Honey Mustard Chicken Thighs
These succulent, pan-seared chicken thighs are glazed in a perfectly balanced sweet and tangy honey mustard sauce that caramelizes beautifully in the oven.
Ingredients
- •8 bone-in, skin-on chicken thighs
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •2 tablespoons olive oil
- •1/3 cup honey
- •1/4 cup Dijon mustard
- •2 tablespoons whole grain mustard
- •3 cloves garlic, minced
- •1 tablespoon apple cider vinegar
- •1 teaspoon smoked paprika
- •Fresh parsley, chopped for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- 3
Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear for 6-8 minutes until the skin is golden brown and crispy.
- 4
While the chicken sears, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika in a small bowl.
- 5
Flip the chicken thighs over. Pour the honey mustard mixture evenly over the chicken, ensuring it coats the pieces well.
- 6
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 has thickened into a glossy glaze.
- 7
Remove from the oven, baste the chicken with the pan juices, and garnish with fresh parsley before serving.
💡 Chef tips
- For extra flavor, marinate the chicken in half of the sauce for 30 minutes before searing.
- If you prefer a thicker sauce, remove the chicken once cooked and simmer the pan juices on the stovetop for 2-3 minutes until reduced.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven to keep the skin from becoming soggy.
✅ How it should turn out
The chicken should have a deeply golden, crispy skin with a sticky, amber-colored glaze that smells sweet, savory, and aromatic with a hint of garlic.