If you’re looking for a delicious and easy to make dinner, this is the right recipe for you! These creamy honey mustard chicken thighs will make the perfect mid-week meal to grace your table. This recipe was created by Chris from Don’t Go Bacon My Heart and can easily be made in under 30 minutes, which makes it even more appealing.
Even better? You only need one 12 inch non-stick pan to make this recipe! That’s right – no extra dishes, nothing to marinate, no making the sauce in a different pan. Add a side of mashed potatoes or rice and a canned veggie, and dinner is ready to go!
Ready to get started? First, you’ll need to grab a 12-inch nonstick pan, a wooden spoon, tongs, a sharp knife, and a chopping board.
Then, you’ll need to grab these ingredients:
- 6 chicken thighs(bone in, skin on)
- 3/4 cup chicken stock
- 1/2 cup heavy/double cream (room temperature)
- 5oz pancetta (or bacon)
- 2 shallots,finely diced
- 2 cloves of garlic, minced
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp wholegrain mustard
- few sprigs of fresh thyme
- Olive oil, as needed
- Salt & black pepper
Now, add a drizzle of olive oil to a nonstick pan over medium-high heat. Place the chicken thighs skin down and let fry until that side is crispy, season with a pinch of salt and pepper, then flip. Turn heat to medium, season with salt and pepper again, and dry until thoroughly cooked through the center. Remove thighs from pan and drain excess fat.
(Cooking Tip: Keeping the skin on and bone in of the chicken thighs helps the meat cook more evenly because the bone heats the center, and also results in juicier meat.)
Add the pancetta or bacon to the pan and fry until it begins to brown. If there is extra fat, drain it, and then add the shallots and cook until soft. Next, add the garlic and cook for about a minute or until it starts to brown.
Then, add in the chicken stock, honey, cream, and both mustards, then stir to combine. Add the thyme and allow the sauce to simmer until it begins to become thick. Season with salt and pepper, then add chicken thighs back into the pan. Coat with the sauce, then serve!
Love the sauce? This recipe compliments pork well! If you choose to use pork chops, begin by pan-frying them, then basting in butter and herbs – similar to steak. You can find a similar recipe here.
Prefer to use chicken breasts? The prep for these takes a little longer, but it’s definitely worth the extra effort. You’ll start out by marinating the breasts for at least 30 minutes in oil, lemon juice, and herbs. You can see the perfect recipe for this marinade here. You’ll also want to butterfly 2 large breasts, making 4 smaller breasts.
And that’s all! This recipe is perfect for school nights or busy nights when you need a quick meal for the family.
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