“Sweet, tangy, and deeply savory — potatoes soak up all the incredible pan juices.”
1Ingredients
2Instructions
In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, and minced garlic. Set aside.
Season chicken thighs with paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add halved potatoes cut-side down. Cook 5–6 minutes until nicely browned, then push to the edges.
Add chicken thighs to the center. Sear 4–5 minutes per side until browned.
Pour honey mustard sauce over chicken and potatoes. Reduce heat to medium-low, cover, and simmer 8–10 minutes until chicken is cooked through and potatoes are fork-tender.
Spoon the thickened sauce over the chicken before serving.
Chicken thighs are much more forgiving than breasts and stay incredibly juicy even if slightly overcooked.
