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–+ servings
honey mustard chicken skillet garnished with rosemary
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4.74 from 69 votes

Honey Mustard Skillet Chicken Thighs

These juicy cast iron skillet chicken thighs with honey mustard pan sauce, garlic, onions, and tons of fresh rosemary make the most beautiful weeknight dinner!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 747kcal
Author: Becky Hardin

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
    sliced onions, garlic, and rosemary sprigs in a pan.
  • Add 2 tablespoons of honey, and sauté for another 2 minutes.
    3 tablespoons honey
    adding honey to sauteed onions and rosemary in a pan.
  • 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
    cooking chicken thighs in a pan.
  • 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
    honey, mustard, sauteed onions, rosemary, and pink peppercorns over chicken thighs in a pan.
  • Add the chicken stock and mix with a wooden spoon so that all ingredients are well combined.
    1 cup chicken stock
    cooking honey mustard chicken in a pan.
  • 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!
    honey mustard chicken topped with rosemary and pink peppercorns in a pan.

Video

Notes

*Boneless/bone-in and skinless/skin-on chicken thighs can all be used here. The listed cook time is for boneless thighs. Increase slightly if using bone-in pieces.
Pink peppercorns are an optional addition that I like to use when I have them, but they're not necessary to the recipe.
Tips:
  • 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.
Storage: Store honey mustard chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. 

Nutrition

Calories: 747kcal | Carbohydrates: 21g | Protein: 39g | Fat: 56g | Saturated Fat: 13g | Cholesterol: 224mg | Sodium: 391mg | Potassium: 617mg | Fiber: 1g | Sugar: 15g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg