You know those nights? The ones where you’re staring into the fridge, dinner inspiration has packed its bags and left, and the idea of washing a mountain of dishes feels like climbing Mount Everest? Yep, I’ve been there too! That’s exactly how my love affair with this one-pan honey mustard chicken thighs recipe began. I just needed something delicious, easy, and FAST. I threw together what I had, and boom! A glossy, savory-meets-sweet chicken dish with perfectly roasted veggies, all on ONE pan. It’s one of those recipes that proves you don’t need a culinary degree or hours in the kitchen to make something truly fantastic. As a recipe developer, my goal is always to make cooking accessible and joyful, and this dish is pure weeknight magic. Trust me, it’s going to become your new go-to!
Why You’ll Love These Honey Mustard Chicken Thighs In One Pan
Seriously, cooking shouldn’t be a chore, and this recipe is proof! Here’s why it’s a winner:
- Super Speed Clean-Up: We’re talking ONE pan, people! Less scrubbing means more time for you. Check out more one-pot wonders if you love this idea.
- Flavor Explosion: That sweet and savory honey mustard glaze is just divine. It coats everything beautifully!
- Effortless Ease: Toss it all together and let the oven do the heavy lifting. Perfect for those busy weeknights.
- Budget Friendly: Using chicken thighs and simple pantry staples keeps this meal easy on your wallet.
- Meal Prep Friendly: Leftovers reheat like a dream, making it ideal for planning ahead.
Gather Your Ingredients for Honey Mustard Chicken Thighs In One Pan
Alright, let’s get this magic happening! The beauty of this recipe is it uses pretty standard stuff you probably already have or can snag easily. For the best flavor and juiciest results, I always go for bone-in, skin-on chicken thighs – they just can’t be beat for flavor and staying moist. But don’t worry, if you can’t find them, boneless, skinless will still work, though you might need to adjust the cooking time a smidge. For the veggies, I love hearty ones that can stand up to the roasting heat. You can always swap out the butternut squash or Brussels sprouts for other favorites like broccoli florets or sweet potato chunks! The goal here is simple, delicious food that’s good for you, too. You can find more tips on healthy cooking right here!
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1.5 tablespoons whole grain mustard
- 1.5 tablespoons honey
- 1.5 teaspoons salt
- 0.25 teaspoon pepper
- 0.25 teaspoon paprika
For the Veggies & Glaze:
- 1 large red onion, diced into large chunks
- 1 pound diced butternut squash
- 12 oz Brussels sprouts, halved
- 5 cloves garlic, minced
- 1 teaspoon fresh thyme
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons oil (like olive or avocado oil)
- 1 teaspoon salt, plus more to taste
- 0.25 teaspoon pepper
Step-by-Step Guide to Making Honey Mustard Chicken Thighs In One Pan
Okay, let’s get cooking! This is where the magic happens, and honestly, it’s ridiculously simple. You’ll be amazed at how these delicious honey mustard chicken thighs come together on one pan. Trust me, you’ve got this!
Preheating and Initial Chicken Roast
First things first, crank up that oven to 425°F (that’s 220°C for my friends with fancy ovens!). Lining your pan with parchment paper is purely optional, but it saves SO much on cleanup, which is half the battle, right? Now, get those chicken thighs coated in that drool-worthy honey mustard mix and pop them into the oven for just 10 minutes. This little head start ensures they get beautifully caramelized while we prep our veggies.
Preparing and Adding the Vegetables
While the chicken gets its initial tan, let’s get those veggies ready. Dump your red onion chunks, butternut squash, halved Brussels sprouts, minced garlic, and thyme right into a big bowl. Drizzle in the Dijon mustard, the rest of the honey (because we want that glaze!), apple cider vinegar, oil, salt, and pepper. Give everything a good toss until it’s all nicely coated. Think of it as giving them a little flavor spa day before they hit the hot pan! You can find more veggie-forward ideas here.
Final Roasting and Checking for Doneness
Pull that pan out of the oven (careful now!). Scatter those dressed veggies all around the chicken. I like to tuck the Brussels sprouts cut-side down so they get nice and crispy. Now, back into the oven they go for another 25 to 30 minutes. If you’re looking for more ideas like this, check out skillet suppers too! Give the veggies a good toss about halfway through – this helps everything cook evenly and avoids any burnt bits. You’ll know it’s ready when the veggies are tender and slightly caramelized, and the chicken is cooked through. The easiest way to check the chicken is with a meat thermometer; it should read 165°F (74°C) in the thickest part, avoiding the bone. The juices should also run clear. You’re basically looking for that perfect balance of tender veggies and perfectly juicy chicken, just like you’d get from this juicy baked chicken recipe.
Tips for Perfect Honey Mustard Chicken Thighs In One Pan
Okay, you’ve got the recipe, but let’s talk about making these honey mustard chicken thighs absolutely *perfect* every single time. As someone who’s made this probably a hundred times (no exaggeration!), I’ve picked up a few tricks that really make them shine. Don’t worry if something looks a little off at first; cooking is all about learning and adjusting! Baking is also a science, so for more tips on how to elevate your cooking experience, check out our guides!
Make sure your chicken thighs are patted dry before you coat them with the honey mustard mixture. This little step helps the skin get nice and crispy instead of steamed and soggy. Also, don’t overcrowd the pan! If your sheet pan looks too full, the ingredients will steam instead of roast. It’s better to use a larger pan or, worst-case scenario, a second pan. Trust me, crispy skin and well-roasted veggies are worth it!
