This chicken dish was mostly an experiment and I must say, it turned out pretty darn good! I served this when we had an unplanned dinner guest and it was a hit – he even had seconds! This is beyond easy to make and kicks your regular boring pan-grilled chicken to the curb.
You need a heavy-bottomed metal sauce pan to make this dish – one without any plastic on it. You will use it on the stovetop then transfer it to the oven.
Honey Mustard Chicken Thighs
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 1 tablespoon olive oil
- 8 chicken thighs (boneless or bone-in)
- Salt and pepper
- Fresh rosemary
- Preheat the oven to 350 degrees.
- Whisk together the mustard, honey and olive oil in a medium bowl.
- Heat a bit of oil in a heavy-bottomed metal pan on high heat. Sprinkle the chicken with salt and pepper on all sides. Once the pan is hot, sear the chicken for about a minute on each side until slightly browned.
- Turn the heat off then spoon the honey mustard sauce over the chicken. Sprinkle the fresh rosemary all over.
- Transfer the pan to the oven and bake for 30 – 45 minutes or until the center reaches 165 degrees. Your time will vary depending if you use bone-in or boneless chicken thighs. I used boneless so it took about 30 minutes.
- Serve the chicken by spooning extra sauce from the pan on top. Enjoy!