Creamy Baked Dijon Chicken Thighs | Juicy, Flavor-Packed & Easy!
Juicy, bone-in chicken thighs baked in a creamy Dijon mustard sauce with honey and herbs, served alongside roasted vegetables for a complete, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Main Dish, Chicken
- Method: Baking
- Cuisine: American
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes
- 1 medium red onion, cut into wedges
- 1 tbsp olive oil
- 1 tsp dried rosemary
- Salt and freshly ground black pepper, as needed
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper.
- Place chicken thighs in a baking dish and coat them evenly with the sauce.
- In a separate bowl, toss carrots, parsnips, potatoes, and red onion with olive oil, rosemary, salt, and pepper.
- Arrange vegetables around the chicken in the baking dish.
- Bake uncovered for 40–45 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Serve chicken with roasted vegetables, spooning extra pan sauce over the top.
Notes
- Bone-in, skin-on thighs yield juicier meat, but boneless can be substituted.
- Adjust honey or mustard to taste for sweetness and tang.
- Serve immediately for the best flavor and texture.