Chicken Dijon
There’s something undeniably comforting about a warm, savory dish that feels just as good for a weeknight dinner as it does for a special occasion. Chicken Dijon is one such dish that strikes a perfect balance between simple preparation and gourmet flavor. With succulent chicken thighs coated in a tangy Dijon mustard sauce, this recipe…
Servings: 3 servings
Ingredients
Ingredients
- 1 lbchicken thighs deboned and skin on
- 1 pinchsalt
- black pepper
- 2 teaspoonsolive oil
- 4 clovesgarlic minced
- 3 tablespoonshoney
- 3 teaspoonsDijon mustard
- 1/4 cupwater
- 1 pinchsalt
Instructions
Instructions
- Pat the 1 lb chicken thighs dry with paper towels. Sprinkle 1 pinch of salt and black pepper evenly on both sides of the chicken.
- Heat a skillet over medium heat and add 1 teaspoon olive oil. Place the chicken skin-side down and cook until the skin is golden and fat renders, about 5–7 minutes. Flip and cook the other side until the chicken is cooked through (juices run clear or internal temperature reaches 165°F), about 5–7 more minutes.
- Remove the chicken from the skillet and set it aside on a plate. Pour off any excess liquid fat from the skillet, leaving the browned bits and juices.
- Return the skillet to medium heat and add the remaining 1 teaspoon olive oil. Add the minced garlic and cook, stirring, just until fragrant and lightly golden, about 30 seconds to 1 minute.
- Add 3 tablespoons honey, 3 teaspoons Dijon mustard, 1/4 cup water, and the second pinch of salt to the skillet. Stir to combine and simmer briefly until the sauce is well blended and slightly thickened, about 1–2 minutes.
- Return the cooked chicken and any accumulated juices on the plate to the skillet. Spoon the sauce over the chicken and heat for 1–2 minutes, turning the chicken to coat it evenly.
- Remove from heat and serve immediately.
Equipment
- Skillet
- Paper Towels
- Plate
Notes
I love usingskin-on chicken thighsfor this recipe because the skin gives a crispy, flavorful crunch while keeping the meat juicy. I usually debone them for easy eating, especially for my family. If you’re unsure how to debone, check out myHow to Debone Chicken Thighsguide!
Garlicreally takes the sauce to the next level! Sauté it until it’s lightly browned to bring out that sweet, rich flavor. Just be careful not to burn it—burnt garlic gets bitter, and we want all that savory goodness in the sauce!
Thosechicken drippings in the skillet? That’s liquid gold right there! Don’t even think about tossing it. That flavor-packed goodness is what will take your Honey Dijon sauce to the next level. Pour it right into the sauce for an extra burst of richness!
Garlicreally takes the sauce to the next level! Sauté it until it’s lightly browned to bring out that sweet, rich flavor. Just be careful not to burn it—burnt garlic gets bitter, and we want all that savory goodness in the sauce!
Thosechicken drippings in the skillet? That’s liquid gold right there! Don’t even think about tossing it. That flavor-packed goodness is what will take your Honey Dijon sauce to the next level. Pour it right into the sauce for an extra burst of richness!