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Best Baked Chicken Thighs

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Best Baked Maple-Dijon Chicken Thighs – so easy and so good!  Your family will love this and rave about this recipe for days!  A perfect, easy recipe if you don’t have much free time. Only 5 ingredients, the whole dish takes only 10 minutes to prepare, and then about 40 minutes to bake (while you drink a cocktail or a glass of wine) – super easy, don’t you think?! Easily double the recipe for a bigger baking pan.

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Whisk together Dijon mustard, maple syrup and rice vinegar:

mustard maple sauce for baking chicken thighs


Generously salt and pepper the chicken thighs and place them in the casserole dish:

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Spoon the maple-dijon sauce over the chicken thighs:

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Turn the chicken thighs over several times to make sure the sauce coats the chicken evenly.

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Baked uncovered for 40 minutes until chicken is fully cooked (no longer pink in the center and registers 165 F on meat thermometer).

Best Baked Chicken Thighs

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

Best Baked Chicken Thighs


  • 1/2 cup Dijon mustard
  • 1/4 cup maple syrup
  • 1 tablespoon rice vinegar
  • Chicken!
  • 5-6 chicken thighs, bone-in, skin-on
  • salt and pepper


  1. Preheat the oven to 450º F.
  2. Mix together the Dijon mustard, maple syrup and rice vinegar.
  3. Salt and pepper the thighs, then place them in the baking dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep).
  4. Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them.
  5. Place the baking dish with chicken thighs, uncovered, into the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the chicken thighs with the sauce 2 or 3 times during the last 20 minutes of baking.
  6. Serve the chicken thighs immediately, on plates, topped with the remaining sauce from the baking dish.


Adapted from WittyInTheCity.com


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{ 44 comments… add one }
  • Carole from Carole's Chatter November 5, 2015, 2:18 pm

    Julia, this is great. I would love you to stop by Food on Friday: Chicken over at Carole’s Chatter to add this to the recipe collection! Cheers!

  • LaTrice December 26, 2015, 9:40 pm

    I’m a HUGE fan of chicken thighs, and would LOVE to make this recipe!!!!

  • Hazel February 2, 2016, 12:33 pm

    I made this recipe for lunch, the chicken was amazing. Thank you for sharing 🙂

  • Sara February 18, 2016, 10:13 am

    Could I substitute the rice vinegar with something else?

  • Bree February 26, 2016, 4:28 pm

    Can you grill this?

  • Nicole March 21, 2016, 3:53 pm

    Can I substitute regular syrup for maple?

  • Misti Peppard April 5, 2016, 9:08 pm

    Just tried this recipe tonight. It is amazing! Thank you for sharing! A definite repeat for our family!!

  • Loren April 7, 2016, 6:05 pm

    I am in the process of making this. I’ve been following the recipe to the T. Just checked it at the 20 minute mark and it seems like the sauce mixture is almost curdling. . I am hoping it thins out. It smells like straight dijon with a slight sweetness to it. Hope it all turns out ok!

    • Angie September 29, 2016, 12:32 am

      Hi, Loren. I’m Angie, Before I try making this recipe at home to my kids and husband, I would like to know how your dinner came out the night you made it and your opinion about the recipe. thank you.

  • Sue April 9, 2016, 5:17 pm

    I made this tonite…. It’s now a favorite recipe! So easy to make.

    • Julia June 29, 2016, 1:25 pm

      Thank you, Sue! So glad you enjoyed it!

  • Heather Roberson April 11, 2016, 5:16 pm

    Can I use chicken legs and thighs?

    • Julia June 29, 2016, 1:25 pm

      Yes, you can.

      • Gretchin August 14, 2016, 2:48 am

        I used both thighs and legs and it was great!

  • Kristi June 26, 2016, 11:12 am

    I can see how someone who loves mustard would like this, but it didn’t work out for our family. Thank you for giving us something new to try!

    • Julia June 29, 2016, 1:24 pm

      Thank you, Kristi, for stopping by!

  • Niki Jackson June 29, 2016, 10:59 am

    what can I use instead of rice vinegar

    • Julia July 1, 2016, 8:53 pm

      You can use cider vinegar or even balsamic vinegar.

