Go Back
+ servings
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!
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings 2
Calories 625kcal
Author Faith


  • 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


  • 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.


  • 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.


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