Pan Roasted Chicken with Lemon and Whole Grain Mustard
Savor the bright and tangy flavors of Pan Roasted Chicken with Lemon and Whole Grain Mustard, a one-pan wonder that’s as effortless as it is delicious. This recipe combines golden, crispy-skinned chicken thighs with a rich, flavorful pan sauce made from fresh lemon juice, whole grain mustard, and aromatic garlic. A touch of thyme and a splash of chicken broth create a savory base that’s elevated by a buttery finish. Perfect for busy weeknights or an elevated dinner party, this dish transitions seamlessly from stovetop to oven and is ready in just 40 minutes. Serve with roasted vegetables or creamy mashed potatoes for a complete meal, and don’t forget the optional parsley garnish for a fresh, vibrant touch. This easy skillet chicken recipe is a must-try for anyone craving a comforting yet sophisticated dinner!
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Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 2 tablespoons Lemon juice, freshly squeezed
- 1.5 tablespoons Whole grain mustard
- 1 teaspoon Thyme leaves, fresh
- 2 tablespoons Parsley, chopped (optional for garnish)
Directions
Step 1
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Step 2
Heat a large oven-safe skillet over medium-high heat and add the olive oil. When the oil is hot, place the chicken thighs in the pan, skin-side down. Sear for 4-5 minutes until the skin is golden brown and crispy.
Step 3
Flip the chicken thighs and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.
Step 4
Reduce the heat to medium and add the butter to the pan. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Step 5
Stir in the chicken broth, lemon juice, whole grain mustard, and thyme. Bring the mixture to a simmer, scraping the bottom of the skillet to release any flavorful bits.
Step 6
Return the chicken thighs to the skillet, skin-side up, ensuring they are nestled in the sauce but not fully submerged.
Step 7
Transfer the skillet to a preheated oven at 375°F (190°C) and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 8
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes.
Step 9
Garnish with chopped parsley if desired, and serve warm with your favorite side dishes such as roasted vegetables or mashed potatoes.
Nutrition Facts
| Serving size | (953.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1816.5 |
| Total Fat 145.6g | 0% |
| Saturated Fat 40.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 517mg | 0% |
| Sodium 498412.4mg | 0% |
| Total Carbohydrate 7.6g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 1.3g | |
| Protein 112.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 120.4mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1650.5mg | 0% |
Source of Calories