Honey Mustard Chicken Skillet
Ingredients
- 2 pounds boneless chicken thighs
- 1 onion
- 1 garlic clove
- 5 tablespoons Olitalia Extra Virgin Olive Oil
- 3 rosemary sprigs
- 3 tablespoons honey divided
- 3 tablespoons Maille Dijon Mustard
- 1 cup Knorr chicken Stock Pot
Method
- Peel then slice the onion and garlic. In a cast iron skillet, heat 3 tbsp of extra virgin olive oil on medium heat.
- Add the garlic, onions and rosemary sprigs. Saute’ for 7 minutes on medium heat until golden brown.
- Add 2 tbsp of honey and saute’ for another 2 minutes. Remove the onions, garlic and rosemary from pan and set aside.
- Heat remaining 2 tbsp of extra virgin olive oil in same pan. Add the chicken thighs and cook for 8 minutes on each side, on medium heat.
- Add onions, garlic and rosemary back to the pan. Add remaining 1 tbsp of honey and Maille Dijon Mustard.
- Add the chicken stock and mix with a wooden spoon so that all ingredients are well combined.
- Let everything simmer on medium-low heat for 10-15 minutes or until sauce thickens and chicken is thoroughly cooked.
- Garnish with rosemary and serve.