Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1/3 cup honey
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 cloves garlic, minced
  • 1 tsp apple cider vinegar
  • 1/2 tsp paprika
  • 2 tbsp unsalted butter
  • 1/4 cup chicken broth
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs or breasts dry with paper towels to ensure a proper sear. Season both sides generously with salt and pepper.
  2. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, apple cider vinegar, and paprika until smooth.
  3. Heat olive oil in a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until shimmering.
  4. Place chicken in the pan and sear for 5–7 minutes per side until a deep golden-brown crust forms. Remove chicken from the pan and set aside on a plate.
  5. Reduce heat to medium. Pour off excess fat, leaving about 1 tablespoon in the pan.
  6. Deglaze the pan with chicken broth, scraping up the browned bits from the bottom.
  7. Stir in the honey mustard mixture and butter. Simmer for 2 minutes until the sauce thickens and looks glossy.
  8. Return the chicken to the pan, spooning the glaze over the meat for another 3–5 minutes until the internal temperature reaches 165°F (74°C).
  9. Garnish with chopped fresh parsley before serving.