Dijon Chicken Thighs – for all your easy dinner needs! Think – a richer, more luxurious Roast Chicken, with a fraction of the work. Tastes sophisticated. Easy to pair up. Make ahead 2 days!

These little Dijon Chicken Thighs are everything I love in a dinner – luxurious yet not overly heavy, not too sweet, and elegant enough for a fancy meal, yet dead easy to make. It’s the sort of dish that makes people think you’ve done something clever, when really it’s just a matter of whisking a few things together then baking.

It’s essentially an oven-baked version of Poulet à la Moutarde, the French mustard chicken. The texture and flavour is the same – softly tender, coated in a river of sauce on your plate. But best of all, these reheat beautifully for days. I stash them in the fridge and sneak bites whenever I pass by …… until I find my container mysteriously empty. Who ate my chicken?!!

And yes, the “keeps for 2 days” part also makes it an excellent ready-to-go lunch, not just standby dinner food. 😀

Ingredients in Dijon Chicken Thighs

This ingredient list stays short and dependable for repeat cooking.

How to make Dijon Chicken Thighs

This recipe cooks steadily in the oven and stays simple from start to finish.

1. Heat the oven

Set the oven to 400°F and allow it to fully preheat so the chicken cooks evenly.

2. Season the chicken

Pat the chicken thighs dry, then season both sides with salt and black pepper.

3. Mix the sauce

Whisk Dijon mustard, honey, and orange juice in a bowl until smooth and blended.

4. Arrange the thighs

Place the chicken thighs skin side up in a baking dish with space between each piece.

5. Add the sauce

Spoon the Dijon mixture over the chicken, coating the top generously.

6. Bake uncovered

Bake until the skin turns golden and the chicken cooks through fully.

7. Baste gently

Spoon pan juices over the chicken once during baking to build flavor.

8. Rest before serving

Remove from the oven and let the chicken rest briefly so the juices settle.

How to serve Dijon Chicken Thighs

This dish pairs well with simple sides that let the sauce shine. Roasted vegetables soak up the pan juices nicely and keep the meal balanced. Rice works well to catch every drop of sauce and keeps plates clean.

Leftovers stay tender and reheat smoothly. The sauce thickens slightly after resting and tastes just as good the next day over warm sides.

Recipe Tips

Dry the chicken skin well for better browning.
Use a baking dish that fits the thighs comfortably.
Stir the sauce until fully smooth.
Baste once to deepen flavor.
Let the chicken rest before serving.