20 Minute Honey Mustard Chicken

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp Paprika, Smoked
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  1 tbsp Vegetable oil
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  0.5 cup Low Sodium Chicken Broth
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  2 tbsp Mustard, Dijon
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  2 tbsp Honey
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  1 tbsp Butter

Instructions

1. 1Pat the chicken thighs dry with paper towels. Mix the smoked paprika, garlic powder, and salt together, then season both sides of each thigh evenly with the spice blend.
2. 2Heat 1 Tbsp cooking oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the chicken thighs and cook for 5–7 minutes until the bottom is deep golden brown. Flip and cook the other side for 5–7 minutes until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
3. 3Pour the chicken broth into the skillet and scrape up any browned bits from the bottom with a wooden spoon. Simmer over medium-high heat for 3–4 minutes until the broth reduces by about half.
4. 4Reduce heat to medium. Add the stone ground mustard, honey, and butter to the skillet, stirring constantly for 2–3 minutes until the butter melts and the sauce is smooth and glossy.
5. 5Return the chicken thighs and any resting juices to the skillet. Simmer over medium heat for 2–3 minutes, spooning the sauce over the chicken, until everything is heated through and well coated.
6. 6Divide the chicken thighs and honey mustard sauce evenly among 4 meal-prep containers. Cool to room temperature, then seal and refrigerate for up to 4 days.