Honey Dijon Chicken Thighs

If you’re looking for a dinner that’s both comforting and elevated, this honey Dijon chicken is it. Think crispy golden skin, tender meat, and a sweet-tangy glaze that caramelizes beautifully in the oven. Paired with roasted Brussels sprouts and a fragrant touch of sofrito, these honey Dijon chicken thighs hit all the flavor notes: savory, sweet, tangy, and just a little earthy.

The best part? Everything cooks in one skillet, so cleanup is a breeze. These one pan chicken thighs are the kind of meal that feels fancy enough for Sunday dinner but easy enough to whip up on a weeknight. Bonus: leftovers (if you even have any) are just as good the next day.

Why You’ll Love This Honey Dijon Chicken

• One-pan wonder: Chicken and a veggie side dish, all in one skillet.
• Crowd pleaser: Sweet, tangy, and savory flavors everyone loves.
• Meal-prep friendly: Leftovers taste incredible reheated.

Before You Get Started

• Pat the chicken dry: It’s the secret to extra crispy skin.
• Use a cast iron skillet if possible: It helps with searing and goes straight into the oven.
• Don’t skip the sofrito: It adds an herby, garlicky base note that takes this dish from simple to special.

Ingredients Needed to Make Honey Dijon Chicken Thighs

Here’s everything that makes this chicken dish shine (exact amounts are in the recipe card below):

• Chicken thighs: Bone-in, skin-on for maximum flavor.
• Brussels sprouts: Halved and roasted alongside for a built-in veggie side.
• Honey Dijon mustard: The sweet and tangy star of the glaze.
• Sofrito: Aromatic and flavorful. Use store-bought or whip up a batch of homemade sofrito.
• Avocado oil: Helps crisp the chicken and caramelize the veggies. Any neutral oil works too.
• Salt and pepper: Simple but essential.

How to Make Honey Dijon Chicken Thighs in One Pan

Step 1: Marinate the Chicken

Preheat the oven to 350°F. Pat the chicken dry and season generously with salt and pepper, then coat the thighs in a honey Dijon and sofrito mixture.

Step 2: Sear for Flavor

Heat the oil in a cast iron skillet over medium-high heat. Brown both sides of the chicken, about 3 minutes per side, until the skin is crisp and golden.

Step 3: Add the Veggies

Toss the Brussels sprouts in the remaining glaze, season with salt and pepper, and nestle them around the chicken.

Step 4: Roast to Perfection

Bake uncovered for about 40 minutes, until the chicken is juicy and cooked through and the sprouts are tender with caramelized edges.

Step 5: Serve Hot

Plate with extra pan juices spooned on top for max flavor.

What to Serve With Honey Dijon Chicken

The roasted Brussels sprouts make this a complete meal, but if you want something extra, it’s great with garlic confit mashed potatoes or a scoop of bone broth rice to soak up all those pan juices.

What People Ask About Honey Dijon Chicken

How do I know when the honey Dijon chicken is done?

The chicken is done when an instant-read thermometer reads at least 165°F in the thickest part of the thigh, away from the bone. Thighs stay juicy even a little higher, around 175°F.

Can I use boneless chicken thighs?

Yes, but they cook faster than bone-in thighs, so start checking the temperature earlier, around 20 minutes into baking. You’ll also lose some of the crispy skin, so the glaze does more of the work.

Do I have to sear the chicken before baking?

Searing is worth the few extra minutes. It gives the skin its golden, crispy finish before the thighs go into the oven. If you skip it, you’ll still get tender baked chicken thighs, but the skin will be softer.

Can I make my own honey Dijon mustard?

Yes. Whisk together equal parts honey and Dijon mustard and use it in place of the store-bought version.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a 350°F oven until warmed through so the skin crisps back up.