  • Jen July 26, 2016, 8:53 pm

    I love this recipe!!! It’s amazing!!! I want to make it for my family but there oven doesn’t work, can I use a turbo oven?

  • Nomhle Gumbo August 1, 2016, 3:54 am

    Would like to receive more receipts

  • Gretchin August 14, 2016, 2:47 am

    Made this recipe tonight and can I just say it was amazing! I made a few slight changes but nothing that I think would have changed it drastically. (different kind of mustard, added some different seasoning, etc.) My kids loved it and in the end, thats what matters most. Thanks for the recipe! =)

  • Patti August 14, 2016, 9:22 pm

    Was your chicken skinless, boneless or not? Thanks

    • Jenny December 12, 2016, 5:20 pm

      Was wondering the same. Are these bone in or boneless? With skin or without?

      • Julia December 17, 2016, 7:12 pm

        Bone-in, skin-on chicken thighs – recipe updated!

  • Jeannelle Emerson August 15, 2016, 3:31 pm

    what should I serve with this?

  • Pearl Henrickson October 23, 2016, 3:51 pm

    Can I use honey mustard instead of Dijon?

  • RENEE December 8, 2016, 7:55 am

    This recipe was quick, easy, and most importantly, DELICIOUS! I served rice on the side. It a keeper and a will become one of my “go to” recipes! Thank you for sharing, Julia!

  • Jenny December 12, 2016, 5:23 pm

    Was wondering the same thing. Are the thighs bone in or boneless? And with or without skin?

    • Julia December 17, 2016, 7:11 pm

      These are bone-in, skin-on chicken thighs.

  • Bobbie December 12, 2016, 7:15 pm

    One of the best chicken recipes. Ordinary ingredients, easy , delicious. This is a keeper!

    • Julia December 17, 2016, 7:10 pm

      Thank you – so glad you liked it! I agree, it’s one of the best sauces for chicken thighs!

  • Susan December 14, 2016, 9:43 pm

    Made this for dinner tonight, oh my goodness! , so tasty and so simple. Great recipe, a keeper for me.

    • Julia December 17, 2016, 6:31 pm

      Susan, thank you! I am glad you enjoyed it!

  • Cathy B. January 28, 2017, 8:04 pm

    Made this for dinner tonight, and it was fantastic! My picky eaters devoured it! Such an inexpensive and easy to make four ingredient recipe. Thanks!

    • Julia January 30, 2017, 11:19 pm

      Thank you, Cathy! Good to hear your whole family enjoyed! I love the flavors in this recipe! 🙂

  • Mary smith February 5, 2017, 6:58 pm

    Can you use boneless chicken

  • Angie April 18, 2017, 12:46 pm

    Can you use skinless?

  • A D May 20, 2017, 7:47 am

    Has anyone tried this with boneless, skinless chicken thighs?

  • Judy July 30, 2017, 12:39 am

    I made this for my husband and grandson tonight…it was delicious! Served it with green beans, brown rice and tomatoes fresh of the vine. Yummy summer dinner!

  • Nicole September 18, 2017, 1:07 pm

    Julie, this recipe is INCREDIBLE. The thighs were juicy, moist, and so flavorful. Even my husband loved them and he is not a favorite of chicken. I just had boneless skinless thighs on hand, but it came out great. Just not as dark and crispy on top due to the absence of the skin. I’m ready to try it with the bone-in thighs.

    • Julia October 31, 2017, 8:11 pm

      Nicole, so glad you liked this recipe! Boneless skinless thighs are so delicious with this flavor combination, even if they are not as crispy. 🙂

  • Barbara Berry October 20, 2017, 11:27 pm

    I substituted Agave in The Raw in place of the Maple Syrup… (because i didn’t have any)……………..soooooooooooooooooooooo good!!!!!!!!!

    • Julia October 31, 2017, 5:38 pm

      Thank you, Barbara! Glad you liked it!

  • Lance December 11, 2017, 10:20 am

    Looks delish! Can I do this with chicken breasts and if so is the cooking time the same?

    Thanks in advanced!!

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