.. Saving them

      Reply
    5. Lily says

      July 06, 2021 at 8:56 am

      These chicken thighs are so quick and delicious! Absolutely loved this meal with that homemade honey dijon sauce.

      Reply
    6. Sabrina says

      June 15, 2021 at 2:40 pm

      Yum! I love the crispy skin, these are flavourful and delicious!

      Reply
    7. Julia says

      June 15, 2021 at 1:06 pm

      Loved how moist this was but the skin was still so crispy!

      Reply
    8. Anna says

      June 14, 2021 at 4:53 pm

      Made them last night, soo good!

      Reply
    9. Kyleigh says

      June 14, 2021 at 3:54 pm

      These were delicious! I love the sauce!

      Reply
    10. Angela says

      June 14, 2021 at 2:17 pm

      I love cooking with chicken thighs. They are so juicy and flavorful. The Dijon honey sauce is delicious.

      Reply
    11. Audrey says

      June 14, 2021 at 2:09 pm

      My family loved this!

      Reply
    12. Debra says

      June 14, 2021 at 1:29 pm

      Super crispy, moist and tasty! Awesome.

      Reply
    13. Amy Roskelley says

      June 14, 2021 at 12:35 pm

      My family LOVED this chicken! Can't wait to make it again! I wish I had leftovers.

      Reply
    14. Emily Flint says

      June 14, 2021 at 12:20 pm

      Oh, I just love chicken thighs and I know these are going to be amazing!!

      Reply
    15. Kirby says

      June 14, 2021 at 10:15 am

      This chicken looks phenomenal! Icant wait to try it!

      Reply

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    Katie in front of a tree

    I'm Katie, the food blogger, recipe developer, and photographer behind Sugar & Snap Peas. I mostly share high-protein dinner recipes for busy families. These easy dinner ideas take the guesswork out of mealtime so that you can get back to family time, knowing dinner is taken care of!

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