Ever since I got my first cast iron skillet, life has gotten a whole lot better. Now, I am not saying the clean up process is stellar but the meal created on the sucker is. An ode to the coming fall season, this warm and tangy chicken dish is drenched in lemon and honey and more lemon and honey. Top with fresh chives and serve atop whole wheat cous cous and veggies, remembering to spoon all of the jus over everything. Oh and drinking wine helps too.
Honey Mustard Lemon Skillet Chicken
- 1 pound boneless skinniness chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1/4 cup chicken broth
- 2 tablespoons honey mustard, I used Annie’s brand
- 1 lemon juiced
- Dashes of lemon pepper
- Dashes of garlic power
- Salt and pepper
- Fresh chives
Preheat your oven to 400 degrees and heat a cast iron skillet over medium high. Whisk together the both, honey, lemon and mustard in a separate bowl and set aside. Drizzle olive oil into warming pan. Meanwhile season chicken thighs with salt pepper, garlic power and lemon pepper. Once the skillet is hot, add the chicken, laying the pieces along the edges so that they cook evenly. Flip after about four minutes or until nice golden crust forms. After another four to five minutes, lower heat and add the honey mustard lemon mixture, making sure to scrape up the bits of chicken stuck to the pan. This is the flavor. Cover with tinfoil and poke multiple holes for ventilation. Add the skillet to the oven and cook for fifteen minutes then remove the tinfoil and broil on high for two minutes. Let rest while you steam veggies, make cous cous and down wine.