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Chicken Dijon

A quick, savory honey Dijon chicken with crispy skin and a garlicky, tangy sauce.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 3 servings

Ingredients

  • 1 lb chicken thighs, deboned with skin on
  • 2 tsp olive oil divided (1 tsp for skillet, 1 tsp for saucepan)
  • 4 cloves garlic, minced
  • 3 tbsp honey
  • 3 tsp Dijon mustard
  • 1/4 cup water
  • 1 pinch salt plus additional pinch
  • black pepper to taste

Instructions

  • Pat the chicken thighs dry. If not already done, debone the thighs while keeping the skin intact. Season both sides with salt and black pepper.
  • Heat a skillet over medium heat and add 1 teaspoon olive oil. Add the chicken thighs skin-side down and pan-fry until the skin is crisp and the chicken is cooked through, flipping once (about 4–6 minutes per side depending on thickness). Transfer chicken to a plate and reserve pan juices.
  • Wipe the skillet if it has excessive burned bits, then heat a saucepan over medium and add the remaining 1 teaspoon olive oil. Add the minced garlic and sauté until lightly browned and fragrant, about 1 minute—do not burn.
  • Add the honey, Dijon mustard, water, and a pinch of salt to the saucepan. Stir and simmer briefly until combined and slightly thickened, scraping in the reserved chicken pan juices for extra flavor.
  • Return the cooked chicken to the skillet, pour the honey Dijon sauce over it, and heat briefly while turning the chicken to coat evenly. Remove from heat and serve immediately.

Equipment

  • Skillet
  • Saucepan
  • Tongs
  • Knife
  • Cutting Board

Notes

  • Use skin-on thighs for crispy, flavorful results.
  • Deboning makes the chicken easier to eat for family servings.
  • Sauté garlic only until lightly browned to avoid bitterness.
  • Save and add the pan drippings to the sauce for extra richness.