Description
Whip up this easy honey mustard chicken skillet for a flavorful weeknight meal. Tender chicken, tangy sauce, all in one pan!
Ingredients
Scale
- Chicken & Skillet Stars:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 lb baby potatoes, halved
- 12 oz fresh green beans, trimmed
- Honey Mustard Magic:
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup low sodium chicken broth
- Pantry Staples:
- Salt, to taste
- Freshly ground black pepper, to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Chicken & Veggies:: First things first, pat your chicken thighs super dry with paper towels. This is where I always forget, and then I wonder why my chicken isn’t searing! Season them generously with salt and pepper. While you’re at it, halve those baby potatoes and trim your green beans. Getting everything prepped before you hit the heat makes the whole process so much smoother, trust me. I once tried to chop potatoes while chicken was sizzling, and it was a mess!
- Sear the Chicken to Golden Perfection:: Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When it’s shimmering, add your chicken thighs, skin-side down if they have skin (mine don’t always, but if yours do, get that crisp!). Let them sear for about 5-7 minutes per side until they’re beautifully golden brown. This step is key for flavor, don’t rush it! I’ve burned chicken trying to rush, and it’s not fun to scrape off.
- Add the Potatoes & Green Beans:: Once the chicken is seared, push it to one side of the skillet. Add the halved baby potatoes to the empty side, tossing them a bit in the remaining oil and chicken drippings. Let them get a little color for about 5 minutes. Then, toss in the green beans. The smells in your kitchen right now should be starting to get really good, honestly!
- Whisk Up the Honey Mustard Magic:: While the veggies are getting happy, grab a small bowl. Whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, onion powder, and chicken broth until it’s super smooth. This is the star of our honey mustard chicken skillet, so give it a good mix! I once just dumped everything in, and the mustard didn’t fully incorporate—oops.
- Pour & Simmer the Sauce:: Pour that glorious honey mustard sauce all over the chicken and vegetables in the skillet. Give everything a gentle stir to coat it evenly. Bring the sauce to a gentle simmer, letting it bubble for a couple of minutes. You’ll see it start to thicken slightly, coating everything in that beautiful golden hue. It’s looking so good already, right?
- Finish in the Oven & Garnish:: Carefully transfer the skillet to your preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temp 165°F) and the potatoes are tender. The sauce will have thickened and glazed everything. Take it out, let it rest for a few minutes, then sprinkle generously with fresh chopped parsley. The aroma is incredible, and the honey mustard chicken skillet is ready to devour!