Honey Mustard Pecan Chicken Thighs
Indulge in the perfect harmony of sweet and savory with these Honey Mustard Pecan Chicken Thighs—a show-stopping dish that’s as flavorful as it is easy to prepare. Juicy, golden-crisp chicken thighs are glazed with a rich blend of Dijon mustard, honey, soy sauce, and garlic for a tangy-sweet finish, then topped with a crunchy mixture of chopped pecans, breadcrumbs, and paprika. Baked to tender perfection in a single skillet, this 30-minute recipe delivers restaurant-quality results with minimal effort. Perfect for weeknight dinners or special occasions, this savory-sweet chicken pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. Garnish with a sprinkle of parsley for an extra hint of color and freshness, and savor the irresistible crunch in every bite!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons Honey
- 1 teaspoon Soy sauce
- 2 cloves Garlic cloves, minced
- 0.5 cup Chopped pecans
- 0.25 cup Breadcrumbs
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for 5-7 minutes until the skin is golden and crispy. Flip the thighs and cook the other side for another 5 minutes. Remove the chicken from the skillet and set aside.
In a small bowl, whisk together Dijon mustard, honey, soy sauce, and minced garlic to create the honey mustard glaze.
In another small bowl, mix the chopped pecans, breadcrumbs, and paprika to prepare the pecan topping.
Brush the honey mustard glaze generously over the top of each chicken thigh. Then, sprinkle the pecan topping evenly onto the glaze, pressing lightly so it sticks.
Return the chicken thighs to the skillet, pecan side up. 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).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with fresh parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 9.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 312 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.
