Skillet Honey Mustard Chicken Thighs

Easy Honey Mustard Chicken Recipe- A sweet and tangy quick and easy dinner idea recipe. Make it all in 30 minutes in one pot!! So good!

Skillet Honey Mustard Chicken Thighs

These Skillet Honey Mustard Chicken Thighs are rich, creamy, and full of bold flavor without being fussy. Juicy chicken thighs simmer in a silky honey mustard sauce made with Dijon, grainy mustard, honey, garlic, and cream. Made in one skillet, this easy dinner is perfect for weeknights but elegant enough for guests.

Course Main

Cuisine American

Keyword Skillet Honey Mustard Chicken

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 384kcal

Author Michelle

Ingredients

3 tablespoons olive oil
6 chicken thighs skin removed
Salt and pepper
2 shallots thinly sliced
3 garlic cloves minced
⅓ cup chicken broth
2 tablespoons dry white wine
2 teaspoons grainy mustard
2 tablespoons Dijon mustard the sauce, not the seasoning!
3 tablespoons honey
1 tablespoon apple cider vinegar
3 tablespoons heavy cream
Fresh parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat.
Season chicken thighs on both sides with salt and pepper.
Add chicken thighs, and cook for about 3 minutes on each side, until browned. It doesn't need to be cooked through yet, just sear it. Remove chicken to a plate and set aside.
To the same skillet, add shallots and garlic. Saute until tender, about 3 to 4 minutes.
Add remaining ingredients to the skillet. Stir to combine, scraping any brown bits off the bottom of the pan.
Raise heat and bring to a boil.
Return chicken to the skillet. Reduce heat and simmer for about 15 minutes, until chicken is cooked through and sauce has thickened slightly.
Remove chicken to a serving dish. Stir remaining cream into the sauce and whisk until combined.
Pour sauce over chicken and garnish with fresh parsley.

Notes

Mustard - You can use all of one type of mustard, or even substitute for yellow mustard. Whatever you have on hand will work!
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven, spooning extra sauce over the top to keep it moist.
Freezer Directions: Freeze baked chicken and sauce in a zip-top bag or container for up to 3 months. Thaw overnight and reheat.

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