Honey Mustard Chicken Thighs
These juicy honey mustard chicken thighs balance sweet and tangy flavors in a rich glaze that comes together effortlessly in one pan.
Ingredients
- •8 bone-in, skin-on chicken thighs
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1 tablespoon olive oil
- •2 tablespoons unsalted butter
- •1/3 cup honey
- •1/4 cup Dijon mustard
- •2 tablespoons whole grain mustard
- •1 tablespoon apple cider vinegar
- •2 cloves garlic, minced
- •1 teaspoon fresh rosemary, finely chopped
- •2 sprigs fresh thyme
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season both sides generously with kosher salt and black pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
- 3
Place the chicken thighs skin-side down in the skillet and sear for 6 to 8 minutes without moving them, until the skin is golden brown and crispy.
- 4
Flip the chicken and sear for another 3 minutes on the other side, then transfer the chicken to a plate.
- 5
Drain most of the excess rendered fat from the skillet, leaving about 1 tablespoon in the pan.
- 6
Turn the heat down to medium and melt the butter in the skillet, then add the minced garlic and sauté for about 30 seconds until fragrant.
- 7
Whisk in the honey, Dijon mustard, whole grain mustard, apple cider vinegar, chopped rosemary, and thyme sprigs until well combined.
- 8
Return the chicken thighs to the skillet, skin-side up, spooning the honey mustard sauce generously over the top of each piece.
- 9
Simmer uncovered for 12 to 15 minutes, spooning the sauce over the chicken occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 10
Remove the thyme sprigs, garnish with extra fresh herbs if desired, and serve warm with the pan sauce spooned over the top.
💡 Chef tips
- For extra crispy skin, leave the chicken uncovered in the refrigerator for a few hours before cooking to dry out the skin.
- Boneless, skinless chicken thighs can be used instead, but reduce the cooking time by about 5 minutes as they cook faster.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in the oven.
✅ How it should turn out
The finished dish features perfectly golden, crispy chicken thighs coated in a glossy, sticky glaze that smells delightfully sweet, tangy, and herbal, delivering a tender and juicy bite every time.