This honey Dijon chicken recipe is ready in 30 minutes with sheet pan vegetable sides included to complete the dinner. Extremely easy weeknight dinner!
- 6 Whole Skinless, boneless chicken thighs allow 2 thighs for bigger eaters
- 1/2 Cup Honey
- 2 Tablespoons Dijon mustard
- 1 1/2 Tablespoons Sriracha sauce or to taste, you can substitute regular hot sauce
- 1 Tablespoon Unsalted butter
- 1 Tablespoon Extra virgin olive oil or canola oil
- 2 small Galic cloves minced
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Optional: If making the broccoli and tomatoes preheat oven to 400 degrees. See notes for instructions. If making rice go by label instructions and get started right away. See post and notes for instructions.
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In a one cup measuring cup combine honey, Dijon mustard and Hot sauce. If you like a little more kick add a couple more teaspoons of hot sauce. Mince garlic and add to honey mixture.
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Optional: If making broccoli and tomatoes, prep them on a baking sheet (see notes) and pop in oven for 20 minutes.
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"Unroll" the chicken thighs so they sit as flat as possible. If chicken thighs have a thicker end than another, then place in a large resealable plastic bag, close and lightly pound with a rolling pin to make the chicken's thickness the same for more even cooking.
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Preheat heavy skillet over medium-high heat, melt butter and olive oil, about 30 seconds to a minute. Salt and pepper the chicken and place in skillet. Brown and cook the chicken thighs for about 5-8 minutes. Flip and continue cooking for about 3-5 more minutes or until no longer pink.
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Turn the heat up to high to caramelize the glaze, keep basting the chicken during cooking. The honey mixture should be thickening and turning a beautiful dark golden brown. Stay close so that the honey glaze doesn't burn. This step only takes about 2 minutes.
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Preheat oven to 375 degrees. Line a baking tray with parchment paper for easy clean up. Salt and pepper the chicken. Brush with honey Dijon sauce and bake for 45 minutes. If you want to add some appetizing color put the chicken under the broiler at the end for about 3 minutes. Keep an eye on it, the honey can burn quickly.
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That's it. Your chicken, rice and vegetables should all be rounding out now. To serve put rice in center of plate and with the back of a spoon swirl from the center out to distribute the rice around the perimeter of the plate, you may end up without any rice in the middle of the plate, that's OK. Place one or two chicken thighs in the center of the plate, pour extra glaze over the chicken.
Put broccoli and tomatoes on top of the rice and top with shredded Parmesan cheese.
Enjoy!
For broccoli and tomatoes we will have an individual post soon. Until then, preheat oven to 400 degrees. Cut broccoli ( about a pound to pound and a half) into bite size florettes, add grape tomatoes (1 pint), pour a couple of tablespoons of Extra Virgin Olive Oil and stir to evenly distribute. Sprinkle with kosher salt and pepper. Pop in oven for 20 minutes, do not stir or disturb. Remove after 15-20 minutes or when beginning to show brown edges and the broccoli is still bright green. Plate and top with some shredded Parmesan cheese
If making rice get it going immediately so that it can cook as you prep the rest of the meal. Follow package instructions. If using Basmati I'll combine the rice, water, kosher salt and will add a couple tablespoons of Extra Virgin Olive Oil whether it is called for or not. This way you don't need to add any butter at the end of cooking, the olive oil gives a really nice flavor to the rice.