Honey Mustard Chicken

Honey Mustard Chicken

  • Prep Time:
    5 minutes
  • Cook Time:
    25 minutes
  • Serves:
    4

Ingredients

  • 6 to 8 bone-in, skin-on chicken thighs (about 1.75 lbs.)
  • Salt and black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 2 Tbsp. unsalted butter
  • 5 cloves garlic, thinly sliced
  • 3 shallots, thinly sliced
  • 1 tsp. fresh thyme or 1/2 tsp. dried thyme
  • 2 Tbsp. all-purpose flour
  • 2 1/2 cups Kitchen Basics® Original Chicken Stock
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. sliced chives

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  • Prep Time:
    5 minutes

  • Cook Time:
    25 minutes

  • Serves:
    4
Print Recipe

Chicken stock, garlic, mustard and honey come together to create a creamy pan sauce for roasted chicken - all in one skillet. Serve with rice or roasted potatoes.

Prep & Cook Instructions

  1. Preheat oven to 400°F. Pat chicken dry with paper towels and season on all sides with salt and pepper. Heat oil in a large ovenproof skillet or cast-iron pan over medium-high heat. Add chicken skin-side-down and sear 4 to 5 minutes until skin is golden brown and releases easily from the pan. Flip chicken over and transfer skillet to oven. Roast chicken about 25 minutes until cooked through (165°F internal temp and no longer pink in the center) and tender. Meanwhile, in a small bowl stir together mustard and honey. 
  2. Remove chicken from skillet to a plate and keep warm. Add butter to skillet and melt over medium heat. Add garlic, shallot and thyme; cook about 3 minutes until shallots have softened. Whisk in honey-mustard mixture, then the flour. 
  3. Gradually add stock and cook 3 to 4 minutes over medium-high heat, stirring frequently with a whisk, until sauce is thick enough to lightly coat the back of a spoon. Stir in lemon juice; season to taste with salt and pepper. Return chicken to skillet to rewarm, spooning some sauce over the pieces. Sprinkle with chives and serve immediately with the sauce.