My crispy honey Dijon chicken is a grown-up twist on honey mustard, and it's absolutely delicious. Dijon mustard, white wine, and butter make it taste extra luxe.
There's something about honey mustard that I will always love no matter how old I get. That sweet-savory combination is one of my favorites. I decided to kick it up a notch in this recipe.
I also have a honey mustard chicken breasts recipe, a creamy honey mustard chicken recipe, and an Asian-style honey chicken recipe you may like.
This blog is no stranger to crispy chicken thigh recipes (see the list at the bottom of this post if you're interested).
I love that crispy chicken skin, the tender meat, and the way you don't have to do much active cooking. Sear it up then pop it in the oven and let it cook in the delicious sauce. Total comfort food.
You can serve it over mashed potatoes, or just spoon the sauce out of the pan into your mouth like I did. The sauce is seriously addictive.
If you love crispy braised chicken recipes, there's more!
Crispy Chicken with Pancetta, Mushrooms, and Bourbon
Crispy Braised Apricot Chicken
Crispy Chicken in a Creamy Sun-dried Tomato and Basil Sauce
Crispy Lemon Herb Chicken and Little Potatoes
I hope you enjoy these honey mustard chicken thighs!
Questions? Ask in the comments.
Crispy Honey Dijon Chicken
- 1 tablespoon olive oil
- 4-6 chicken thighs (bone in skin on)
- 1/2 cup white wine
- 3 tablespoons Dijon mustard
- 1 (10 fluid ounce) can chicken broth
- 3 cloves garlic minced
- 3 tablespoon honey
- 2 dashes Italian seasoning
- 2 tablespoons butter
- Salt & pepper
- Preheat oven to 350F. Move rack to middle position.
- Season chicken with salt and pepper. Heat the oil in a large skillet.
- When the oil is hot, add the chicken to the skillet skin-down. Cook for 8-10 minutes then flip it and cook it for an additional 4 minutes. Remove chicken from pan and set aside.
- Deglaze the pan with the wine and mustard, stirring constantly until you've got a smooth sauce. Stir in the chicken broth, garlic, honey, Italian seasoning, butter, and salt & pepper to taste.
- Add the chicken back in the pan and cook it in the oven for 45 minutes.
- This is the skillet pictured.
Just delicious and so easy to make!
Delish! Made using slices of chicken breast instead, with sides of roasted veggies and avocado coleslaw. Everyone at home enjoyed this recipe.
SO happy to hear that!!
Kristen @ The Endless Meal says
I'm drooling all over that crispy skin! Chicken thighs are the best, aren't they? And the sauce looks seriously amazing. #mustmake!
Aw thanks 🙂 Yes, they're so versatile!!
Made this tonight using boneless, skinless thighs and the flour dredge. Excellent! Served over brown rice with spinach salad and a glass of white burgundy. Husband licked the plate. 😋 pics on my Insta @burienwino
Fabulous!! 🙂 That's great to hear, thank you!
Dawn @ Girl Heart Food says
I love using chicken thighs..so much flavour and this honey Dijon sauce is begging for a slice of bread to be dunked into it!! Yum!
Thanks, Dawn! I totally agree! 🙂
Mary Ann | The Beach House Kitchen says
This looks delicious Natasha! I think I'd be with you and just spoon that sauce right into my mouth!
Haha thanks Mary Ann. I couldn't help it.
Helen brummitt says
Do you give calorie count for this sounds fabulous
Thanks, Helen! 🙂 Sorry, I don't do calorie counts for any of my recipes. There's too much variation depending on the exact ingredients used and even things like the size of each chicken thigh. For a ballpark figure, you could try plugging the ingredients into an online calculator. I'm not sure how accurate they are.
Fancy and yummy ♥
Thank you, Summer! 🙂