If there is one thing that makes me incredibly happy it is definitely easy, go to recipes that are delicious and ready in no time. These mustard chicken thighs are just that. They are packed with flavor yet so easy to put together, a caveman could do it.
I always love chicken thighs for easy meals. Especially meals I can cook at a high temperature in no time. Chicken thighs are more tender so they hold up to high heat and they pack a punch when it comes to flavor. But, you can definitely substitute chicken breasts in this recipe if you are looking for a lean alternative.
Now of course the magic of this recipe is the mustard sauce. All you need is spicy brown mustard, lemon juice, Italian seasoning, and olive oil. Only four ingredients to create an amazing flavor profile. The spicy brown mustard and the lemon juice add a nice kick to the sauce while the Italian seasoning adds an earthy and the rich extra virgin olive oil brings everything together.
Mustard chicken thighs are a staple every week during mealprep.
These mustard chicken thighs are also the perfect addition to your meal prep menu. I make two batches of these every week because we are that obsessed! It’s perfect because it goes with everything! You can serve them with roasted root vegetables, seasoned quinoa, or cauliflower fried rice.
Check out more of our meal prep inspired recipes HERE!
Let’s Get Cooking
Let’s Get Cooking
Easy Mustard Chicken Thighs
Easy and flavorful chicken thighs that’s ready in no time. Make a big batch at the beginning of the week for easy and delicious meals all week long.
Easy and flavorful chicken thighs that’s ready in no time. Make a big batch at the beginning of the week for easy and delicious meals all week long.
Prep Time:5 mins
Cook Time:35 mins
Total Time:40 mins
Yields:4 Serves
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Ingredients
Instructions
- To begin, pat the chicken thighs dry using dry paper towels. Then, season the chicken thighs on both sides with a couple of pinches of salt and pepper.
- Preheat the oven to 400 degrees F.
- Add all of the ingredients needed for the mustard glaze to a small bowl and whisk to combine. Set the glaze aside and move on to the next step.
- Now, heat the ghee in a large cast-iron skillet (a good 12-inch pan will work) over high heat. Add the chicken thighs to the hot skillet (skin side down) and lower the heat to medium-high. Sear the chicken for 3-5 minutes until it develops a nice brown color. Flip the chicken, brush the glaze on the chicken thighs and transfer them to the oven. Bake the chicken thighs for 30-35 minutes or until the chicken is cooked through (internal temperature should read between 165˚F – 170˚F).
- Serve the chicken thighs with seasoned quinoa and broccoli or cauliflower fried rice.
Notes
- If your cast-iron pan isn’t large enough to fit all the thighs with enough space left to allow them to get a nice sear, then sear the thighs in two batches. Overcrowding the pan will only make the chicken sweat and you won’t get a nice color on the thighs.
This was so simple and flavorful – thank you!!
I’m so happy you enjoyed it Kate! Thank you sharing
Sounds delicious! Have you had success in broiling to get crispy skin? Frying anything in our kitchen sets off fire alarm which is way too sensitive!
You can sear the thighs are a couple minutes (just enough for the skin to start to crispy up and so fire alarm doesn’t go off lol) and then leave them skin side down and put them into the oven at 425˚F for 15 minutes. Then you can remove them from the oven, flip them and brush the glaze on and then back into the oven to finish cooking them.
This is going to be a staple in my house! I made it last week as a quick dinner and I’m making it again this week (double batch) for meal prep! Thank you for sharing this! 🙂
I’m so glad Amelia! I’m happy to make your life a little easier and a little more delicious.