Honey Mustard Chicken Thighs

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 02/9/23
Honey mustard chicken thighs

The Spruce
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
586 Calories
30g Fat
32g Carbs
48g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 586
% Daily Value*
Total Fat 30g 38%
Saturated Fat 9g 43%
Cholesterol 150mg 50%
Sodium 310mg 13%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 9%
Protein 48g
Calcium 116mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quick and easy recipe for honey mustard chicken thighs is ready in less than 30 minutes, making it ideal for a delicious weeknight meal. The chicken is cut into strips and simmered in a rich honey mustard sauce along with carrots, onions, and garlic to make a fragrant and flavorful dinner.

Serve this wonderful recipe with hot cooked couscous, cooked brown rice or pasta to soak up the tangy sauce, and a green salad tossed with mushrooms and cherry tomatoes for a nice dinner on a busy weeknight.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1 (1 1/2-pound) package chicken thighs (boneless, skinless, and cut into strips)
  • 4 carrots (sliced or 1 package baby carrots)
  • 2 cloves garlic (minced)
  • 3 tablespoons honey
  • 2 tablespoons mustard
  • 1/3 cup chicken broth
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Steps to Make It

  1. Gather the ingredients.

    Honey mustard chicken thighs ingredients
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  2. Melt the butter and olive oil in a heavy skillet over medium heat.

    Melt the butter
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  3. Add the onion; cook and stir for 4 minutes.

    Add onion
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  4. Then add the chicken and carrots and cook for 4 to 5 minutes, until the chicken is browned on the bottom.

    Add chicken and carrots
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  5. Meanwhile, in a small bowl, combine the garlic, honey, mustard, chicken broth, thyme, salt, and pepper and mix well.

    Small bowl
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  6. Turn the chicken in the skillet using tongs, and add the honey mixture.

    Turn chicken in skillet
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  7. Cover the pan and bring to a simmer.

    Cover the pan
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  8. Reduce heat to low and cook the chicken, stirring occasionally, for 7 to 9 minutes until the chicken is thoroughly cooked to 165 F and the vegetables are tender.

    Reduce heat
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  9. Serve immediately over hot cooked rice, pasta, or couscous.

    Serve over rice
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  10. Enjoy!

Recipe Variations

  • You could also use boneless, skinless chicken breasts in this recipe, but cut the simmering time down to 3 to 4 minutes. Chicken should be cooked to 165 F as measured by a reliable and accurate meat thermometer.
  • This recipe can also be made with other vegetables. Instead of the carrots, try other root vegetables such as chopped sweet potatoes or parsnips
  • You could add herbs other than thyme; basil or tarragon would be nice additions. When the sauce is added to the chicken, you could also add some frozen baby peas or corn.
  • Once you have this recipe memorized, you can make it with just about anything you have on hand. In fact, that's one of the secrets to quick cooking: take a recipe that you like and can make well and vary it according to what's in your pantry, fridge, and freezer. In fact, this recipe would be wonderful with frozen shrimp or even frozen precooked meatballs. Cook according to the package directions for those products.