Ingredient Notes and Substitutions for Honey Mustard Chicken
Alright, let’s chat ingredients for these amazing honey mustard chicken thighs! I know sometimes you might not have *exactly* what a recipe calls for, and that’s totally okay. Life happens! For the honey, if you’re out of regular honey, maple syrup works beautifully as a substitute – it adds a slightly different but equally delicious sweetness. If you’re not a huge fan of Dijon, a good quality yellow mustard will do in a pinch, though it’ll change the tangy flavor profile a bit. And for the veggies, really, anything goes! Sweet potatoes are a fantastic swap for butternut squash, and broccoli florets or even chopped bell peppers are great additions or replacements for the Brussels sprouts. This recipe is super forgiving!
Serving Suggestions for Your One Pan Meal
This one pan honey mustard chicken is pretty much a complete meal in itself, but if you’re feeling extra, it pairs beautifully with a few things! A simple side salad with a light vinaigrette is always a winner. Or, if you’re really in the mood for something cozy, consider a chunk of crusty bread to sop up any leftover glaze – oh, that glaze! You can also check out some amazing kid-approved dinners or search for budget-friendly soups that would be fantastic alongside this.
Frequently Asked Questions about Honey Mustard Chicken Thighs
Got questions about whipping up this delicious dinner? I’ve got answers! If you need more info, don’t hesitate to reach out!
Can I use chicken breasts instead of thighs?
You sure can! Just remember chicken breasts cook faster and can dry out more easily. I’d check them around the 20-minute mark after adding the veggies, and they’ll likely be done before the thighs. It’s still a great way to make a budget-friendly chicken dinner!
How can I make this recipe spicier?
Oh, easy peasy! If you like a little kick, just add a pinch or two of red pepper flakes to the chicken coating or toss a dash of your favorite hot sauce into the vegetable mix. Easy heat!
Is this a good meal prep recipe?
Absolutely! This honey mustard chicken dish holds up beautifully in the fridge for 3-4 days. Just let it cool completely, store it in an airtight container, and reheat gently in the microwave or oven. It’s perfect for grabbing a high-protein lunch or dinner throughout the week!
Nutritional Information
Just a heads-up, the nutritional info here is an estimate, like a delicious ballpark figure! Your actual numbers might wiggle a bit depending on the exact brands you use, how much oil you really drizzle, and even how much glaze you lick off the pan (guilty!). This recipe should land somewhere around 550-650 calories, 35-45g Fat, 40-50g Protein, and 25-35g Carbohydrates per serving, but that’s just a guide!
Share Your One Pan Honey Mustard Chicken Thighs Creation!
I absolutely LOVE seeing your creations! When you make these one pan honey mustard chicken thighs, please drop a comment below and let me know how they turned out. A star rating is super helpful too! If you share a pic on social media, tag me – I’d be thrilled to see your delicious results. It’s like we’re cooking together, even when we’re miles apart! Find out more about me here and my cooking journey!
One Pan Honey Mustard Chicken Thighs
Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F (220 degrees C).
- Prepare the chicken: In a large mixing bowl, combine the chicken thighs, whole grain mustard, honey, salt, pepper, and paprika. Stir until the chicken is evenly coated.
- Place the coated chicken thighs on a large sheet pan lined with parchment paper. Roast in the preheated oven for 10 minutes.
- Prepare the vegetables: While the chicken is roasting, add the diced red onion, butternut squash, halved Brussels sprouts, minced garlic, fresh thyme, Dijon mustard, honey, apple cider vinegar, oil, salt, and pepper to a large mixing bowl. Toss to coat the vegetables evenly.
- After the initial 10 minutes of chicken roasting, remove the pan from the oven. Scatter the prepared vegetables in an even layer around the chicken. Place the Brussels sprouts cut-side down for better browning.
- Return the sheet pan to the oven. Roast for another 25-30 minutes. Toss the vegetables every 7-10 minutes to ensure even cooking and prevent burning. The dish is ready when the vegetables are tender and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
- Serve immediately.
Notes
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Cole Jenkins is a respected home-cooking educator with a passion for helping everyday cooks build confidence in the kitchen. Known for his bold flavor combinations, modern techniques, and approachable teaching style, Cole has earned a loyal readership by creating recipes that are exciting, dependable, and deeply satisfying. Today, he proudly serves as a contributing author at yummro.com, where he shares flavorful, well-tested recipes designed for real home kitchens.
Cole began his culinary journey working in neighborhood restaurants and bistros, where he sharpened his skills in scratch cooking, flavor development, and fast-paced kitchen execution. After moving from prep cook to line cook and later into kitchen leadership, he discovered his true passion: teaching others how to cook. Determined to make culinary knowledge more accessible, Cole transitioned from restaurant work into food media and recipe creation, writing educational cooking content and developing approachable recipes for home cooks at scale.
Over the years, Cole has collaborated with local chefs, cooking instructors, farms, and kitchenware brands to produce recipes, cooking guides, and skill-building resources. His work has been featured across digital cooking communities and highlighted in curated recipe roundups for its clarity, flavor depth, and repeatable success. Cole is best known for his ability to turn intimidating techniques into simple, step-by-step processes helping readers not just follow a recipe, but truly understand and master it.
