Honey Mustard Chicken Thigh Skillet (Edit recipe)

These chicken thighs are crispy and cooked with apples and a honey mustard sauce. This dish is Paleo and gluten-free.

10 minutes

25 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	569
Fat:	35 g
Carbohydrates:	13 g
Protein:	30 g
Cholesterol:	166 g
Sodium:	1053 mg
Fiber:	0 g
Sugars:	12 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

6 whole Bone-In Chicken Thighs - Bachman Family Farms
1.5 tsp Sea Salt
.5 tsp Black Pepper
2 Tbsp Avocado Oil
1 whole Yellow Onion, large dice
2 whole Granny Smith Apple, peeled, cored, large dice
4 cloves Garlic, minced
.75 cup Chicken Broth
3 Tbsp Honey
.25 cup Dijon Mustard

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 450 degrees.
Season both sides of the chicken thighs with 1 teaspoon sea salt and 1/2 teaspoon pepper.
In a large oven-safe skillet on medium heat, add the avocado oil. Once the oil is hot, sear the chicken thighs on both sides, about 3-4 minutes on each side, and set aside.
Reduce the heat to medium-low and drain the fat from the skillet, leaving about 2 tablespoons of fat in the pan.
Add the apples, onion, garlic, and 1/2 teaspoon sea salt. Saute for about 4-5 minutes, occasionally stirring to prevent the garlic from burning.
Add the chicken broth, honey, and Dijon mustard. Whisk until all ingredients are combined and bring to a boil. Remove the pan from the heat.
Place the chicken back in the skillet, skin side up, and roast in the oven for 15 minutes.
Remove from the oven and serve the chicken with your favorite roasted vegetable.