Can I use boneless chicken thighs?

I haven’t tested boneless thighs in this recipe. They should work, but they’ll cook faster, so you’ll need to shorten the baking time. Use a meat thermometer to check that the thickest part reaches 165°F.

Can I use half-and-half instead of heavy cream?

I recommend heavy cream. When I retested this recipe, it held up better in the oven and kept the sauce smooth. Half-and-half can separate during baking.

Do I need to deglaze the pan?

Only if browned bits are firmly stuck to the bottom. After cooking the shallots, garlic, and flour, add a splash of chicken broth and gently scrape them up with a wooden spoon before adding the cream and honey-mustard mixture. I tested white wine, but it made the sauce too sweet for my taste, so I recommend broth.

Creamy Honey Mustard Chicken Thighs

Description

Juicy chicken thighs baked in a creamy honey-mustard sauce with shallots, garlic, and rosemary.

Ingredients

Units Scale

6-8 bone-in chicken thighs with skin on, excess skin trimmed
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1/2 cup diced shallots
4 garlic cloves, thinly sliced
2 Tbsp. all-purpose flour
1 cup heavy cream or heavy whipping cream
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

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Instructions

Preheat the oven to 350F.
Pat dry the chicken thighs with a few sheets of paper towels. Season both sides of chicken generously with salt and pepper.
Heat olive oil and butter in a large oven-safe pan over medium-high heat. When hot, add chicken in a single layer, skin side down, and cook for 3-4 minutes each side until lightly golden on the outside. Do not overcrowd. Cook in batches if needed. Remove to a plate and loosely cover with foil to keep warm.
Reduce the heat to medium. Add the shallots and cook, stirring frequently, until softened. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring constantly, for 1 minute, until no dry flour remains. If browned bits are firmly stuck to the pan, deglaze with a splash of chicken broth before continuing (see note).
Whisk together the honey, Dijon mustard, and lemon juice in a small bowl. Gradually stir the heavy cream into the pan, then add the honey-mustard mixture, rosemary, and bay leaves. Season with salt and pepper. Bring to a gentle simmer, stirring until the sauce slightly thickens. The sauce will be thick at this stage and will loosen as the chicken releases its juices during baking.
Return the chicken to the pan in a single layer, skin-side up. Bake uncovered for 40-45 minutes, or until the thickest part of the chicken reaches at least 165°F on a meat thermometer, without touching the bone. Remove the rosemary stems and bay leaves before serving.

Notes

Deglazing: If browned bits are firmly stuck to the pan after cooking the shallots, garlic, and flour, add a small splash of chicken broth. Stir and scrape the bottom with a wooden spoon to loosen them, then continue with the cream and honey-mustard mixture. I tested white wine, but it made the sauce too sweet for my taste, so I recommend broth.

Heavy cream: This recipe was originally written with half-and-half. After retesting, I recommend heavy cream as it holds up better in the oven and keeps the sauce smooth. Half-and-half can separate during baking.

Leftovers: Store the chicken and sauce in an airtight container in the refrigerator for 3-4 days. The sauce will thicken when chilled. Reheat gently on the stovetop, adding a splash of chicken broth or heavy cream as needed to loosen it, until the chicken reaches 165°F. Avoid boiling the sauce, which can cause it to separate.

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