Creamy Honey Mustard Chicken Thighs
This Honey Mustard Chicken recipe is the perfect quick-fix dinner! Served in a creamy sauce and made in one pan, weeknight dinners don’t get better than this!
Cost: £3 / $4
- 6 Chicken Thighs (bone in, skin on)
- 3/4 cup / 180ml Chicken Stock
- 1/2 cup / 125ml Heavy/Double Cream, at room temp
- 3.5oz / 100g Pancetta (can sub bacon)
- 2 Shallots, finely diced
- 2 cloves of Garlic, minced
- 2 tbsp Honey
- 1 tbsp Dijon Mustard
- 1 tbsp Wholegrain Mustard
- few sprigs of Fresh Thyme
- Olive Oil, as needed
- Salt & Black Pepper
Add a drizzle of olive oil to a large non-stick pan over medium-high heat. Place in chicken thighs skin side down and fry until crispy. Season with a heavy pinch of salt & pepper, then flip. Turn down to medium heat, season again, then fry until white through the centre. Remove from pan and pour out excess fat.
Add Pancetta and fry until it begins to brown. If there’s excess fat then drain (a couple of tsp left is fine) then add your shallots and fry until soft. Add garlic and fry for a minute or so longer, just until it catches colour.
Pour in chicken stock, cream, honey, both mustards and stir to combine. Add thyme and allow to simmer until it begins to thicken. Season to taste, then add chicken thighs back in the pan.
a) Chicken Thigh Cooking Time - Completely dependent on the size of your thighs, but for a medium sized thigh you're looking at 5-8minutes each side. Also, make sure they only just cooked through; they will carry on cooking as they rest and further when added back in the sauce. Just make sure the juices are running clear after the final cut.
b) Excess fat - Only use a small drizzle of oil to get the party started. As the skin cooks, the fat will render and start producing a lot of oil. Drain most of this away after they're cooked. The pancetta will also produce a lot of fat, but a little bit left in the pan is great for frying the shallots. It will also add a great deal of flavour to the sauce. A couple of tsp is fine.
c) Chicken Breast - If you want to sub chicken breast, I recommend butterflying 2 large breasts, to make 4 smaller breasts. You then want to marinate in a zip lock bag with a squeeze of lemon juice, a drizzle of olive oil and 1/4 tsp garlic, thyme, oregano and salt. Just marinate for a minimum 30mins.
d) Pork - You can sub pork chops for this recipe. I recommend cooking them as you would a steak (bring to room temp, heavy seasoning, high heat, basting in butter and fresh thyme/rosemary, render the fat then leave to rest).
e) What to serve with these thighs - I have served with both rice and mashed potato. Both work great!
f) Calories - based on using 1 tsp olive oil, no sides and sharing between 3 people (2 thighs each)
Calories: 562kcal | Protein: 26.61g | Fat: 43.77g | Saturated Fat: 15.06g | Polyunsaturated Fat: 7.12g | Monounsaturated Fat: 18.156g | Trans Fat: 0.155g | Cholesterol: 175mg | Sodium: 447mg | Potassium: 401mg | Fiber: 0.8g | Sugar: 13.03g | Vitamin A: 1000IU | Vitamin C: 3.3mg | Calcium: 40mg | Iron: 1.4mg