Honey Mustard Chicken Delight
Juicy skillet-seared chicken in a bright, garlicky honey mustard sauce with thyme. Weeknight easy, company worthy.
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Servings:
Ingredients
Main Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 0.5 tsp dried thyme
- 1 tbsp olive oil
- 0.25 cup Dijon mustard
- 0.33 cup honey
- 1 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 0.5 cup low-sodium chicken broth
- 2 tsp minced garlic
- 1 tbsp unsalted butter
- 1 tsp cornstarch mix with water to make a slurry, if you want a thicker sauce
- 1 tbsp water for the cornstarch slurry
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Pat chicken dry. Season with salt, pepper, paprika, and thyme.
- Whisk Dijon, honey, whole-grain mustard, vinegar, broth, and garlic in a bowl.
- Heat olive oil in a large skillet over medium-high. Sear chicken until golden on both sides. Transfer to a plate.
- Pour the honey mustard mixture into the pan. Scrape up browned bits and bring to a gentle simmer.
- Nestle chicken into the sauce. Reduce heat and simmer until cooked through, 10–12 minutes, to 165°F.
- Stir cornstarch with water. Drizzle into the skillet and simmer 1–2 minutes to thicken as desired.
- Turn off heat and swirl in butter. Rest 5 minutes, then garnish with parsley and serve.
Notes
Try it baked: After searing, transfer chicken and sauce to a 400°F oven for 10–12 minutes. Use breasts if you prefer; pound to even thickness and cook a few minutes less. Serve over rice, mashed potatoes, or roasted veggies. Leftovers keep 3–4 days refrigerated; rewarm gently with a splash of broth.
This recipe is an original creation inspired by classic Honey Mustard Chicken Delight flavors. All ingredient ratios and instructions are independently developed.