Mustard Lemon Chicken
Brighten up your dinner menu with Mustard Lemon Chicken, a zesty and satisfying dish that combines tender, golden-seared chicken thighs with a luscious, tangy sauce. This one-skillet recipe pairs the bold flavors of Dijon and whole grain mustard with fresh lemon juice, fragrant garlic, and a hint of honey for balance. The chicken is finished in the oven, allowing it to soak up the savory sauce while its skin stays delightfully crispy. Ready in just 50 minutes and perfect for busy weeknights or a cozy weekend meal, this easy yet elegant dish is best served with roasted vegetables, rice, or crusty bread to soak up every last drop. Garnished with fresh parsley, Mustard Lemon Chicken is a crowd-pleasing option packed with vibrant flavors you'll return to again and again.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole grain mustard
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 0.5 cup Chicken broth
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large, oven-safe skillet, heat the olive oil over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, until the skin is golden and crispy. Flip the chicken and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 30 seconds, being careful not to burn it.
Stir in the Dijon mustard, whole grain mustard, lemon juice, lemon zest, chicken broth, honey, and the remaining 0.5 teaspoon of salt. Mix well to combine into a smooth sauce.
Bring the sauce to a gentle simmer, then return the seared chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley and serve the mustard lemon chicken with your favorite sides, such as roasted vegetables or rice. Enjoy!
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 335256 mg | 14576% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.3 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1962 mg | 42% | |
*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.
