Ready to eat in under 30 minutes, these Spicy Honey Mustard Chicken Thighs made in the skillet, will quickly become your favorite go-to skillet dinner!
Jason and I are back from a 4-day cruise with friends. We had an amazing time, but why is it you always need a vacation from the actual vacation? We slept a ton, but we also stayed out late, drank and ate all the things, and had a great time truly disconnecting from being adults which was good for the soul…except man does it take a few days to get back into life after a little trip like that.
I need easy this week, but like all week you guys, to get me through and back into a routine. Chicken thighs were on sale this week, so making in the skillet was a no-brainer for me.
I do love baked chicken thighs with the skin on for a crispy chicken dinner, but sometimes I’m lazy [again, vacation hangover] and grilling a skillet of boneless skinless chicken thighs is the way to go! Plus, this dinner will be ready in under 30 minutes. Also, it makes enough for lunch the next day, or even dinner the following night with a different side. This may be the perfect skillet dinner there ever was!
Do you like skillet dinners or sheet pan suppers more? Both are easy, but people seem to have a v strong opinion on this topic, so let me know where you stand in this dinner debate!
Making the perfect spicy honey mustard sauce and rub:
- First you’ll grill your chicken thighs, and then you’ll add broth (veggie or chicken) and cook it down with the brown bits left in the skillet (flavor!) before adding a honey mustard combo with your favorite hot sauce. Then you’ll spoon it over the juiciest chicken thighs made in the skillet and call it a day!
- I love homemade honey mustard, but Jason finds it too sweet, so at the last minute I added a generous dash of hot sauce (Frank’s).
- You could sub in a pinch of cayenne pepper spice instead of hot sauce, if you prefer.
- I like to make this spicy honey mustard sauce using dijon mustard, but you could also use stone ground- think Grey Poupon.
- There is a simple rub that coats the boneless skinless chicken thighs; you can add cayenne to the rub if you like heat, but I omit because I like heat but not all the heat. You do you.
- At the end, I like to add ghee to the sauce, which adds a layer of rich flavor and shine, but you can omit this if you’d prefer.
I paired these easy skillet chicken thighs with a simple side salad that I prepped earlier in the day, which means I had four dishes to clean up; skillet, measuring cup, whisk and ramekin. And btw, when I say, “I”, I really mean, “Jason” because homeboy does the dishes on the nights I make dinner. Thankyouverymuch.
items used to make this recipe:
spicy honey mustard chicken thighs in the skillet
- 2 lbs. boneless - skinless chicken thighs
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ tablespoons fat - olive or avocado oil
- ½ cup chicken broth - unsalted or reduced sodium, if possible
- 2 tablespoons raw or unfiltered honey
- 2 tablespoons Dijon mustard
- 2 tablespoons hot sauce - I used Frank's Red Hot
- 1 tablespoon ghee or butter
- To a small ramekin, mix paprika, garlic powder, onion powder, salt and pepper. Set aside.
- Heat a large skillet over medium-high heat. Add oil once hot.
- While the skillet is preheating, season both sides of chicken thighs with spice rub.
- Once hot, add chicken thighs to skillet; cook on each side until crisp and cooked through at 165F, about 5-7 minutes/side. Transfer the cooked chicken to a cutting board or large plate to rest.
- Add the unsalted chicken broth to the skillet and stir to dissolve the browned bits from the bottom of pan.Let the broth simmer in skillet and cook down until reduced about half.
- Add the honey, Dijon, hot sauce and butter to the skillet. Whisk to melt and dissolve everything together. Add the chicken back to the skillet, and allow the sauce to come back up to a simmer. Spoon the honey mustard sauce over top, then serve.
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