Description

Simple and flavorful mustard‑herb baked chicken thighs coated in yellow mustard, garlic, and herbs, baked until juicy and tender—perfect for an easy and satisfying dinner.

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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Instructions

Preheat oven to 400°F (205°C).
In a small bowl, whisk together mustard, olive oil, garlic, thyme, rosemary, salt, and pepper.
Pat chicken thighs dry and arrange in a baking dish. Spoon or brush mustard‑herb mixture evenly over each piece.
Bake for about 20 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
Let rest for a few minutes before serving.

Notes

Substitute boneless chicken breasts if preferred; reduce bake time to about 18 minutes to prevent drying.
Bone‑in, skin‑on thighs can also be used; increase bake time slightly for doneness.
If you’re out of dried herbs, use whichever pantry herbs you have or omit them for a simpler version.
Dijon or spicy mustard can replace yellow mustard for a different flavor profile.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 thigh
Calories: 210
Sugar: 2g
Sodium: 480mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 24g
Cholesterol: 95mg