Honey Mustard Chicken - succulent pan-seared chicken thighs simmered in a sweet tangy with a nice little kick sauce and finished in the oven for an incredibly tasty dinner option!
Pat dry chicken thighs with a paper towel and place in a bowl.
Season both sides with salt and pepper if using any, rub with creole seasoning; set aside. If desired this can be done an hour or two before to let in seasoning.
Then preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Heat a Cast Iron or skillet over medium high heat; place chicken side down in a skillet. Fry each side for about 3 minutes until golden brown on both sides, be very careful with the chicken, it shouldn’t burn. Chicken will finish cooking in the oven. Set chicken aside on a plate.
Add the sliced onion, garlic and thyme to the skillet, quickly stir for about 30 seconds, be careful not to let it burn cause it might alter the flavor.
In a medium bowl, whisk together creole seasoning, mustard and honey.
Deglaze the pan by adding chicken stock to the skillet, then make sure to scrape all food particles in the skillet, bring to a boil.
Quickly pour in mixture into the skillet and let it simmer for 1 to 2 minutes.
Return the chicken thighs to the skillet, coat in sauce.
Transfer the skillet to the oven. Bake for about 25-30 minutes until chicken is cooked through.
Remove from the oven, platter and serve with rice/vegetables/potatoes.