Honey Mustard Chicken Thighs

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Prep the chicken thighs by trimming excess fat. Pat dry with a paper towel and sprinkle the chicken pieces with garlic, thyme, salt, and pepper.

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Preheat oil in a non-stick skillet over medium heat. Cook chicken thighs for 5-7 minutes per side and remove from the skillet and set aside. Let the chicken rest while keeping it warm. Work in batches if needed.

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Combine cornstarch, pineapple juice, and water. Whisk to make a slurry and then add mustard and honey. Pour the sauce into the skillet and bring it to a gentle boil. Cook until thickened (about 2 minutes).

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Slice chicken and either add it directly to the simmering sauce or place chicken slices on a plate and pour sauce over top. Serve with rice and sliced bell pepper, or your desired sides and garnish with fresh herbs.

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Honey Mustard Chicken Thighs

Prep the chicken thighs by trimming excess fat. Pat dry with a paper towel and sprinkle the chicken pieces with garlic, thyme, salt, and pepper.

Step 1

Preheat oil in a non-stick skillet over medium heat. Cook chicken thighs for 5-7 minutes per side and remove from the skillet and set aside. Let the chicken rest while keeping it warm. Work in batches if needed.

Step 2

Combine cornstarch, pineapple juice, and water. Whisk to make a slurry and then add mustard and honey. Pour the sauce into the skillet and bring it to a gentle boil. Cook until thickened (about 2 minutes).

Step 3

Slice chicken and either add it directly to the simmering sauce or place chicken slices on a plate and pour sauce over top. Serve with rice and sliced bell pepper, or your desired sides and garnish with fresh herbs.

Step 4

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