Juicy chicken thighs baked in a creamy honey-mustard sauce with shallots, garlic, and rosemary. This is the ultimate comfort meal.
- 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, not fat free
- 2 sprigs fresh rosemary
- 2 bay leaves, fresh or dried
- Kosher salt and fresh black pepper
- 1/3 cup honey
- 3 Tbsp. Dijon mustard
- 2 Tbsp. fresh lemon juice
- 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.
- 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.
- Substitutions: I highly recommend using bone-in skin-on chicken thighs for the best flavor. You can use yellow mustard instead of Dijon, however, the sauce will be milder and sweeter tasting.
- Sauce: The honey-mustard mixture will be more on a thicker side before you add the chicken. During baking, the chicken will release juices/fat and the sauce will even out.
- Leftovers: Leftovers will keep refrigerated in an airtight container for 3-4 days.
Keywords: one pan, creamy chicken, bone in thighs