Drizzle bottled honey mustard dressing and these 3 ingredients over raw chicken thighs into a glass baking dish for a comforting summer meal you will constantly think about

This oven baked 5-ingredient Amish-style honey mustard chicken is the kind of comforting summer meal you can toss together in minutes and then forget about while it bakes. It leans on a bottle of honey mustard dressing and just three pantry staples, all drizzled right over raw chicken thighs in a glass baking dish. The result is tender, saucy chicken with a sweet-tangy glaze that feels like something you’d get at a church potluck or a small-town picnic—simple, cozy, and the kind of dish you’ll find yourself thinking about long after dinner is over.

Serve these honey mustard chicken thighs with buttered corn on the cob and a simple green salad or coleslaw for a fresh, summery plate. They’re also wonderful over steamed rice or buttered egg noodles to soak up the extra sauce. Add some sliced fresh tomatoes or cucumber spears on the side for a cool crunch, and if you have time, a pan of roasted potatoes or dinner rolls turns this into a hearty, family-style meal everyone can dig into.

Servings: 4

2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6–8 thighs)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a little olive oil or cooking spray to help with cleanup.

Pat the raw chicken thighs dry with paper towels so the seasoning sticks and the skin can brown nicely. Arrange the thighs in a single layer in the glass baking dish, skin side up, with a little space between each piece if possible.

Sprinkle the chicken thighs evenly with the kosher salt, black pepper, and garlic powder. This simple seasoning underneath the sauce keeps the flavors balanced and savory.

In a small bowl or measuring cup, stir together the bottled honey mustard dressing, chicken broth, and olive oil until well combined. The broth thins the dressing just enough so it can drizzle into all the nooks and crannies and create a nice pan sauce.

Hold the glass baking dish steady and slowly drizzle the honey mustard mixture all over the raw chicken thighs, making sure each piece is well coated and some of the sauce lands in the bottom of the dish. It should look like a generous, glossy blanket over the chicken.

Cover the glass baking dish loosely with foil, tenting it so it doesn’t stick to the chicken skin, and place it on the middle rack of the preheated oven.

Bake the chicken covered for 25 minutes, then carefully remove the foil and spoon some of the pan juices over the top of each thigh. Return the dish to the oven, uncovered, and continue baking for another 20–30 minutes, or until the chicken is cooked through and the skin is lightly browned.

Check for doneness by inserting an instant-read thermometer into the thickest part of a thigh, not touching bone. The chicken is safely done at 165°F (74°C), though thighs stay juicy even if they go a bit higher. If you’d like deeper browning, you can broil the chicken for 2–3 minutes at the end, watching closely so it doesn’t burn.

Remove the baking dish from the oven and let the chicken rest for 5–10 minutes so the juices settle. Spoon some of the warm honey mustard sauce from the bottom of the dish over each piece before serving, and sprinkle with chopped fresh parsley if you like. Serve straight from the glass baking dish for a cozy, family-style meal.

For picky eaters, you can use a slightly milder honey mustard dressing or mix half honey mustard with half plain ranch dressing before drizzling, which softens the tang. If your family prefers boneless, skinless chicken thighs, reduce the covered bake time to about 20 minutes and the uncovered time to 15–20 minutes, checking for doneness a bit earlier since they cook faster. To add a little Amish-style flair, stir 1–2 teaspoons of yellow mustard or whole-grain mustard into the bottled dressing for extra tang, or sprinkle a tablespoon of brown sugar over the seasoned chicken before drizzling the dressing for a sweeter, caramelized glaze. For a touch of heat, add a pinch of red pepper flakes to the sauce. If you want more veggies in the dish, tuck sliced onions or a few baby carrots around the chicken before drizzling the sauce, keeping in mind that crowded pans may need a few extra minutes of baking. Food safety tips: Always start with raw chicken that has been kept refrigerated at or below 40°F (4°C) and never rinse raw chicken, as this can spread bacteria around the sink area. Use separate cutting boards and utensils for raw chicken and wash your hands, knives, and any surfaces that touch the raw meat with hot, soapy water. Make sure the chicken reaches at least 165°F (74°C) in the thickest part before serving. If you have leftovers, cool them slightly, then refrigerate in a covered container within 2 hours and enjoy within 3–4 days, reheating to steaming hot before eating.