Easy Honey Dijon Chicken Thighs

Cooked chicken thighs in a cast iron skillet, garnished with fresh parsley.

5 from 15 votes

Easy Honey Dijon Chicken Thighs

Bone-in chicken thighs are seasoned and pan-fried until golden and crisp. They’re transferred to the oven, brushed with a sweet and savory honey Dijon sauce, and roasted until cooked through. You don’t want to miss this easy and flavorful family dinner recipe!

Prep Time5

Cook Time20

Total Time25

Servings:

Author: Katie Youngs

Ingredients

4 bone-in, skin-on chicken thighs Around 2 pounds
¾ teaspoons kosher salt divided
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
1 teaspoon honey
1 large large garlic clove minced

Instructions

Preheat your oven to 425° Fahrenheit.
Pat both sides of the chicken thighs dry with a paper towel. Season both sides of the chicken thighs with ½ teaspoon of the kosher salt, along with the garlic powder and black pepper.
Oil a cast iron skillet (or another oven-safe skillet) with olive oil and warm over medium heat. When the pan is hot, add the chicken thighs to the cast iron skillet skin-side down.
Sear the chicken skin for 5 minutes over medium heat. Do not overcrowd the pan. Sear your chicken thighs in separate batches if they do not easily fit into the skillet. The chicken is ready to flip when the skin easily releases from the pan and has turned golden brown.
Flip the chicken over and transfer the skillet to the preheated oven. Roast for 10 minutes.
While the chicken thighs are roasting, mix the honey Dijon sauce. Using a small mixing bowl, whisk together the Dijon mustard, honey, minced garlic, and ¼ teaspoon salt.
After 10 minutes, brush the tops of the chicken thighs (skin side) with the honey Dijon sauce. Return the skillet to the oven and continue cooking for an additional 10 minutes.
Remove the skillet from the oven. Check the internal temperature of the chicken thighs with a digital meat thermometer to ensure they have reached at least 165° Fahrenheit. Continue cooking the thighs if needed. Once cooked through, let them cool for 5-10 minutes before serving. Enjoy!

Notes

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.
When searing the chicken skin, the chicken will produce A LOT of fat. The grease will be hot and sizzling and can easily burn your skin. I recommend using a splatter screen if you have one.
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.
The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.

Nutrition

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