Cast Iron Honey Mustard Chicken Thighs
Servings: 8 servings
Calories: 415kcal
Tender and flavorful chicken seared in cast iron then oven roasted with easy honey mustard sauce
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Equipment
- 1 large cast iron skillet or large oven-safe skillet
- 1 spoon
Ingredients
For the Honey Mustard Chicken
- olive oil
- 3 pounds boneless skinless chicken thighs or bone-in*
- sea salt to taste
- black pepper to taste
- ½ cup dijon mustard
- ¼ cup honey
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 450 degrees Farenheit. Season chicken thighs with sea salt and black pepper and set aside.3 pounds boneless skinless chicken thighs, sea salt, black pepper
- Add olive oil to skillet over medium heat and allow to get hot for a couple of minutes. Then add chicken to skillet, top side down, and allow to sear for two to three minutes–enough time to let the flesh turn opaque and white.olive oil
- Meanwhile, mix together mustard, honey, paprika, and garlic powder until uniform.½ cup dijon mustard, ¼ cup honey, ½ teaspoon smoked paprika, ½ teaspoon garlic powder
- Flip chicken thighs over and cook for about five minutes more then remove from heat.
- Spread about ¾ of the honey mustard sauce over top of chicken then place entire pan in oven to roast for about 20 minutes or until chicken is fully cooked. When finished, chicken should be golden brown with an internal temperature of 165 degrees Farenheit.
- Serve with remaining honey mustard glaze.
Notes
Preparation
You can cook this chicken up to two days ahead of time as long as it's stored properly.
A hot pan is key! Get your skillet and oil nice and heated before adding the chicken. The oil should easily slide around the pan when tilted.
*Bone-in or boneless skinless chicken thighs both work fabulously in this recipe. Bone-in will just have a longer cooking time so check the internal temperature to be sure. For the most desirable crispy crackly effect, use skin-on chicken thighs!
Storage
Store refrigerated in an airtight container. It will last in the fridge for up to four days. Keeps in the freezer for up to six months.
Nutrition
Calories: 415kcal | Carbohydrates: 10g | Protein: 28g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 303mg | Potassium: 383mg | Fiber: 1g | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg