Honey mustard chicken

Tender, golden-brown chicken thighs simmered in a creamy honey mustard sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Marinate the chicken: Trim any excess fat from the chicken thighs. Coat them thoroughly with the paprika, garlic powder, salt, black pepper, and olive oil. Cover and refrigerate for about 2 hours.

Step 2

2. Prepare the vegetables: Finely chop the onion and garlic while the chicken comes out of the fridge.

Step 3

3. Brown the chicken: Heat a large frying pan or shallow casserole over medium-high to high heat. Sear the chicken thighs on both sides until deeply golden brown, about 3–4 minutes per side. They don't need to be fully cooked yet. Remove and set aside.

Step 4

4. Sauté the aromatics: In the same pan, reduce the heat to medium. Add the chopped onion and garlic and cook for 3–5 minutes, stirring occasionally, until softened and lightly golden.

Step 5

5. Deglaze and build the sauce: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Increase the heat and let it reduce for 2–3 minutes. Add the honey and Dijon mustard, stirring until well combined.

Step 6

6. Simmer the chicken: Return the chicken thighs to the pan and pour in the chicken stock. Bring to a gentle simmer, cover, and cook over low heat for approximately 20 minutes, until the chicken is tender and cooked through.

Step 7

7. Finish the sauce: Stir in the cooking cream and simmer uncovered over medium heat for another 5–10 minutes, until the sauce thickens to your preferred consistency.

Step 8

8. Season and serve: Taste the sauce and adjust with salt and black pepper if needed. Sprinkle with freshly chopped parsley and serve.

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