One-Pan Honey Mustard Chicken Thighs
Ingredients
- 6 bone-in skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup white wine
such as Pinot Grigio
- One 14-ounce bag frozen pearl onions
- 4 cloves garlic
thinly sliced
- 1/4 cup low-sodium chicken stock
- 3 tablespoons honey mustard
- 8 ounces baby bella mushrooms
quartered
- 1 tablespoon fresh thyme leaves
- 1 cup frozen petite peas
Directions
- 1
Preheat the oven to 400 degrees F.
- 2
Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
- 3
Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- 4
Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
- 5
Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
- 6
Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
- 7
Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
- 8
To serve, plate the chicken and vegetables and top with the pan sauce.
One-Pan Honey Mustard Chicken Thighs
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About this Recipe
Craving a flavorful, fuss-free meal that brings comfort to your table? This One-Pan Honey Mustard Chicken Thighs recipe delivers tender, juicy chicken and vibrant vegetables, all cooked on a single pan for ultimate convenience and minimal cleanup.
This recipe works wonders because it perfectly balances savory and sweet, creating a deeply satisfying main course without any complicated steps. By roasting everything together, the flavors meld beautifully, infusing the chicken with the aromatic garlic, the tangy white wine, and the signature honey mustard glaze. The secret lies in letting the oven do most of the work, transforming simple ingredients into a cohesive, delicious meal.
What you'll discover is beautifully browned, crispy-skinned chicken thighs resting in a rich, slightly sweet sauce. Each bite of chicken is succulent and infused with that irresistible honey mustard tang. Alongside, you'll find perfectly tender pearl onions, earthy quartered baby bella mushrooms, and bright, sweet petite peas that burst with freshness. The collective aroma alone will draw everyone to the kitchen, promising a comforting and complete dish that's both hearty and surprisingly light, making it ideal for a relaxed weeknight dinner or a casual gathering.
Customization & Variations
While delicious as is, this recipe offers flexibility. If you prefer a different texture, consider adding other root vegetables like carrots or potatoes alongside the onions and mushrooms. For a brighter finish, a sprinkle of fresh parsley could be added with the peas. You can also experiment with different types of whole grain mustard to subtly alter the flavor profile of the honey mustard sauce.
Serve these One-Pan Honey Mustard Chicken Thighs as a standalone meal, or pair them with a simple green salad or a side of crusty bread to soak up every last drop of the delectable pan sauce. It's a truly satisfying dish that comes together effortlessly.