Dijon Chicken Thighs are an easy and flavorful family dinner recipe! Bone-in chicken thighs are seasoned and seared until golden and crisp. They’re transferred to the oven, brushed with a sweet and savory honey Dijon sauce, and roasted until cooked through.
Bone-in, skin-on chicken thighs Honey Dijon Mustard Fresh Garlic Extra Virgin Olive Oil Garlic Powder Salt & Pepper You'll also need a cast iron skillet!
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.
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.
Flip the chicken thighs over and immediately transfer your 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.
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.
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. The chicken thighs will cook in the oven for a total of 20 minutes.
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. Let the chicken rest for 10 minutes before serving. Enjoy!