Description
This Balsamic Dijon Chicken Thighs recipe is a simple sheet-pan dinner packed with bold flavor. Juicy thighs are baked in a tangy mustard sauce until golden and crispy – a tasty meal that’s sure to be a hit!
Ingredients
- 1 ½ lb boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons balsamic glaze vinegar
- 1 ½ tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, to garnish
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease the baking dish and keep it aside.
- In a large bowl, whisk together olive oil, balsamic glaze vinegar, Dijon mustard, honey, lemon juice, garlic, rosemary, paprika, salt, and pepper.
- Place chicken thighs in a large bowl with the marinade mixture and toss to coat evenly. Let sit for at least 15 minutes.
- Arrange chicken thighs in the prepared baking dish. Pour any remaining glaze from the bowl over the top. Bake for 25–30 minutes, or until the internal temperature reaches 165°F.
- Optional Step: Switch to broil for the last 2 minutes, watching closely to avoid burning.
- Spoon pan juices over the chicken before serving. Garnish with fresh parsley to enjoy.
Notes
Keep your leftover chicken thighs in an airtight container in the fridge – they’ll stay good for up to 3-4 days. When you’re ready to reheat, just put them on a baking sheet and bake at 350°F for 10-15 minutes. Easy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American