Description
Crispy honey mustard chicken thighs are baked to perfection and served with a rich, creamy mustard sauce for a flavorful weeknight meal.
Ingredients
Scale
Creamy Mustard Sauce
- 2 tablespoons unsalted butter
- 1/2 of a medium yellow onion, chopped finely
- 2 cloves of garlic, finely minced
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 cup half and half
- 2 teaspoons fresh thyme leaves
- 2 tablespoons Maille Old-Style Whole Grain Mustard, more or less to taste
- salt and black pepper
Crispy Honey Mustard Chicken Thighs
- 6 chicken thighs
- 1/3 cup Maille Honey Dijon Mustard, divided
- salt and black pepper
- 1/4 cup chicken broth
- 2 tablespoons Maille Old-Style Whole Grain Mustard
- 2 tablespoons raw honey
- 2 teaspoons fresh thyme leaves
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Rub the honey Dijon mustard evenly over the chicken thighs. Place the chicken on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- While the chicken is baking, prepare the creamy mustard sauce. Melt the butter in a large sauté pan over medium heat. Add the chopped onion and cook for 5-6 minutes, or until tender and translucent.
- Add the minced garlic to the pan and cook for an additional minute, stirring frequently.
- Whisk in the flour and cook for 1-2 minutes, until the mixture is lightly golden and has a nutty aroma.
- Slowly pour in the white wine, whisking continuously to prevent lumps. Cook for 2-3 minutes, allowing the wine to reduce slightly.
- Gradually whisk in the half and half, and bring the mixture to a simmer. Cook for 5-6 minutes, or until the sauce has thickened.
- Stir in the whole grain mustard and season the sauce with salt and pepper to taste. Remove from heat.
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Serve the chicken thighs with the creamy mustard sauce spooned over the top, and garnish with chopped fresh parsley.
Notes
For best results, use bone-in, skin-on chicken thighs to achieve a crispy texture. The sauce can be made ahead and reheated gently before serving. Pair this dish with roasted vegetables or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 450
- Sugar: 6
- Sodium: 750
- Fat: 30
- Carbohydrates: 12
- Fiber: 1
- Protein: 28
- Cholesterol: 120