These juicy skillet chicken thighs with honey mustard pan sauce, garlic, onions, and tons of fresh rosemary make the most beautiful weeknight dinner! Cooking up boneless thighs in a cast iron skillet makes them perfectly crisp and golden, and the honey Dijon sauce gives them a caramelized finish. I can’t believe it only takes one pan and 7 ingredients to make a dish this flavorful!
Top Reader Reviews
Made it exactly as stated and it was absolutely delicious. My family loved it! A new family favorite!
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Made it this evening and was amazed, it’s truly delicious and so easily made! Thank you so much for sharing!
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Cast Iron Chicken thighs with Honey Dijon Sauce and Rosemary
This is one of those meals that looks incredibly fancy, but is seriously easy! My skillet chicken thighs recipe pairs pan-seared chicken with a luscious pan sauce made from real honey, Dijon mustard, and chicken stock. It thickens up as everything cooks together on the stovetop, creating the most scrumptious coating for the chicken. Onions and garlic cook in the same pan to add more depth and texture. And I add lots of rosemary to give these chicken thighs a deep, earthy, complex flavor. It’s so simple to make but looks like it belongs in a gourmet restaurant!
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Intensify the Rosemary Flavor
For even richer, layered flavor, gently crush the rosemary sprigs with the back of a knife before adding them to the skillet. This releases the herb’s natural oils, which deeply infuses the mustard pan sauce with aromatic notes.
Honey Mustard Skillet Chicken Thighs
Equipment
- Cast Iron Skillet
Ingredients
- 5 tablespoons olive oil (divided)
- 1 clove garlic (sliced)
- 1 onion (sliced)
- 3 sprigs fresh rosemary
- 3 tablespoons honey (divided)
- 2 pounds boneless, skinless chicken thighs (*)
- 3 tablespoons Dijon mustard
- 1 cup chicken stock
Instructions
- In a cast iron skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the garlic, onions, and rosemary sprigs. Sauté for 7 minutes on medium heat, until golden brown.5 tablespoons olive oil, 1 clove garlic , 1 onion, 3 sprigs fresh rosemary
- Add 2 tablespoons of honey, and sauté for another 2 minutes.3 tablespoons honey
- Remove the onions, garlic, and rosemary from pan and set aside.
- Heat the remaining 2 tablespoons of extra virgin olive oil in the same pan. Add chicken thighs and cook for 8 minutes on each side, on medium heat.2 pounds boneless, skinless chicken thighs
- Add the onions, garlic, and rosemary back to the pan, plus the remaining 1 tablespoon of honey and all of the Dijon mustard.3 tablespoons Dijon mustard
- Add the chicken stock and mix with a wooden spoon so that all ingredients are well combined.1 cup chicken stock
- Let everything simmer on medium-low heat for 10-15 minutes, or until the sauce thickens and the chicken is thoroughly cooked.
- Garnish with rosemary and enjoy!
Notes
- Toss the chicken with a spoonful of olive oil, honey, Dijon, and rosemary up to 12 hours in advance for a deeper, more infused flavor.
- Gently crush the rosemary to release its flavorful oils.
- Let the chicken thighs sear undisturbed for a few minutes before flipping so they brown deeply.
- For a little extra spice in the sauce, try adding some whole black, green, red, or pink peppercorns when you add the seared onions back to the pan.
- If you like a thicker sauce, remove the chicken for the last 2–3 minutes of cooking and simmer the sauce on medium-high to reduce before returning the chicken.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Ingredient Notes
- Chicken Thighs: I prefer to make this skillet recipe with boneless, skinless chicken thighs. However, skin-on thighs and/or bone-in thighs can easily be swapped in. Increase the cook time slightly for bone-in pieces.
- Rosemary: Fresh herbs will add the most depth. If you don’t have fresh rosemary, I recommend swapping it for fresh thyme, sage, or tarragon. If using dried rosemary, use 1/2 – 1 tablespoon, tasting and adjusting as you go.
- Mustard: Instead of Dijon, you can use stone ground mustard, spicy brown mustard, or another variety.
How to Store, Freeze, and Reheat
Store leftover chicken thighs with pan sauce in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Let thaw overnight in the refrigerator before reheating thighs in a skillet over medium-high heat.
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