This recipe for Chicken with Honey Orange Mustard Sauce uses chicken thighs to keep each bite moist and tender.
I like to serve this chicken dish as part of a weeknight meal. The whole grain Dijon mustard adds a tangy flavor to the chicken. The honey and orange juice rounds it out with a subtle sweetness. I recently served this for dinner with brown rice and a simple green salad. The thighs are so flavorful, you just need simple sides.
WHAT TO GATHER
INGREDIENTS
4 skinless boneless chicken thighs
Kosher salt
Freshly ground black pepper
1 1/2 tablespoons olive oil
3/4 cup fresh orange juice
3/4 cup low-sodium chicken broth
1/4 cup of whole grain Dijon mustard
1 tablespoon honey
1 teaspoon tabasco sauce
Italian parsley for garnish
THINGS TO KNOW
What to look for when buying chicken thighs.
I’m all about choosing the freshest ingredients. Make sure the chicken thighs you purchase have a nice pink fleshy color to them. If they look a little grey, don’t buy them. Purchased chicken will keep in the fridge for 1 – 2 days. If the thighs feel slimy or had a strong odor, don’t cook them. They’ve gone bad.
Why I like chicken thighs.
They’re just more tasty than chicken breasts! Yes, I know they’re higher in fat, but that’s part of the reason they’re so tender when cooked. I would rather have a flavorful, moist chicken thigh over a dry breast anytime. It is possible to cook a tender chicken breast (roasting or poaching or my favorite ways). But let’s be honest, most of the time they may turn out dry.
TIPS:
I cooked these in my Scanpan to avoiding any sticking. I’ve also cooked them in my stainless skillet and they turned out fine. You just have to make sure your heat isn’t too high. Keep an eye on them.
You can buy thighs with the bone in and debone them yourself. The benefit is that they’re less expensive. The other benefit is that you’ll get a chance to learn new knife skills.
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Chicken with Honey Orange Mustard Sauce
This recipe for Chicken with Honey Orange Mustard Sauce uses chicken thighs to keep each bite moist and tender.
Ingredients
- 4 skinless boneless chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 3/4 cup fresh orange juice
- 3/4 cup low-sodium chicken broth
- 1/4 cup of whole grain Dijon mustard
- 1 tablespoon honey
- 1 teaspoon tabasco sauce
- Italian parsley for garnish
Instructions
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Season chicken with salt and pepper.
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In a medium skillet, heat oil over medium-high heat. Add chicken and cook for 7 minutes on each side.
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Add orange juice and broth to chicken. Simmer until chicken thighs have cooked through. Remove from chicken from skillet and transfer to a plate.
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In the same skillet, add mustard, honey and tabasco sauce and cook over high heat. Gently whisk sauce until it thickens.
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Add chicken back into skillet and simmer for 2 minutes. Serve immediately.
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