Cast Iron Honey Mustard Chicken Thighs Recipe
This Cast Iron Honey Mustard Chicken Thighs recipe features tender, juicy chicken thighs seared to perfection and then roasted with a flavorful honey mustard glaze. The combination of Dijon mustard, honey, smoked paprika, and garlic powder creates a sweet and tangy sauce that caramelizes beautifully in the oven, making for an easy and delicious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Chicken
- 3 pounds boneless skinless chicken thighs (or bone-in)
- Sea salt, to taste
- Black pepper, to taste
- Olive oil, for searing
Honey Mustard Sauce
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon garlic powder
Instructions
- Preheat and Season: Preheat your oven to 450°F (232°C). Season the chicken thighs generously with sea salt and black pepper, then set them aside to come to room temperature while you prepare the pan.
- Sear the Chicken: Heat olive oil in a cast iron skillet over medium heat until hot, about 2 minutes. Add the chicken thighs skin side down (or the side that will be on top if skinless), and sear for 2 to 3 minutes until the flesh turns opaque and develops a light golden crust.
- Prepare the Sauce: In a small bowl, whisk together the Dijon mustard, honey, smoked paprika, and garlic powder until smooth and uniform in texture.
- Flip and Cook: Flip the chicken thighs over and cook for an additional 5 minutes. Remove the skillet from the heat once done.
- Glaze and Roast: Spread about 3/4 of the honey mustard sauce evenly over the chicken thighs in the skillet. Transfer the entire skillet into the preheated oven and roast for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Serve: Remove the skillet from the oven. Use the remaining honey mustard sauce as a glaze or drizzle over the chicken before serving. Enjoy hot with your favorite sides.
Notes
- Bone-in chicken thighs can be used but may require a few extra minutes of roasting to ensure they are cooked through.
- Smoked paprika adds a smoky depth, but regular paprika works well if you prefer a milder flavor.
- Make sure not to overcrowd the skillet when searing to get a good crust on the chicken.
- Internal temperature should reach 165°F (74°C) for safe eating.
- Leftovers can be refrigerated for up to 3 days and reheated gently.