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Tender and juicy Oven Roasted Chicken Thighs with Creamy Mustard Sauce features perfectly cooked dark meat chicken with a flavorful, zippy sauce. This meal looks impressive, but is incredibly easy to whip up!

Roasted Chicken Thighs with Creamy Mustard Sauce in a blue and white casserole dish

Bone-in skin on chicken thighs are a great budget friendly protein that is perfect for a keto diet! By leaving on the skin you not only get extra fat, but also the fat soluble vitamins that come along with it!

Also, when you cook chicken thighs with the bone still in, you also get the added benefit of collagen. You know that Faith and I are huge advocates of getting high quality collagen in our diets.

Some days we will supplement with collagen powders, drink delicious bone broth (learn more about the benefits of bone broth), and other times we get collagen from recipes like this roasted chicken thigh recipe.

Roasted Chicken Thighs with Creamy Mustard Sauce in a blue and white casserole dish

Oven Roasted Chicken Thighs Recipe Ingredients

  • bone-in, skin-on chicken thighs
  • salt
  • black pepper
  • chicken stock
  • cream cheese
  • Dijon mustard
  • stone-ground mustard
  • yellow mustard
  • liquid stevia
  • garlic powder
  • fresh parsley

How to Make Roasted Chicken Thighs

First, preheat the oven to 375F. Then, pat the chicken dry and season it on both sides with salt and pepper.

Next, place the chicken in an 8 by 8-inch baking dish and roast until the chicken is fully cooked, about 45 minutes. It should reach an internal temperature of 165F and the juices should run clear.

Then, remove the chicken thighs from the baking dish. Strain the juices through a fine mesh sieve, reserving 2 tablespoons of the juices and discarding the rest.

After that, add the 2 tablespoons chicken juices and the chicken stock to a small saucepan over medium heat. Once simmering, whisk in the cream cheese, Dijon mustard, stone-ground mustard, yellow mustard, liquid stevia, and garlic powder.

Next, continue whisking until the cream cheese is fully integrated, and then remove from the heat. Finally, serve the chicken thighs with the mustard sauce spooned on top, garnished with parsley.

Pro Tip: Substitutions – if you don’t have bone in chicken thighs you can substitute them for boneless chicken thighs. Reduce the cook time to ~25 minutes or until the chicken thighs have reached an internal temperature of 165F.

Roasted Chicken Thighs with Creamy Mustard Sauce in a blue and white casserole dish

How Long to Roast Chicken Thighs

The USDA recommends, “cooking whole poultry to a safe minimum internal temperature of 165 °F (73.9 °C) as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh.”

  • Bone in skin on chicken thighs take about 45 minutes to be fully cooked in a 375F degree oven
  • Boneless chicken thighs take about 20-25 minutes to be fully cooked in a 375F degree oven.

Pro Tip: This baked chicken thigh recipe is perfect for meal prep. Whip up a batch of these and pair them with our mashed cauliflower recipe or creamy garlic broccoli mash for a quick and easy lunch for the week!

Roasted Chicken Thighs with Creamy Mustard Sauce in a blue and white casserole dish sprinkled with parsley

If you’re craving more low carb chicken dinners, we suggest our keto Instant Pot crack chicken recipe, Chicken Cordon Blue Casserole, Keto Indian Butter Chicken and our Leftover Chicken Bone Broth Soup.

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Roasted Chicken Thighs with Creamy Mustard Sauce in a blue and white casserole dish

Roasted Chicken Thighs with Creamy Mustard Sauce

Tender and juicy Roasted Chicken Thighs with Creamy Mustard Sauce features perfectly cooked dark meat chicken with a flavorful, zippy sauce. This meal looks impressive, but is incredibly easy to whip up!
Print Pin Rate
Course: dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 625kcal
Author: Faith

Ingredients

  • 4 medium chicken thighs bone-in skin-on chicken thighs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup chicken stock
  • 2 ounces cream cheese at room temperature and cubed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons stone-ground mustard
  • 2 teaspoons yellow mustard
  • 3 drops liquid stevia
  • 1/4 teaspoon garlic powder
  • 1 teaspoon minced fresh parsley for garnish

Instructions

  • Preheat the oven to 375F.
  • Pat the chicken dry and season it on both sides with salt and pepper. Place the chicken in an 8 by 8-inch baking dish and roast until the chicken is fully cooked, about 45 minutes. It should reach an internal temperature of 165F and the juices should run clear.
  • Remove the chicken thighs from the baking dish. Strain the juices through a fine mesh sieve, reserving 2 tablespoons of the juices and discarding the rest.
  • Add the 2 tablespoons chicken juices and the chicken stock to a small saucepan over medium heat. Once simmering, whisk in the cream cheese, Dijon mustard, stone-ground mustard, yellow mustard, liquid stevia, and garlic powder. Continue whisking until the cream cheese is fully integrated, and then remove from the heat.
  • Serve the chicken thighs with the mustard sauce spooned on top, garnished with parsley.

Notes

  • This baked chicken thigh recipe is perfect for meal prep. Whip up a batch of these and our mashed cauliflower recipe for a quick and easy lunch for the week!
  • Substitutions - if you don't have bone in chicken thighs you can substitute them for boneless chicken thighs. Reduce the cook time to ~25 minutes or until the chicken thighs have reached an internal temperature of 165F.

Nutrition

Calories: 625kcal | Carbohydrates: 5g | Protein: 41g | Fat: 49g | Saturated Fat: 16g | Cholesterol: 254mg | Sodium: 812mg | Potassium: 565mg | Fiber: 1g | Sugar: 2g | Vitamin A: 557IU | Calcium: 46mg | Iron: 2mg
Tried this recipe?Mention @TheKetoQueens or tag #TheKetoQueens!

 

 

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