Paleo One-Pan Honey Mustard Chicken

Total time50 min

Prep time10 min

Cook time40 min

Crispy-skinned chicken thighs get seared until deeply golden, then finished in a glossy, tangy-sweet pan sauce built from Dijon and whole-grain mustard, a good drizzle of honey, garlic, and fresh thyme. Everything comes together in one skillet, so the chicken roasts right in that sauce and soaks up all that flavor while the skin stays shatteringly crisp. A splash of chicken broth keeps the sauce silky and spoonable, perfect for pouring generously over the meat right before serving. Finished with a scatter of fresh parsley, this is the kind of weeknight dinner that looks and tastes far more impressive than the effort it actually takes. It's a satisfying, whole-food dinner that fits neatly into a Paleo kitchen, no fuss required. Serve it straight from the skillet with something green on the side and you've got a complete meal in under an hour.

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil

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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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.

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