These honey mustard chicken thighs are baked to perfection with colorful veggies and a sweet-tangy mustard sauce. It's an easy dinner that's beautiful to look at, too!

Preparation 1. Heat the olive oil in a deep, 12-inch skillet or saucepan over medium-high heat. Add the chicken breasts and cook for 5 minutes, without moving, until the chicken is golden brown.

Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes.

Preparation 1. Arrange a rack in the middle of the oven and heat the oven to 425 F. Place a rimmed baking sheet in the oven to preheat. 2. In a medium bowl, add the honey, Dijon, whole-grain ...

Whisk in mustard and honey, Worcestershire sauce, apple cider vinegar, salt, and pepper. Reduce heat to low and simmer the sauce until thickened, 3 to 5 minutes. Set aside.

While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until thoroughly mixed. Add the chicken pieces to the slow cooker, skin-side up, cover and ...

Directions. Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan.

7. Pour in the double cream and whisk to incorporate into the stock. Let it simmer and thicken further (but don’t let it boil). 8. Whisk in a good tablespoon of Dijon mustard.

Add another 1/2 teaspoon salt to the sauce in the large bowl, then add the chicken and turn to coat evenly. If you have time, let the chicken marinate at room temperature for up to 30 minutes or ...