I had thighs to use up so I went in search of a recipe. I found one that looked amazing at Inspired Taste and I couldn’t wait to make it. I adapted it a bit to use what I had on hand but kept it pretty close to the original recipe. It was easy to make, smelled amazing while it baked, and tasted wonderful. My husband couldn’t get enough of the sauce, my son gobbled up his chicken as soon as it hit his plate, and I loved it. My daughter, on the other hand, told me she is “totally over chicken”, so she wasn’t a huge fan but ate it anyway. I served this chicken with the Lemony Spinach with Feta and Pine Nuts and they paired nicely together.
How to Make Lemon and Mustard Chicken Thighs
Heat oven to 400 degrees.
Make the rub for the chicken thighs by combining the whole grain mustard, 1 teaspoon of the lemon zest, oregano, basil, and 1 tablespoon of the olive oil in a small bowl. Coat the chicken on both sides with the mustard rub. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.
In a measuring cup, combine the remaining lemon zest (2 teaspoons), lemon juice, and the chicken broth. Set aside.
Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or Dutch oven over medium heat. Add the chicken into the hot oil and cook for 2 to 3 minutes or until it has turned golden brown. Flip the chicken then add the minced garlic to the pan and cook, stirring constantly for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 20 minutes, or until chicken is cooked through.
Remove the pan from the oven then transfer the chicken to a plate and cover it with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.
In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and its juices back into the pan and coat with sauce. Serve. Enjoy.
- 4 boneless skinless chicken thighs
- 1 tbsp whole-grain mustard
- 1 tbsp lemon zest divided
- ½ tsp dried oregano
- ½ tsp dried basil
- Sea salt and freshly cracked pepper to taste
- 2 tablespoons olive oil divided
- ¼ cup lemon juice about 1 lemon
- 1 ¼ cups chicken broth
- 2 garlic cloves minced
- 1 tbsp unsalted butter
- 1 tbsp flour
- Parsley garnish
- Heat oven to 400 degrees.