Lemon and Mustard Chicken Thighs
Servings 4
Equipment
- Large Dutch Oven or Ovenproof Skillet
Ingredients
- 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 tbsp olive oil divided
- ¼ cup lemon juice about 1 lemon
- 1¼ cups chicken broth
- 2 garlic cloves minced
- 1 tbsp unsalted butter
- 1 tbsp flour
- Parsley garnish
Instructions
- Heat oven to 400 degrees.
- Make the rub for the chicken thighs by combining 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.
- Combine the remaining lemon zest (2 teaspoons), lemon juice, and the chicken broth in a measuring cup. Set aside.
- Heat the remaining tablespoon of oil in a Dutch oven or a large OVENPROOF skillet 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, 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 in the oven and bake for 20 minutes, or until the chicken is cooked.
- Remove the Dutch oven from the oven, transfer the chicken to a plate, and cover it with a foil tent.
- Place the Dutch oven over medium heat and bring the liquid to a gentle boil.
- Use your fingers to mix the butter and flour, making a dry, crumbly paste in a small bowl.
- 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 it with the sauce. Serve. Enjoy.