Chicken thighs with honey-mustard sauce are a delicious and easy-to-make dish that combines the sweetness of honey with the tanginess of mustard. The result is a flavorful, succulent chicken dinner that's perfect for a weeknight meal or a special occasion. Here’s a simple recipe to prepare this tasty dish:
Ingredients
For the Chicken:
- 4 bone-in, skinless chicken thighs (or boneless thighs if preferred)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Honey-Mustard Sauce:
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons whole-grain mustard (optional, for extra texture)
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon soy sauce (optional, for added depth)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
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Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
- Heat olive oil in an ovenproof skillet or baking dish over medium-high heat.
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Sear the Chicken:
- Add the chicken thighs to the skillet, skin side down, and sear for about 4-5 minutes until the skin is crispy and golden brown.
- Flip the chicken thighs and cook for an additional 2 minutes on the other side.
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Prepare the Sauce:
- While the chicken is searing, in a bowl, whisk together Dijon mustard, honey, whole-grain mustard (if using), apple cider vinegar, soy sauce (if using), minced garlic, and fresh thyme (if using).
- Taste the sauce and adjust seasoning if needed. If you like it sweeter, add a bit more honey; if you prefer more tang, add a bit more vinegar.
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Combine and Bake:
- Remove the chicken thighs from the skillet and set aside.
- Pour the honey-mustard sauce into the skillet, stirring to combine with the drippings from the chicken.
- Return the chicken thighs to the skillet, skin side up, and spoon some of the sauce over the top.
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Bake:
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly and slightly thickened.
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Thicken the Sauce (Optional):
- If you prefer a thicker sauce, remove the chicken thighs from the skillet once cooked and set aside.
- Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook over medium heat until the sauce thickens, about 2-3 minutes.
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Serve:
- Spoon some of the sauce over the chicken thighs and serve hot.
- This dish pairs well with side dishes such as roasted vegetables, rice, mashed potatoes, or a simple green salad.
Tips
- Chicken Options: You can also use boneless, skinless chicken thighs or even chicken breasts. Adjust the cooking time accordingly, especially if using boneless cuts.
- Mustard Variations: Feel free to experiment with different types of mustard, such as spicy brown or honey mustard, for varied flavors.
- Side Dishes: For a complete meal, consider serving with vegetables like green beans, steamed broccoli, or a simple salad.
Enjoy your flavorful and satisfying chicken thighs with honey-mustard sauce!
