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One-Pan Crispy Honey Dijon Chicken

A cozy and comforting dish featuring crispy chicken thighs glazed with a sweet and tangy honey-Dijon sauce, perfect for busy weeknights and special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skin-on chicken thighs (about 1.5 to 2 pounds) or substitute boneless, skinless breasts (adjust cooking time)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (or avocado oil)
For the Coating
  • 1/3 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 teaspoon smoked paprika (optional)
  • Pinch of salt and pepper
For the Honey-Dijon Sauce
  • 1/4 cup Dijon mustard use good-quality for best flavor
  • 1/4 cup honey local or runny honey works well
  • 1 tablespoon apple cider vinegar adds brightness
  • 2 cloves garlic, minced fresh is best
  • 1 tablespoon soy sauce or tamari for depth; use gluten-free tamari if needed
  • 1 tablespoon melted butter or olive oil for richness

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Pat chicken dry with paper towels for better searing.
Seasoning and Coating
  1. Mix flour, smoked paprika, salt, and pepper in a shallow dish.
  2. Dredge each chicken thigh in the flour mix, shaking off excess.
Searing the Chicken
  1. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat.
  2. Place chicken skin-side down and sear for 4 to 5 minutes until golden brown.
  3. Flip chicken and cook for 2 minutes on the second side.
Making the Sauce
  1. Whisk together Dijon, honey, apple cider vinegar, minced garlic, soy sauce, and melted butter in a small bowl.
Glazing and Baking
  1. Pour the sauce over the chicken, spooning some on top.
  2. Transfer skillet to the oven and bake for 12 to 15 minutes, or until chicken reaches 165°F (74°C).
Resting and Serving
  1. Remove skillet from oven and let chicken rest for 5 minutes.
  2. Spoon pan juices over the chicken before serving.

Notes

Use room-temperature chicken for even cooking. For extra crispiness, broil for 1 minute at the end. Store leftovers in an airtight container for up to 3 days.