Honey Mustard Chicken Thighs
Honey Mustard Chicken Thighs are seared to golden brown perfection before being baked until juicy and tender. This easy one pan recipe features aromatic rosemary, a medley of bold seasonings, tender bites of sweet potatoes and plenty of honey mustard sauce to tie it all together. It’s one of my favorite fall entrees!
Honey Mustard Chicken Thighs
While fall is known for being soup and stew season (which I love), it’s nice to deviate from that path a bit with recipes like this one that are a little bit lighter. Seared chicken thighs are baked until juicy and tender and are served with the best bites of sweet potatoes! Aromatic fresh rosemary really sends this easy one pan dinner over the top and makes it seem much fancier than it really is.
Rosemary isn’t the only star of the show here. There’s also a good mix of seasonings – Italian seasoning, garlic powder, smoked paprika, salt and pepper to be exact! The seasonings compliment the rosemary, garlic, shallots, sweet potatoes and chicken thighs beautifully. Just smelling this dinner baking in the oven is enough to get everyone running to the kitchen!
Of course, what ties it all together in the very best way is the honey mustard sauce. While I like to make my own (it only takes a few minutes and has the best flavor ever), you can use a store-bought container to save some time. It’s sweet, tangy, and does wonders to this simple dish. Honestly, this chicken thigh recipe is so good I’m sure I’ll be making it well into springtime because it shouldn’t be contained to just one time of the year!
How to Make Honey Mustard Chicken Thighs
This one pan chicken thigh recipe is so easy! Here’s a sneak peek at how to toss it all together:
- Sear the chicken. Season the chicken thighs with salt and pepper. Then, place an ovenproof skillet over medium-high heat and bring some oil and butter to a simmer. Sear the chicken until golden brown on both sides, then transfer the chicken to a plate.
- Sear the other ingredients. Add more olive oil to the skillet before adding in the shallots, potatoes, rosemary and Italian seasoning. Stir. Cook for about 2-3 minutes or until the shallots start softening.
- Make it flavorful. Place the chicken back in the pan. If any juices have gathered on the plate, stir them into the pan as well! Pour in the honey mustard sauce and toss everything together to fully coat.
- Bake. Place the skillet in the oven. Bake at 375°F for about 30 minutes or until a meat thermometer reads 165°F when inserted into the thickest part of the chicken.
- Rest. Let the chicken thighs rest for about 5 minutes before serving. This is so they cool off and get stay and juicy!
Here’s what you’ll need to make this skillet chicken thighs recipe:
- Chicken Thighs – Bone in and skin on! Leaving the skin on is really the most important part because that’s what gets the very best crispy golden sear that makes it so good.
- Olive Oil – Avocado oil also works well if preferred.
- Shallots – A thinly sliced yellow onion also gets the job done.
- Garlic – For the very best flavor and aroma, use fresh garlic that’s been smashed and minced.
- Sweet Potatoes – Peel and chop the sweet potatoes into about 1 inch chunks so they cook evenly and make for the very best bite.
- Rosemary – Fresh rosemary adds the very best aromatic element to the whole dish!
- Italian Seasoning – I love using homemade Italian seasoning for the best combination of herbaceous flavors.
- Seasonings – Besides the Italian seasoning, you’ll also need some salt and pepper, garlic powder and smoked paprika.
- Honey Mustard Sauce – My homemade recipe offers the best flavor and silky smooth consistency.
Check out more of the best easy chicken thigh recipes!
- Roasted Chicken Provencal
- Adobo Chicken
- Grilled Boneless Chicken Thighs with Honey Butter Glaze
- Crispy Baked Chicken Thighs with Figs
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Get the Recipe: Honey Mustard Chicken Thighs Recipe
- 6 Bone In Skin on Chicken Thighs
- Salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 shallots, peeled and chopped
- 2 garlic cloves, minced
- 2 sweet potatoes, peeled and chopped
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground pepper
- Honey Mustard Sauce
- 1 dutch oven
- Preheat oven to 375˚F
- Season the chicken with salt and pepper all over.
- Heat 1 tablespoon oil and 1 tablespoon butter in a large ovenproof skillet over medium high heat.
- Once the oil is shimmering, add the chicken to the pan and cook until the skin is crispy and golden, approximately 4-5 minutes per side. Transfer the chicken to a plate.
- Add the remaining olive oil to the skillet. Add the shallots, potatoes, rosemary and Italian seasoning stirring to combine. Cook for 2-3 minutes until the shallots begin to soften.
- Return the chicken to the pan along with any juices that may have accumulate and pour the honey mustard sauce over the chicken. Toss to coat.
- Transfer the pan to the oven and bake until the chicken is reaches an internal temperature of 165˚F on an instant read thermometer, approximately 30 minutes.
- Rest the chicken for 5 minutes and then serve with the potatoes.