Sticky Honey Tomato and Mustard Chicken
Sweet, tangy, and irresistibly flavorful, Sticky Honey Tomato and Mustard Chicken is the ultimate one-pan dinner to tantalize your taste buds. This recipe combines the savory depth of golden-seared chicken thighs with a luscious glaze made from tomato paste, Dijon mustard, honey, and a splash of soy sauce for umami-packed perfection. Simmered to tenderness, the chicken absorbs the rich, sticky sauce while the optional garnish of fresh thyme adds an aromatic touch. Perfect for busy weeknights yet elegant enough for entertaining, this dish pairs beautifully with fluffy rice, roasted vegetables, or a crisp salad. Ready in just 50 minutes, it's a simple yet show-stopping meal that will leave everyone reaching for seconds. Keywords: sticky honey chicken, tomato mustard glaze, one-pan chicken dinner, easy weeknight recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1 tablespoon Dijon mustard
- 3 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 cup Chicken stock
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper, ensuring both sides are evenly coated.
Heat a large skillet or frying pan over medium-high heat and add the olive oil.
Place the chicken thighs in the skillet skin-side down. Sear them for 5-6 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes on the other side. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the tomato paste, Dijon mustard, honey, and soy sauce to the skillet, stirring well to combine.
Pour in the chicken stock and stir to create a smooth glaze. Let the mixture simmer for 2-3 minutes to slightly thicken.
Return the seared chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Lower the heat to medium-low and cover the skillet with a lid. Simmer the chicken for 20-25 minutes, occasionally spooning the glaze over the chicken to ensure it is well-coated.
Once the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the glaze is sticky and reduced, remove the skillet from the heat.
Garnish the dish with fresh thyme leaves if desired, and serve hot with a side of rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3924 mg | 171% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 56.7 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1579 mg | 34% | |
*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.
