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–+ servings
Plate with honey mustard chicken and roasted potatoes.

Honey mustard chicken

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AuthorMilena M
This honey mustard chicken is packed with flavor, easy to make, and perfect for a quick weekday dinner. Serve it with your favorite side dish: roasted potatoes, rice, or sauteed veggies. Save the leftovers for the next day’s lunch.
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Prep Time10 minutes
Cook Time1 hour
Servings3 people

Ingredients
  

  • 6 chicken thighs
  • 1 teaspoon salt (1)
  • ½ teaspoon black pepper (1)
  • 1 tablespoon vegetable oil
  • 1 large yellow onion
  • 5-6 garlic cloves
  • 55 grams Dijon mustard
  • 30 grams honey
  • 2 cups chicken stock
  • 65 grams sour cream or heavy cream
  • 1 teaspoon dry thyme, or 2 teaspoons fresh
  • 1½ teaspoons salt (2)
  • ½ teaspoon black pepper (2)
  • 1 ½ tablespoons cornstarch or flour
  • 2 tablespoons chopped fresh parsley

Roasted potatoes (optional):

  • 945 grams potatoes
  • 1 tablespoon soft butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1-2 tablespoons sour cream

Instructions

  1. I highly recommend before starting with the recipe, read the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. If you are roasting potatoes, start when you start cooking the chicken so they are ready at approximately the same time.
  3. Season the chicken thighs with salt and black pepper. Heat oil on a skillet over medium to high heat. Once hot, add the chicken thighs with the skin side down. Cook for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside for now.
    6 chicken thighs, 1 teaspoon salt (1), ½ teaspoon black pepper (1), 1 tablespoon vegetable oil
  4. Meanwhile, chop the onion and garlic.
  5. In the same skillet, over medium heat, add the chopped onion and cook until it is soft and starts to caramelize. Make sure to scrape the bottom of the pan if it has any chicken bits stuck to it.
    1 large yellow onion
  6. Add the chopped garlic and cook for one more minute.
    5-6 garlic cloves
  7. Mix in Dijon mustard, honey, and chicken stock. Then add the sour cream or heavy cream, thyme, salt, and black pepper. Mix until creamy.
    55 grams Dijon mustard, 30 grams honey, 2 cups chicken stock, 65 grams sour cream or heavy cream, 1 teaspoon dry thyme, 1½ teaspoons salt (2), ½ teaspoon black pepper (2), 1 ½ tablespoons cornstarch or flour
  8. In a bowl, add the cornstarch or flour and add some of the sauce, about 1/2 cup. Whisk very well until smooth, then mix it with the rest of the sauce.
  9. Add the chicken thighs and the juice that has collected at the bottom of the dish. Turn the heat to low, cover with a lid, and cook for 30-40 minutes.
  10. Once ready, remove from the heat and sprinkle chopped parsley over the top, cover with the lid, and let it rest for a few minutes. Serve and enjoy!
    2 tablespoons chopped fresh parsley
  11. Peel and slice the potatoes into the desired shape. Grease a baking dish with soft butter.
    945 grams potatoes, 1 tablespoon soft butter
  12. Place the sliced potatoes into the baking dish, sprinkle salt and black pepper, add the sour cream, and mix everything until the potatoes are well coated.
    1 teaspoon salt, ½ teaspoon black pepper, 1-2 tablespoons sour cream
  13. Bake at 400F (200C) in a preheated oven, on the middle rack, for ~ 40 minutes or until cooked through and starting to brown. Remove from the oven and serve on the side or with the honey mustard chicken over them.

Notes

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.