Looking for a crowd pleasing, easy chicken dish? Honey mustard glazed chicken thighs is your answer. Looking for something to serve at a dinner party, or to company? Make honey mustard glazed chicken thighs with mustard cream sauce. But really you can't go wrong either way. These little beauties are great with or without sauce they remain so juicy and flavorful and make for the perfect chicken dish. If you're still using boring old boneless skinless chicken breasts try something a little different, chicken thighs are a cheaper alternative and produce richer, juicier flavor than what you get from a lean chicken breast. The best part of these chicken thighs is the last minute glaze and broil, the sticky glaze and the chicken skin get really crispy and yummy and and the meat underneath remains perfectly cooked. Serve with the yummy creamy mustard sauce or on it's own for a wonderful meal.
Honey Mustard Glazed Chicken Thighs with Mustard Cream Sauce
6 - 8 bone in, skin on chicken thighs
1 lemon, juiced, and quartered
1 cup olive oil
Salt and Pepper
3 tbsp honey
1 tbsp Dijon mustard
3 cups chicken stock
1/2 cup cream
Salt and Pepper
1 tsp Dijon mustard
1 Tbsp corn starch
1 Tbsp water
In a large baking dish combine lemon juice and olive oil season with salt and pepper and toss in chicken thighs. Add the juiced lemon quarters and allow to marinate overnight, or at least 1 hour.
Preheat oven to 375 and line a sheet pan with parchment paper. Heat a large pot on the stove to medium high, sear each chicken thigh skin side first until golden brown, about 2 minutes per thigh. Place seared chicken on sheet pan skin side up and finish searing. Place chicken in the preheated oven and cook 15 minutes. While chicken cooks combine honey and 1 tbsp Dijon mustard in a small bowl. Brush each chicken thigh with honey mustard and cook 10 minutes more. Remove chicken from the oven and brush with honey mustard one more time turn the ovens broiler on and place sheet pan to the second highest position in the oven near the broiler. Turn the broiler on and broil for 5-10 more minutes watching closely to avoid burning. Temp chicken with a meat thermometer in a couple of different places to make sure it's reached and internal temperature of 165, if it has serve it, if it hasn't turn the broiler off and turn the oven back on to 350 and let it finish cooking.
In the same pot that the chicken was seared in add chicken stock and bring to a simmer whisking to remove any browned bits from the bottom of the pot. Allow broth to boil for 5 minutes. Turn heat down and add cream, bring to a gentle simmer. Season with salt and pepper to taste and stir in the Dijon mustard. Let sauce continue to simmer about 5 more minutes. Stir corn starch and water together in a small bowl. Add the corn starch slurry to the sauce whisking. Simmer till thick. Taste and adjust seasoning as necessary. Serve over chicken.