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
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