Easy Honey Mustard Chicken Thighs are seared until crispy and baked in a creamy honey dijon sauce with caramelized shallots and sweet potatoes. The perfect one pot dinner.
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.
Notes
Honey Mustard Chicken Thighs are best served soon after baking.