These 5-ingredient honey mustard chicken thighs are so flavorful and easy to make, they will be one of those recipes that will be your new healthy basics.

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5 ingredient honey mustard chicken thighs on HealthySeasonalRecipes.com Gluten-freeSince we’re all about back to basics this month. I wanted to make sure you knew I got your back when it comes to getting dinner on the table. I get pretty carried away sometimes with talking about nutrition etc, that I forget that you need to feed yourself and your peeps. Like, hello Katie, what’s for dinner?5 ingredient honey mustard chicken thighs on HealthySeasonalRecipes.com Gluten-free

This is.

Or it will be. I know some of you tell me that you make the same five recipes every week. And it is too hard to try a new recipe to mix in because the kiddos won’t eat it or something. I totally get that, and it makes me a bit crazy too. But the same five recipes can get pretty boring. Right?

Right. So I am guessing you are pretty psyched to see a 5-ingredient recipe showing it’s pretty face around here today. You may even be thinking it could be a contender. Maybe, just maybe it will become one of those family pleasing dinner staples. I hope so.


I loved the fact that the recipe makes 6 thighs, enough for the four of us for dinner, plus two thighs left-over for our lunches too. Jase and I eat salad with protein for lunch a lot, so these thighs were perfect for that. Hope you enjoy!


Do you use the same recipes every week or do you venture out into uncharted territory? Or maybe a combination of both?

Do you pack left-overs for lunch?


5 ingredient honey mustard chicken thighs on HealthySeasonalRecipes.com Gluten-free

5-ingredient honey mustard chicken thighs

  • Prep Time: 5 minutes
  • Total Time: 50 minutes
  • Yield: 6 thighs


5-ingredient chicken thighs for weeknight dinners. Family friendly and gluten free.


  • 3 tablespoons brown deli mustard
  • 2 tablespoons honey
  • 2 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • 6 boneless skinless chicken thighs, about 2 pounds


  1. Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment.
  2. Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and turn to coat. Arrange chicken on the parchment-lined baking sheet, tucking them into neat thigh shapes.
  3. Roast chicken until cooked through and browned in spots, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.


104 mg Cholesterol, 4 g Added Sugar


  • Serving Size: 1 thigh
  • Calories: 230
  • Sugar: 5 g
  • Sodium: 685 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 6 g
  • Fiber: 0 g
  • Protein: 30 g

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