Juicy chicken thighs get blackened in a hot skillet, then coated in a sweet and tangy mustard sauce! Mustard chicken thighs are easy to make, yet big on flavor. Ready in 30 minutes!
Sweet and Tangy Chicken Thighs:
The nice thing about chicken thighs is they're hard to mess up! Dark meat is so juicy and tender, it doesn't dry out. At nearly half the cost of chicken breasts, it's budget-friendly too!
These sweet and tangy mustard chicken thighs are full of flavor. I could drink the sweet, savory, and tangy mustard sauce they're coated in.
The best part? It's all done in less than 30 minutes. Steam a bag of microwaveable rice to go with it and dinner is done!
Key Ingredients:
- Boneless, skinless chicken thighs - I used four boneless, skinless chicken thighs. Just make sure they all fit evenly in the skillet without overlapping.
- Olive oil - Encourages caramelization and adds good flavor! I buy a big bottle at Costco so I rarely run out.
- Spices - Garlic, onion, paprika, salt, and black pepper.
- Chicken stock - To deglaze the pan. Vegetable stock works great too.
- Mustard - Yellow mustard is what you're after. It adds the tang to the sauce!
- Apricot jam - This is one of my favorite ingredients! I add it to sweet and savory recipes like sauces, vinaigrettes, sandwiches, and more. It adds a sweet tang!
- Garlic and shallot - For some texture and a complex flavor.
- Rosemary - You can leave it out if you're not a rosemary fan! I totally get that.
How to Make Mustard Chicken:
Simple recipes ROCK. And this one is easy as pie.
- Trim and season the chicken. I cut off any excess fat, then season both sides with the spices.
- Make the mustard sauce: In a medium bowl, combine all the sauce ingredients.
- Blacken the chicken. Cook the chicken in the skillet on medium-high until it's thoroughly caramelized and cooked through. Set it aside.
- Deglaze the pan. Add the chicken stock to loosen any caramelized bits off the bottom of the skillet.
- Add the mustard sauce and stir to combine. Let it simmer for a couple minutes to thicken.
- Nestle the chicken back in the skillet. Coat it with sauce and cook for another couple of minutes.
- Serve immediately with cooked white rice.
Ways to Serve Mustard Chicken Thighs:
- White rice - I buy microwaveable organic jasmine rice from Trader Joe's. It's ready in 3 minutes! You could also make homemade rice while the chicken cooks.
- Roasted veggies - Cut up and roast whatever you have on hand OR try these candied brussels sprouts, garlic butter broccoli, or roasted sweet potatoes.
- Pasta salad - For a light, fresh side, try serving it with this veggie-loaded pasta salad.
Storage Instructions:
- Store any leftovers in an airtight container in the fridge for up to 4 days. Spoon the leftover sauce on top of the chicken. Don't waste it!
- Reheat the chicken thighs in the microwave until hot throughout. Alternatively, you can reheat the chicken in a skillet on the stovetop. Add a little bit of chicken broth first. You can cut up the chicken so it reheats quickly.
Simple Dinner Recipes:
- 17 Easy Dinner Recipes - 5 Ingredients or Less!
- Chicken Sausage Sheet Pan Dinner
- Chipotle Steak Kebabs
- Sheet Pan Salmon Dinner
- Foolproof Chicken Meatloaf
- Healthy Lasagna Stuffed Peppers
Sweet and Tangy Mustard Chicken Thighs
Juicy chicken thighs get blackened in a hot skillet, then coated in a sweet and tangy mustard sauce! Mustard chicken thighs are easy to make, yet big on flavor. Ready in 30 minutes!
Equipment
- Large nonstick skillet
Ingredients
- 4 boneless skinless chicken thighs about 1.75 pounds
- 1 tablespoon olive oil
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- ¾ teaspoon onion powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup chicken stock
For the sauce:
- ¼ cup yellow mustard
- 2 tablespoons apricot jam
- 2 tablespoons honey
- 1 garlic clove, minced
- 1 shallot, thinly sliced
- ½ teaspoon minced rosemary
- 1 tablespoon olive oil
For serving:
- 3 cups cooked white rice
Instructions
- In a medium bowl, combine the yellow mustard, apricot jam, honey, minced garlic, sliced shallot, minced rosemary (if using), and olive oil. Stir to combine.
- In a small bowl, combine the garlic powder, paprika, onion powder, kosher salt, and black pepper. Trim any excess fat off of the chicken thighs. Pat them dry and season both sides with the spice mixture.
- Heat a large nonstick skillet over medium-high heat. Add a tablespoon of olive oil to the pan.
- Lay all four chicken thighs into the skillet and cook until caramelized on both sides and cooked all the way through. Set the chicken aside.
- Add the chicken stock to the hot skillet and stir. Reduce the heat to medium. Add the mustard sauce to the stock and stir until combined. Let the mixture simmer and thicken for a couple of minutes.
- Nestle the chicken thighs back into the skillet and spoon the sauce over the chicken thighs. Cook for another couple of minutes.
- Serve immediately with cooked white rice.
Nutrition
Calories: 436kcalCarbohydrates: 53gProtein: 27gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 108mgSodium: 758mgPotassium: 425mgFiber: 2gSugar: 14gVitamin A: 90IUVitamin C: 3mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!
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