Easy Dijon Chicken Thighs

Searing the chicken thighs in a cast-iron skillet before transferring them to the oven gives the skin a golden, crispy texture while helping lock in juices for maximum flavor and texture.

A cast-iron skillet is the best pan for this recipe because it holds and distributes heat well, making it ideal for getting the chicken skin brown and crispy. It also transitions easily from stovetop to oven, so you can sear and roast the chicken in the same pan.

If you love easy chicken thigh recipes as much as I do, be sure to try my bone-in lemon pepper chicken thighs or my oven-baked chicken thighs made with a simple dry rub.

Step 1: Preheat your oven to 425° Fahrenheit. Pat the chicken thighs dry with a paper towel. Season both sides of the chicken thighs with Kosher salt, ground black pepper, and garlic powder.

Step 2: Pour the olive oil into the skillet and heat over medium heat.  When the oil is hot, add the chicken thighs to the pan, skin side down. Brown the chicken skin over medium heat for 5 minutes. You will know the chicken is ready when the skin easily releases from the pan.  You will only sear the skin side of the chicken.

Do not overcrowd the pan. To prevent overcrowding, brown your chicken in multiple batches if necessary. 

Step 3: Flip the chicken thighs over, and immediately transfer the skillet to the preheated oven. 

All of your chicken thighs should fit into your skillet after you have browned the skin. The chicken thighs shrink slightly during browning, and they can be crowded into the pan once they are ready to go into the oven.

Step 4: Roast the thighs in the oven for 10 minutes.  While the chicken is roasting, make the honey Dijon sauce. In a small mixing bowl, whisk together the Dijon mustard, honey, minced garlic, and salt.

Step 5: After 10 minutes, remove the chicken thighs from the oven and brush the honey Dijon sauce onto the tops of the chicken thighs. Return the chicken thighs to the oven and roast for an additional 10 minutes. 

Step 6: Remove the Dijon thighs from the oven.  Use a digital meat thermometer to make sure the chicken has reached an internal temperature of at least 165°F, then continue cooking if needed.  Once cooked through, let the chicken rest for 10 minutes before serving.  Enjoy!

Expert Tips 

• Be aware that the thighs will produce A LOT of oil when you're searing them on the stovetop.  This oil will most likely pop and splatter.  I highly suggest wearing an apron, long sleeves, and a splatter screen.  
• I direct you to use medium heat when searing the chicken skin.  If your oil starts to get too hot, use your best judgment and reduce your heat when necessary.  
• Why only sear the skin side? The goal of searing is to render some of the fat and get the skin golden and crisp. The thighs will finish cooking in the oven, so there's no need to brown the second side before transferring them to the oven.
• Don't force the chicken to release from the pan. When the skin is properly browned, it should release fairly easily from the skillet. If it feels stuck, give it another minute or two, rather than trying to scrape it up.
• Why add the honey Dijon sauce later? The sauce contains honey, so I wait until the chicken has already started cooking before brushing it on. Adding it too early can cause the honey to brown or burn before the chicken is finished cooking.

My Favorite Sides

Chicken will pair with just about any side dish! Whether you're making vegetables, rice, potatoes, or pasta, chicken is the perfect main dish choice.

Vegetable side dishes: I really like to serve this chicken thigh recipe with Sauteed Kale and Mushrooms, Roasted Green Beans and Carrots, Roasted Asparagus and Brussels Sprouts and Air Fryer Zucchini and Squash.

Starch side dishes: I have the best recipes for Garlic Basmati Rice, Redskin Mashed Potatoes and Sweet Potato Fries!