Honey Dijon Chicken Thighs

October 12, 2011

Not too long ago I made up a platter of Honey Dijon Pork Chops but I hadn’t thought far enough ahead to let them marinate.  Instead, I just fried them up in the pan and added the honey-mustard mixture as they cooked and they turned out just fine.  And because I’m such a fan of the honey-mustard combo, I got to thinking why not add it to chicken?

A pan full of thighs was quick and easy but use your own favorite chicken parts.  No shallots on hand?  A little onion is a fine substitute.  And, as almost always, dried herbs will work just fine here.

Teamed up with Lemon Dill Roasted Potatoes and steamed Broccoli, this was part of an easy but oh-so-flavorful meal.  Put the potatoes in the oven, start the chicken and get the broccoli ready to go while the chicken is simmering.  Turn the heat on low under the broccoli when you take the chicken out of the pan, pull the potatoes out of the oven once the chicken is done and everything should be ready at about the same time.

  • Chicken Thighs, 12 here but easy to do fewer
  • Shallots, 2
  • Garlic, 2 or 3 cloves
  • Butter, 4 tablespoons
  • Thyme Sprigs, or a teaspoon or two of dried
  • Chicken Stock or Bouillon, 1 1/2 cups
  • Dijon Mustard, 1/2 cup
  • Honey, 1/3 cup
  • Cream, 1/4 cup
  • Salt/Pepper

Slice the shallots and mince the garlic.

Heat the butter in a large saute pan over medium-high heat, until it’s bubbly and beginning to brown.

Arrange the chicken in the pan and season with salt and pepper.  Let it cook until the underside gets nicely browned.

While the chicken is cooking, combine the honey and mustard.

Turn the chicken once it’s browned underneath.

Add the shallots, garlic and thyme and cook for another few minutes, until the chicken is browned again and the shallots are softened.

Add the chicken broth and reduce the heat.  Let it simmer, uncovered, until the chicken is done.  Time will vary according to how big your chicken pieces are

Remove the chicken to a platter and keep it warm.  Discard the spent thyme sprigs.  Turn the heat back up and cook the pan sauce until it’s reduced by nearly half.  Skim off any excess fat if you like.

Reduce the heat again and stir in the honey mustard mixture.

Add a little cream and stir it in until it’s all heated through.

Drizzle the sauce over the chicken and serve it up, with any remaining sauce passed alongside.  Enjoy!

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{ 10 comments… read them below or add one }

1 Mary at Deep South Dish October 12, 2011 at 10:55 am

I love honey mustard too – those sure do look tasty!


2 Wendi @ Bon Appetit Hon October 12, 2011 at 12:37 pm

Looking at this makes me want to scrap whatever I happen to have planned for dinner tonight and make honey dijon chicken instead.


3 Susan Cykoski October 20, 2011 at 3:50 pm

Just wondering where the “print” button is on your webpage to print the chicken thigh recipe???


4 karenbove October 20, 2011 at 3:57 pm

It’s the first icon under Share and Enjoy. Maybe I need a separate print link that stands out more?


5 Wendi @ Bon Appetit Hon October 23, 2011 at 6:36 pm

I made a version of this tonight. It was spectacular. Can’t wait to dive into the leftovers.


6 karenbove October 23, 2011 at 8:00 pm

Glad it turned out well!

I think we used the leftovers for a quick chicken salad, shredded chicken mixed with a little mayo and extra mustard. Yum!


7 Michelle January 23, 2012 at 8:01 pm

I just subscribed to your cooking blog. This recipe was absolutely DELICIOUS!!!! Thanks so much!!


8 karenbove January 23, 2012 at 8:30 pm

Welcome! And I’m so glad you enjoyed the thighs.


9 Tami May 10, 2012 at 4:15 pm

I made this last night along with chive buttered band noodles and fresh sauteed asparagus. So good – you do have a way with chicken!


10 karenbove May 10, 2012 at 5:05 pm

Thanks Tami. I’m always looking for some way to make chicken a little less boring since we eat so much of it. I’m glad you enjoyed it.


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