Dijon Chicken Thighs are marinated and baked to get crispy, yet juicy meat. This recipe is the perfect chicken recipe for the busy weeknights! It only requires 4 ingredients. It only takes 5 minutes to prepare and it serves 4-5 people.
If you are looking for easy, hands-off meals like this one, please check out these other chicken thighs recipe: Chicken and Bell Peppers Skillet, Spicy Chicken with Cauliflower Rice, Easy Baked Chicken with Brussels Sprouts and Spicy Chicken with Sauteed Cabbage and Zucchini Bowls.
How to make dijon chicken thighs
- Chicken thighs – bone-in and skin-on
- Dijon mustard – see recipe notes for a homemade substitute. Got extra? Try my Dijon Mustard Salmon Recipe (Web Story).
- Honey
- Orange juice – either fresh squeezed or bottled
- Salt and pepper
It’s an ultra-easy way to make a unique sauce with ingredients you probably have on hand anyway. Ah, I can’t forget to say that although I made this recipe with chicken thighs, this orange dijon sauce can be used for any chicken parts you have in your fridge like chicken breast or legs.
Differences between Dijon mustard and regular mustard
- Marinate: Season the thighs with salt and pepper, then mix together the other ingredients and pour over the top. Cover and let sit for 15 minutes or in the refrigerator overnight.
- Bake: Place the chicken in an oven-safe skillet and discard the marinade. Baked until the skin is crispy and the meat is cooked all the way through.
Can I use boneless skinless chicken breasts instead?
Recipe notes
- Baking in a pan – Prevent the chicken from sticking either by using a seasoned cast iron skillet or by adding some oil to the pan before the chicken. Use a neutral oil with a high smoke point like canola or avocado oil.
- Trim the meat – It’s a good idea to remove the fat from the underside of the thighs before marinating. Hold the fat away from the meat and cut in a scraping motion with a small, sharp knife.
- Dijon mustard substitute – Mix together 2 tablespoons each dry mustard and mayonnaise, 2 teaspoons each water and white wine vinegar, and a pinch of sugar.
- Storing and reheating – Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in an oven at 300 degrees F until warmed through.
- Freezing – Store the cooked chicken in ziploc freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Slow Cooker Chicken Thighs and Sweet Potato
- Instant Pot Mediterranean Chicken Thighs
- Easy Baked Chicken Thighs
- Garlic Butter Chicken Thighs
- Sheet Pan Chicken with Vegetables
Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!
Subscribe for new recipes & a free e-cookbook
This post may contain affiliate links. Please read our disclosure policy.
Orange Dijon Chicken Thighs
Ingredients
Sauce
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons orange juice
Chicken
- 5 free range organic chicken thighs bone-in and skin-on
- Salt and pepper
Instructions
- Preheat the oven to 425º F.
- In a small bowl, mix together the mustard, honey, and orange juice.
- Place the chicken thighs in a medium bowl and season them with salt and pepper.
- Pour the orange-mustard mixture over the chicken thighs. Wrap the chicken bowl with a silicone wrap (I like to use this reusable silicone strech lids) or a plastic wrap. Marinate at room temperature for 15 minutes*.
- Place the chicken thighs into a cast iron skillet* and cover the skillet with aluminum foil. Bake for 25 minutes. Remove the aluminum foil and bake for more 20 minutes or until it gets the internal temperature of 165˚F.
- Serve the chicken thighs with rice or roasted veggies.
Tips
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Check out the Web Story HERE.
If you like this Orange Dijon Chicken Thighs recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google+, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.
Julia Mueller says
Aaaaagh what a beautiful recipe! This is winner all the way around! I love the idea of that dijon sauce, and this sounds like the perfect dish with some rice and veggies. Definitely on my To Bake list! 😀
Olivia says
Thanks a lot! Sure, I love to serve this with rice or roasted veggies 😉
Krusty McKringleberry says
Is one tablespoon of OJ correct? I did not taste it at all….. maybe also shave in some zest.
Olivia says
You can add 2 tbsp if you prefer and also you can add some orange zest too 😉
Angela says
I don’t think maple syrup is Whole30-compliant.
Olivia says
No, this is not a Whole30-compliant recipe.
Petra says
This sounds really good and I plan to try it but not exactly to the recipe as is since it’s a little messed up. You say above “4 simple ingredients” including dijon, but the actual recipe has left out the maple syrup and calls for (icky) yellow mustard instead of dijon, which sounds kind of awful!
Olivia says
We retest this recipe and we are now using honey and Dijon. It tastes very good. You should give it a try!
Pinky Saxton says
Really like the simplicity of this one! I also appreciate the new recipe print mode – very handy.
Olivia says
Thank you!
Amy W. says
Made this a couple of days ago. I don’t have a car iron skillet so I used a metal baking pan. It was delicious. I will make it again.
Olivia says
Yes you can use any oven-safe pan. Happy you like it.