Honey Dijon Chicken Skillet
This was a hit with the whole family which never happens! We paired these juicy chicken thighs with some rice and asparagus! The leftover sauce in the pan was so good to top the rice!
- 1 9 inch cast iron skillet
- 1 tbsp avocado oil
- 6-8 whole chicken thighs we use butcher box
- sea salt & black pepper to coat chicken and to season after
- 1/2-3/4 cup organic flour just to coat the chicken
- 1/2 cup chicken broth I use homemade or kettle and fire
- 1 tbsp grainy mustard
- 1 tbsp dijon mustard
- 1 1/2 tbsp honey
- 1/3-1/2 cup half and half or coconut cream it'll reduce down, so depends on how much sauce you want to top your rice.
- 2-3 tbsp fresh parsley optional to top
- Turn your cast iron skillet on medium heat
- Pat dry your chicken thighs, dredge with flour and sprinkle with sea salt and pepper.
- Coat the cast iron with avocado oil and place the chicken thighs in the hot pan.
- Cook for 5-8 minutes on one side to get them nice and brown, then flip and cook another 5-8 depending on the size of your thighs. Mine are pretty small and thin.
- Once the thighs are cooked through to your liking take them out of the pan and cover to keep warm
- Add your broth to the hot cast iron pan and scrape up all the goodness from the chicken thighs into your sauce.
- Add in your mustards, honey and cream / milk and whisk together. Add back in your chicken thighs and cook with them uncovered for 3-5 minutes to reduce the sauce.
- Serve over rice and add in a vegetable! Enjoy!
Tried this recipe?Let us know how it was!