Description
A quick and easy 30-minute weeknight dinner featuring juicy bone-in chicken thighs with a sticky, sweet, and tangy honey mustard glaze, all cooked in a single skillet for minimal cleanup.
Ingredients
Scale
- 2.5 lbs bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 1/4 cup Dijon mustard
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- 1/2 cup chicken broth
Instructions
- Pat chicken thighs dry with paper towels and season generously with salt and pepper. Lightly dust with flour, shaking off excess.
- In a small bowl, whisk together Dijon mustard, honey, soy sauce, apple cider vinegar, minced garlic, and chicken broth until smooth.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down in the pan and sear undisturbed for 5-6 minutes until golden brown. Flip and cook for another 2-3 minutes.
- Reduce heat to medium. Pour the honey mustard sauce over the chicken and baste the tops.
- Transfer skillet to a preheated 400°F (200°C) oven and bake for 15-18 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and sauce is thickened.
- Remove from oven and let rest for 5 minutes before serving. Spoon remaining sauce over the chicken.
Notes
Do not use chicken breasts as they dry out easily. If using boneless thighs, reduce cook time by 5-7 minutes. For extra crispiness, broil for the last 1-2 minutes. This recipe is naturally dairy-free. For a gluten-free version, use tamari instead of soy sauce and skip the flour or use cornstarch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 480
- Sugar: 18
- Sodium: 650
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 22
- Protein: 35
Keywords: one-pan dinner, honey mustard chicken, weeknight meals, easy chicken recipe, family friendly, gluten-free option