Name: French’s Mustard‑Herb Baked Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: About 1½ pounds boneless, skinless chicken thighs (about 4 servings); ⅓ cup yellow mustard; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; ½ teaspoon fine salt (or 1 teaspoon kosher salt); ½ teaspoon freshly ground black pepper (or to taste)

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Short description

I discovered this mustard‑herb chicken recipe while wanting to use up leftover yellow mustard. Coated with simple pantry staples, the chicken bakes tender and juicy with bright herb and garlic flavor—the kind of dinner I make when I want easy but delicious.

French’s Mustard‑Herb Baked Chicken

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple and fast, yet the chicken turns out juicy and perfectly flavored. The tang from the yellow mustard combines with garlic, thyme, and rosemary for a balanced bite. I also appreciate how adaptable it is—I can easily swap herbs or use chicken breasts instead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs (about 1½ pounds for four servings)
Yellow mustard (about ⅓ cup)
Olive oil (roughly 2 tablespoons)
Garlic, minced (2 cloves)
Dried thyme (1 teaspoon)
Dried rosemary (1 teaspoon)
Salt (½ teaspoon fine or 1 teaspoon kosher)
Freshly ground black pepper (½ teaspoon or more to taste)

Directions

Preheat the oven to 400°F (about 205°C).
In a small bowl I whisk together the mustard, olive oil, garlic, thyme, rosemary, salt, and pepper.
I pat the chicken dry, arrange it in a baking dish, then spoon or brush the mustard mixture all over each piece.
I bake the chicken for about 20 minutes, until an instant-read thermometer registers 165°F at the thickest part.

Servings and timing

I make this recipe for four servings, using 1½ pounds of boneless, skinless chicken thighs. It takes about 5 minutes to prep and 20 minutes to bake—roughly 25 minutes total.

Variations

I’ve used bone‑in, skin‑on chicken thighs too—that adds flavor, though requires slightly longer baking time.
If I don’t have dried thyme or rosemary, I substitute with whichever dried herb I have on hand, or omit altogether.
I sometimes use boneless chicken breasts—in that case I bake at the same temperature but reduce time to about 18 minutes to avoid drying out.
Instead of yellow mustard I’ve tried Dijon mustard or a mixture—and it works beautifully with the same method.

storage/reheating

I store leftovers in a sealed container in the fridge for up to 3–4 days. To reheat, I gently warm the chicken in the oven or on the stovetop—if it seems dry I add a drizzle of olive oil or a splash of broth to keep it moist. I prefer reheating covered to preserve tenderness.

FAQs

How do I know when the chicken is done?

I check with an instant-read thermometer: it should reach 165°F (74°C) at the thickest part of the thigh to ensure it’s fully cooked and safe.

Can I use chicken breasts instead of thighs?

Yes—I often do. I reduce the cooking time slightly (to around 18 minutes) to keep them from drying out, and thighs remain a bit juicier in my experience.

Can I prepare the chicken ahead of time?

I can mix the mustard sauce and coat the chicken in advance, then refrigerate it. When ready, I bake it directly from chilled—just give it a few extra minutes in the oven as needed.

What if I don’t have mustard?

Mustard is key for flavor, but if I’m in a pinch I’ve used a sprinkle of mustard powder or mustard-based vinaigrette—though the taste won’t be quite the same.

What sides go well with this chicken?

I often roast potatoes and vegetables on the same baking tray, or serve the chicken sliced over rice, quinoa, greens, or a fresh salad with herbs and extra mustard vinaigrette.

Conclusion

This mustard‑herb baked chicken has become a staple in my kitchen for its simplicity and reliably delicious results. From pantry ingredients to a savory, juicy meal in under half an hour—I reach for this recipe whenever I want fuss‑free flavor and minimal cleanup.