Honey Mustard Chicken

Succulent pan-seared chicken thighs simmered in a sweet, tangy, spicy sauce are finished in the oven for an incredibly easy dinner entree. Perfect for busy weekdays and elegant enough for special occasions.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 484kcal

Author Imma

Ingredients

2-2½ pounds (900-1100g) chicken thighs
salt and pepper to taste (¾-1 teaspoon each per pound is average)
1 tablespoon (15g) Creole seasoning
1-2 tablespoons (14-28ml) cooking oil
½ medium onion, sliced (about ¾ cup)
2¼ teaspoons (11g) minced garlic
1-2 teaspoons (2g) thyme
3½ tablespoons (52g) mustard (stone-ground, whole-grain mustard, and Dijon all work fine)
3 tablespoons (54g) honey
1¼ cups (300g) chicken broth
1 teaspoon (2g) red pepper flakes (optional)

Instructions

Pat dry chicken thighs with a paper towel and place them in a bowl.
Season the chicken thighs well on all sides with salt and pepper. Rub with Creole seasoning and set aside. You can do this an hour or two before to let it marinate.
Preheat the oven to 350℉ (180℃).
Heat the oil in an oven-proof cast-iron skillet over medium-high heat; place the chicken skin-side down. Cook for about 3 minutes, then flip them over and sear for another 3 minutes or until golden brown on both sides. Remove the chicken from the pan and set it aside on a plate.
Add the sliced onion, garlic, and thyme to the skillet, and stir for about 30 seconds. Be careful not to let it burn cause it might alter the flavor.
Whisk the mustard, honey, and chicken broth, and add it to the skillet. Deglaze the pan, scraping all that goodness (fond) off the bottom. Bring it to a boil, lower the heat, and simmer it for a minute or two.
Return the chicken thighs to the skillet and coat in sauce. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through. Thighs are juiciest if they reach an internal temperature of 175℉ (80℃).
Remove from the oven, plate, and serve with rice or potatoes and vegetables.

Notes

Don’t limit yourself to chicken thighs. The whole chicken cut into serving-size pieces, just legs, or even turkey work great.
Thighs and legs are more forgiving and are juiciest when they reach 175℉ (80℃). Breasts can get dry fast, so try to pull them from the oven at 160-165℉ (70-73℃), and resting them for 10 minutes will finish them up.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition