Description
Juicy chicken thighs baked in a creamy honey-mustard sauce with shallots, garlic, and rosemary. This is the ultimate comfort meal.
Ingredients
Units
Scale
- 6–8 bone-in chicken thighs with skin on, excess skin trimmed
- 2 Tbsp. butter
- 1/2 cup diced shallots
- 4 garlic cloves, thinly sliced
- 2 Tbsp. flour
- 1 cup half and half or heavy cream (do not use fat free)
- 2 sprigs fresh rosemary
- 2 bay leaves, fresh or dried
- Kosher salt and fresh black pepper
Honey-Mustard Sauce
- 1/3 cup honey
- 3 Tbsp. Dijon mustard
- 2 Tbsp. fresh lemon juice
Instructions
- Pat dry the chicken thighs with few sheets of paper towels. Season both sides of chicken with salt and pepper.
- Heat butter in a large oven-safe pan over medium-high heat. When hot, add chicken in a single layer and cook for 3-4 minutes per each side until lightly golden on the outside. Do not overcrowd. Cook in batches if need to. Remove to a plate.
- Reduce the heat to medium and add shallots. Cook until softened, 2-3 minutes, stirring nonstop. Stir in garlic and cook until fragrant, about 30 seconds. Sprinkle the flour and cook for 1 minute, stirring frequently.
- Whisk together the honey, Dijon mustard, and lemon juice, and add to the pan with half and half, rosemary, and bay leaves. Season with salt and pepper, to taste. Bring to a quick simmer and let the mixture thicken. Don’t be alarmed if the sauce is very thick–during baking the chicken will release juices and the sauce will even out.
- Preheat the oven to 350F.
- Add the chicken back to the pan, skin side up. Bake, uncovered, 40-45 minutes or until the chicken is fully cooked through. Discard rosemary and bay leaves before serving.
Notes
- Substitutions: I highly recommend using bone-in skin-on chicken thighs for the best flavor. You can also use yellow mustard instead of Dijon, however, the sauce will be milder and sweeter tasting.
- Leftovers: Leftovers will keep refrigerated in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 574
- Sugar: 18.6 g
- Sodium: 393.6 mg
- Fat: 36.6 g
- Carbohydrates: 25.4 g
- Protein: 33.8 g
- Cholesterol: 201.3 mg