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Skillet-Baked Honey Mustard Chicken Thighs Recipe

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4.1 from 14 reviews

This Skillet-Baked Honey Mustard Chicken Thighs recipe features tender, bone-in, skin-on chicken thighs marinated and browned in a skillet before being baked in a sweet and tangy honey mustard sauce enhanced with curry and cayenne for a hint of spice. It’s a flavorful, comforting dish perfect for a weeknight dinner when served with rice, salad, or steamed broccoli.

Ingredients

Chicken and Seasoning

  • 8 bone-in, skin-on chicken thighs, excess skin trimmed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil, divided

Sauce and Cooking

  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 1/2 cup pure honey
  • 1/3 cup whole grain (stone ground) mustard
  • 1/4 cup dijon mustard
  • 2 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon soy sauce

Serving Suggestions

  • Rice, side salad, or steamed broccoli (optional, for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Position the oven rack in the center to ensure even baking.
  2. Marinate the Chicken: Pat the chicken thighs dry with paper towels. Place them in a large resealable plastic bag. Season with kosher salt, freshly ground black pepper, and garlic powder. Add 1 tablespoon of olive oil and massage the spices into the chicken thoroughly. Let it marinate for at least 20 minutes.
  3. Prepare the Honey Mustard Sauce: In a medium bowl, combine honey, whole grain mustard, dijon mustard, curry powder, cayenne pepper, and soy sauce. Stir well to blend all ingredients evenly. Set aside.
  4. Brown the Chicken: Heat a large (10-12 inch) oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and butter. Once sizzling, add chicken thighs in batches to avoid crowding. Brown each side for 2-3 minutes until a deep golden-brown color forms. Remove and set browned chicken on a clean plate. Repeat until all chicken is browned.
  5. Sauté Shallots and Add Sauce: In the same skillet, add the finely chopped shallot. Sauté for 1-2 minutes until tender and translucent. Pour in the prepared honey mustard sauce and stir continuously. Bring the sauce to a slight boil, then turn off the heat.
  6. Combine Chicken and Sauce: Return all browned chicken thighs to the skillet. Spoon the sauce over each piece ensuring good coverage.
  7. Bake the Chicken: Transfer the skillet to the preheated oven. Bake the chicken for 20 minutes on one side. Flip the chicken pieces, baste with sauce, then bake for an additional 15-20 minutes. Check to ensure the internal temperature reaches at least 165°F (74°C).
  8. Rest and Serve: Remove the skillet from the oven and allow the chicken to rest and cool for 10 minutes. Serve the honey mustard chicken thighs immediately alongside rice, a side salad, or steamed broccoli as desired.

Notes

  • Use an oven-safe skillet to allow seamless transition from stovetop to oven.
  • Ensure chicken is browned well before baking to develop flavor and a crispy skin.
  • Check internal temperature with a meat thermometer to ensure chicken is fully cooked (165°F/74°C).
  • The curry powder and cayenne add subtle heat; adjust to taste or omit if sensitive to spice.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently in the oven or microwave.

Find it online: https://yumntasty.com/skillet-baked-honey-mustard-chicken-thighs-recipe/