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Holy Yum Chicken

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This Holy Yum Chicken features a perfect balance of sticky-sweet honey and tangy Dijon, with a glossy oven-baked finish, making it a quick and crowd-pleasing dish for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs about 6–8 thighs
  • 1/2 cup honey
  • 1/4 cup soy sauce use low-sodium if preferred
  • 1/4 cup Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional — or up to 1/2 teaspoon for more heat
  • 2 tablespoons olive oil or another neutral oil
  • Chopped green onions for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, whisk together the honey, soy sauce, Dijon mustard, garlic powder, onion powder, black pepper, and red pepper flakes until smooth.
  3. Heat a large oven-safe skillet over medium-high heat and add the olive oil.
  4. Pat the chicken thighs dry with paper towels, then place them in the hot skillet. Sear for 3–4 minutes per side until they develop a golden-brown crust.
  5. Pour the honey-mustard mixture evenly over the seared chicken, tipping the pan to coat each piece.
  6. Transfer the skillet to the preheated oven and bake 25–30 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
  7. Remove the skillet from the oven and let the chicken rest for 5 minutes to redistribute juices.
  8. Garnish with chopped green onions, if using, and spoon some of the pan sauce over each piece before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 600mgSugar: 15g

Notes

For best results, pat the chicken dry before searing and avoid crowding the pan. Pair this dish with rice, mashed potatoes, or salads for a complete meal. Can be frozen and reheated.

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