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Zesty Glazed Honey Mustard Chicken

A foolproof weeknight staple that balances the sharp tang of Dijon mustard with the floral sweetness of honey. This recipe uses a pan-searing technique to lock in moisture before finishing in a rich, velvety glaze that clings to every bite. Perfect for pairing with roasted vegetables or a bed of fluffy rice.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
15 15 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Dinner
Cuisine: American, French-American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Chicken Thighs Boneless, skinless for the juiciest results.
  • 1/3 cup Pure Honey Use high-quality amber honey for the best glaze.
  • 2 tbsp Dijon Mustard Provides that sharp, sophisticated "tang."
  • 1 tbsp Whole Grain Mustard Adds rustic texture and pops of flavor.
  • 2 cloves Fresh Garlic Minced finely to infuse the "Golden Glaze."
  • 1/2 tsp Smoked Paprika The secret to the "Sweet Heat" and rich color.
  • 1 tbsp Apple Cider Vinegar To balance the sweetness and tenderize the meat.
  • 1 tbsp Olive Oil For searing and achieving a crispy exterior.
  • To Taste - Salt & Black Pepper Essential for seasoning the chicken layers.

Equipment

  • 1 Large Non-Stick Skillet Ensures the honey-based glaze doesn't stick and burn during reduction.
  • 1 Tongs For flipping the chicken easily without piercing the meat.
  • 1 Small Mixing Bowl To whisk together the honey, mustard, and spices.
  • 1 Meat Thermometer To ensure chicken reaches an internal temperature of 165°F (74°C).
  • 1 Whisk To emulsify the sauce into a smooth, glossy glaze.

Method
 

  1. Prep the Chicken:
    Pat the chicken thighs bone-dry with paper towels. Season both sides generously with salt and black pepper.
  2. Whisk the Glaze:
    In a small bowl, combine the honey, both mustards, minced garlic, smoked paprika, and apple cider vinegar. Whisk until smooth and set aside.
  3. The Initial Sear:
    Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and sear for 4–5 minutes per side until a deep golden-brown crust forms.
  4. Glaze and Simmer:
    Reduce the heat to medium-low. Pour 3/4 of the honey mustard mixture over the chicken. Turn the pieces to coat them thoroughly.
  5. The Reduction: Let the sauce simmer and bubble for 3–5 minutes. As the water evaporates, the sauce will thicken into a shimmering "Golden Glaze."
  6. The Final Touch:
    Brush the remaining fresh glaze over the chicken right before removing from the heat. This ensures a high-gloss finish and an extra punch of Sweet Heat.
  7. Rest and Serve:
    Let the chicken rest for 2 minutes before serving to allow the juices to redistribute. Spoon any extra sauce from the pan over the top.

Notes

🍽 Serving & Presentation

 
  • The Final Drizzle: Spoon the warm pan juices over the chicken just before serving to maximize that Golden Glaze shine.
  • Green Garnish: Use fresh parsley or chives. The bright green creates a beautiful contrast against the amber sauce.
  • The Flavor Sponge: Serve over creamy mashed potatoes or jasmine rice to soak up every drop of "Sweet Heat."
  • Citrus Pop: Add a charred lemon wedge on the side. A fresh squeeze right before eating cuts the sweetness perfectly.
  • The Clean Plate: Use a wide white dish and wipe the edges for a professional, restaurant-quality look.