SKILLET HERB AND DIJON CHICKEN THIGHS
A one-skillet meal with chicken thighs and an easy Dijon sauce that's elevated but simple enough to pull together on a busy weeknight in just about 30 minutes.
Servings: 4
Ingredients
- 1 pound chicken thighs
- 1 tablespoon olive oil
- ½ sweet onion, chopped
- 2 cloves garlic, minced
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon dried parsley
- ¼ teaspoon mustard powder
- 3 tablespoons grainy Dijon mustard (I used Noble Made)
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- ¾ - 1 ½ cups bone broth (start with ¾ cup and add more if the broth is reducing quickly)
- Salt and pepper, to season
Instructions
- Generously season the chicken thighs on both sides with salt and pepper.
- Heat a skillet over medium-high heat. Once the skillet is hot, add the chicken thighs and sear, undisturbed, for 5 minutes. Flip and cook for another 4 minutes.
- Remove chicken from the skillet and set aside — NOTE, at this point, the chicken thighs are not cooked all the way through.
- Reduce the heat to medium and add 1 tablespoon of olive oil and the onion, cooking for 5 minutes.
- Add the garlic and cook for another 2 to 3 minutes.
- Add the spices (oregano, paprika, parsley, and mustard powder), grainy Dijon mustard, and bone broth. Bring to a simmer, stirring to loosen up any bits that have stuck to the bottom.
- Return the chicken thighs to the skillet. Add the rosemary and thyme sprigs to the pan. Simmer for 7 minutes, occasionally basting the chicken in the sauce, while the sauce thickens.
- Serve with sides of choice, such as quinoa and broccoli, and enjoy!
Nutrition
Calories: 310kcal | Carbohydrates: 5g | Protein: 21g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 232mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg