Honey Mustard Chicken Thighs
Savor the perfect balance of sweet and tangy with these irresistible Honey Mustard Chicken Thighs, a simple yet flavorful dish that’s sure to become a family favorite. Featuring juicy, bone-in, skin-on chicken thighs seasoned with garlic, paprika, and black pepper, this recipe takes comfort food to the next level with a luscious glaze made from honey, Dijon mustard, and a splash of apple cider vinegar. The dish starts with a golden, crispy sear on the stovetop before it’s oven-roasted to perfection, locking in all the rich, caramelized flavors. Ready in just 50 minutes, this one-pan meal is ideal for weeknight dinners or elegant entertaining. Garnish with fresh rosemary and serve alongside roasted vegetables or creamy mashed potatoes for a complete, crowd-pleasing feast. Perfect for those seeking easy chicken recipes, skillet dinners, or honey mustard-inspired meals!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 0.25 cup Honey
- 0.25 cup Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 sprigs Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, garlic powder, and paprika.
In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes, until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 3 minutes. Remove the chicken from the pan and set aside temporarily.
In the same pan, reduce the heat to medium and whisk together the honey, Dijon mustard, and apple cider vinegar. Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
Return the seared chicken thighs to the pan, skin-side up, and spoon some of the sauce over each piece.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon the pan sauce over the thighs before serving for extra flavor.
Optional: Garnish with fresh rosemary sprigs and serve hot with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 41% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 15.2 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
