Substitutions

• Regular Dijon mustard: If you do not have whole grain mustard, use an extra tablespoon of smooth Dijon and the chicken will still have plenty of tangy mustard flavor.
• Yellow mustard: You can replace a small portion of the Dijon with yellow mustard for a milder, more familiar mustard taste, though the final flavor will be less complex.
• Boneless chicken thighs: Boneless thighs can work well, but they may cook faster, so begin checking their internal temperature earlier.
• Chicken breasts: Skinless chicken breasts can be used, although they are leaner and may need a shorter cooking time depending on thickness.
• Dried thyme: If fresh thyme is not available, a light sprinkle of dried thyme can be added to the mustard mixture before baking.
• Avocado oil: Avocado oil can replace the olive oil in the same amount if that is what you normally keep in your pantry.

Variations

• Honey mustard chicken: Stir a tablespoon of honey into the mustard mixture for a sweeter coating that still keeps the tangy Dijon character.
• Herb mustard chicken: Add chopped fresh rosemary or thyme to the mustard mixture before coating the chicken for a more aromatic dinner.
• Garlic lover's version: Increase the minced garlic to 2 teaspoons if your family enjoys a stronger roasted garlic flavor.
• Smoky mustard chicken: Add a small pinch of smoked paprika to the coating for gentle smokiness and a warmer color.
• Lemon mustard chicken: Add a teaspoon of fresh lemon juice to brighten the coating and give the finished chicken a fresh, lightly citrusy edge.
• Creamy mustard serving sauce: Stir a spoonful of Dijon into warm cream in a separate saucepan and serve a little alongside the cooked chicken for an extra rich dinner.

Tips and Tricks

• Use a roomy casserole dish: Keeping the thighs in one layer helps them roast evenly and keeps them from sitting in too much trapped steam.
• Coat every surface: Turn the chicken thoroughly in the mustard mixture so the seasoning reaches more than just the tops.
• Watch the thermometer: Chicken thigh thickness can vary quite a bit, so internal temperature is more dependable than cooking time alone.
• Check the thickest thigh: The largest piece usually takes the longest, making it the best one to test when you think dinner is ready.
• Give the chicken a brief rest: A few minutes on the counter after baking helps the meat stay juicy when you cut into it.
• Do not crowd the dish: Space between the thighs promotes better roasting and keeps the coating from becoming watery.
• Use clean utensils after handling raw chicken: Wash or replace tongs, brushes, and utensils that touched uncooked chicken before using them with the finished meal.
• Save the pan juices: Spoon a little of the warm juice from the casserole dish over rice or mashed potatoes because there is plenty of mustard and chicken flavor hiding there.

Serving Ideas

• Mashed potatoes: Spoon a little of the mustard scented pan juice over fluffy mashed potatoes and serve the chicken right beside them.
• Roasted vegetables: Carrots, broccoli, green beans, Brussels sprouts, or cauliflower make an easy vegetable side while keeping dinner simple.
• Steamed rice: A bowl of warm rice catches the savory juices from the chicken and turns a handful of ingredients into a filling family meal.
• Simple green salad: Crisp lettuce, cucumber, tomatoes, and a light vinaigrette make a fresh contrast to the rich chicken thighs.
• Buttered noodles: Plain noodles with a little butter give picky eaters something familiar and pair nicely with the mustard coated chicken.
• Roasted potatoes: Crispy roasted potatoes are especially good here because their browned edges play nicely with the tangy mustard coating.
• Crusty bread: A warm piece of bread is useful for soaking up every last spoonful of juice left in the casserole dish.

Storage and Make Ahead Tips

• Refrigerator storage: Let the cooked chicken cool, then store it in an airtight container in the refrigerator for 3 to 4 days.
• Make ahead preparation: Mix the mustard coating and toss it with the chicken several hours before dinner, then keep everything covered in the refrigerator until you are ready to bake.
• Reheating in the oven: Place the chicken in a covered baking dish and warm it at 350°F until heated through, adding a small spoonful of water or pan juices if it looks dry.
• Microwave reheating: Warm individual portions in short intervals and cover the chicken loosely so it retains more moisture.
• Lunch preparation: Slice leftover chicken and pack it with rice, greens, roasted vegetables, or potatoes for an easy next day lunch.
• Freezer option: Cooked chicken can be frozen in a tightly sealed freezer container, although the mustard coating may be slightly softer after thawing and reheating.