Nickel Allergy Friendly One-Pan Honey Mustard Chicken

Total time50 min

Prep time10 min

Cook time40 min

Nickel Allergy Friendly One-Pan Honey Mustard Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all

For the sauce

3 cloves garlic, minced
3 tbsp dijon mustard
2 tbsp honey
1 tbsp whole-grain mustard
½ cup low-sodium chicken broth
1 tbsp unsalted butter
4 sprigs fresh thyme

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt and pepper.
2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Pour off all but about 1 tbsp of fat from the skillet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!