Boneless chicken thighs sear to a deep golden crust in a hot skillet, then finish in the oven bathed in a tangy, honey-sweetened mustard sauce until fully cooked through and glossy. Dijon and whole grain mustard bring sharp depth, apple cider vinegar adds brightness, and a hit of smoked paprika and garlic powder rounds out the pan sauce into something rich and craveable. Everything cooks in a single skillet, so the sauce reduces right alongside the chicken and turns thick enough to spoon generously over each piece before serving. A scatter of fresh parsley at the end keeps things bright and fresh-tasting. It's a straightforward, protein-forward dinner that fits neatly into a Paleo lineup, especially on nights when you want big flavor without a long ingredient list.
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Preheat the oven to 400°F (205°C). Pat the chicken thighs dry with paper towels and season both sides with the salt and black pepper.
In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, chicken broth, apple cider vinegar, garlic powder, and smoked paprika until smooth. Set aside.
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